Soft, chewy, and naturally sweet banana oat cookies packed with wholesome oats, dark chocolate, and a hint of cinnamon. Perfect for breakfast, snacks, or a guilt-free treat!
Servings & Timing
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Yield: 12 cookies (depending on size)
Dietary Tags: Dairy-Free, Vegan Option, No Added Sugar (if using sugar-free chocolate)
📝 Ingredients
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3 ripe bananas, mashed 🍌
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⅓ cup unsweetened applesauce
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2 cups oats (old-fashioned or quick oats)
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¼ cup almond milk
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¼ cup raisins or chopped nuts
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1 cup dark chocolate chunks (I recommend Lily’s sugar-free chocolate)
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1 tsp vanilla extract
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1 tsp cinnamon
🔪 Instructions
Step 1: Preheat the Oven
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix the Batter
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In a large mixing bowl, mash the bananas.
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Stir in applesauce, oats, almond milk, raisins or nuts, chocolate chunks, vanilla, and cinnamon until fully combined.
Step 3: Scoop the Cookies
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Drop spoonfuls of the batter onto the prepared baking sheet, shaping into cookie mounds.
Step 4: Bake
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Bake for 15–20 minutes or until the cookies are set and slightly golden on the edges.
Step 5: Cool & Serve
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
💡 Notes & Tips
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Banana tip: The riper the bananas, the sweeter the cookies!
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Nut-free option: Omit nuts or substitute with seeds like pumpkin or sunflower.
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Add-ins: Try adding chia seeds or flaxseeds for extra nutrition (adds minimal W-W points).
📸 Step-by-Step Guide
(Suggested photos: mashing bananas → mixing batter → scooping cookies → baked cookies on cooling rack)
Pro Tip: These cookies are freezer-friendly! Freeze in a single layer and thaw as needed for quick snacks.
🥄 Ingredient Insights & Swaps
Why these ingredients?
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Bananas & applesauce: Natural sweeteners and binders.
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Oats: Provide hearty texture and whole-grain goodness.
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Almond milk: Keeps the cookies dairy-free.
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Dark chocolate: Adds richness without excessive sugar.
Substitutions:
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Swap almond milk for any milk of choice.
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Use dried cranberries instead of raisins for a tangy twist.
🎨 Flavor Variations & Serving Ideas
Flavor Ideas:
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Add 1 tbsp peanut butter to the batter for a nutty flavor (adds W-W points).
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Stir in coconut flakes for tropical vibes.
Serving Suggestions:
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Pair with Greek yogurt and fruit for a balanced breakfast.
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Enjoy as a pre-workout snack.
🧊 Storage & Make-Ahead
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Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
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Freezing: Freeze for up to 2 months. Thaw before eating.
🔎 Nutrition & W-W Points (per cookie estimate for 12 cookies)**
Calories: ~120 kcal | Protein: ~2g | Carbs: ~18g | Fat: ~5g
W-W Points (per cookie using Lily’s sugar-free chocolate and raisins):
➡️ 2 Points
Lightened version (without chocolate or nuts/raisins):
➡️ 1 Point
Points may vary depending on add-ins and exact brands. For best accuracy, enter your ingredients into the W-W app.
Allergens: Tree nuts (almond milk, if using nuts), oats (check for gluten-free certification if needed).
❓ Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes—use certified gluten-free oats.
Q: Can I skip the chocolate?
A: Absolutely. You can omit or replace with extra raisins or nuts.
Q: Can I make these nut-free?
A: Yes—use oat or rice milk instead of almond milk and skip the nuts.
📝 The Story Behind the Recipe
These cookies were born from my love of quick, healthy snacks that feel indulgent but keep my W-W points in check. They’re endlessly adaptable, freezer-friendly, and a big hit with both kids and adults alike!
🗨️ Let’s Chat!
Did you try these Healthy Banana Oat Cookies? Did you go with chocolate, raisins, or both? Drop a comment or tag me—I’d love to see your version!