This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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
Ingredients
- 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
Instructions
- 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.
Notes
- ** 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.
That is hilarious! I would love for you to share this story on Facebook! 😀 https://www.facebook.com/weelicious
Yet another Weelicious WIN! Made these for breakfast this morning, and at the last minute, my husband wandered by and popped a fresh blueberry onto the top of a few, just before they went into the oven. Yum! I think he may have incurred a slight hot-cookie injury when he jumped all over them the minute they were done. And oh yes, our son likes them, too 🙂
These were AMAZING! My whole family loved them,we will definitely be making these all the time.Thanks for the awesome recipe!
WOW! Just made these, (a half batch cause I was a little skeptical) and they were AWESOME! Love the recipe. Thanks so much.
[…] first saw this recipe from Weelicious, and I have taken the liberty to tweak it to suit our […]
Just be wary of oats as being gluten free. Theoretically they should be but some products strangely include gluten.
Reading all your comments and questions is so helpful! I can’t wait to make these and surprise my kids with a new “cookie” treat.
I thought these were really yummy! My first experience ever using/eating dates. The 5-yr hasn’t gotten up the courage to try them yet. After reading other comments, may try subbing dried strawberries for the dates – that might go over better. I put the leftovers in a ziploc and did notice they got really soft and crumbly in the bag over night.
These were amazing, especially out of the freezer. Next time I make them (which might be today) I plan to freeze the whole batch right away!
oh yeah I’ve also found the search engine could use some improvement–I was looking for cake recipes and only a few things came up when I searched for cake, and I know there are tons more cake recipes on this site. And the name of this recipe doesn’t match the exact name in the cook book. But, regarding the cookie, I just ate several raw as the oven heated–couldn’t stop eating them. It’d be helpful if the author explained why we should let the batter sit for 10 minutes? I skipped that step but may have been more likely to take it seriously if I understood the importance. I used coconut oil instead of the kinds suggested in the cook book because I’ve heard that canola oil is bad.
Absolutely love this recipe! It’s my go to treat every now and again and one that I recommend to my clients as a healthier cookie. Just a heads up that when you use the search engine on your website to locate this lovely cookie it does not come up when you use the words “banana”, “chocolate chip” or “cookie” so can be hard to find.
Catherine, these are so delicious when taken straight from the freezer. It has a bon-bonish type feel to them (meaning you are eating something almost frozen with chocolatey taste and a sweet soft center inside). It’s not a cookie, it’s not a muffin, it’s a delicious frozen morsel of banana-ey, date-y, chocolate- y goodness. My almost 2-year old loves these, although she picks out the dark chocolate chips. I think next time, I ‘ll look for mini-dark chocolate chips instead. Thank you so much.
These are so yummy! I’ve made these twice so far and today’s combo of half walnuts half chocolate chips was so amazing! The tip about eating them frozen is spot on and dangerous for this momma still trying to loose baby weight! Thank you!
baby food review…
[…]Banana Oatmeal Chocolate Chip Cookies | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
These were very good. I omitted the dates because I didn’t have any. They were still wonderful. I bet these would be good with dried figs too.
Pretty yummie. I just made these and used dried papaya instead of dates, used applesauce instead of oil and put both nuts and choc chips… Kids (2 1/2) picked out choc pieces! So I will try it next time with cocoa instead