Chocolate Chip Healthy Oatmeal Cookies — These are without a doubt the healthiest cookies I’ve ever made. And some of the fastest and easiest. And they taste SO GOOD, making them the most miraculous.
Healthy Oatmeal Cookie Recipe
Why are these healthy oatmeal cookies miraculous? Allow me to rattle off the selling points:
- Vegan oatmeal cookies — No Eggs and No Butter
- No Oil
- No Flour
- No White or Brown Sugar Added
- No Added Salt
- Gluten-Free and Soy-Free
- No Mixer Required — Stir Together in One Bowl in 5 Minutes
- Soft, Chewy, Not Cakey, Loaded with Texture
- High Fiber
- Dense, Rich, and Satisfying
- Modest Batch Size (about 15 small cookies)
- They taste good — I don’t care how healthy something is, if it doesn’t taste good, why bother.
Pretty close to a miracle if you ask me.
I’d been wanting to make healthy oatmeal cookies for ages, but the last time I tried by baking bananas into my cookies rather than using butter, oil, or eggs, they were cakey, baked flat and thin, and the taste of bananas overpowered everything.
So I put that idea on the shelf for years, literally. Finally, I decided to try again, and this time with success.
These healthy oatmeal chocolate chip cookies are such easy, stir-together cookies. Mash a banana, add liquid sweetener and peanut butter, stir in the dry ingredients, and add-ins. In case you’re not a huge fan of bananas, there’s just a very subtle banana taste.
The dry ingredients consist of quick-cooking oats and crispy rice cereal. I add crispy rice cereal to no-bake bars like Peanut Butter Chocolate Chip Granola Bars and Snickerdoodle Cookie Granola Bars because it adds texture and it soaks up moisture in the batter. You can’t really taste it and it’s more of a stealth operator.
These healthy oatmeal cookies are dense, hearty, thick, exceedingly chewy, and loaded with texture. Between the oats, crispy rice cereal, chocolate chips, and raisins, here’s a real texture party going on.
They’re also soft and moist, and not at all cakey, dry, or crumbly. They remind me a bit of a granola bar, in cookie form, but softer and not as hearty. The peanut butter adds richness and nuttiness and the combo of peanut butter, bananas, and chocolate is always a win for me.
They aren’t too sweet since just a banana and a bit of liquid sweetener is used, but the raisins and chocolate chips help boost the sweetness level.
Before people write saying the suggested liquid sweetener options are a form of sugar; yes, they are. But I’d think brown rice syrup, agave, or honey are healthier alternatives than white or brown sugar. Whenever I post any ‘claims’ related to sugar, I get oodles of passionate comments — to each her own.
It’s hard to believe that something without eggs, butter, oil, flour, or added sugar can still taste like a cookie. But I assure you, they do. I’m just doing my part to try to help you get ready for swimsuit season. Considering these cookies are so healthy and miraculous, it’s okay to have seconds. Or thirds.
What’s in Healthy Oatmeal Cookies?
To make this healthy oatmeal cookie recipe, you’ll need:
- Mashed banana
- Creamy peanut butter
- Liquid sweetener of choice (such as honey)
- Vanilla extract
- Quick cook oats
- Crispy rice cereal
- Cinnamon
- Baking soda
- Semi-sweet chocolate chips
- Raisins
How to Make Healthy Oatmeal Cookies
These healthy oatmeal chocolate chip cookies are as easy to make as regular cookies! Simply stir together the wet ingredients, then add in the dry. Fold in the chocolate chips and raisins before scooping out the cookie dough.
You’ll need to chill the cookie dough balls for 2 hours before baking them off.
Once chilled, bake the cookies until the edges have set and tops are just beginning to show signs of very pale golden color. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
How to Store Healthy Oatmeal Cookies
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
What Type of Peanut Butter Should I Use?
I recommend using a conventional peanut butter like Jif or Skippy because they’re thick. I don’t recommend natural or homemade peanut butter since they’re often runny and too oily.
Can I Use a Nut Butter Alternative?
No, I don’t recommend using almond or sunflower seed butter or another peanut butter alternative because they’re much thinner and likely too runny to sufficiently bind this egg-less, flour-less, gluten-less dough.
