Oatmeal Banana Chocolate Chip Cookies

A few weeks ago, when Hurricane Irene was barreling toward the Eastern seaboard (aka. My Home), New York City was in a panic.  Store shelves were stripped bare, batteries had never been worth more and people were walking around with more cash in their wallets than they had since the early 90s.  Like most other urbanites, I went to stock up.  Load our pantry with necessities.  Non-perishable items to live off of if the worst happened and we were stranded for days on end.  I came home with a whole chicken and a bunch of fresh basil.  Oops.

split cookie

Of course, that chicken turned into an amazing one-pot meal because I was certain that if the world was going to end we weren’t going to go out hungry.  Then, in a fit of panic upon realizing that I didn’t have the proper necessities to survive Storm-aggedon, I decided it was time for Emergency Cookies.  Cookies to get you through a hurricane tropical storm.  Cookies to soothe the nerve-wracked soul but healthy enough to keep you in your skinny jeans if the world doesn’t end.

cookie dough

My favorite cookie of all time is a good old fashioned oatmeal chocolate chip cookie.  Has been, always will be.  I’ve got a favorite whole wheat version that I fall back on in times of need.  This is an updated version that is sweetened only with honey or agave nectar, rather than the granulated sugar called for in the other recipe.

flattened cookie dough

I’ve been on an absolute roll in finding ways to use up my rotten bananas!  BreadGranola barsCupcakes!  Oh my!  Well, add this to the list.  These cookies are made with whole wheat flour, sweetened with bananas and honey and use olive oil instead of butter.  Say hello to your new guilt-free cookies.

oatmeal banana chocolate chip cookies

A few brief words of warning:  (1)  These cookies do not spread very much at all.  Unless you want giant ball-shaped cookies, be sure to press down the dough before baking.  (2)  These cookies fall very much on the chewy/cakey side of the cookie spectrum.  People who insist that a cookie must be crunchy (ahem, Mom) will likely not be fans.  Those more inclined toward a chewy cookie may end up eating the entire batch before the storm even hits.  Consider yourself warned.

solo cookie


Oatmeal Banana Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 13-16 minutes


1 1/4 cup whole wheat pastry flour (or white whole wheat flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 1/2 tablespoons olive oil
2/3 cup agave nectar or honey
1/4 cup very ripe banana, mashed (approximately 1 small/medium banana)
1 egg
1 teaspoon vanilla extract
1 1/2 cup oats
1 cup chocolate chips
1 cup walnuts, chopped


- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon (if using) and salt. Set aside.
- In a large bowl using an electric mixer, beat together the oil and agave nectar (or honey). Beat in the mashed banana and egg. Add vanilla extract.
- Add the flour mixture to the wet mixture. Stir to combine.
- Add oats. Stir to combine. Add chocolate chips and walnuts. Stir until thoroughly combined.
- Using a small ice cream scoop or tablespoon, drop large tablespoon-sized balls of dough on the parchment-lined baking sheet. Press each dough ball down with the palm of your hand (if the dough is too sticky, use wax paper to press down the dough balls) to flatten.
- Bake 13-16 minutes or until lightly browned around the edges. Remove to a wire cooling rack. Enjoy!

  Pin It

10 Responses to “Oatmeal Banana Chocolate Chip Cookies”

  1. 1
    Jessica Sorenson — September 23, 2011 11:41 pm

    Love this idea… I’ll be making them soon. Do you think they would work well with apple sauce instead of the olive oil?

    • kate replied: — September 24th, 2011 10:59 am

      Jessica — I haven’t tried a batch with applesauce instead of the oil, but it’s usually a good substitute so I say give it a try! Report back and let us know how they come out!

  2. 2
    Fallon — September 24, 2011 10:39 am

    Bananas are so useful in baking! These remind me of oatmeal cookies I use to eat from the store as a kid. Can’t wait to try these out!

  3. 3

    I’m always on the lookout for a no-guilt cookie. This fits the bill perfectly! Thanks for sharing it. I’ll definitely be making these ASAP.

  4. 4
    Natalie — September 25, 2011 8:27 pm

    healthy and delicious! thanks for the post

  5. 5
    Maya — October 6, 2011 11:08 am

    Thanks so much for this recipe! I made them the other day (I didn’t have walnuts, used almonds instead)And they were delicious! Several people called them “Very Satisfying” And they disappeared lickety-split! Yummy, yummy, yummy!

  6. 6
    Ayako — October 6, 2011 10:06 pm

    Great recipe! All my housemates love it! I run out of honey so used maple syrup instead. it worked well :)

  7. 7
    Michelle — November 6, 2011 9:32 pm

    Honey is toxic cooked, I’m not kidding!!! Do your research and all, but just a fair warning, I have heard this from multiple sources.

  8. 8
    Elissa — January 25, 2012 4:01 pm

    I substituted 1 tbsp of ground flaxseed with 3 tbsp hot water for the egg (my son can’t eat eggs) and it worked perfect :) Great recipe, thank you for sharing it :)

  9. 9
    Natalie — February 11, 2013 5:37 pm

    So I forgot to add the olive oil.. and they were amazing anyway. I’m trying to figure out why, but who cares? nom nom nom.

Leave a Comment