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Banana Oatmeal Chocolate Chip Cookies


The best recipe if I might add. No, scratch that the GREATEST Banana Oatmeal Chocolate Chip Cookies in the WHOLE WORLD!

And these are LOW-CAL Banana Oatmeal Chocolate Chip Cookies at that.  Does it get any better than that?

I had originally wrote this post for The Trend Tribe last year, but this Skinny Girl recipe is so good I had to share!

There comes a day in every girl’s life when everything changes. The day you wake up as a little girl, and go to sleep as a woman. No, it’s not your first kiss, or your first pair of red soled shoes, it’s not even the your first real job, it’s more defining than that. It’s the moment that you are standing in your very own kitchen, face-to-face with your very own brand-new KitchenAid Mixer stand for the first time. Cue the music. There is something so grown-up and so ‘Martha’ about it. Regardless if you purchased it yourself, or received it as a gift, it screams, “You’ve arrived! You’re part of the club!” So what are you going to make first? I went to my Facebook page and asked, “What is your favorite thing to prepare in your KitchenAid Mixer?” Almost every single answer was cookie dough! So that’s what we shall make today. JetSet Tot loves these as her after-school snack anyhow. A spin on Skinny Girl, Bethenny Frankel’s, ‘Naturally Thin’ Banana Oatmeal Chocolate Chip Cookies, play around with it and add more or less ingredients to fit your liking. Holy low-calorie happiness, and very easy to make! Bookmark this recipe (see below) and you’re welcome!


This recipe can be prepared with dark chocolate chip to become a delicious vegan snack.

Low-Cal Banana Oatmeal Chocolate Chip Cookies


  • 1 1/2 cups oat flour
  • 1.5 cups rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raw sugar
  • 1/2 cup chocolate chips (subsitute dark chocolate to make this a vegan treat!)
  • 1 teaspoon canola oil
  • 1/3 cup soy milk
  • 1 cup banana puree :: 2 – 3 medium-size bananas
  • 1 teaspoon vanilla extract
  • Optional :: for a little extra kick (and calories,) you can add some maple syrup, scoop of nuts, or a nice serving of peanut butter. And you can always add raisins…duh!!!!


  1. Preheat oven to 375°F.
  2. First add all of the the dry ingredients together in a large bowl.
  3. Then combine all the wet ingredients and mix together very well.
  4. Using an ice cream scooper or a large spoon, scoop batter onto a cookie sheet covered with wax paper.
  5. Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.


I love freezing what we don’t use. I have a small family, so by preparing in advance and saving the dough, I can pop a few in at a time for an after-school snack or a sweet-tooth craving!

Hugs & passports,

– Nicole

Photo credits: Nicole Standley


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Review overview
  • Steph Calvert August 19, 2013

    Um. DROOL. Like serious drool going on over here. I do the same thing with cookie dough – we make a huge batch, then scoop it into cookie size dollops on a cookie sheet we can pop in the freezer til they’re frozen. Then ya just put em in a ziploc bag, and anytime you need a cookie fix, you’ve got one hot and ready from the toaster oven in 10 minutes!

  • Allyson Bossie August 19, 2013

    omg I am so hungry. I might would do just about anything for a cookie right now!

  • Katherine August 19, 2013

    These sounds ridiculously amazing! Pinning this for sure 🙂

  • Jackie August 19, 2013

    I love chocolate chip cookies and anything that can be done to make them a little bit more healthy is awesome!

    Now for the questions.

    1. Oat flour. Can I make that from the old fashioned oats by putting them in the food processor?
    2. Oil. Can I use coconut oil or leave it out all together?
    3. Do I have to use raw sugar? What about splenda or regular sugar?

    Okay, that’s all for now.

    • Missy Homemaker August 19, 2013

      Yes you can make oat flour by putting oatmeal through a food processor or coffee grinder.

  • Lisa Mallis August 19, 2013

    One word – YUM!!!!


  • Rachel Lavern August 19, 2013

    The recipe sounds delicious…going to bookmark it.

    Rachel recently posted The 16 Habits of Highly Unsuccessful People

  • Barbara August 19, 2013

    I love your blog!
    I guess I could try these with certified gluten free oat flour. (there can be traces of gluten in some oats but there is gluten free oats available.)
    Looks delicious.

  • Alaina Bullock August 19, 2013

    I love oatmeal cookies, although I have never had an oatmeal and banana one! They really do sound pretty good, and it seems like an easy recipe to make. I know my husband would love them…give him anything banana and he is happy! Definitely going to give these a try!

  • Loretta August 19, 2013

    Great recipe and comments… in answer to the question about the oat flour, YES! You can make oat flour by putting rolled oats in a blender. I do it all the time. I also substitute coconut oil all the time for other oils. It’s much better for you. I would love to make this recipe using sweeteners other than sugar though. Splenda is a chemical – we just have way too many chemicals around us now. Sugar is not good for us, either, but there’s coconut palm sugar, honey or maple syrup or even coconut palm syrup – these sweeteners are nutritious and don’t sabotage our bodies with inflammation. When I want chocolate chips, I grab a dark chocolate bar sweetened with maltodextrin.

  • Danielle @ We Have It All August 19, 2013

    MmmYUM! This looks amazing, I could go for a few right now. Thanks for sharing the recipe.

  • Kero August 19, 2013

    This sounds awesome! definitely bookmarking your recipe. I am halfway collecting cookie recipes and easy pastries for school lunch.

    Thank you for sharing!

  • ruchi rai September 22, 2018



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