If you are a fan of wholesome, naturally sweet treats that deliver comfort and flavor in every bite, then the Banana-Oat Chocolate Chunk Cookies Recipe is about to become your new go-to. These cookies are the perfect marriage of ripe bananas and hearty oats, studded generously with melty dark chocolate chunks that take every mouthful to a whole new level of deliciousness. They have just the right amount of sweetness and texture, making them not just a snack but a heartfelt hug from the kitchen. Whether you’re looking for a guilt-free dessert or a quick energy booster, this recipe fits the bill beautifully.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are wonderfully simple and each adds its magic. From creamy bananas providing natural moisture and sweetness, to oats that bring delightful chewiness and a wholesome bite, every element plays an essential role in the final cookie experience.
- Ripe bananas: Choose bananas with plenty of brown spots for maximum sweetness and softness when mashed.
- Unsweetened applesauce: Adds moisture without extra sugar, keeping the cookies soft and tender.
- Rolled oats: The chewy base that adds heartiness and fiber to the cookies.
- Almond milk (or any milk of choice): Helps blend the batter and keeps it moist while baking.
- Raisins or chopped nuts (optional): For a touch of chew or crunch, and a subtle natural sweetness or texture contrast.
- Dark chocolate chunks: Go for sugar-free or high-quality dark chocolate for rich bursts of melty goodness.
- Vanilla extract: Enhances the overall flavor profile with warm, fragrant notes.
- Ground cinnamon: A hint of spice that complements the banana and chocolate perfectly.
How to Make Banana-Oat Chocolate Chunk Cookies Recipe
Step 1: Prepare the Oven and Mash Bananas
Start by preheating your oven to 350°F (177°C) and positioning the rack in the center to ensure even baking. While it heats, mash ripe bananas in a large bowl until smooth and creamy – this is the flavor-packed foundation your cookies will build on.
Step 2: Mix Wet Ingredients Together
Stir in the unsweetened applesauce with the mashed bananas to add moisture and natural sweetness without any refined sugar. Follow this by mixing in the vanilla extract and ground cinnamon, which infuse the batter with comforting aromatics and depth of flavor.
Step 3: Combine Oats and Liquids
Add the rolled oats to the banana mixture, making sure each oat is coated evenly with the wet ingredients. Then pour in the almond milk to loosen the mixture just enough so it holds together but is still thick—a flawless dough ready for delicious cookies.
Step 4: Fold in Chocolate Chunks and Optional Extras
Gently fold in the dark chocolate chunks along with your choice of raisins or chopped nuts if using. This step is where the cookies get their irresistible bursts of texture and decadence.
Step 5: Shape and Bake Your Cookies
Line a baking sheet with parchment paper for a non-stick surface, then scoop 12 to 15 even portions of dough onto the sheet. Space them about two inches apart and press each cookie slightly flat to help them bake evenly. Bake for 15 to 20 minutes, rotating the pan halfway to ensure golden edges and set centers.
Step 6: Cooling is Key
After baking, allow your cookies to rest on the baking sheet for five minutes to set up perfectly, then transfer them to a cooling rack to cool completely. This step helps maintain the ideal chewy texture loaded with melty chocolate surprises.
How to Serve Banana-Oat Chocolate Chunk Cookies Recipe
Garnishes
A simple dusting of cinnamon or a light drizzle of melted dark chocolate over the cookies can highlight their warm flavors beautifully. For an extra touch, sprinkle a few oat flakes or chopped nuts on top before baking for a rustic look.
Side Dishes
Pair these cookies with a glass of cold almond milk or a cozy cup of tea or coffee. The creamy beverage complements the hearty texture of the cookies while balancing their sweetness, making for a satisfying snack or light dessert.
Creative Ways to Present
Turn these cookies into mini ice cream sandwiches by pairing them with your favorite dairy-free or traditional ice cream. Alternatively, stack them on a decorative plate lined with banana slices and a sprinkle of cocoa powder for a delightful treat that’s as lovely as it is tasty.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, refrigerate for up to a week where they maintain their chewiness beautifully.
