Chocolate Banana Oat Cookies (Vegan, Oil-free, GF)

Minimalist, yet magnificent, healthy chocolate banana oat cookies! Vegan, gluten-free and oil-free, they are also low in sugar and only 56 calories each.

Do you remember chocolate no-bake cookies? I did not have them in childhood, but in graduate school. There, at Indiana University, they were (and still are) a favorite offering at the Sugar & Spice bakery.

Recipes for chocolate no-bakes vary, but most follow this basic format:

1. Melt peanut butter, margarine, canned evaporated milk, a bit of cocoa powder, and a truckload of white sugar in a saucepan.
2. Add a few oats to promote solidification of said sugar concoction.
3. Drop by spoonfuls onto wax paper to cool.

A Healthy Chocolate Oat Cookie Recipe

I like the combination of chocolate and oats, but decided to make a better option. Namely, a healthier, more-chocolatey cookie with a fraction of the sugar. I like my sweet tooth; I’d rather it not fall out.

They’re my Chocolate Banana Oat Cookies, and they’re pretty great!

Recipe Benefits

These vegan chocolate oat cookies are:

• Egg-free
• Dairy-free
• Gluten-free (use certified gluten-free oats, as needed)
• Oil-free
• Refined sugar free (sweetened with a banana and 1 and 1/2 tablespoons coconut sugar)
• Easy
• Only 56 calories per cookie

The cookies are not no-bakes; I tried, but each batch produced mounds of oatmeal. Not bad, but also not cookies. I recalibrated and made a baked cookie, instead. It is still very fast and easy and begins much like a non-bake chocolate oat cookie. 

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• mashed very ripe banana (use bananas that are very soft, with lots of brown spots on the peel)
• unsweetened cocoa powder
• coconut sugar, (see recipe card notes for options)
• smooth nut butter or seed butter, (e.g., peanut butter, almond butter, sunflower seed butter)
• rolled oats  (certified GF, as needed)
• baking soda
• miniature semisweet chocolate chips, (certified GF, as needed)

You will need a small amount of water to mix the dough (I use filtered tap water). I recommend adding a small amount of salt, and vanilla extract, but they are optional.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven and Prepare Pan

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper, or a silicone / silicon liner.

Step Two: Make a Chocolate Fudge Base

Combine the wet ingredients in a medium saucepan: mashed (very ripe) banana, water, cocoa powder, coconut sugar creamy nut or seed butter (e.g., peanut, cashew, sunflower seed), and optional salt.

Whisk the ingredients together until they are smooth, and then bring to a boil over medium-high heat. Boil, whisking, for 1 minute longer (the mixture will begin to thicken). 

Step Three: Add the Oats

Remove the saucepan from the heat and whisk in 1/2 teaspoon vanilla extract (if using; it adds a big flavor boost, but no worries if you do not have any on hand). Add 1 cup of oats and stir until blended.

I prefer the texture of quick-cooking oats in this recipe, but old-fashioned work perfectly, too. 

Step Four: Let the Dough Stand for 5 Minutes

Let the oat mixture stand for 5 minutes, to thicken, and then stir in 1/4 teaspoon baking soda. Stir vigorously to evenly distribute the baking soda.

Step Five: Portion the Dough

Use small cookie scoop or rounded tablespoon to create 12 cookie dough mounds. Dot the tops with a few miniature chocolate chips.

Step Six: Bake

Bake in a preheated oven for 9 to 11 minutes, just until the surface of the cookies appears dry and set. The cookies will look more dry when they first emerge from the oven, but they will take on a warm, slightly glossy hue as they cool.

Hello, delicious.

How to Serve the Vegan Chocolate Banana Oat Cookies

These cookies can be enjoyed all day, any day! They are perfect for dessert, but also for fueling or refueling before and after workouts (instead of expensive energy bars). They make great snacks, are excellent for packed lunch, and healthy enough to be part of a great breakfast.

FAQ

• How should I store the cookies? Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
• What is a good replacement for the bananas? Replace the banana with an equal amount of unsweetened applesauce. The applesauce is less sweet than bananas, so increase the sugar to a total of 2 and 1/2 tablespoons, or to taste.
• What is a good substitute for coconut sugar? An equal amount of other granular or liquid sweetener can be used in place of the coconut sugar.
• Happy baking!

Related Recipes

• Good Morning Cheesecake Bars! (high-protein + low-sugar +GF)
• Chickpea Flour Tofu No-Egg Salad (Vegan, Soy-Free, Oil-Free Option)
• 2-Ingredient Banana Oat Cookies (V, GF, oil-free)
• Vegan Chocolate Chickpea Flour Muffins (Gluten-free)
• 3 Ingredient Pumpkin Oat Cookies (Vegan, Oil-free, GF)