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Oatmeal Chocolate Chip Cookies


Cookies are my favorite sweet treat. So why is this the first cookie recipe I’ve posted? Because I rarely make them. Really, I like them too much and don’t want the temptation of having dozens of cookies around. Afterall, even a healthier cookie is still an indulgence. No one should eat several dozen indulgences!

So why have I been baking batch after batch of cookies? Because I came across an inspiring recipe on 101 Cookbooks called Nikki’s Healthy Cookie Recipe. It’s an oatmeal cookie recipe made without eggs or wheat flour.

I adapted the recipe to suit my needs, like cutting down the recipe to make a small batch and decreasing the proportion of banana to make a chewier cookie. The result is a moist and chewy oatmeal cookie…more like a breakfast cookie than a traditional wheat flour cookie. The sweetness from the banana and chocolate make them a real treat. The best part is that they’re mini cookies- gone in just a bite or two.

One of the secrets to making these cookies is to bake them on parchment paper so that they don’t stick to the baking sheet. Another trick is to use a cookie scoop so that all of the cookies are the same size. Flattening the mounds of dough before baking helps the cookies to bake more evenly.


Cooling the cookies on the baking sheet allows them to set up before removing.

Let me know how you like the cookies and please share any tips or modifications. I’m working on an applesauce version of these cookies, and will share that recipe once I’m happy with it.

Oatmeal Chocolate Chip Cookies
1/3 cup well mashed ripe banana
2 tablespoons virgin coconut oil
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/4 cup bittersweet or semisweet chocolate chips

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In medium bowl stir together mashed banana, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, cinnamon, ginger and salt; mix well. Stir in chocolate chips.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)

Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 16 small cookies

Tip: The dough isn’t as thick as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. (You may need to push the mound together with your fingers.) If the dough appears too dry to hold together, try stirring in an additional 1 to 2 tablespoons mashed banana.

For vegan oatmeal chocolate chip cookies, make with vegan chocolate chips.

Recipe Links:
Vegan Banana Chocolate Chip Muffins
Vegan Chocolate Brownie Bites

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{ 11 comments… add one }

  • Cathy March 19, 2012, 9:09 am

    Made these cookies yesterday, they were delicious!! My hubby even liked them although I don’t think he wanted to admit it! Thanks for such a great and healthy substitute for traditional chocolate chip cookies.

  • Jillian May 6, 2012, 12:09 am

    This might be an obvious question but I’ve never worked with coconut oil before… Do you melt the coconut oil before mixing it with everything?

  • Jen May 7, 2012, 8:59 pm

    Hi Jillian- Great question! Coconut oil is a soft solid at a room temperature of around 70 degrees. Much hotter than that and the coconut oil will be liquid. You can use either soft solid or liquid coconut oil to make the cookies. (Some people like to keep their coconut oil in the fridge, which makes coconut oil very solid. If you keep your coconut oil in the fridge you’ll need to soften it at room temperature.)
    Thanks,
    Jen

  • Jennie December 20, 2012, 10:23 pm

    My kids loved these, and they’re so easy to make. I just mixed everything in a bowl with a spatula.

  • Jena November 6, 2013, 6:09 pm

    I have made these twice now and my husband and I love them! The flavor is great and they are easy to make. I made two modifications the second time: more banana and I course ground the oats in a food processor (a blender could be used also). Thank you for sharing this recipe.

  • Lydiah January 15, 2014, 2:12 pm

    Have u ever added raisins instead of choc chips?

  • Jen January 16, 2014, 5:37 pm

    Hi Lydiah- I haven’t made these with raisins instead of the chocolate chips (I just love chocolate too much to leave it out), but it should work just fine.
    Jen

  • Michelle January 18, 2014, 7:50 am

    Could I just use regular flour in place of almond? We don’t have a gluten issue and whole wheat flour is all I have on hand!

  • Jen January 18, 2014, 10:42 am

    Hi Michelle- I have not made these cookies with whole wheat flour, so don’t know how they would turn out. Almond flour reacts much differently in recipes when compared to whole wheat flour. For example, almond flour has a high fat content while wheat flour has a high carb/starch content. They absorb liquid differently, resulting in a different texture. I’d recommend starting with a recipe that calls for whole wheat flour rather than modifying an almond flour recipe. I talk a bit more about baking with almond flour here. Thanks, Jen

  • Vivi April 3, 2014, 4:44 am

    Hi, Jen!
    I’m wondering whether you ever perfected an applesauce version of these cookies . . . I’d love to substitute applesauce for the mashed banana but I have no idea if a 1:1 exchange will work . . . what do you think?
    Thanks for your input . . . I can’t wait to make these!

  • Jen April 3, 2014, 7:17 pm

    Hi Vivi- Here’s a link to my applesauce version of the recipe. I also made a pumpkin version. I hope you like them!
    Jen

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