Tips for Making Healthy Oatmeal Cookies
You must use quick cook oats — not rolled oats or old-fashioned oats — because quick oats are smaller and behave more like flour. Since no actual flour is used, finer ground oats are necessary. Turn your old-fashioned whole-rolled oats into quick oats in 10 seconds in a food processor or Vita-Mix.
Make sure to chill the dough so the healthy oatmeal cookies bake up nice and thick. There are no eggs or gluten to give the cookies structure, and therefore, chilling the dough is essential. That said, after being properly chilled, the cookies spread very little while baking, so flatten the dough mounds so the cookies cook through evenly.
For the add-ins, I used chocolate chips and a raisin medley, but feel free to use craisins, dried cranberries, apricots, another dried fruit, sliced nuts, white chocolate, butterscotch, or peanut butter chips.
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Healthy Oatmeal Chocolate Chip Miracle Cookie
Ingredients
- about 1/2 cup ripe mashed banana, 1 medium/large
- ⅓ cup creamy peanut butter, like Jif or Skippy; don’ use natural or homemade PB. I suspect almond or sunflower seed butter are too thin and runny
- ⅓ cup liquid sweetener, agave, light-colored corn syrup, brown rice syrup, honey; I suspect maple syrup is not quite sticky enough
- 2 teaspoons vanilla extract
- 1 ½ cups quick cook oats, not old-fashioned whole rolled; must use quick cook. Use certified gluten-free if desired
- 1 cup crispy rice cereal, use certified gluten-free/vegan if desired
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips, or another favorite baking chip, or omit
- ½ cup raisins, or another favorite dried fruit, or omit
Instructions
- In a large mixing bowl, add the banana and mash with a fork.
- Add the peanut butter, sweetener, vanilla, and stir to combine.
- Add the oats, crispy rice cereal, cinnamon, baking soda, and stir to incorporate. The dough should be similar in consistency to regular cookie dough; sticky but not sloppy, nor should it be crumbly or dry. If it’s too wet, add more oats. If it’s too dry, add a small squirt more sweetener or more peanut butter.
- Fold in the chocolate chips (or try cinnamon/white chocolate/peanut butter chips) and the raisins (or try craisins/dried apricots/cranberries/blueberries) and stir to incorporate.
- Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds halfway, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat mat, parchment, or spray with cooking spray.
- Place flattened mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 15 minutes, or until edges have set and tops are just beginning to show signs of very pale golden color. Cookies will firm up as they cool. Rotate trays midway though baking. **
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Forgive me, Averie, but I have to admit that when I first saw these I was a little skeptical. Mostly because I had had a yuck-cardboard-doggy-biscuit experience with making healthy cookies before. But I’ve yet to try a bad recipe from your site, so I dove in. And I’m glad I did, they’re delicious! Just the right amount of banana to be moist but not overwhelming, a perfect little crunch from the Rice Krispies, and great flavors and textures. I actually didn’t have time to chill them and they still stayed beautifully thick. Thanks for another winner!
Thanks for trying them and so glad you gave them a whirl. I know the exact dog-biscuit-ey ‘healthy cookies’ you speak of…I’ve seen them on other websites and in health food stores. No, these are not at all like that! ha! Glad that they stayed nice and thick for you, even without chilling!
Averie, these were AWESOME! I ate not one, but TWO straight out of the oven!!! I have an inherent fear of traditional PB, like some others have stated above, so I took my chances and used Naturally More PB. I ground my oats a little finer in a food processor, and let the dough chill overnight, hoping that might make the dough hold up a little better. They turned out beautifully, and stayed nice and thick while baking. Thanks for an awesome treat!!!
I am so glad to hear you tried them and are loving them, Kira! Good call on using the natural PB but then grinding your oats finer so they behaved more like flour to bind better and good to chill overnight. I always do; the results are always worth it! Glad you loved them! Thanks for the field report!
