Looking for a soft, chewy cookie that’s egg-free, naturally sweetened, and easy to make? Eggless banana oatmeal chocolate chip cookies are the perfect answer. These cookies combine the goodness of ripe bananas, hearty oats, and rich chocolate chips to create a wholesome treat that’s great for kids, adults, and anyone who loves a comforting, home-baked snack.
Whether you’re avoiding eggs due to allergies, diet, or simply ran out, this recipe delivers all the flavor and texture you expect from a classic cookie, without missing a beat. It’s also a great way to use up overripe bananas and make a healthier treat in under 30 minutes.
Why You’ll Love These Cookies
These cookies are soft and chewy with just the right amount of sweetness. The mashed bananas act as a natural binder and sweetener, so you don’t need eggs or too much added sugar. Rolled oats give the cookies body and texture, while chocolate chips bring indulgence in every bite.
They’re:
- Egg-free and kid-friendly
- Moist and naturally sweet
- Made with pantry staples
- Freezer-friendly and meal-prep approved
This is a perfect recipe for beginner bakers, busy mornings, or afternoon snack cravings.
Ingredients You’ll Need
The ingredient list is short, simple, and flexible. Most of these items are already in your kitchen.
Wet Ingredients:
- 2 ripe bananas (medium-sized)
- 1/4 cup coconut oil or melted butter
- 1/4 cup brown sugar or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup rolled oats
- 3/4 cup whole wheat flour or all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins:
- 1/2 cup chocolate chips (dark or semi-sweet)
- Optional: 1/4 cup chopped walnuts or raisins
Bananas work best when they’re overripe with brown spots. The riper the banana, the sweeter and softer your cookie will be.
Step-by-Step Recipe
This recipe doesn’t require a mixer or complicated techniques. Just a few steps and your cookies are ready to bake.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas using a fork until smooth but slightly chunky. This creates the base for the cookie dough.
Step 3: Mix Wet Ingredients
Add the coconut oil or melted butter, brown sugar or maple syrup, and vanilla extract to the mashed bananas. Stir until everything is fully combined.
Step 4: Add Dry Ingredients
In the same bowl, add the oats, flour, baking soda, salt, and cinnamon. Mix gently until a thick dough forms. The oats and flour should absorb the banana mixture evenly.
Step 5: Fold in Chocolate Chips
Stir in the chocolate chips. If you’re using walnuts or raisins, fold them in now. The dough will be soft and slightly sticky.
Step 6: Scoop and Shape
Scoop tablespoons of dough onto the baking sheet. Use your fingers or the back of a spoon to flatten each cookie slightly, since they don’t spread much while baking.
Step 7: Bake
Bake for 10 to 12 minutes or until the edges are lightly golden and the tops look set. Don’t overbake or they’ll lose their soft texture.
Step 8: Cool and Serve
Let the cookies cool on the baking tray for 5 minutes before transferring to a wire rack. They’ll firm up as they cool, while staying moist inside.
Storage Tips
These cookies can be stored in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 2 months.
To reheat, microwave a frozen cookie for 15 to 20 seconds for that fresh-from-the-oven softness.
Healthy Cookie Hacks
These banana oatmeal cookies are easy to customize based on your taste or dietary needs.
- Use almond flour or oat flour for a gluten-free option
- Add a spoonful of peanut butter for extra richness
- Swap chocolate chips with chopped dates for a naturally sweet twist
- Sprinkle a pinch of sea salt on top before baking to balance the sweetness
Because of their wholesome ingredients, these cookies make a great post-workout snack, breakfast on the go, or lunchbox treat.
Why This Recipe Works Without Eggs
Bananas are a great egg substitute in baking because they add moisture, sweetness, and binding power. Each banana replaces about one egg, so this recipe uses two bananas to achieve the perfect texture.
The oats and flour help absorb the banana moisture and give the cookies their chewy structure, while the baking soda helps them rise just enough for a light texture.
Bake Once, Enjoy for Days
Eggless banana oatmeal chocolate chip cookies bring together flavor, nutrition, and convenience in one simple recipe. With no eggs, less sugar, and the comfort of home-baked goodness, these cookies are a guilt-free way to enjoy something sweet. Whether you’re baking for dietary reasons or just love banana-based recipes, this one’s worth bookmarking.
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