Banana Oat Chocolate Chip Cookies (GF & DF)
If you have a few overripe bananas sitting on your counter, these Banana Oat Chocolate Chip Cookies are the perfect way to use them up! They're naturally sweetened with ripe bananas, made with simple pantry ingredients, and can easily be made dairy-free and gluten-free. Best of all, they are incredibly fast to whip up and only use one bowl! In fact, these cookies are so easy to make, my kiddos have now memorized the recipe and can make them on their own.
The cookies are soft, chewy, slightly sweet due to the bananas and chocolate chips, but with no other added sugars, making them a wholesome treat. The combination of bananas, oats, and cinnamon creates a cozy flavor that feels both comforting and nourishing.
These cookies prove that simple ingredients can create something truly delicious. Whether you're looking for a healthier cookie option, a quick snack, or a creative way to use up overripe bananas, this recipe is sure to become a favorite!
Why You'll Love These Cookies
Dairy-free when made with nut milk or oat milk
Naturally sweetened with ripe bananas
Easy one-bowl recipe
Gluten-free when using certified gluten-free oats
Great way to use overripe bananas
Kid-friendly and freezer-friendly
Banana Oat Chocolate Chip Cookies (GF & DF)
Ingredients
3 brown, overripe bananas
1/3 cup applesauce
1/3 cup milk (use nut milk or oat milk for dairy-free)
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups quick oats
3/4 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, mash the bananas until mostly smooth.
Add the applesauce, milk, cinnamon, and vanilla. Stir until well combined.
Mix in the quick oats until all of the oats are moistened.
Fold in the chocolate chips.
Using an ice cream scoop or two spoons, form dome-shaped mounds of dough on the prepared baking sheet. These cookies won't spread much, so shape them as you'd like them to look after baking.
Bake for 25 minutes, or until the edges and bottoms are lightly golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before eating!
Tips for Success
The riper the bananas, the sweeter and more flavorful the cookies will be.
For a completely gluten-free version, be sure to use certified gluten-free oats.
Add chopped walnuts or pecans for extra texture and flavor.
These cookies are best eaten fresh, however you can store leftovers in an airtight container for up to 4 days. If you do have leftovers, warm them up in a toaster oven before eating to get