I made these for the first time over the weekend – they’re AMAZING!!!!!!!!!!!!!!! I was a little wary because of the banana (I don’t like bananas AT ALL) so I was surprised when I tasted them and theres not a hint of banana flavor anywhere!!! These cookies have the perfect crunch, TOOOONS of flavor, they’re chewy and yummy and mmm mmm good ;) Omg I can’t stop eating them lol…. My new go-to cookie ;) Thank you Averie!!!!!! :)
So happy to hear you’re in love with them! And as a banana hater, you were probably looking for it; and the fact you still couldnt detect it, wonderful! I myself don’t love the taste of raw/fresh bananas. Love to bake with them but never just chomp into a whole banana and I did not detect it in these either. And yes, texture city in these. Glad you’re loving!
I have a cookie kind of like these called a Trail Mix Cookie if you’re really into texture. You could probably put some of the elments of the Trail Mix cookie into the Miracle Cookie if you ever want to mix it up…
Oh my goodness those look DELISH!!!! I’m definitely trying those tonite – I might mix them up a little (add in some dried apricots which I love, milk choc chips…) but the straight recipe looks YUM!!! I can’t wait to try them!! Thanks for the recommendation!! :) Oh an Averie? Yea, I’m so sending you my gym membership bill for this month ;)
Enjoy them (and your time at the gym too – ha!) LMK what you make and decide to do!
I was all excited to make these but then I saw the recipe called for peanut butter like Jiff, not the natural ones. Those “peanut butters” are far from healthy. They contain hydrogenated oils and GMO’s. just an FYI since the title of this recipe has “healthy” in it.
If you want to make it with natural PB, go ahead and try. Your cookies may spread. They may not, I don’t know.
I don’t consider eating 1/3 cup of Jif peanut butter over an entire batch of cookies to be the end of the world from a health perspective. Life is about moderation and perspective to me. I probably ingest more bad things sitting behind a city bus at a red light sucking in diesel fumes so I don’t sweat the PB :)
any suggestions for a substitute for the banana as I’m allergic to them — otherwise the cookies sound very yummy
About 20 comments above you, I addressed this to ‘Lena’. Please read what I wrote there :)
Thank you for sharing this recipe! I’ll have to try it out (: I was wondering if Total cereal or Special K cereal (original) would work for this recipe? Or would something like Rice Krispies be more ideal?
Something light and crisp like Special K would be fine. Total — probably ‘ok’ but I’d go with Spec K or Rice Krispies if you have those.
What a tidy little recipe to use up those bananas. I always laugh at myself when I use $10 in ingredients to use up my 60-cents worth of bananas, but these are really worth it!! :) The best part about healthier cookies like these is that I can usually stop after 1 or 2. And I agree with you, Averie, honey is “healthier” than white sugar, or at least more natural. It’s bee puke!
Thanks again, Averie.
I always laugh at myself when I use $10 in ingredients to use up my 60-cents worth of bananas <--- ME TOO! :) Or I use a stick of butter, sugar, flour, etc. to use up 1/4 cup chocolate chips or something like that. I do it all the time. Glad you like these!
I just made these today. I’m on a baking kick this weekend. I did not put in the the Crispy cereal b/c I am making them Gluten Free. I added a couple of T of coconut flour as well as 2 T brown sugar. The dough is fabulous. I used mini M&M’s to appeal to the kiddos. I’ll bake this afternoon. I’m positive these are going to be fab! Love healthier options!
Love your variations and tweaks. A few M&Ms to catch the attn of kiddos can’t hurt.
And just as an fyi for the future, crispy cereal (i.e. rice krispies) is generally GF, even if you don’t buy certified GF because rice is inherently a GF grain. Now if you’re making these for someone who’s super sensitive to gluten, yes, smart to keep the rice cereal out unless you bought certified GF.
I can’t wait to hear how you like the cookies and the kids, too! Please LMK!
They are wonderful!!!!! Super rich and filling.
Yay! Thanks for LMK they’re wonderful for you!
Except regular rice Krispy cereal isn’t gluten free. It contains malt syrup which contains gluten (malt being one of the grains you must avoid.) You’d have to buy the gf brown rice Krispy cereal. :)
Right – always read labels and select the exact brand of ingredients that work for your needs. I can’t link to or write in every possible type of ingredient brand or option, but in a broad sense, rice- based cereal is easily kept GF by selecting brands that are inherently GF or are certified GF. Enjoy the cookies!
