5 Ingredient Banana & Double Chocolate Oatmeal Cookies

Who doesn’t love a good, gooey, chocolatey cookie? I know I do. The problem is; normal cookies aren’t the healthiest to eat regularly. I’d love to eat full fat, buttery cookies whenever I wanted, but my teeth and waistband wouldn’t agree. Luckily, these double chocolate oatmeal cookies are healthy and lip-smackingly good all at the same time. Plus, they have a secret ingredient, but you’ll have to keep reading to find out.

5 Ingredient Banana & Double Chocolate Oatmeal Cookies
Straight of the oven with chocolate still slightly gooey – Photo by Anju at Anju’s Kitchen

Several Healthy Ingredients

Banana

How can we forget the nation banding together at the start of the pandemic in our love of banana bread? But there are so many other delicious vegan foods to make with banana and so many reasons to cook with banana. We love banana because it’s;

  • A natural sweetener.
  • Full of vitamins and health benefits.
  • A Perfect binding agent to replace eggs and butter.
  • Damn tasty! What other reason do you need?

Porridge Oats

Oats are:

  • Full of fibre and protein
  • Keep you fuller for longer
  • Give you slow release energy

Eating oats for breakfast or a mid-morning snack will set you and your children up brilliantly for the day. Oats are also super versatile as you can use them in so many tasty recipes.

Dark Chocolate

Chocolate tastes great, lifts your mood, and a small amount regularly has been proven to have health benefits.

Photo by Sigmund on Unsplash

Texture

The lack of fat from oil or butter means you won’t get a crispy cookie, but that’s not what we’re going for here. These cookies are perfectly soft, slightly crispy at the edges and have a chewy centre. Eat them straight out of the oven (let them cool a little first) for a melty, chocolatey centre.  

5 Ingredient Banana & Double Chocolate Oatmeal Cookies

Secret Ingredients

  • 1 tsp Cinnamon and ½ tsp of nutmeg adds a delicious warmth and depth of subtle flavour to these double chocolate cookies. If you’re not keen or have fussy children, just leave this out.

Why THESE cookies?

There are many reasons you should make these healthy, tasty vegan cookies. They are:

  • Free from refined sugar.
  • Full of fiber, minerals, and vitamins.
  • Fewer calories than other chocolate cookies.
  • Great for healthy breakfasts on the go, packed lunches, and food prep.
  • Perfect for a low-syn, slimming world snack or breakfast.
  • Totally vegan, dairy-free, and egg-free.
  • Gluten-free – just use gluten-free oats.

What You’ll Need

These oatmeal cookies are pantry-friendly, so you’ll probably have most of the ingredients in your cupboards. This recipe was born from a desperate late-night chocolate craving and a frantic root around the cupboards.

  • Ripe Bananas – the riper the better for natural sweetness.
  • Dark chocolate – I like dark chocolate, but any vegan chocolate would be fine. I prefer whole bars chopped up rather than chips, as the tiny shards of chocolate make these cookies even chocolatier. Chips would be fine as a time saving option.
  • Oats – rolled oats are best for texture, but you could use quick oats.
  • Cocoa or cacoa powder.
  • Dried fruit of your choice – I like raisins, sultanas and cranberries.
ingredients for vegan banana chocolate oatmeal cookies

What To Do

This recipe couldn’t be any easier. You’ll need to:

  • Grind half of the oats in a blender. This takes seconds.
  • Mash the ripe bananas in a medium-sized bowl (a potato masher works best).
  • Chop the chocolate into rough, small pieces.
  • Add the rest of the ingredients to the bowl and mix well.
  • Use a spoon or ice-cream scoop to spoon the cookies onto a grease-proof sheet.
  • Bake for about 20 minutes or until golden and slightly crispy on the edges.

Optional Add -Ins

I can’t help but moderate recipes, it’s just in my nature. I wouldn’t be surprised if you did too. You can add the below to your own chocolate and banana oat cookies, if you like.

  • Nuts – chopped hazelnuts would be delicious
  • Milk or white chocolate (vegan)
  • Crushed pretzels.
  • Vanilla essence
  • Cacao nibs
  • Peanut butter or other nut butter

Look out for the printer icon just above the recipe (but please think of the planet and only print if necessary).

Give this guilt free treat a go yourself and tell me you don’t love it!

Banana Chocolate Oatmeal Vegan Cookies
Banana Chocolate Oatmeal Cookies

AuthorSarahCategory, , , DifficultyBeginner

Soft, chewy and chocolatey, these cookies are tasty enough to satisfy any sweet tooth without totally rotting your teeth.

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 2 cups (approx 160g) rolled oats
 ½ cup dried fruit of choice
 ¼ cup cocoa powder
 ¼ cup (approx 70g) dark chocolate bar or chips
 2 large mashed bananas
Optional
 1 tsp vanilla essence
 1 tsp cinnamon powder
 ½ tsp Nutmeg

Method
1

Preheat your oven to 180 degrees Celsius (170 fan assisted).

2

Grind half of the oats in a blender until they resemble flour.

3

Chop the chocolate into small chunks/rough shards.

4

Mash the bananas in a large bowl until soft and mushy. A fork or potato masher will do the trick.

5

Add the rest of the ingredients to the bowl and mix well with a large spoon.

6

Spoon onto a baking paper with a spoon or icecream scoop and flatten. I like to use a cookie cutter to shape mine into a nice uniform shape.

7

Bake in the over for about 20 minutes or until slightly crispy on the edges..

8

Try to resist eating them when they’ve just come out of the oven. It’s not easy! They’re just too tempting.

9

Store in an airtight container and the cookies should last for several days, but I’ll be surprised if they last that long.

Ingredients

Ingredients
 2 cups (approx 160g) rolled oats
 ½ cup dried fruit of choice
 ¼ cup cocoa powder
 ¼ cup (approx 70g) dark chocolate bar or chips
 2 large mashed bananas
Optional
 1 tsp vanilla essence
 1 tsp cinnamon powder
 ½ tsp Nutmeg

Directions

Method
1

Preheat your oven to 180 degrees Celsius (170 fan assisted).

2

Grind half of the oats in a blender until they resemble flour.

3

Chop the chocolate into small chunks/rough shards.

4

Mash the bananas in a large bowl until soft and mushy. A fork or potato masher will do the trick.

5

Add the rest of the ingredients to the bowl and mix well with a large spoon.

6

Spoon onto a baking paper with a spoon or icecream scoop and flatten. I like to use a cookie cutter to shape mine into a nice uniform shape.

7

Bake in the over for about 20 minutes or until slightly crispy on the edges..

8

Try to resist eating them when they’ve just come out of the oven. It’s not easy! They’re just too tempting.

9

Store in an airtight container and the cookies should last for several days, but I’ll be surprised if they last that long.

5 Ingredient Banana & Double Chocolate Oatmeal Cookies

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