Oaty Banana & Choc Chip Cookies
You know those weeks when all your bananas ripen at once? That was me — except instead of a few bananas, I had a whole bunch (literally). My sister’s banana tree has gone wild with all the rain on the east coast of Australia, and I suddenly found myself with more bananas than I could count!
So it’s been banana smoothies, banana bread, banana cake… and now these Oaty Banana & Choc Chip Cookies — my new favourite way to use up ripe bananas.
The first batch vanished within an hour. I found the empty tin hiding behind a door and two chocolate-faced kiddies not far away. I’ve since made two more batches (by request!) and decided it’s time to share the recipe with you.
Why You’ll Love These Cookies
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Perfect for kids – fun to mix, shape, and bake together (with minimal mess!).
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Wholesome & nourishing – packed with oats, chia, and LSA for fibre, omega-3s, and protein.
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Naturally sweetened – ripe bananas, dates, and honey (no refined sugar!).
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Easy & forgiving – one bowl, no fancy equipment.
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Versatile texture – bake soft and chewy or crispy and golden.
These cookies are somewhere between a biscuit and a muesli bar — hearty, satisfying, and perfect for lunchboxes, snacks, or breakfast on the go.
These Oaty Banana & Choc Chip Cookies are wholesome, hearty, and just sweet enough — a little bit biscuit, a little bit breakfast, and completely delicious.
They’re simple to make, kid-approved, and a great way to use up those overripe bananas. Bake a double batch — they disappear fast!
What’s your favourite way to use ripe bananas? Let me know in the comments — I’d love to hear your go-to banana bakes!
Oaty Banana & Choc Chip Cookies
Course: Biscuits / Breakfast
Keywords: healthy cookie, banana, oats, choc chip, gluten-free, kid-friendly, refined sugar-free
Ingredients
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1 cup mashed ripe banana
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2 cups oats
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½ cup desiccated coconut
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½ cup LSA (linseed, sunflower & almond meal)
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1 tbsp chia seeds
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10 dates, finely chopped
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¼ cup dark chocolate chips
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1 tsp cinnamon
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1 tsp mixed spice
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½ tsp allspice
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¼ cup honey
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¼ cup olive oil
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2 tsp coconut oil
Instructions
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Preheat oven to 200°C (fan-forced) and line 2 baking trays with parchment.
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In a large bowl, combine all dry ingredients and mix well.
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Add wet ingredients and stir until everything is evenly combined.
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Roll 1 tbsp portions into balls and place on trays. Flatten slightly into discs.
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Place trays in the oven and immediately reduce temperature to 150°C.
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Bake 30–50 minutes — for soft, cake-like cookies bake less; for firm, muesli-bar texture bake longer.
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Allow to cool completely before storing.
Tips & Variations
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No coconut oil? Replace with any mild oil (macadamia, olive, or sunflower).
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Make it vegan: Use rice malt syrup or agave instead of honey and vegan dark chocolate.
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Option: Replace oats with 2 cups of quinoa flakes soaked for 10 minutes.
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Change the nut base: Use hazelnut meal or almond meal instead of LSA for a different flavour.
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Add crunch: Stir through chopped walnuts, pecans, or sunflower seeds.
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Freeze bananas: Overripe bananas freeze beautifully for later use in baking or smoothies.
Serving & Storage
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Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
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To freeze: Store baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature.
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To serve: Perfect with tea, coffee, or a glass of cold milk — or pop into lunchboxes for a quick energy boost.
FAQ
Q. Can I use quick oats instead of rolled oats?
Yes, but your cookies will be softer and slightly less chewy.
Q. What is LSA?
LSA stands for linseed (flaxseed), sunflower, and almond meal — a high-protein, nutrient-rich blend available at most supermarkets and health food stores.
Q. Can I skip the chocolate chips?
Of course! Try adding chopped nuts or dried fruit instead.
Q. Can I make these without a mixer?
Yes — all you need is a bowl and a spoon (or your hands!).
Oaty Banana and Choc Chip Cookies
Ingredients
- 1 cup Mashed ripe Banana
- 2 cups Oats
- 1/2 cup dessicated coconut
- 1/2 cup LSA
- 1 tbsp Chia Seeds
- 10 dates finely chopped
- 1/4 cup dark chocolate chips
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1/2 tsp allspice
- 1/4 cup honey
- 1/4 cup olive oil
- 2 tsp coconut oil
Instructions
- Preheat oven to 200C fan forced
- Line 2 biscuit trays with silicone paper
- In a bowl, combine all the dry ingredients and mix to combine.
- Add the wet ingredients and mix until everything is incorporated.
- Roll tbsp worth of mix to create a ball. Place on biscuit tray and slightly flatten into a disk. Continue until all mix is used.
- Place baking trays in the oven and immediately reduce temperature to 150C.
- Bake for 30 – 50 minutes. (30 minutes will give you a softer cakey cookie and 50 minutes will give you an almost muesli bar textured cookie)
Notes
- If don’t have coconut oil just replace it with any other type of oil you have.
- LSA is a ground blend of Linseed, Sunflower and Almond. It is available in most major supermarkets, in health food shops and of course online. You could replace it with any ground nuts of choice. Ground Hazelnut meal works particularly well in the recipe complimenting the banana flavour.
- You can freeze ripe bananas for later use in cakes and smoothies. I have 2 containers worth in there at the moment.
- For a vegan version use rice malt syrup or agave nectar to replace honey and use vegan dark chocolate.
If you love these try this
Ginger and Quinoa Anzac Biscuits
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Did You Make This Recipe?
I’d love to see your version of these Oaty Banana & Choc Chip Cookies.
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
