This Double Chocolate Banana Oatmeal Cookies recipe is fudgy, rich, and absolutely irresistible for any chocolate lover who still wants to start their day on a wholesome note. These cookies are packed with oats, banana, cocoa powder, and melty chocolate chunks, giving you that warm, brownie-like bite—without any refined sugar, flour, or guilt.
What I love most is how easy and forgiving this recipe is. You just need a banana, some oats, cocoa, maple syrup, or honey, and your favorite chocolate chips or chunks. Stir, scoop, bake, and you’re done. The texture is tender and chewy in the middle, with gooey melted chocolate in every bite. These cookies are naturally gluten-free, banana-sweetened, and perfect for breakfast, snacking, or packing into lunchboxes.
If you’re loving these cookies, you might also enjoy my Chocolate Peanut Butter Breakfast Cookies or try something a little crispier like Chocolate Hazelnut Oat Biscotti.
In This Post
Why You’ll Love This Double Chocolate Banana Oatmeal Cookies Recipe
- Fudgy and chewy like a brownie. That double chocolate richness hits every time.
- Naturally sweetened. Just banana and a touch of maple syrup or honey.
- Quick and easy. One bowl, no chill time, and ready in under 15 minutes.
- Gluten-free. Made with wholesome oats, no flour needed.
- Kid and adult approved. Perfect for breakfast, snack time, or dessert.
- Freezer friendly. Great for meal prepping a healthy sweet treat.
table talk
With Liliya!
Okay, confession: these are my ultimate go-to when I’m craving something chocolaty in the morning but don’t want to feel weighed down. They’re deeply satisfying without being overly sweet, and my kids think they’re just getting chocolate cookies for breakfast which is a total mom win. I love that I can throw everything in one bowl, no mixer needed, and have them in the oven in under five minutes.
Liliya
Ingredients Needed For Double Chocolate Banana Oatmeal Cookies
- Banana. Super ripe is best—it adds sweetness and moisture.
- Oats. Old-fashioned rolled oats give the best texture. Avoid quick oats for these.
- Cocoa Powder. Use unsweetened cocoa or cacao powder for that rich chocolate base.
- Chocolate Chips or Chunks. Go for dark chocolate, semi-sweet, or even chopped chocolate bar—whatever melts best.
- Maple Syrup or Honey. Just a tablespoon adds enough sweetness to balance the cocoa.
- Vanilla Extract. A pinch of vanilla deepens the chocolate flavor.
- Salt. Just a pinch to balance everything out and enhance the cocoa.
How I Make Double Chocolate Banana Oatmeal Cookies
(This is a quick overview of how I make double chocolate banana oatmeal cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mash the banana. Use a fork and mash until smooth in a medium bowl.
- Stir in oats, cocoa powder, syrup, vanilla, and salt. Mix until evenly combined.
- Fold in chocolate chips. This is where the magic happens—those melty pockets of chocolate are everything.
- Scoop onto a baking sheet. Line it with parchment for easy cleanup. Shape the cookies into rounds and flatten slightly.
- Bake at 350°F for 10–12 minutes. They should be set but soft in the center.
- Let cool and enjoy. The cookies will firm up a bit more as they cool.
Expert Tips for Double Chocolate Banana Oatmeal Cookies
Use a very ripe banana. The spottier, the better—it’s sweeter and easier to mash.
Mix gently. Overmixing can lead to a gummy texture. Stir just until the ingredients are combined.
Flatten slightly before baking. These cookies don’t spread much, so shape them into your desired thickness before baking.
Watch the bake time. Pull them at 10–12 minutes; they should look set on the edges but still soft in the center.
Add chocolate on top before baking. For bakery-style cookies, press a few extra chunks on top before popping into the oven.
Chill the dough if too soft. If your batter feels too loose, a 10-minute chill helps firm it up.
Double the batch. They freeze well, and you’ll wish you had more!
Double Chocolate Banana Oatmeal Recipe Variations
Espresso chocolate. Add ½ teaspoon instant espresso powder for mocha magic.
Nutty banana. Stir in chopped walnuts, pecans, or hazelnuts for crunch and a classic flavor combo.
Choco-cherry. Mix in a few dried cherries or cranberries for a fruity bite.
