I have been on the hunt for a cookie, that I don’t feel guilty eating, and I finally found it. These Banana Oatmeal Cookies are incredibly easy to make, and taste amazing. You are going to love how simple, delicious, and healthy they are. Healthy eating has never tasted so delicious.
These Soft Banana Oatmeal Cookies with chocolate chips are one of my favorite soft cookies to make and the best way to use up overripe bananas.
You only need a few simple ingredients for these Banana Oatmeal Chocolate Chip Cookies. This healthy banana oatmeal cookie recipe makes a great snack and you’ll love the chewy texture.
Ingredients you’ll need for these Soft Banana Oatmeal Cookies:
- Shortening
- Brown Sugar
- Egg
- Ripe Mashed Banana
- Quick Oats
- All Purpose Flour
- Salt
- Cinnamon
- Baking Soda
- Nutmeg
- Chocolate Chips
How to make Banana Oatmeal Cookies:
- Preheat oven to 350°F. Grease baking sheet and set aside.
- Cream shortening and brown sugar in large mixing bowl at medium speed until well blended, then beat in egg.
- Add one cup mashed banana and mix until creamy.
- In a separate large bowl, mix together oats, flour, salt, cinnamon, baking soda and nutmeg, then stir dry ingredients into wet ingredients creamed mixture. Fold in chocolate chips. Making sure to scrape the sides of the bowl.
- Using a cookie scoop , drop spoonfuls of cookie dough onto prepared baking sheet (if you don’t have a cookie scoop, just use a medium-sized spoon to drop cookie dough onto pan. This cookie dough will be too sticky to roll into balls).
- Place cookies 2 inches apart on baking sheet.
- Bake for 15-17 minutes, then remove from oven and let cool 1-2 minutes on baking sheet, then remove to a cooling wire rack.
Notes
To make these chewy banana oatmeal cookies healthier you can:
- Switch out milk chocolate chips for dark chocolate chips, mini chocolate chips or sugar free chocolate chips.
- Use coconut flour, oat flour or whole wheat flour, in place of all purpose flour.
- Use honey, coconut sugar or other natural sweeteners in place of the sugar
- Use apple sauce or coconut oil in place of shortening or butter
Helpful Kitchen Items Needed for these Healthy Cookies:
- Hand or Stand Mixer (with paddle attachment)
- Cookie Sheet
- Parchment Paper
- Mixing Bowl
- Cooling Rack
Storing these Healthy Banana Oatmeal Cookies:
- Store these cookies in an airtight container at room temperature for 3 days. If you want them to last longer you can store them in the refrigerator and they should last 5-7 days.
Other Healthy Desserts we love:
- HEALTHY PUMPKIN COOKIES RECIPE
- HEALTHIER NO BAKE CHOCOLATE PEANUT BUTTER COOKIES RECIPE
- PEACHES AND CREAM OATMEAL COOKIES RECIPE
- PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES RECIPE
- BREAKFAST COOKIES RECIPE
- HEALTHY BANANA WALNUT MUFFINS RECIPE
- THE BEST HEALTHIER ZUCCHINI OATMEAL COOKIES RECIPE
- HEALTHY ABC CHOCOLATE PUDDING
Banana Recipes you’ll want to try:
- EASY CHOCOLATE CHIP BANANA BREAD RECIPE
- PEANUT BUTTER CHIP BANANA BREAD RECIPE
- BANANA BREAKFAST SMOOTHIE RECIPE
- EASY BANANA CREAM PIE RECIPE
- 2 INGREDIENT BANANA MUFFINS RECIPE
- BANANA NUT BLONDIES WITH MAPLE SYRUP FROSTING RECIPE
- CHOCOLATE BANANA BLENDER MUFFINS RECIPE
- FROSTED BANANA CAKE RECIPE
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Serves: 24
Soft Banana Oatmeal Cookies Recipe
So soft and full of flavor – these cookies are delicious!
Ingredients
- ¾ cup shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 cup mashed ripe bananas about 2-3 medium banana
- 1¾ cup quick oats
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- 1½ cups chocolate chips (I used semi-sweet)
Instructions
Preheat oven to 350°F. Grease baking sheet and set aside.
Cream shortening and brown sugar in large bowl at medium speed until well blended, then beat in egg.
Add one cup mashed banana and mix until creamy.
In a separate bowl, mix together oats, flour, salt, cinnamon, baking soda and nutmeg, then stir into creamed mixture. Fold in chocolate chips.
- Using a cookie scoop , drop spoonfuls of cookie dough onto prepared baking sheet (if you don’t have a cookie scoop, just use a medium-sized spoon to drop cookie dough onto pan. This cookie dough will be too sticky to roll into balls).
Place cookies 2 inches apart on baking sheet.
Bake for 15-17 minutes, then remove from oven and let cool 1-2 minutes on baking sheet, then remove to a cooling rack.
Notes
- Switch out milk chocolate chips for dark chocolate chips, mini chocolate chips or sugar free chocolate chips.
- Use coconut flour, oat flour or whole wheat flour, in place of all purpose flour.
- Use honey, coconut sugar or other natural sweeteners in place of the sugar
- Use apple sauce or coconut oil in place of shortening or butter
Nutrition
Calories: 153 kcal · Carbohydrates: 21 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 7 mg · Sodium: 126 mg · Potassium: 78 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 16 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg
Equipment
Baking Sheet
Medium Mixing Bowl (2)
cookie scoop
Recipe Details
Recipe adapted from Food.com
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