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Probably one of the easiest, healthiest and most delicious Chocolate Oatmeal Cookies you’ll ever make. Rolled oats, ripe bananas, dates, cacao and cinnamon come together to create an incredibly soft, unbelievably chewy, and absolutely wholesome cookie recipe. Just blend, spoon, bake and enjoy!
In under 10 minutes, you can have the ingredients measured, the cookies mixture blended and ready to go into the oven.
These super easy and healthy chocolate oatmeal cookies don’t need any time to set. They should only take about 15 minutes to bake. And they’re best served warm – dunked in a glass of milk.
I tend to double the recipe and make a big batch to keep us ticking along. These cookies are the perfect on-the-go breakfast option or snack. For me, they’re one of my top picks as a post-workout snack. They’re dense, filling and desi-licious! That being said, it is hard to not go back for another.
How To Make Chocolate Oatmeal Cookies – Step By Step
- Gather all the ingredients and preheat the oven to 350 degrees F (175 degrees C)
- Blend together all the ingredients (I save half the oats and stir into the blended mixture)
- Spoon out the cookie mixture onto a parchment-lined baking tray. The cookies should be about two inches apart
- Sprinkle with cacao nibs
- Bake in the oven on the middle/high shelf for 10 minutes
- Rotate the tray and bake for an additional 5 minutes
- Let them sit on the hot baking sheet for five minutes before serving
Top Tips For Making Chocolate Oatmeal Cookies
- Use super-ripe bananas and soft dates to give you the perfect sweetness and consistency
- Steel-cut cuts also work well in this recipe. I prefer rolled oats.
- You can reduce the sweetness by decreasing the amount of dates used
- Serve warm
- Store leftovers in an airtight container in the fridge for up to 4 days
Chocolate Oatmeal Cookies Nutrition Highlights
Oats are a whole grain and regarded to be a nutritional powerhouse. They’re packed with fibre, vitamins, minerals, healthy fats and antioxidants. Here are the top reasons why you should be eating more oats:
- Good for the heart. Oats contain a type of fibre called beta-glucan. Research has shown that these beta-glucans can reduce cholesterol levels – specifically LDL-cholesterol (bad cholesterol).
- Reduce the risk of colorectal cancer. Researchers in Britain and the Netherlands have discovered that a high fibre diet, from whole grains, such as oats, is linked to a lower risk of colorectal cancer.
- Healthy digestion. Eating more fibre helps keep your digestive system healthy and prevent constipation.
- Lower risk of death. According to a recent study from Harvard, people who ate 70 grams/day of whole grains, compared with those who ate little or no whole grains, had a lower risk of premature death.
- Healthy weight. The fibre in oats can help to keep you full for longer and could support in maintaining a healthy weight.
And let’s not forget, these chocolate oatmeal cookies have zero added sugar – all the sweetness is from bananas and dates. Plus, the recipe calls for unsweetened cacao and nibs instead of sugar-laden chocolate chips.
More Desi~licious Sweet Recipes You Might Like:
- Chocolate and Pumpkin Breakfast Smoothie
- Vegan Chia Pudding With Strawberry Nice Cream
- Raspberry Vegan Bars
What’s your go-to breakfast on busy mornings? Have you tried my Chocolate Oatmeal Cookies before?
If you do try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Get the Recipe:
No Added Sugar Chocolate Oatmeal Cookies
Ingredients
- 3 banana, large, ripe
- 1 cup dates, pitted, soft
- 1/4 cup coconut oil, organic, cold-pressed
- 1/2 tsp cinnamon powder
- 1/4 tsp baking powder
- salt, pinch
- 1 tbsp cocoa powder, unsweetened
- 2 cup rolled oats, (rolled oats vs. quick oats: what's the difference?)
- 1 tbsp cacao nibs, unsweetened
Equipment
- blender
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Line the baking tray with parchment paper
- Blend together all the ingredients (save half the oats and stir into the blended mixture)
- Spoon out on the parchment-lined baking tray. The cookies should be about two inches apart
- Sprinkle with cacao nibs
- Bake in the oven on the middle/high shelf for 10 mins. Rotate the tray and bake for an additional 5 mins
- Let them sit on the hot baking sheet for five minutes before serving
Notes
- Use super-ripe bananas and soft dates to give you the perfect sweetness and consistency
- Steel-cut cuts also work well in this recipe. I prefer rolled oats.
- You can reduce the sweetness by decreasing the amount of dates used
- Serve warm
- Store leftovers in an airtight container in the fridge for up to 4 days
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
References
- The FASEB Journal. The Effect of Oat Beta-Glucan on Clinical Lipid Markers for Cardiovascular Disease Risk Reduction: A Systematic Review & Meta-Analysis of Randomized Controlled Trials, 2016; 30:1 Supplement 289.5. Available from: http://www.fasebj.org/content/30/1_Supplement/289.5.short. Accessed on Sep 13th, 2016
- British Medical Journal. Whole-grain consumption and risk of cardiovascular disease, cancer, and all-cause and cause-specific mortality: systematic review and dose-response meta-analysis of prospective studies, 2016; 353. Available at: http://www.bmj.com/content/353/bmj.i2716. Accessed on Sep 13th, 2016.
- Harvard T.H Chan News. Eating more whole grains linked with lower mortality rates. Available at: https://www.hsph.harvard.edu/news/press-releases/whole-grains-lower-mortality-rates/ 2016, Accessed on Sep 14th, 2016
These are an EXCELLENT use of brown bananas! (I’m not a big fan of banana bread or muffins.) I did not have cacao nibs, so substituted walnuts and a handful of dark chocolate chips. I also had to cook a few extra minutes. But I’m so pleased at how they turned out, and that the original version has zero refined sugar!
Hello Courtney! I am so delighted to hear you enjoyed this recipe. It’s perfect for lunch boxes and we can’t get enough!! Thanks and have a great day! Warmly, Shahzadi 🙂
These cookies are fantastic! They include things I normally have in my kitchen. My whole family enjoyed them. They were easy and delicious! I will definitely make them again!
Hi Keri, I am delighted to hear your feedback! Thanks so much for sharing. Easy and delicious – all the way! Warmly, Shahzadi
Love these cookies! Didn’t have dates so I used 16 prunes instead. Added 1/4 cup raisins & chocolate chips at the end. Delicious! Found this recipe bc I had ripe bananas to use. Will be buying bananas to have for these cookies now and definitely will be making them again. Than you for a wonderful recipe – a keeper for me.
Oh I’m so happy to hear that!! Your combos sounds heavenly! Amazing!!! thank you 🙂
Aww, thanks Sara. That is lovely to hear. Easy and healthy all the way xx
Aww, thanks Sara. That is lovely to hear. Easy and healthy all the way xx
I will soon try it with my grandson.
I will soon try it with my grandson.