Banana Oat Chocolate Chip Cookies
These banana oat chocolate chip cookies are soft, chewy, and naturally sweetened with ripe bananas and honey or maple syrup — no flour, no eggs, no refined sugar. They come together in one bowl in under 30 minutes and make a satisfying breakfast or snack.
Ingredients
- 2 ripe bananas mashed
- 2 cups old-fashioned rolled oats
- 1/3 cup creamy peanut butter
- 5 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Stir in the peanut butter, honey or maple syrup, and vanilla until well combined.
- Add the oats, cinnamon, baking powder, and salt. Mix until fully combined.
- Fold in the chocolate chips.
- Let the dough rest for 10 minutes.
- Scoop heaping tablespoons of dough onto the baking sheet, spacing 2 inches apart, and flatten slightly.
- Bake 12–14 minutes, until edges are golden.
- Cool on the pan 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container up to 4 days, or freeze up to 3 months.