Make these banana oat chocolate chunk cookies when you want something sweet without loads of added sugar or fat/oil. They're so simple and easy, you can whip them up in less than 30 minutes! Kids love 'em and they're fantastic on-the-go snacks, too.
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I always seem to have extra bananas laying around. This is one recipe I make over and over again because it's so simple, easy and downright delicious.
🧄 Ingredient notes
- Ripe bananas - The spottier the better. If you'd make banana nut bread with them, they're perfect for this recipe. The bananas will serve as the moisture, binder AND natural sweetener in this recipe.
- Rolled oats - You can use old-fashioned or quick oats for this recipe.
- Chocolate chunks - Check ingredients if you're vegan to make sure your chocolate doesn't have dairy in it. Dark chocolate or semi-sweet will both work. You can totally use chocolate chips instead, too.
Expert Tips
- Trader Joe's baking chocolate chips/chunks are vegan!
- Shape your cookies into the size you want them to be before baking, because they don't expand or spread out, since we haven't added any baking powder to them.
🥡 Make ahead and storage tips
Store these cookies in the refrigerator for up to 5 days, if you haven't eaten them all the day you made them.
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📖 Recipe
4-Ingredient Banana Oatmeal Chocolate Chunk Cookies
Ingredients
- 2 bananas ripe and spotty, mashed, about 200g
- 1 cup rolled oats old fashioned or quick cooking
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chunks or chocolate chips
Instructions
- Preheat oven to 350℉. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, with only small chunks remaining.2 bananas
- Stir in rolled oats and vanilla extract. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.1 cup rolled oats, 1 teaspoon vanilla extract
- Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step).
- Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
- Press 2-3 chocolate chunks into to the top of each cookie.⅓ cup chocolate chunks
- Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
- Remove from oven and allow to cool slightly before enjoying.
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