Healthy Oatmeal Banana Cookies

I don't know about you but my body needs some time to adapt to the change of season, especially when this almost-eternal humidity we have here in Barcelona makes it feel way hotter. These days I feel like I'm moving in slow motion but still happy to see clear blue skies, my cherry tomatoes finally turning red (and they taste so sweet!) and my tortoise Tomi enjoying long sunbathing sessions at my rooftop garden. Also, I'm so relieved that I don't have to rush when it comes to take pictures with natural light!
It's time for homemade blueberry mojito (with or without alcohol, depending on my mood, ha!), lemonade, horchata (yum!) and lots of ice cream, I've been craving so badly banana & peanut butter ice cream with dark chocolate chunks!
I'm pretty sure an ice cream recipe will be my next blog post but in the meantime let me share with you these ridiculously easy, wholesome and actually healthy oatmeal banana cookies. If you want them to be strictly healthy leave out the dark chocolate chips but if you buy good-quality dark chocolate with a high cocoa content you shouldn't feel guilty at all, a bit of dark chocolate is actually good for you! It's one of the best sources of antioxidants and loaded with minerals. I used Willie's Cacao Chef's Drops 72 % venezuelan dark chocolate, my sister introduced me to this UK-based brand and it's now my absolute favorite (Note: I bought this chocolate and no one paid me to talk about this brand, use whatever dark chocolate you fancy).
These cookies are best enjoyed the day after baking them, I think it's when the flavor fully develops but, of course, they also taste good right after they have cooled. I love to have them handy and eat a couple or three after my workout session with a matcha latte. 

Receta en español aquí!

Healthy Oatmeal Banana Cookies
(Vegan, gluten-free, refined sugar-free. Makes 16 small cookies approx.)

1 cup rolled oats.
2 very ripe medium bananas.
1/3 cup almond meal.
1 tablespoon coconut oil.
1 tbsp ground chia seeds + 3 tbsp water.
2 to 3 tablespoons coconut sugar.
1/4 teaspoon baking powder.
1/2 teaspoon ground cinnamon.
1/4 teaspoon pure vanilla bean powder.
Pinch of salt.
Dark chocolate chips, add to your taste.

Preheat oven to 180 ºC. Line a baking sheet with parchment paper and set aside.
Mix the ground chia seeds with the water in a small bowl and let it sit for 7 minutes approximately, until gelled.
In a large mixing bowl mash the bananas with a fork or potato masher until pureed. Add in the chia egg, coconut oil, and salt. Mix with a silicone spatula until incorporated.
Add the rest of the ingredients: rolled oats, almond meal, coconut sugar, baking powder and spices. Mix well until everything's fully combined. 
Fold in the dark chocoalte chips. 
Drop dough by rounded tablespoonfuls, make sure to leave enough space between each cookie so they have room to expand a little during baking.
Bake for 15 minutes, until the bottoms are golden brown. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature. These cookies taste better the day after.


  1. Unas galletas estupendas y si llevan plátanos de Canarias, mucho más ricas. Me llevo unas cuantas.
    Un beso.

    1. Muchas gracias Irmina! Por supuesto, todos los plátanos que compro son siempre de Canarias. Los más ricos sin duda. :-)

      Otro beso para tí también!

  2. I hear you with the natural light so much easier for us food bloggers at this time of year.These cookies look so god I think they would get eaten pretty fast in my house.

    1. Finally I can shoot some recipes at my rooftop...but I gotta be careful with ants and flies!
      Thanks for stopping by sweetie!

  3. Oatmeal and banana...the combination makes them perfect for the breakfast :-))


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