These cookies taste like banana bread in cookie form. The cookie base does not contain any wheat flour, butter or eggs. The only added sugar is from the chocolate chips. These cookies are perfect for a snack when you’re craving something sweet.
I made these cookies recently and they’ve become one of my favorite snacks. The cookies are soft, full of banana flavor and studded with chocolate chips.
- Overripe Bananas
- Oat Flour (or rolled oats blended to flour consistency)
- Semi sweet chocolate chips
Overripe Bananas: Make sure to use overripe bananas. The riper the better. Overripe bananas contain more liquid, which you need for this recipe. Overripe bananas are also sweeter and you want the sweetness from the bananas because the cookie base has no additional sugar.
Oat Flour: Instead of wheat flour, this recipe uses oat flour. You can buy oat flour or make your own by processing rolled oats in a blender or food processor until they resemble fine flour.
Chocolate Chips: You can use any kind of chocolate chips for this recipe (semisweet, milk, sugar-free, etc). I prefer semisweet or dark chocolate. I found that the chocolate chips add enough sweetness to the cookies that you don’t really need to add sugar to the cookie dough. While you can make the cookies without the chocolate chips, I don’t recommend it. Without some sort of mix-in, the cookie dough is quite plain and not that sweet. Adding the chocolate chips (or another mix-in of your choice) makes a huge difference.
The cookies can be kept in an airtight container at room temperature for about 2 days or longer in the fridge or freezer. I think they taste best when they are fresh out of the oven. You can reheat them briefly in the microwave, toaster oven or air fryer.
More Easy Healthy Cookie Recipes
- 2 Ingredient Healthy Banana Bread Cookies
- 2 Ingredient Banana Oatmeal Cookies
- 2 Ingredient Healthy Almond Cookies
3 Ingredient Healthy Banana Chocolate Chip Cookies
- 1/2 cup (110 g) mashed overripe bananas (see notes)
- 1 cup (105 g) oat flour
- 1/3 cup (56 g) semisweet chocolate chips
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, stir together mashed bananas and oat flour until oat flour is completely incorporated and a thick dough forms. You should not see any traces of unmixed oat flour.
- Stir in half of the chocolate chips. Using a 1.5 cookie scoop, scoop dough balls and place onto prepared baking sheet, spaced about 2 inches apart.
- Press down on dough balls with the palm of your hand to form a thick round disk. Cookies will puff up a little during baking but they will not spread out, so you want to spread the cookies out beforehand. Press a few of the remaining chocolate chips onto each cookie.
- Bake cookies about 10 minutes. Let cookies cool before removing and eating.
- Make sure to mash the bananas until no lumps remain. If you still have a lot of lumps then your bananas will not have enough liquid for the dough. I usually start with a fork and then I stir vigorously with a whisk to mash out the smaller lumps.
- 1/2 cup mashed bananas is a little less than 2 large bananas.
- To make your own oat flour, you can blend rolled oats until they resemble a very fine flour consistency.
- The cookie dough is very sticky and may be difficult for you to press to form disks. I recommend washing your hands before pressing the dough. You may need to wash your hands again halfway through if your hands get too sticky.
- These cookies are a little smaller than regular cookies because they don't spread as much.
- I used Arrowhead Mills Organic Oat Flour*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.