Healthy Oatmeal Chocolate Banana Cookies
These Easy Healthy Oatmeal Chocolate Banana Cookies are perfect for hiking, camping or just a healthy snack. This recipe only requires one bowl to mix the batter. The cookies can be stored for days or frozen and can also be made into muffins!
Because these have banana and oatmeal in them they are great for breakfast. And because they are a cookie, they also work for a snack or dessert. This recipe is called “healthy” because it has applesauce instead of oil and natural sugar. You can omit the butter and/or the chocolate chips altogether if you are really looking to cut back on calories.
Oatmeal Chocolate Banana Cookies
- ½ cup unsalted butter, room temp
- ½ cup unsweetened apple sauce
- 1 cup raw cane sugar (turbinado)
- 3 ripe bananas, mashed
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cup all-purpose flour
- 1½ tsp baking soda
- 2 cups quick oats
- 1 cup semi-sweet chocolate chips
- ¼ cup chopped nuts (optional)
- Preheat oven to 375° and prepare a cookie sheet with parchment paper or silicone stick mat.
- In a mixing bowl combine butter and apple sauce and beat with an electric mixer until creamed together. Add sugar, bananas, eggs and vanilla and continue to beat on medium speed until smooth.
- Gradually add flour and baking soda and beat until fully combined.
- Stir in oats, chocolate chips and nuts until incorporated. By now the batter is nice and thick and your arms will start to get tired ??!
- Drop dough onto the prepared baking sheet with cookie scoop or spoon. These will rise and spread so give each one some room.
- Bake for 10 to 14 minutes or until golden brown around the edges. Transfer to a wire rack to cool.
I used to be a pretty active backpacker (before kids ?). One of my active friends gave me this recipe for hiking/camping. These cookies are sturdy enough to be in a backpack without getting smashed and stay fresh for days. They also have oatmeal, banana and chocolate for a nice energy boost. BUT…these aren’t just for hiking. I recently made a double batch of these for a campout with 20 adults and 8 kids and they were a hit! We ate them for breakfast, snacks and dessert for 3 days.
As I mentioned, you can make this entire recipe using one large bowl. This batter can also make muffins! Same oven temp, just a different pan. I may have put a little cream cheese frosting on one of them…don’t tell!
Want even more delicious recipes? Check out some of my other posts below:
- Kitchen Sink Cookies
- Coconut Fig Crumble Bars
- Lemon Lavender Cupcakes
- Instant Pot Mac & Cheese
- Healthy Shrimp Ceviche
Thanks for checking out this recipe! If you want even more fun and delicious recipes, sign up for my email list. You can also follow me on Instagram @emilyfabulous_blog!