You’ll never believe how good these healthy, clean eating and vegan cookies taste! Banana Oatmeal Chocolate Chip Cookies will quickly become one of your favorites!
Thank you all for your kind words regarding yesterday’s post. Thank you for letting me stray off track for a day.
With the seasons changing, fall weather arriving and kids going back to school it seems like the food I crave quickly starts to change. Soups, apples, pumpkin and even some baked goods really spark my interest this time of year.
But I know eating regular ole’ cookies all the time is not something that I can or want to do. That’s where these super healthy Banana Oatmeal Chocolate Chip Cookies come into play. They have no flour or added sugar (other than what is in the chocolate chips.) They are vegan and totally clean eating.
Yet somehow they still taste amazing!
These little babies have mashed up banana and oats. Other than the chocolate chips, they honestly could be a breakfast cookie. They are that “clean.”
They come together really quickly. The only trick is you have to form them into cookie shapes because they don’t flatten out like regular cookies.
The finished product is oaty, bannana-y, chocolate-y goodness.
Stack them high for a quick and healthy afternoon pick-me-up or evening snack. I even like the small portions because you can grab one and get all the flavors without overdoing it.
And for those of you with kids, these Clean Eating Banana Oatmeal Chocolate Chip Cookies would be fabulous for an afternoon snack. They don’t have to know how healthy they really are! I will not tell.
Healthy & Vegan Banana Oatmeal Chocolate Chip Cookies
- 3 large over-ripe bananas, mashed
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/3 cup apple sauce
- 1 teaspoon cinnamon
- 2 cups quick cooking oats
- 1/2 cup dark chocolate chips, if vegan make sure to buy dairy-free chocolate
- Preheat the oven to 350 degrees.
- Mix the bananas, milk, vanilla extract and apple sauce in bowl.
- Mix the oats and cinnamon in another bowl.
- Fold both together slowly and then fold in the chocolate chips.
- Using a mini-ice cream scoop form "cookies" out of the mixture. They will retain their shape in cooking, so they work best when flat.
- Bake for 15-20 minutes or until cooked through.
- Store in fridge.
Like it? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support.
Thanks for stopping by today! Tomorrow I’m sharing a fresh way to wear a denim skirt that will transition to fall.
I’m linking up with: Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie and Rachel, Delicious Dish Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday with Miz Helen, FoodFriDIY, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!
What foods do you crave this time of year?