Freezing
Banana-Oat Chocolate Chunk Cookies are freezer-friendly! Place baked and fully cooled cookies in a single layer on a baking sheet to freeze initially, then transfer to a resealable freezer bag or container. They stay delicious for up to three months and thaw quickly when you want a treat.
Reheating
To enjoy a freshly baked feel, warm the cookies in a preheated oven at 300°F (150°C) for about 5 minutes or microwave them for 15 to 20 seconds. The chocolate chunks melt all over again, delivering a cozy cookie experience every time.
FAQs
Can I use other types of milk instead of almond milk?
Absolutely! Feel free to substitute almond milk with any milk you prefer, such as cow’s milk, oat milk, soy milk, or even coconut milk. Each will lend a slightly different nuance, but none will compromise the soft texture of the cookies.
Are these cookies gluten-free?
They can be, as long as you use certified gluten-free rolled oats. Regular oats might be cross-contaminated with gluten during processing, so always check the packaging if gluten is a concern.
Can I add other mix-ins besides raisins or nuts?
Definitely! These cookies are very versatile. Feel free to add shredded coconut, dried cranberries, seeds like sunflower or pumpkin, or even a sprinkle of chia or flax seeds to boost nutrition and texture.
How ripe should the bananas be?
The riper, the better. Look for bananas with plenty of brown spots—they are naturally sweeter and softer, which ensures the cookies are moist and flavorful. Avoid green or just-yellow bananas for this recipe.
Is it possible to make these cookies vegan?
Yes! By using plant-based milk like almond or soy and opting for dairy-free dark chocolate chunks, this Banana-Oat Chocolate Chunk Cookies Recipe is entirely vegan-friendly without sacrificing flavor or texture.
Final Thoughts
There is something truly heartwarming about a cookie that brings both comfort and wholesome goodness together, and this Banana-Oat Chocolate Chunk Cookies Recipe does exactly that. Whether for a quick breakfast bite, an afternoon pick-me-up, or a sweet treat, it’s a recipe you’ll want to keep close and share often. So grab those bananas, and get baking—your taste buds will thank you!
Print
Banana-Oat Chocolate Chunk Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana‑Oat Chocolate Chunk Cookies are a wholesome, naturally sweet treat perfect for a quick snack or dessert. Made with ripe bananas, rolled oats, and rich dark chocolate chunks, they offer a delightful combination of flavors and textures without refined sugars. Suitable for a healthier lifestyle, these cookies are easy to prepare and baked to golden perfection with a subtle hint of cinnamon.
Ingredients
Main Ingredients
- 3 ripe bananas, mashed
- ⅓ cup unsweetened applesauce
- 2 cups rolled oats
- ¼ cup almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup dark chocolate chunks (choose sugar-free if desired)
- ¼ cup raisins or chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and position the oven rack in the center to ensure even baking.
- Mash Bananas and Combine Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the unsweetened applesauce thoroughly to create a moist base.
- Add Flavorings: Mix in the vanilla extract and ground cinnamon until everything is combined evenly for a fragrant and flavorful dough.
- Incorporate Dry Ingredients: Stir in the rolled oats, making sure they are fully coated with the wet mixture, which helps bind the cookies.
- Add Milk and Mix-ins: Pour in the almond milk and gently fold in the dark chocolate chunks along with optional raisins or nuts, distributing them evenly throughout the dough.
- Prepare Baking Sheet and Shape Cookies: Line a baking sheet with parchment paper. Using a spoon or your hands, scoop 12 to 15 portions of dough onto the sheet, spacing them about 2 inches apart. Slightly flatten each cookie to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Rotate the pan halfway through baking for consistent color and doneness. Cookies are ready when edges turn golden and centers are set.
- Cool the Cookies: Allow the cookies to rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a cooling rack to cool completely before serving.
Notes
- Use ripe bananas for natural sweetness and better binding.
- For a nut-free version, omit nuts and choose raisins or omit both.
- Almond milk can be substituted with any preferred plant-based or dairy milk.
- For a lower sugar option, select sugar-free or dark chocolate with at least 70% cocoa.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well; thaw at room temperature before serving.