For the crispy rice cereal, can you use rice Krispy cereal?
Yes any sort of Rice Krispies, brown rice krispy cereal, anything that’s in the general shape of a Rice Krispy will work, brown, white, vegan or otherwise.
These look so delicious – I can’t wait to make them. Do you happen to have the nutritional information on them? I can’t seem to find it; maybe I’m missing it.
Thanks!
Feel free to plug in the data into an online site that does that and get the stats.
If you take the time to do so, feel free to come back here and post it in the comments!
I make a similar version of these that my kids call “loaded oatmeal cookies”. I use a dark chocolate almond butter instead of peanut butter, oats, vanilla, agave nectar, banana, and as a binder I use a small amount of oat flour. I learned how to make this from toasted oats. As add-ins I use golden raisins, caramel bits, mini dark chocolate bits, and finely diced green apple. I have to make about 5 dozen of these (half dollar size) for my husband’s work during the holidays and I make them a lot during the summer for my daughter’s travel ball team.
I think I’d like to try using dates instead of the bananas as they never last long around our house.
Your idea sounds wonderful! Dark choc AB sounds heavenly and good to know it works and isn’t too runny and that the cookies hold together b/c as you know, AB is much thinner than PB. I love using oat flour in things like this, i.e. buzz oats in my Vita for about 10 seconds, instant oat flour!
golden raisins, caramel bits, mini dark chocolate bits, and finely diced green apple = that sounds so good!
5 dozen half-dollar size cookies that you GIVE AWAY .. all that work! You are a Saint, woman! :)
I love dates in cookies/bars. Check these out – so many ways to go with the basic base ‘dough’ after that with the toppings, add-ins, etc.
the particular brand of AB we use is from Maranatha and while it is thinner than your average store bought PB, the oat flour helps set it up. I’ve started making/using oat flour much more since I found out I have a mild wheat allergy.
As far as the 5 doz give away, it’s for Christmas, and I do get compensation for it…….like when I got a half dozen each of 1.25″ filet mignon & lobster tails for my birthday one year!! I love to cook/bake, especially for those who love to eat, so I don’t mind the work.
Thanks for the oatmeal-date bar recipe!! They sound delicious! And I love that they don’t need baking. This sounds like a great treat to make for our summer softball travels!
If you try any of my recipes or adapt any, LMK what you do. Sounds like you’re very creative and know your way around the kitchen. Would love to hear what you come up with! And good to know Maranatha choc AB is a winner. I’ve never bought it b/c it’s pricey and b/c I am not a huge AB lover – but now I kinda want to just try it once (rather than making my own homemade)
I make choc PB – which is heavenly!
Is there anything I can use to substitute for the banana?
Unless you have an allergy, I would say to just use it. The flavor is hardly, hardly noticeable – so if it’s just b/c you “don’t like them”, I would honestly still use it anyway. It’s a key binder in these cookies. You could probably use an egg, but then they wouldn’t be vegan.
Just made these & ate half already! Used Skippy natural creamy and Lyles golden syrup, added milk chocolate chips and raisins (so not vegan but it’s what I had); used big ole ice cream scoop and baked ’em up — YUM! My husband said they were a little “earthy” but it didn’t stop him from eating it. Next time will try with different nut butters/sweeteners/nuts& dried fruits. Thanks for a great recipe!
So happy to hear they were a success! Funny, my hubs said the same thing, “a little earthy” but then proceeded to scarf a half dozen in short order :) If you try other variations, LMK what you use and what you love the most! Thanks for trying these!
Amazing recipe! I live in Europe and I can’t find rice crispy cereal anywhere! Can I substitute 1 cup whole wheat flour instead?
Yes you can sub wheat flour, but I wouldn’t just dump in 1 cup all at once. I would add it very slowly until you get dough that’s the right consistency. I think 1 c may be a bit too much and that around 3/4 c may be better but that’s just a guess b/c I haven’t tried it. LMK how it goes!