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Vegan Banana Oat Chocolate Chip Cookies

Next time you have a few over ripe bananas laying around, don't toss them! Save them to make banana bread, to freeze for nice cream, or to bake these yummy banana oat chocolate chip cookies. They’re soft and chewy, naturally sweetened with banana and a dash of maple syrup and they’re healthy enough to enjoy as a snack, quick breakfast on-the-go or dessert. These yummy treats are oil-free, egg-free, dairy-free, gluten-free, have no added sugar!

Enjoy. :)


Vegan Banana Oat Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 12-16


  • 2 cups quick oats

  • 2 (approx. 1.25 cups) ripe bananas, mashed (the more ripe the better!)

  • 1/2 cup natural peanut butter (or other nut or seed butter of choice)

  • 1–2 tbsp maple syrup

  • 1/2 tsp sea salt

  • 1/2 tsp pure vanilla extract

  • 1/4 cup dairy-free chocolate chips or 1/4 cup add-in of choice such as chopped nuts, raisins or dried cranberries (add up to 1/2 cup if you want and feel free to mix and match!)


  1. Preheat oven to 350 F.

  2. Mash the bananas in a bowl with a fork until they form a thick, smooth paste.

  3. Add the rest of the ingredients and mix until everything is combined into a dough.

  4. Drop 2Tbs spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape. The cookies will not change shape during baking, so make sure you create the cookie shape you want beforehand. You can make them larger and flatter depending on your preference.

  5. Bake for 15 minutes. They should be firm and slightly browned when done.

  6. Let cool completely before storing. Store in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.


  • Keep in mind since these have very minimal ingredients and no flour, they’re chewy and have more of a muffin-like texture.

  • They make an awesome snack, especially before a workout, or after dinner…okay, anytime at all. They’ll certainly satisfy a craving for something sweet!

Natural vs. Processed Peanut Butter:

  • If you’re still using processed peanut butter in your home, it’s about time you switch over to natural peanut butter. It’s a simple switch you can make on your journey to a healthier lifestyle.

  • If you’re unfamiliar with natural peanut butter, you’ll notice that when you bring it home from the store, the oil has most likely separated. No worries, just stir it in using spoon or knife or store it upside down to let it mix up on its own.

  • Natural peanut butter should have just one or maybe two ingredients: peanuts and salt. The ingredients in processed peanut butters will vary by brand but they all contain hydrogenated oils and added sugar. Because of the added hydrogenated oils, processed peanut butter has a completely different consistency than natural peanut butter.

  • I used to love JIF Peanut Butter when I was a kid, but as an adult the consistency and flavor are so unnatural to me. Ditch the processed peanut butter with the trans fats and refined sugar and your body with thank you! You can even easily make your own peanut butter if you have a high-powered blender or good food processor.


  • They’re gluten-free, vegan, oil-free, sugar-free and are approximately 138 calories per serving with 18 grams of carbs, 5.5 grams of fat and 3.5 grams of protein. For fewer calories, reduce the amount of maple syrup and chocolate chips or disregard them entirely.


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