Banana–Oat–Chocolate Chip Cookies

Banana Oat Chocolate Chip Cookies from Weelicious cookbook.
  • Yield: 30 pieces

Not only are these treats incredibly easy to make—even for moms who rarely bake—they’re also pretty nutritious (totally nutritious if you leave out the chocolate chips) and tons of fun for kids to help make.


3 very ripe bananas
2cups old-fashioned oats (not instant and not steel-cut)
1cup pitted and chopped dried Medjool dates
1/4cup canola or vegetable oil
1/2teaspoon ground cinnamon
1/4teaspoon salt
1/2cup chocolate chips


  1. Preheat the oven to 350°F.
  2. Mash the bananas in a bowl. Add the remaining ingredients and mix well.
  3. Allow the mixture to sit for 10 minutes.
  4. Using a mini ice cream scoop or tablespoon, scoop out the dough onto a Silpat- or parchment- lined baking sheet. (To make bars instead of cookies, place the dough in a 7 x 11-inch dish sprayed with cooking spray, bake for 35 to 40 minutes, until golden, and allow to cool. Cut into bars or squares.)
  5. Bake for 25 minutes, or until golden.
  6. Cool and serve.

To Freeze: Cool the cookies thoroughly, place in a zip-top bag, label, and freeze for up to 3 months. They’re delicious eaten straight out of the freezer.

Tip: To turn these into a breakfast cookie (yes, a breakfast cookie!), replace the chocolate chips with walnuts or raisins.


Reprinted with permission from Weelicious: 140 Fast, Fresh, and Easy Recipes by Catherine McCord.