Why You’ll Love This Healthy Chocolate Banana Cookies
- They’re secretly wholesome. We’re using ripe bananas and a touch of maple syrup for sweetness, which means you can enjoy that classic cookie experience with ingredients you can feel good about.
- The texture is pure magic. Forget dry, crumbly health-food cookies. These are soft, almost muffin-like in the center, with a slightly chewy edge that is just so satisfying to bite into.
- They come together in one bowl. Seriously, minimal cleanup is a huge win in my book. You can mash the bananas right in the mixing bowl and just stir everything else in. It’s the perfect recipe for a quick baking session with kids or when you just can’t be bothered with a mountain of dishes.
- They’re incredibly versatile. Think of this recipe as a fantastic base. Feel like adding a handful of walnuts or a sprinkle of sea salt on top? Go for it. They’re your canvas for creativity.
Ingredients & Tools
- 2 large, very ripe bananas (about 1 cup mashed)
- 1/3 cup creamy almond butter (or any nut/seed butter you love)
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup old-fashioned rolled oats (certified gluten-free if needed)
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup dark chocolate chips (at least 70% cacao)
Tools: A large mixing bowl, a fork or potato masher, a baking sheet, and parchment paper or a silicone baking mat.
The real stars here are the bananas and the almond butter. The bananas need to be seriously spotty—the kind you’d usually throw into banana bread. They provide all the moisture and a lot of the natural sweetness. The almond butter adds healthy fats and helps bind everything together, giving you that perfect cookie structure without any eggs or dairy. A little goes a long way!
Serves: 12 cookies | Prep Time: 10 minutes | Cook Time: 12-14 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Banana ripeness is non-negotiable. The blacker, the better. Green or yellow bananas just won’t have the same sweetness or mashable texture. If your bananas aren’t ripe enough, you can speed up the process by baking them (peels on) at 150°C for 15-20 minutes until the skins are black.
- Don’t skip the almond flour. It’s not just a gluten-free thing—it adds a lovely tenderness and richness that you don’t get from oats alone. If you must substitute, oat flour is your best bet, but the texture will be a bit denser.
- What about the nut butter? I love almond butter for its neutral taste, but peanut butter works wonderfully for a more pronounced flavor. For a nut-free version, sunflower seed butter is fantastic. Just make sure it’s the runny, stir-able kind, not the dry, crumbly type you sometimes find at the bottom of the jar.
- Invest in good chocolate chips. Since there’s less added sugar in the dough itself, using a high-quality dark chocolate chip makes a world of difference. You’ll get those beautiful pockets of rich, bittersweet chocolate that elevate the whole cookie.
How to Make Healthy Chocolate Banana Cookies
Step 1: First, preheat your oven to 175°C and line your baking sheet with parchment paper. This is a sticky dough, and the parchment is your best friend for easy cleanup and preventing any sticking disasters. While the oven heats up, grab your large mixing bowl and those very ripe bananas. Peel them and use a fork to mash them until they’re smooth and almost liquidy. You’ll notice a lovely sweet aroma already.
Step 2: Now, to the banana mash, add the almond butter, maple syrup, and vanilla extract. Stir everything together with a spatula until it’s completely combined and looks like a thick, homogenous liquid. The trick is to make sure the nut butter is fully incorporated and there are no oily streaks separating from the banana mixture.
Step 3: Time for the dry ingredients. Add the rolled oats, almond flour, cocoa powder, baking powder, and salt right into the same bowl. Gently fold everything together with your spatula. You’ll see the dry ingredients slowly absorb the wet mixture. Be careful not to overmix—just fold until you no longer see streaks of dry flour or cocoa. The dough will be quite thick and sticky, which is exactly what we want.
Step 4: Finally, fold in the dark chocolate chips. Reserve a small handful to press onto the tops of the cookies before baking for a really professional, bakery-style look. This little step makes them look extra inviting.
Step 5: Using a tablespoon or a small cookie scoop, drop mounds of dough onto your prepared baking sheet. You should get about 12 cookies. Because there’s no butter to spread, these cookies won’t flatten much on their own, so gently press down on each mound with the back of a spoon or your fingers to flatten them slightly into a disc shape.
Step 6: Pop the baking sheet into the preheated oven and bake for 12 to 14 minutes. The cookies are done when the tops look dry and set, and the edges are just beginning to firm up. They might still feel a bit soft in the center—that’s perfect! They will continue to set as they cool. Overbaking will make them dry, so trust the timer.
Step 7: This is the hardest part: let them cool on the baking sheet for at least 10 minutes before attempting to move them. They are very delicate when hot and need this time to firm up. After that, you can transfer them to a wire rack to cool completely… or just eat one warm, with the chocolate still gooey. I won’t tell.
Serving Suggestions
Complementary Dishes
- A glass of cold almond milk — The classic, creamy pairing that makes the chocolate flavor pop even more. It’s a timeless combo for a reason.
- A small bowl of fresh berries — The bright, tart acidity of raspberries or strawberries cuts through the richness of the chocolate beautifully, making the whole experience feel balanced.
- A scoop of coconut yogurt — For a more decadent feel, a dollop of creamy, tangy coconut yogurt alongside a cookie feels like a proper dessert.
Drinks
- Hot black coffee — The bitterness of a good brew is a match made in heaven with the deep chocolate notes of the cookie. It’s the ultimate afternoon pick-me-up.
- A spicy chai latte — The warm spices like cinnamon and cardamom in chai complement the banana and chocolate in a really unexpected and delightful way.
- A cold glass of oat milk — If you’re not into almond milk, oat milk’s natural sweetness and creamy texture work just as wonderfully.
Something Sweet
- A small square of dark chocolate — For the true chocoholic, enjoy a cookie with an extra piece of high-cacao chocolate for an intense, satisfying finish.
- A few slices of fresh orange — The citrus aroma and flavor are a surprisingly elegant partner to chocolate, cleansing the palate between bites.
- A drizzle of salted caramel sauce — If you’re feeling indulgent, a tiny drizzle over a warmed-up cookie takes it to a whole new level of deliciousness.
Top Mistakes to Avoid
- Mistake: Using under-ripe bananas. This is the number one reason these cookies might turn out bland or dry. The ripe banana is our primary sweetener and moistener. Pale yellow bananas just don’t have the power.
- Mistake: Overmixing the dough. Once you add the dry ingredients, mix just until combined. Overworking the dough can make the oats release too much starch, leading to a tougher cookie. A few lumps are totally fine.
- Mistake: Skipping the press-down step. Unlike traditional cookies, this dough doesn’t have the fat content to spread. If you don’t gently flatten the dough balls, you’ll end up with domed, muffin-top-like cookies instead of flat, classic cookie shapes.
- Mistake: Moving the cookies too soon. I’ve messed this up before too… and ended up with a crumbly mess. They need those 10 minutes on the hot baking sheet to set properly. Patience is key!
Expert Tips
- Tip: For a flavor boost, add a pinch of espresso powder. It doesn’t make the cookies taste like coffee; it just deepens and enhances the chocolate flavor, making it taste even richer and more complex.
- Tip: Make them your own with mix-ins. After you master the basic recipe, try folding in 1/4 cup of chopped walnuts or pecans for crunch, or even a teaspoon of cinnamon for a warm spice note.
- Tip: Freeze the dough for instant cookies. Scoop the dough onto a baking sheet and freeze the mounds solid. Then, transfer them to a zip-top bag. You can bake frozen cookies anytime—just add 1-2 minutes to the baking time. Fresh, warm cookies on demand!
- Tip: For a crispier cookie, bake a minute or two longer. If you prefer a cookie with more bite than a soft, cakey center, let them go until the edges are fully firm. They’ll crisp up as they cool.
FAQs
Can I make these cookies without oats?
You can, but the texture will change significantly. The oats provide structure and a lovely chewy quality. Your best substitute would be an additional 1/2 cup of almond flour, but be aware the cookies will be much more delicate and have a denser, finer crumb. You might need to add a tablespoon more of almond butter to help bind it. They’ll be more like a flourless chocolate cookie, which is also delicious, just different!
How should I store these cookies, and how long do they last?
Because they’re so moist, it’s best to store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 5 days. You can eat them cold, or my personal favorite, warm them up for 10-15 seconds in the microwave to get that just-baked, gooey-chocolate feeling back. They also freeze exceptionally well for up to 3 months.
My cookies turned out a bit dry. What happened?
This usually points to two things: either the bananas weren’t ripe enough (and therefore not moist or sweet enough), or the cookies were baked for a minute or two too long. Remember, they continue to cook on the hot tray outside the oven. Next time, try taking them out when the centers still look a tiny bit underdone. Also, double-check your measuring—using a heaping cup of almond flour by accident can also absorb too much moisture.
Can I use a different sweetener instead of maple syrup?
Absolutely. Honey works as a direct 1:1 substitute and will give a slightly floral note. If you want to use a granulated sweetener like coconut sugar, you’ll need to mix it with a little extra moisture. I’d suggest adding an extra tablespoon of almond butter or a tablespoon of applesauce to the wet ingredients to compensate for the lack of liquid.
Are these cookies vegan and gluten-free?
As written, yes, they are naturally vegan and gluten-free! Just be sure to use certified gluten-free oats if you have a sensitivity or celiac disease, as oats are often processed in facilities that also handle wheat. And always check your chocolate chips to ensure they’re vegan, as some brands contain milk fat.
Healthy Chocolate Banana Cookies
Craving chocolate? Whip up these soft, healthy chocolate banana cookies! Naturally sweetened with ripe bananas & maple syrup, they're an easy, one-bowl treat you can feel great about.
Ingredients
Ingredients
-
2 large, very ripe bananas (about 1 cup mashed)
-
1/3 cup creamy almond butter (or any nut/seed butter you love)
-
1/4 cup pure maple syrup
-
1 tsp pure vanilla extract
-
1 cup old-fashioned rolled oats (certified gluten-free if needed)
-
1/2 cup almond flour
-
1/3 cup unsweetened cocoa powder
-
1 tsp baking powder
-
1/4 tsp fine sea salt
-
1/2 cup dark chocolate chips (at least 70% cacao)
Instructions
-
First, preheat your oven to 175°C and line your baking sheet with parchment paper. This is a sticky dough, and the parchment is your best friend for easy cleanup and preventing any sticking disasters. While the oven heats up, grab your large mixing bowl and those very ripe bananas. Peel them and use a fork to mash them until they're smooth and almost liquidy. You'll notice a lovely sweet aroma already.01
-
Now, to the banana mash, add the almond butter, maple syrup, and vanilla extract. Stir everything together with a spatula until it's completely combined and looks like a thick, homogenous liquid. The trick is to make sure the nut butter is fully incorporated and there are no oily streaks separating from the banana mixture.02
-
Time for the dry ingredients. Add the rolled oats, almond flour, cocoa powder, baking powder, and salt right into the same bowl. Gently fold everything together with your spatula. You'll see the dry ingredients slowly absorb the wet mixture. Be careful not to overmix—just fold until you no longer see streaks of dry flour or cocoa. The dough will be quite thick and sticky, which is exactly what we want.03
-
Finally, fold in the dark chocolate chips. Reserve a small handful to press onto the tops of the cookies before baking for a really professional, bakery-style look. This little step makes them look extra inviting.04
-
Using a tablespoon or a small cookie scoop, drop mounds of dough onto your prepared baking sheet. You should get about 12 cookies. Because there's no butter to spread, these cookies won't flatten much on their own, so gently press down on each mound with the back of a spoon or your fingers to flatten them slightly into a disc shape.05
-
Pop the baking sheet into the preheated oven and bake for 12 to 14 minutes. The cookies are done when the tops look dry and set, and the edges are just beginning to firm up. They might still feel a bit soft in the center—that's perfect! They will continue to set as they cool. Overbaking will make them dry, so trust the timer.06
-
This is the hardest part: let them cool on the baking sheet for at least 10 minutes before attempting to move them. They are very delicate when hot and need this time to firm up. After that, you can transfer them to a wire rack to cool completely… or just eat one warm, with the chocolate still gooey. I won't tell.07
