Description
These banana oatmeal chocolate chunk cookies are a naturally sweet, wholesome treat perfect for breakfast on the go, a midday snack, or a healthy dessert. Packed with ripe bananas, oats, and dark chocolate, they’re free from refined sugar and can be customized with your favorite add-ins like nuts or raisins.
Ingredients
3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups oats
1/4 cup almond milk
1/4 cup raisins or nuts
1 cup dark chocolate chunks (such as Lily’s brand)
1 tsp vanilla extract
1 tsp ground cinnamon
Instructions
Set your oven to preheat at 350°F (177°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
In a large mixing bowl, combine the mashed bananas and unsweetened applesauce. Stir until the mixture is smooth and well blended.
Mix in the vanilla extract and ground cinnamon to evenly distribute the flavors throughout the batter.
Add the oats to the banana mixture and stir until they are fully incorporated. The oats will start absorbing moisture and help bind the mixture together.
Pour in the almond milk to help moisten the oats. Stir in the raisins or nuts and dark chocolate chunks, making sure they are evenly spread throughout the dough.
Scoop out portions of the mixture onto the prepared baking sheet using a spoon. Slightly flatten each cookie with the back of the spoon or your hand to help them bake evenly.
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the cookies are firm and lightly golden on the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
Once cooled, the cookies are ready to enjoy. They are soft, chewy, and naturally sweet—perfect for a guilt-free snack or a healthy indulgence.
Notes
These cookies are highly adaptable—try adding shredded coconut, chia seeds, or a pinch of sea salt for variation. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage.