Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies ~

These cookies are soft, chewy, and sweet! They’re easy to make, dairy-free, and perfect for packing in lunches or serving as an after-school snack!

If you like banana bread and you like oatmeal cookies, then you will love these Banana Oatmeal Chocolate Chip Cookies!

Ingredients for Banana Oatmeal Chocolate Chip Cookies

You will need:

• 1/2 cup very ripe banana, mashed
• 1/3 cup vegetable oil
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 cups quick-cooking oats
• 1/2 cup walnuts, chopped
• 1/2 cup vegan chocolate chips

Ingredient Variations and Substitutions

• Pecans, almonds, or cashews are all good substitutions for walnuts.
• To make these cookies nut-free – Just swap the walnuts for an equal amount of dried cranberries or other small dried fruit.

How to Make Banana Oatmeal Chocolate Chip Cookies

STEP ONE: Preheat the oven to 350°F.

STEP TWO: In a large mixing bowl, stir together the banana, oil, sugar, and vanilla extract.

STEP THREE: Add the flour, baking soda, salt, and cinnamon. Stir just until combined.

STEP FOUR: Stir in oats, walnuts, and chocolate chips.

STEP FIVE: Working in 2 batches, roll the dough into 1 1/2-inch balls and place at least 2 inches apart onto a baking sheet.

STEP SIX: Bake for 10-12 minutes, until lightly browned.

STEP SEVEN: Transfer the cookies to a cooling rack. Allow to cool completely then serve.

Storage

These cookies should be stored in an airtight container.

They will keep well for a few days at room temperature, up to 2 weeks in the refrigerator, and up to 6 months in the freezer.

More Cookie Recipes You’ll Love!

• Trail Mix Cookies
• Cherry Snowball Cookies
• Vegan Salted Chocolate Chip Cookies
• Vegan Cranberry Orange Cookies
• Gingerbread Crinkle Cookies

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Banana Oatmeal Chocolate Chip Cookies

These chewy, easy-to-make, dairy-free cookies are perfect for packing in lunches or as an after-school snack!

4.58 from 7 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: cookies, dairy free, vegan

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 20

Calories: 137kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 cup very ripe banana mashed
• 1/3 cup vegetable oil
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup + 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 cups quick-cooking oats
• 1/2 cup walnuts chopped
• 1/2 cup vegan chocolate chips

Instructions

• Preheat the oven to 350°F.
• In a large mixing bowl, stir together the banana, oil, sugar, and vanilla extract.
• Add the flour, baking soda, salt, and cinnamon. Stir just until combined.
• Stir in oats, walnuts, and chocolate chips.
• Working in 2 batches, roll the dough into 1 1/2-inch balls and place at least 2 inches apart onto a baking sheet.
• Bake for 10-12 minutes, until lightly browned.
• Transfer the cookies to a cooling rack. Allow to cool completely then serve.

Notes

1. Pecans, almonds, or cashews are all good substitutions for walnuts.
2. To make these cookies nut-free – Just swap the walnuts for an equal amount of dried cranberries or other small dried fruit.

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 68mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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