🍌 Banana Oat Chocolate Chunk Cookies

by

Moist, flourless cookies packed with oats, ripe bananas, and guilt-free sweetness—ideal for snack-time or a quick breakfast!

Prep Time: 10 minutes · Bake Time: 15–20 minutes · Total Time: 30 minutes
Makes: 12–15 cookies
Dietary Tags: Sugar-Free · Flourless · High-Fiber · W-W-Friendly

✅ Ingredients Checklist

  • Ripe bananas (3, mashed)

  • Unsweetened applesauce (⅓ cup)

  • Rolled oats (2 cups)

  • Almond milk (¼ cup, or any milk)

  • Dark chocolate chunks (1 cup – Lily’s sugar-free or regular)

  • Raisins or chopped nuts (¼ cup, optional)

  • Vanilla extract (1 tsp)

  • Ground cinnamon (1 tsp)

🥄 Instructions Overview

  1. Preheat & prep pan: 350°F (177°C). Line a baking sheet with parchment.

  2. Mix wet ingredients: Combine mashed bananas, applesauce, vanilla, and cinnamon in a bowl.

  3. Add dry stuff: Stir in oats, almond milk, chocolate, and add-ins.

  4. Form cookies: Scoop onto sheet and flatten slightly.

  5. Bake: 15–20 min until set and golden.

  6. Cool & enjoy: Let them rest a few minutes, then transfer to a rack.

💡 Quick Tips

  • Use overripe bananas with brown spots for natural sweetness and moisture.

  • Try walnuts or almonds to boost crunch and protein.

  • For a smoother texture, pulse oats slightly in the blender before mixing.

I. Why “Recipe‑First”?

Get baking now—no distractions. Later sections include healthy swaps, storage tips, and more ways to use this fuss-free batter.

II. Introduction

These cookies hit all the right notes—naturally sweet, wholesome, and satisfyingly chewy. Perfect when you want something comforting without refined sugar or flour. Whether it’s breakfast, post-workout fuel, or an afternoon pick-me-up, they’re ready in under 30 minutes and pack a nutritional punch.

III. Step-by-Step Guide

1. Preheat Oven

  • Set temp to 350°F (177°C) and get your baking sheet ready with parchment paper.

2. Mix Wet Ingredients

  • In a large bowl, mash bananas well. Stir in applesauce, vanilla, and cinnamon until smooth.

3. Add Oats & Mix-ins

  • Stir oats and almond milk into the banana blend until fully combined. Fold in chocolate and raisins/nuts.

4. Shape Cookies

  • Scoop batter (2 tbsp each) onto sheet, spacing a couple inches apart. Flatten slightly.

5. Bake

  • Bake for 15–20 minutes until golden on edges. Watch carefully so chocolate doesn’t over-brown.

6. Cool & Serve

  • Allow cookies to rest on sheet for 2–3 minutes before moving to a wire rack to cool completely. Enjoy warm or cooled!

IV. Ingredient Insights & Substitutions

  • Bananas: Use very ripe bananas for sweetness—less added sugar.

  • Oats: Rolled oats work best; quick oats make tender cookies.

  • Chocolate: Lily’s sugar-free is W-W-friendly; dark chocolate (70%+) works too.

  • Nuts/Add-ins: Swap raisins for cranberries or seeds for extra crunch.

W-W-Friendly Swaps

  • Use sugar-free chocolate and skip raisins to maximize W-W points savings

  • Almond or oat milk works fine for creamy texture

  • Add 1 scoop protein powder to lift nutrition and satisfaction

V. Serving & Pairing Ideas

  • Breakfast on-the-go: Pair with Greek yogurt or a small fruit salad.

  • Snack time: Serve with a glass of cold almond milk or tea.

  • Lunchbox treat: Pack a cookie with sandwiches for a balanced sweet bite.

VI. Storage & Make-Ahead

  • Room Temp: Airtight container, up to 2 days

  • Fridge: Up to 5 days—just warm in microwave for 10 seconds

  • Freeze: Individually freeze cooled cookies up to 3 months. Thaw on counter or reheat at 300°F for 5 minutes.

VII. Nutrition Info (Per Cookie, 15 servings)

  • Calories: ~100 kcal

  • Protein: 2 g

  • Carbs: 14 g

  • Fat: 4 g

  • Fiber: 2 g

  • Sugar: 4 g

  • W-W Points: ~2 (using sugar-free chocolate; may vary)

Diet Tags: High‑Fiber · Refined‑Sugar‑Free · W-W-Friendly · No Bake-In Cupboard Required

VIII. Frequently Asked Questions

Q: Can I bake on a pizza stone?
A: Yes, but keep parchment to prevent sticking.

Q: Can I use peanut butter?
A: Swap ¼ cup banana or applesauce with PB2 + water—extra flavor, ~1 added point.

Q: Are these freezer-safe?
A: Absolutely! Freeze individually and thaw as needed.

IX. Kristy’s Note

I love these because they hit the sweet spot—literally! My kids help mash the bananas and always ask for extra chocolate chunks. They’re ideal for busy mornings or a guilt-free cookie moment, anytime.

X. More Healthy Bakes & Snacks

  • W-W Breakfast Baked Donut Muffins

  • No-Bake Peanut Butter Oat Bars

  • Almond Flour Berry Crumble Bars

✨ Bake & Share It!

Made these Banana Oat Chocolate Chunk Cookies? Tag @KristyCookRecipes on Instagram or comment your must-have add-ins—I love seeing your spin!

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