Chocolate Chip Banana Cookies

Tools: Glass Bowl, 2 baking sheets, Hands

Makes: 14 cookies

Cookies can be healthy too! I promise. These chocolate chip banana cookies are naturally sweetened, can be made with gluten-free oats, and are delicious. My preschoolers love these cookies. I pack them on neighborhood walks, and I store them in an air-tight container for a fast breakfast.

What makes these cookies so special is the cinnamon and maple syrup. The two pair perfectly together. If you don’t have maple syrup, you can use honey. If you are team savory, you can omit the additional natursal sweetner. The ripe banana will bring plenty of sweetnedd on thier own.

They only take 15 minutes to bake!


2 bananas 

2 cups certified gluten-free rolled oats

½ teaspoon cinnamon

1 cup chocolate chips

⅓ cup maple syrup

1 teaspoon baking powder

Pinch of salt


Preheat the oven to 350 °Fahrenheit

1.) Butter or line two baking sheets with parchment paper.

2.) In a large bowl, mash the two bananas until smooth and creamy.

3.) Add rolled oats, baking powder, cinnamon, maple syrup, chocolate chips, and a pinch of salt, stir to combine.

4.) Drop the cookie mixture by the tablespoon onto the baking sheet, spacing about an inch apart. and pat the cookie dough with oiled fingers to create a cookie-like shape. 

5.) Bake for 15-20 minutes or until golden brown.

Cool cookies on a cooling rack for 5 minutes before serving. 


  1. This looks delicious – do you recommend using really ripe bananas? And how do you know when bananas are too ripe to bake with?

  2. Hailey says:

    I want to eat all your food! The photography on your page is incredible!

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