Introduction

We have all been there: staring at a bunch of overripe, spotted bananas on the counter and wondering if we should just make another loaf of bread. Don’t get me wrong, I love this chocolate chip banana bread, but sometimes you want something a bit lighter, faster, and portion-controlled.

Enter the Healthier Banana Chocolate Chip Cookie. This recipe is a game-changer for anyone trying to satisfy a sweet tooth without the refined sugar crash. Using the natural sweetness of ripe bananas and unsweetened applesauce, these cookies are soft, chewy, and genuinely good for you. Whether you need a quick grab-and-go breakfast or a post-workout snack, these fit the bill perfectly.

Why I Love This Recipe

What makes these cookies a staple in my kitchen is their simplicity. In a world full of complicated “superfood” recipes that require ten different expensive flours, this recipe keeps it real with pantry staples like oats and cinnamon.

• Zero Refined Sugar: The sweetness comes entirely from the fruit.
• Highly Customizable: You can swap the mix-ins based on what you have in the pantry.
• Kid-Friendly: These are a fantastic way to get kids to eat fiber and fruit while thinking they’re getting a “treat.”
• One-Bowl Wonder: Minimal cleanup means more time enjoying your cookies.

If you enjoy wholesome starts to your day, you’ve probably seen the viral cottage cheese pancake trending lately—these cookies follow that same philosophy of high-protein, high-fiber goodness.

Ingredients List

To make these delicious morsels, gather the following:

• 3 Ripe Bananas: The spottier, the better! They provide the moisture and the sugar.
• 1/3 Cup Unsweetened Applesauce: This acts as a fat replacement to keep them moist.
• 2 Cups Rolled Oats: Use old-fashioned oats for the best texture.
• 1/4 Cup Almond Milk: Or any milk of your choice.
• 1/4 Cup Raisins or Chopped Nuts: Walnuts or pecans work beautifully.
• 1 Cup Dark Chocolate Chunks: Look for high cacao percentages for better health benefits.
• 1 tsp Vanilla Extract: For that classic bakery aroma.
• 1 tsp Ground Cinnamon: Adds warmth and depth.

Swaps and Notes

• The Oats: If you prefer a smoother texture, you can pulse the oats in a blender for 5 seconds before adding. If you are gluten-sensitive, ensure your oats are certified GF.
• The Milk: Any plant-based milk (soy, oat, cashew) or dairy milk works here.
• The Chocolate: If you are strictly avoiding all sugar, use cacao nibs or sugar-free chocolate chips.
• The Nut Butter Twist: For a protein boost, I sometimes add a tablespoon of almond butter, similar to the profile of these no-bake peanut butter oatmeal bars.

Step-by-Step Instructions

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mash the Bananas: In a large mixing bowl, peel the three bananas and mash them thoroughly with a fork or potato masher until they reach a smooth, pudding-like consistency.
3. Mix Wet Ingredients: Stir in the applesauce, almond milk, and vanilla extract. Whisk until well combined.
4. Incorporate Dry Ingredients: Add the oats and cinnamon. Use a spatula to fold the oats into the wet mixture until every flake is coated.
5. The Mix-Ins: Gently fold in your chocolate chunks and your choice of raisins or nuts.
6. Scoop and Shape: Using a cookie scoop or a large spoon, drop mounds of dough onto the prepared baking sheet. Note: These cookies do not spread much during baking, so press them down slightly with the back of a spoon to your desired thickness.
7. Bake: Slide them into the oven for 15–20 minutes. They are done when they feel firm to the touch and the bottoms are lightly golden.
8. Cool: Let them cool on the pan for 5 minutes before transferring to a wire rack.

Tips for Success

• Don’t Rush the Mash: The smoother the bananas, the more uniform the sweetness in every bite.
• Texture Control: If the “dough” feels too wet, add another 1/4 cup of oats. The moisture content of bananas can vary by size.
• Parchment is Key: Because there is no oil or butter, these can stick to a bare pan. Always use parchment.
• Chill for Later: If you like a firmer snack, try these no-bake monster cookie energy balls for a different texture profile.

Serving Suggestions and Pairings

These cookies are incredibly versatile. I love serving them warm with a cold glass of almond milk. For a full “brunch” spread, pair them with a savory egg dish or a yogurt parfait. If you’re looking for other quick morning options, check out these 3-ingredient chocolate chip oatmeal breakfast cookies.

Nutritional Information (Per Serving)

Estimate based on 12 cookies per batch

Nutrient	Amount
Calories	145 kcal
Total Fat	5g
Fiber	3.5g
Protein	3g
Sugar	8g (Natural)

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Storage and Leftover Tips

Because these cookies contain fresh fruit and no preservatives, they shouldn’t sit on the counter for more than a day.

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: These freeze beautifully! Wrap them individually and freeze for up to 3 months. Just pop one in the microwave for 20 seconds for a “fresh out of the oven” feel.

More Recipes You Will Love

If you enjoyed this wholesome bake, you’ll definitely want to try these other favorites:

• Chocolate Chip Banana Bread
• 3-Ingredient Oatmeal Breakfast Cookies
• No-Bake Monster Cookie Energy Balls
• Viral Cottage Cheese Pancakes
• No-Bake Peanut Butter Oatmeal Bars

Final Thoughts

Eating healthy doesn’t mean you have to skip dessert. By using simple, whole-food ingredients, you can create a treat that fuels your body and satisfies your cravings. I’d love to hear how these turned out for you! Did you add walnuts? Maybe some dried cranberries?

Please leave a comment below and let me know your favorite mix-ins, and don’t forget to follow Chefmaniac for more easy, delicious recipes!