I'm ready to bet that these healthy banana oat cookies will become your new favorite snacks to prep for the week! They're packed with wholesome ingredients like hemp seeds, flax, pumpkin seeds, and cocoa nibs.
We’re not talking about fancy powders or hard-to-find ingredients. Just real, pantry-staple superfoods baked into the easiest one-bowl cookie recipe ever.
Your favorite cookies got a glow-up!
You probably know the famous 3-ingredient banana oat cookies made from mashed bananas, oats, and chocolate chips. Definitely a fave! But think of these as the leveled-up version. We’re talking extra protein, healthy fats, fiber, and crunch, all from real food.
Boosting the nutrition in cookies is actually super simple. A handful of nuts, seeds, or whole grains is all it takes (and honestly, I always have a mix kicking around in my pantry anyway). It’s such an easy way to rack up those extra plant points.
Key ingredients
- Spotty ripe bananas: The riper, the better for a little extra sweetness. My tip is to always buy bananas at the beginning of the week and let them ripen on the counter to prep cookies or baked oatmeal on the weekend.
- Rolled oats are great for a chewier texture, but quick-cooking oats work, too. Make sure they are gluten-free certified if needed.
- Shelled hemp seeds contain 3 grams of protein/tablespoon, and they blend right in. These tiny guys make the cookies more filling without changing the flavor.
- Flax seeds and pumpkin seeds for the crunch, healthy fats, and extra fiber. Feel free to swap in sunflower seeds or chia if that’s what you’ve got.
- Cocoa nibs are my favorite trick for cutting back on chocolate chips without losing that deep cocoa flavor. You still get little bitter-sweet pops of chocolate without overloading on sugar. I always add them to my chocolate porridge, too.
This recipe is incredibly versatile and forgiving. Feel free to switch it up with whatever nuts and seeds you've got hanging around. You can even use the same combo to level up a batch of applesauce oatmeal cookies.
Step-by-step instructions
- Mash the bananas in a large bowl using a fork, potato masher, or immersion blender until smooth.
- Add the rest of the ingredients to the bowl with the bananas and stir until combined.
- Scoop the dough into 8-10 cookies using 2 tablespoons or a cookie scoop on a parchment-lined baking sheet.
- Bake the cookies for 10-12 minutes at 350°F (180°C) until the cookies have firmed up and are golden on the edges. Add a sprinkle of salt when they come out of the oven.
Storage and meal prep tips
Store the cookies in an airtight container on your counter for up to 3 days. I meal prep these all the time, and they disappear fast 😄. For longer storage, pop them in the fridge for 4-5 days.
You can easily add those to your kids' lunch boxes or take them with you to work for a mid-day snack or post-workout bite.
The recipe
Ingredients
- 2 (200 g) ripe bananas
- ¾ cup (85 g) rolled oats gluten-free if needed
- ¼ cup (35 g) pumpkin seeds
- 2 tablespoons hemp seeds
- 1 tablespoon flax seeds
- 1 tablespoon cocoa nibs
- 2 tablespoons chocolate chips
- 1 pinch of salt
Instructions
- Oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Bananas: Peel the bananas. Add them to a bowl and mash them with a fork or a potato masher, or blend them with an immersion blender.
Combine: Add the rolled oats, pumpkin seeds, hemp seeds, flax seeds, cocoa nibs, chocolate chips, and a pinch of salt to the bowl with the mashed bananas. Stir to combine.
Shape: Place little heaps of batter on the baking sheet using two tablespoons (or a small cookie scoop). Gently press them into thick disks with your fingers.
Bake for 10 to 12 minutes at 350°F (180°C).
Notes
Nutrition
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