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Insanely Healthy Oatmeal Cookies

Author - Alyssa Rimmer

These healthy oatmeal cookies are made without gluten, dairy, sugar or oil, but are packed with fiber! Enjoy them as a light breakfast or pre-workout snack!

Healthy Oatmeal Cookies with Banana and Chocolate

I know these aren't the most beautiful cookies you've ever seen, but boy are they delicious. They're moist, chocolatey, chewy and actually. That's the perfect combo in my book!

What makes these chocolate oatmeal cookies so healthy? For starters, they're made without any gluten, dairy, sugar, oil or eggs. And they're loaded with fruit!

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They're also essentially like eating a bowl of oatmeal in cookie form. They're great for on-the-go, they're definitely kid-friendly, and they made an awesome pre-workout snack.

Ingredients for Healthy Oatmeal Cookies

Our Healthy Cookie Ingredients

What's great about these healthy oatmeal cookies is that they use just 6 simple ingredients:

  • Banana
  • Flaxseed Meal
  • Oats
  • Quinoa Flakes
  • Raw Cacao Powder
  • and Chocolate Chips

And combined, these ingredients are giving us a ton of amazing fiber, along with a touch of protein, a bunch of complex carbohydrates and some antioxidants!

So instead of spiking your blood sugar like crazy and leading to a sugar crash, or going through your system super quickly and leaving you ravenous an hour later, these cookies will sustain you, they'll give you energy and they will take longer in your system to digest.

How to make Healthy Oatmeal Cookies with Banana

6 Ingredient Vegan Oatmeal Cookies with chocolate and banana

How to Make Healthy Oatmeal Cookies

Again, we've got another reason to be in love with these vegan cookies…they're crazy simple to make!

You'll need just one bowl and about 5 minutes. Start by mashing your banana! Then you'll add in your flax egg, stir in your dry ingredients and bake 'em up!

My only tip with baking these chocolate oatmeal cookies? You're going to want to shape them so they bake evenly and stick together properly.

Vegan Oatmeal Cookies with Chocolate and Banana

Substitution Ideas for Our Vegan Cookies

Okay, now before we dive into the recipe, let's talk substitutions! I know there might be some ingredients you are allergic to or you can't find locally, so here are some ideas for swapping out ingredients:

Banana: unfortunately, this one is the trickiest. I think you could potentially get away with a blend of another fruit puree plus an additional flax egg, but I haven't tried it so can't be sure!

Flax Egg: a regular chicken egg or chia egg will also work!

Rolled Oats: You can swap in quinoa flakes or another flaked grain of choice

Quinoa Flakes: quick cooking oats or another flaked grain will work here as well

Raw Cacao: either another form of cocoa powder OR you could try powdered peanut butter

Chocolate Chips: these are totally optional, so feel free to just leave them out or stir in some chopped nuts

Chocolate and Banana Oatmeal Cookie Recipe

If you're a cookie lover like me, this is definitely going to become a staple for you!

Granted, they're not your typical indulgent cookie, but they're still delicious! The combo of banana and chocolate is perfection, they have a lovely chewy texture and the added sweetness from the chocolate chips make them feel a little bit more indulgent.

My favorite thing to do? Spread on a layer of peanut butter before I head out the door to my yoga or spin class!

Now it's time to get your cookie on. Enjoy!

One Bowl Vegan Chocolate Cookies with Oats and Quinoa Flakes

More Healthy Oatmeal Cookies to Try:

Healthy Oatmeal Cookies with Banana and Chocolate
5 from 1 vote
Print

Insanely Healthy Oatmeal Cookies

I know these aren't the most beautiful cookies you've ever seen, but boy are they delicious. They're moist, chocolatey and chewy. The perfect combo in my book.

Course Snack
Cuisine American
Keyword healthy cookies, oatmeal cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 Cookies
Calories 84 kcal

Ingredients

  • 2 ripe bananas
  • 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
  • 1 cup rolled oats gluten-free if needed
  • 1/2 cup quinoa flakes or more oats
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
  2. In a small mixing bowl, completely mash the banana. Stir in the flax egg.

  3. Add the remaining ingredients and mix until fully combined.
  4. Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
  5. Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.

  6. Store in a covered container for 2 – 3 days (if they last that long!).

Recipe Notes

This recipe could be easily doubled, tripled, quadrupled even!

Nutrition Facts
Insanely Healthy Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 84 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 3mg 0%
Potassium 114mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 2.1%
Calcium 1.2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Healthy Oatmeal Cookies
23 comments
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  1. Hi.. would love to try your recipes! 😉 looks so yum and healthy.. anyway how long can this cookie last in a room temp? Thanks

  2. Hi again…my email address was a bit inaccurate…here is the corrected email address…thank you…please see my question above…

  3. Hi…just a question…what size banana (and avocado) did you use for this recipe? Bananas vary greatly in size! I always do much better when I can follow a recipe using measuring cups for the items listed…thanks! 🙂

  4. I thought these were good and definately super healthy. Texture was great for a non-fat cookie. I doubled the recipe and used 1/4 cup of maple syrup in place of stevia. My 14 year old son and my 18 months liked them too. Thanks for the recipe!

  5. I really loved them (and ate the whole batch… but hey, it was post workout 😉
    I put the unpeeled banana in the preheating oven until it became black. It was so much sweeter afterwards that I didn’t need any sugar!

  6. I was seriously disappointed in these cookies after the buildup. They tasted strongly of banana and nothing else to us.

    • Were you really “Seriously disappointed” that they tasted like the main ingredient?? awww… that’s so sad.. I’ve never let the taste of a healthy alternative to anything leave me “Seriously disappointed” try adding more butter and sugar – that should leave you more satisfied, you clown…. On a serious note: I think one thing that might add a little bit to these is some ground Flax seed and chopped spinach. Boom Roasted.

    • Judy – I’m very sorry to here you didn’t like these. As banana is the main ingredient, it doesn’t surprise me that it had a strong banana flavor. Next time, I would suggest reducing the amount of flour, and upping the chocolate. Or conversely, you could try just doing half a banana and then adding half an avocado (or more). That might help. These are definitely one of my favorite cookies, so I’m sorry you’d didn’t enjoy them. Another thing you could try is substituting applesauce for the banana, but it won’t be the same quantities, so reduce the amount of applesauce to compensate for the fact that it’s more liquidy.

      • Thanks…I may try the applesauce. We(one of my daughters and I) are still adjusting to being gluten free….Sorry if I sounded short, but it was a letdown.

        • I’m sorry that they let you down. I love bananas, so maybe that’s why I thought they were so good. You could also try to make them with just avocado – try a whole avocado, but you would need some sugar (or a lot more stevia) to give it some sweetness (that’s where the banana comes in). I also think these would be awesome with pumpkin. If you go the pumpkin route, I would not use avocado or chocolate, but simply make them like pumpkin pie oatmeal cookies. Hope you have some luck! If you have any questions about going gluten-free, please let me know!

  7. What can I use as a substitute for the avocado. I live in the Caribbean and can only get avocados when in season and unfortunately they are not at the moment.

    • Hi Candice – You have a few options. You could go with more banana (maybe another half), you could try to substitute applesauce (but reduce a little bit since it has more water to it), you could try pumpkin or another pureed fruit (mango? papaya? pineapple?). You could also try to just use some coconut oil (also do a little less, maybe 3 Tablespoons max). Hope you enjoy!

  8. I don’t have any stevia and am not familiar with it enough to know what you can substitute. I have regular granulated sugar, and turbinado. Would the turbinado work? Or honey?
    Thanks!

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