Healthy Banana Oatmeal Chip Cookies: Flour-Free, Keto-Friendly, & Plain Old Good
These healthy banana oatmeal chip cookies are so jam-packed with natural and hearty goodness that being “healthy” won’t ruin them for you. They are truly delicious and the texture is on-point (moist, soft, slightly bouncy, compact), so I don’t want to place them in question by labeling them flour-free or keto-friendly, but I’d be missing a big audience if I didn’t. Either way, these cookies are loaded and just plain old good – regardless of diet!
Bananas and quick oats are the base, and then I add in whatever fixings I have on hand to add character and bring the cookie full circle – dark chocolate chips, vanilla chips, butterscotch chips, peanut butter, and pecans. I like to top it off with a small dash of apple pie spice and vanilla extract.
This recipe is flexible and can be easily adapted to include whatever fixings you have on hand or prefer. It’s also a brilliant way to make the most out of your bananas as they are turning brown.
Also, if you weren’t aware of this baking hack, you can make a small batch of cookies in your countertop toaster oven! Using a toaster oven means no waiting to pre-heat or heating up the whole house on a summer day. Plus, it’s like the adult version of Easy Bake Oven (90’s kids, did you have one of these growing up? It still exists!)
Healthy Banana Oatmeal Chip Cookies: Flour-Free, Keto-Friendly, & Plain Old Good
Equipment
- 2 Cookie Sheets
- 1 Large Mixing Bowl
- 1 Ice Cream Scooper and 1 Spoon, or 2 Spoons
- 1 Masher Tool or 1 Fork
- 1 Cookie Plate or Lidded Container
Ingredients
Base
- 4 Bananas
- 2-3 Cups Quick Oats This measurement isn't exact. I tend to keep mixing in oats until the consistency looks right. You want the mashed banana to be pretty loaded with oats, but at a level that the mixture won't be dry and the cookie will hold together.
Fixings
- 1 Tablespoon Peanut Butter
- 1/3 Cup Dark Chocolate Chips Same note for fixings – not exact; add as you please!
- 1/3 Cup Vanilla Chips
- 1/3 Cup Butterscotch Chips
- 1/4 Cup Chopped Pecans
- 1 Dash Apple Pie Spice or Cinnamon
Instructions
- Preheat oven to 350 F.
- In large mixing bowl, mash bananas until you've reached minimal clumps.
- Mix in oats, stiring and adding more oats as needed.
- Add in fixings and stir until combined into batter.
- Spray cookie sheet with canola oil spray.
- Use ice cream scoop for optimal cookie shape, or use spoon to form small / medium size spheres in raws on cookie sheet. Leave some wiggle room in between each cookie.
- Place in oven for 20-25 minutes. Keep a close eye on them at 20 minutes – don't over-bake!
- Remove cookies when ready, and allow to cool for a few minutes.
- Transfer to cookie plate and serve, or store in lidded container to keep fresh and soft for days!
The above video is from one of my Instagram stories – go follow my Instagram handle @dabbledaybook if you haven’t already! I made these cookies to bring over to my brother’s house, and showed some behind the scenes. I questioned bring such an “earthy crunchy” and healthy cookie (I figured maybe I just liked them!), but the fam ate them right up and requested them again next visit! My two-year-old nephew, Charles, wanted one cookie in his mouth and one in his hand!
Let me know if you give this recipe a try – I’d love to hear how your healthy banana oatmeal chip cookies turn out! In the meantime, explore my other recipes to continue brainstorming food ideas. I believe in balance, so there’s a nice mix of health and indulgence.
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