Description
These Banana-Oat Chocolate Chunk Cookies are soft, chewy, and naturally sweetened with ripe bananas. They’re flourless, free of added sugars, and filled with hearty oats and rich chunks of dark chocolate, making them a wholesome treat for any time of day.
Ingredients
3 ripe bananas, mashed
⅓ cup unsweetened applesauce
2 cups rolled oats
¼ cup almond milk (or any milk of choice)
¼ cup raisins or chopped nuts (optional)
1 cup dark chocolate chunks (choose sugar-free if desired)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (177°C) and position the rack in the center.
- In a large bowl, mash the bananas until smooth, then stir in the applesauce.
- Add the vanilla extract and ground cinnamon, mixing until combined.
- Stir in the rolled oats until they are fully coated with the wet mixture.
- Pour in the almond milk and fold in the chocolate chunks and optional raisins or nuts.
- Line a baking sheet with parchment paper. Scoop 12 to 15 cookies onto the sheet, spacing them about 2 inches apart. Flatten each slightly with your hand or a spoon.
- Bake for 15 to 20 minutes, rotating the pan halfway through, until edges are golden and centers are set.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Add a pinch of sea salt on top before baking for a sweet-salty contrast.
Swap raisins for dried cranberries for a tart variation.
Add chopped walnuts or pecans for extra crunch.
Stir in a tablespoon of nut butter for a protein boost.
Store at room temperature for up to 3 days, refrigerate for 1 week, or freeze for longer storage.
Reheat in the microwave for 10–15 seconds for a fresh-baked texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 2mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
