Is it really possible to have a cookie recipe that doesn’t call for any sugar or butter but still produces cookies just as sweet and delicious as the ones you’re normally used to eating? Well, not only are these treats incredibly easy to make — even for moms that rarely bake — they’re nutritious and tons of fun for kids to get involved in making. The dates and bananas add a rich sweetness to every bite and the toasty oats give these cookies a crispy texture. And if you prefer bars to cookies, it’s easy to convert this recipe.

Banana Oatmeal Chocolate Chip Cookies from Weelicious.comPin

When I whipped these up with Kenya last week, he totally got into it by helping me smash the bananas, toss the remaining ingredients into the mixing bowl and then by trying to eat as much of the dough as possible before it hit the cookie sheet. Since there are no eggs in this recipe, I didn’t worry about letting him chow away. After all, you only get to be a kid once and eating cookie dough is part of the fun of baking!


PS You have to freeze a few of these. The kids go crazy for them right out of the freezer!


Banana Oatmeal Chocolate Chip Cookies

The dates and bananas add a rich sweetness to every bite and the toasty oats give these cookies a crispy texture. And if you prefer bars to cookies, it's easy to convert this recipe.
4.20 from 5 votes
Course: Dessert
Cuisine: American
Servings: 24
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 3 bananas (preferably ripe or spotty bananas)
  • 2 cups old fashioned oats
  • 1 cup pitted and chopped dried dates
  • 1/4 cup oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chocolate chips, walnuts or raisins
  • 1/4 teaspoon kosher salt


  • Preheat oven to 350 degrees.
  • Mash bananas in a bowl, and mix in the remaining ingredients.
  • Using a mini ice cream scoop or tablespoon, place the batter onto a Silpat or parchment-lined baking sheet.
  • Bake for 25 Minutes.


  • ** To make into bars – place dough in a greased 7×11 dish, bake for 35-40 minutes then allow to cool. Cut into bars or squares.
  • To Freeze: allow cookies to cool after baking then place in a Ziploc bag, label and freeze for up to 3 months.


Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Sodium: 20mg | Fiber: 2g | Sugar: 11g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. These are in the oven right now – thank you! I have your cookbook and have so many recipes I will be trying over the next few months. Looking forward to it! I’m worried my kids won’t like the dates – what would you suggest I add instead or can they be omitted completely? Thanks!

    1. 5 stars
      I made the bar version, and they are amazing. I was thinking about making a chocolate drizzle to top. They are sweet and chewy. I used finely chopped almonds and coconut oil. Thanks Catherine!!!

  2. Yumm!!! Made with coconut oil and. Almond oil (i was indecisive), added ground cashew/almond mix and vanilla essense..i had two right out of the oven

  3. I made a variation with chopped dried apricots and purée stewed apple (instead of bananna) and a splash of apple juice and sultanas. Delicious

  4. […] (Shawna) I’m a little obsessed with this banana oatmeal chocolate chip cookie recipe from one of my favorite cooking-for-kids websites, Weelicious. Get this: there’s no sugar, no […]

  5. Delicious! I substitute dates for raisins since that’s what I generally have around the house and add some walnuts. It’s a perfect crunch texture and flavor to these delicious cookies. They never last long in my house!! Perfect as a weekday cookies.

  6. My 15 month old loves these! I left out the chocolate and halved the salt–I feel great about how nutritious they are for him.

4.20 from 5 votes (4 ratings without comment)

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