Chocolate Oatmeal Cookies

Don't worry, ads are not going to appear on your printed document!

5 from 1 vote

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Chocolate Oatmeal Cookies are simple, healthy cookies rich in protein and fiber, and made with no dairy, no eggs, and no added sugar.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-oatmeal-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 176.8kcal

Author: Carine Claudepierre

Ingredients

1 cup Mashed Ripe Banana (note 1)
¼ cup Peanut Butter (Unsalted) (note 2)
⅓ cup Unsweetened Cocoa Powder
1 ½ cups Old-Fashioned Rolled Oats (note 3)
3 tablespoons Chia Seeds (note 4)
2 tablespoons Almond Milk (note 5)
⅓ cup Chocolate Chips (note 6)

Optional

⅓ cup Chopped Pitted Dates for sweeteness
1 teaspoon Vanilla Extract
¼ cup Coconut Sugar if bananas are not ripe enough

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C).
Line two large cookie sheets with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
Mash the bananas and pack them in a 1-cup measuring cup to measure precisely.
In a large mixing bowl, combine all the ingredients: mashed banana, peanut butter, cocoa, oats, chia seeds, milk, chocolate chips, and any optional ingredient you choose to add.
Stir with a rubber spatula until fully combined, and a sticky chocolate cookie dough forms. If too dry, add a little more milk to bring together.
Use a cookie dough scoop to form 9 large cookie dough balls. Place each ball onto the prepared baking tray, leaving one inch of space between each of them. They won't extend in the oven; the shape you give now is the shape you get after baking.
The dough is sticky, and that's normal. Lightly oil the back of a fork and press down each cookie dough balls slightly to form a round cookie shape. if the sides cracks as you press wet your fingers and pat to form a nicely round cookie.
Bake the cookies for 20-24 minutes at 350°F (180°C) until dry on top.
Let the cookies cool on the cookie sheet for 15 minutes. They firm up as they cool down. Don't touch them. Sprinkle a few more chocolate chips on top, and let them melt for a boost of sweetness.
Transfer them to a cooling rack for 30 minutes.

Notes

Note 1: This is equivalent to 3 medium bananas. Use ultra-ripe bananas with black skin to prevent the cookies from being bitter due to the amount of cocoa powder. If not that ripe, add 1/4 cup to 1/3 cup granulated sugar like date sugar, sugar, or coconut sugar to up the sweetness. Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision. Swap for unsweetened applesauce if preferred.

Note 2: You can swap peanut butter for cashew butter, almond butter, or sunflower seed butter as a nut-free option.

Note 3: Quick oats also work. Use gluten-free certified oats if needed or swap for quinoa flakes - you will need a little more as they absorb moisture a bit less.

Note 4: Chia seeds are used as a binder. They contain a lot of fiber that adds texture, chewiness, and brings ingredients together. The only possible swap is flaxseed meal.

Note 5: Or any type of milk, like oat milk, soy milk, or coconut milk.

Note 6: Or chopped walnuts, pecans, pistachios, or dried fruits like chopped pitted dates for a boost of sweetness.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: You can store them in a cookie jar for up to 1 week in the fridge. You can freeze them in silicone bags and thaw them the day before at room temperature.

Nutrition