Chocolate Chip Banana Bread Oatmeal Cookies
Yields: 15 cookies
These oatmeal cookies are supremely chewy and full of chocolate chips! They’ll stay soft and chewy for an entire week if stored in an airtight container—if they last that long!
  • 1 c (100g) instant oats (measured correctly)
  • ¾ c (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp (4g) baking powder
  • 1 tsp (3g) ground cinnamon
  • ⅛ tsp (1g) salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted
  • ¼ c (63g) mashed banana
  • 1 tsp (5mL) vanilla extract
  • ½ c (120mL) agave
  • 2 ½ tbsp (35g) regular semisweet chocolate chips
  • 1 ½ tbsp (21g) miniature semisweet chocolate chips
  1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, mashed banana, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in all of the regular chocolate chips and 1 tablespoon of miniature chocolate chips.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Press the remaining miniature chocolate chips into the tops. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them bready instead of chewy. If your cookies turn out bready, you can also add 2-4 tablespoons of milk to the cookie dough along with the sweetener to make them chewier.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.

If you don’t have instant oats, measure the same amount of old-fashioned oats, and pulse them in a food processor 7-10 times.

Chopped dark chocolate may be substituted in place of the chocolate chips.

Honey or maple syrup may be substituted for the agave. Alternatively, ½ cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The baking time stays the same.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon (2g) xanthan gum.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at