A wholesome treat that satisfies my sweet cravings without the guilt—these Banana‑Oat Chocolate Chunk Cookies are soft, chewy, and naturally sweetened with ripe bananas. They’re completely flourless and free of added sugars, making them a perfect snack or dessert when I want something indulgent but nutritious. With rich chunks of dark chocolate, hearty oats, and optional mix-ins like raisins or nuts, these cookies are as versatile as they are delicious.
Why You’ll Love This Recipe
I love how this recipe delivers all the comfort of a traditional cookie without any of the refined sugar or flour. The bananas bring natural sweetness and moisture, the oats offer chewiness and fiber, and the dark chocolate adds just the right amount of richness. These cookies are vegan, dairy-free, and can be made gluten-free by using certified oats. They’re ideal for breakfast on-the-go, lunchbox treats, or a cozy afternoon snack. Best of all, I only need one bowl and less than 30 minutes from start to finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
⅓ cup unsweetened applesauce
2 cups rolled oats
¼ cup almond milk (or any milk of choice)
1 cup dark chocolate chunks (choose sugar-free if desired)
¼ cup raisins or chopped nuts (optional)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
I preheat my oven to 350°F (≈177°C) and make sure the rack is in the center.
In a large bowl, I mash the bananas until smooth, then stir in the applesauce until it’s fully combined.
I add the vanilla and cinnamon, mixing until the flavor is evenly distributed.
Next, I stir in the oats, making sure they’re fully coated with the wet mixture.
I pour in the almond milk and fold in the chocolate chunks and optional raisins or nuts until everything is well mixed.
Then I line a baking sheet with parchment paper and scoop out 12 to 15 cookies, spacing them about 2 inches apart. I flatten each slightly with my hand or a spoon.
I bake the cookies for 15 to 20 minutes, rotating the pan halfway through, until the edges are golden and the centers are set.
Once done, I let them sit on the baking sheet for 5 minutes, then transfer them to a cooling rack to firm up completely.
Servings and timing
Servings: Makes 12–15 cookies
Prep Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 30 minutes
Calories: ~95 kcal per cookie (approximate)
Variations
I like switching it up depending on what I have on hand. Sometimes I add a pinch of sea salt on top before baking for a sweet-salty finish. If I’m craving crunch, I toss in chopped walnuts or pecans. For a boost of protein, a tablespoon of nut butter stirred into the mix does wonders. I’ve also tried dried cranberries instead of raisins for a tart twist.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze beautifully—just pop them into a freezer bag and thaw individually as needed. When I want them warm, a quick 10–15 seconds in the microwave brings back that fresh-baked feel.
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FAQs
How ripe should the bananas be?
I go for bananas with lots of brown spots; the riper they are, the sweeter and more flavorful the cookies become.
Can I make these cookies gluten-free?
Yes, I just make sure to use certified gluten-free oats to keep the recipe completely gluten-free.
Can I leave out the chocolate?
Absolutely. If I prefer a lower-sugar option or want a fruitier cookie, I replace the chocolate with extra raisins or nuts—or skip them altogether.
Can I use quick oats instead of rolled oats?
I can, but the texture will be softer and less chewy. Rolled oats give a heartier, more satisfying bite.
Are these cookies good for kids?
Definitely. I like serving them as a lunchbox treat or after-school snack—they’re naturally sweet, soft, and full of ingredients I feel good about giving to little ones.
Conclusion
These Banana‑Oat Chocolate Chunk Cookies are my go-to when I want something sweet but still wholesome. With minimal prep, no added sugar, and plenty of room to customize, they’re a reliable recipe I turn to again and again. Whether I need a quick breakfast, a healthy dessert, or just something comforting, these cookies always hit the spot.
📖 Recipe:
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Banana‑Oat Chocolate Chunk Cookies
- Total Time: 30 minutes
- Yield: 12–15 cookies
- Diet: Vegan
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