Triple chocolate. Use a mix of milk and dark and white chocolate chips for extra indulgence.
Coconut crunch. Fold in a tablespoon of unsweetened shredded coconut for texture and added sweetness.
Cinnamon spice. Add ¼ teaspoon ground cinnamon to warm up the flavor.
Sea salt finish. Sprinkle flaky sea salt on top right after baking for a gourmet touch.
Mini version. Make smaller cookies for bite-sized snacking or kids’ lunchboxes.
Double Chocolate Banana Oatmeal Recipe Substitutions
- Oats. Quick oats work in a pinch, but give it a softer cookie. Stick with rolled oats for more texture.
- Cocoa powder. Cacao powder is a good swap—it’s richer and slightly more bitter.
- Sweetener. Use agave syrup, date syrup, or even brown rice syrup, depending on what you have.
- Banana. Sub with ¼ cup unsweetened applesauce or pumpkin puree, but note the flavor will shift.
- Chocolate chips. Use sugar-free, vegan, or chopped dark chocolate bars.
- Nut-free. Skip any add-in nuts and double the chocolate or coconut instead.
Storing and Freezing Double Chocolate Banana Oatmeal Cookies
Room temperature. Store in a sealed container for up to 3 days.
Fridge. Keeps well for up to a week if you like a denser, firmer cookie.
Freezer. Freeze on a tray, then transfer to a zip-top bag. Reheat in the microwave for 15–20 seconds.
On-the-go. Wrap in parchment for easy lunchbox or snack packing.
How to Pack Double Chocolate Banana Oatmeal Cookies for Work and School
These cookies are soft yet sturdy, which makes them ideal for travel:
Wrap individually. Pop into snack bags or wrap in parchment for a grab-and-go treat.
Lunchbox approved. Pair with fruit and a handful of nuts for a balanced, sweet lunchbox snack.
Freezer stash. Freeze ahead and toss into your bag frozen—they’ll be thawed by snack time.
Perfect with a thermos. Great with a warm coffee, tea, or hot cocoa for a cozy break.
FAQs About Double Chocolate Banana Oatmeal Cookies
Are these really healthy?
They’re made with whole oats, banana, and just a small amount of natural sweetener—so yes, they’re a healthier alternative to traditional cookies.
Can I make them vegan?
Yes! Use maple syrup instead of honey and dairy-free chocolate chips.
Can I freeze them?
Absolutely. Freeze in a single layer, then store in a zip-top bag. They’re great right from the freezer or warmed up.
Do they taste like banana?
Only mildly the rich chocolate flavor is the star. The banana adds sweetness and moisture.
Can I use a different fruit instead of banana?
Pumpkin puree or applesauce work well, but the flavor and texture will change slightly.
How long do they last?
About 3 days at room temperature, 1 week in the fridge, or 2 months in the freezer.
Can I add protein powder?
Yes! Add a tablespoon of chocolate or vanilla protein powder and a splash more liquid to keep them soft.
Do I need to refrigerate the dough?
Nope! But if it feels too soft to scoop, 10 minutes in the fridge will help.
Are they chewy or cakey?
Chewy with fudgy centers like brownie meets oatmeal cookie.
More Healthy Treats Ideas
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Double Chocolate Banana Oatmeal Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These fudgy Double Chocolate Banana Oatmeal Cookies are packed with cocoa, oats, ripe banana, and melty chocolate chips. Naturally sweetened and gluten-free, they’re perfect for breakfast, snacks, or a healthier treat anytime.
Ingredients
- 1 ripe banana
- 1 cup rolled oats
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chocolate chunks or chips
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana in a medium bowl until smooth.
- Add oats, cocoa powder, syrup, vanilla, and salt. Mix until combined.
- Fold in chocolate chips or chunks.
- Scoop dough onto the baking sheet and gently flatten each cookie.
- Bake for 10–12 minutes, until the edges are set and centers are soft.
- Cool on a wire rack before storing.
Notes
- Cookies don’t spread flatten slightly before baking.
- Add a few extra chocolate chips on top for that bakery-style look.
- Store in an airtight container at room temp for up to 3 days or freeze.
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 6g
- Sodium: 30mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
