Healthy Banana Chocolate Cookies
Type
Recipe
Introduction
Baking meets playtime: these soft, chocolatey cookies are as fun to make as they are to eat. Mashing bananas, stirring in oats and sneaking a few chocolate chips along the way turns the recipe into a little family adventure in the kitchen. Healthier than your average biscuit, they’re a sweet treat you can feel good about sharing.
What you need
2 medium ripe bananas, well mashed
60 ml (¼ cup) light olive oil or melted coconut oil
1 tsp vanilla extract
100 g (1 cup) rolled oats
60 g (½ cup) wholemeal flour
25 g (¼ cup) unsweetened cocoa powder
½ tsp baking powder
Pinch of salt
60 g (½ cup) dark chocolate chips or chunks
Optional: 2 tbsp chopped nuts or seeds
How to make it
Prep: Heat oven to 180 °C (160 °C fan). Line a baking tray with parchment.
Wet mix: In a bowl, mash bananas until smooth. Stir in oil and vanilla.
Dry mix: In another bowl, combine oats, flour, cocoa, baking powder and salt.
Combine: Fold dry ingredients into the banana mixture. Stir in chocolate chips (and nuts if using). The dough will be slightly sticky.
Shape: Scoop heaped tablespoons of dough onto the tray, flatten gently with the back of a spoon.
Bake: 12–14 minutes until set on top but still soft in the centre.
Cool: Leave on tray 5 minutes, then transfer to a rack.
Tips
Best eaten within 2–3 days, or freeze for later.
For extra sweetness, add 1–2 tbsp honey or maple syrup, but often the banana and chocolate are enough.
Make them chunkier by adding sunflower seeds or chopped walnuts.