Whole Wheat Banana Oatmeal Chocolate Chip Cookies (made with coconut oil!)

Healthy Banana oatmeal chocolate chip cookies made with coconut oil instead of butter. These chewy, dairy free cookies taste exactly like banana bread!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Four banana oatmeal chocolate chip cookies on a baking tray

First of all, thank you for your sweet comments yesterday regarding my move to Chicago. I’m so thankful for all of your support and wonderful recommendations; it means so much to me. Apparently many of you either live in Chicago or have lived in Chicago and absolutely love it. This gives me hope that I’ll love it too. Perhaps one day I’ll do an Ambitious Kitchen dinner and be able to meet some of my Chicago readers!

But before we talk dinner, we must discuss dessert. And I’m quite certain that today is a lovely day to bake up a batch of cookies. Especially if you happen to have bananas on hand!

Three banana oatmeal chocolate chip cookies stacked

The day before I left to head back to Minneapolis from Chicago, I made Tony these hearty banana chocolate chip cookies that basically taste like delicious banana bread. Two days later he texted me, “The banana bread cookies might be the best thing you’ve ever made.” Yes, I have officially won his heart.

I was actually quite surprised he loved them so much, particularly because the cookies are made with whole grains, coconut oil instead of butter and only 1/2 cup of brown sugar (or coconut sugar) in the entire recipe! I was expecting my sugar-loving boyfriend to say he was disappointed, but I’ve learned that when you can make anything taste like banana bread, men will love it.

These cookies are soft in the middle with a slightly crisp edge. They’re best when made with extra ripe bananas (the kinds with spots on them). They also get softer by the day, so if you like soft cookies, try them the next day and you’ll fall in love. If you prefer crisp, bake them for a minute or two longer and enjoy after they cool.

Three banana oatmeal chocolate chip cookies stacked

Either way, if you love banana bread cookies or muffins, I’m sure you’ll enjoy these. They’re a breeze to whip up, too! I’m quite certain you could do it in one bowl if it came down to it. You can also experiment by adding in 1/2 cup coconut flakes. I tried this in one of my batches and it was absolutely fabulous. If you’re a coconut lover, I highly recommend it.

Hope you love the cookies – be sure to tag your photos #ambitiouskitchen on Instagram so we can be baking friends! xo!

More healthy cookie recipes to try:

The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat

Healthier Flourless Monster Cookies

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Dank Coconut Oil Chocolate Chunk Cookies

Whole Wheat Banana Oatmeal Chocolate Chip Cookies (made with coconut oil!)

5 from 2 votes
Course Cookies, Dairy Free, Dessert, Whole Grain
Keyword banana oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 20

Healthy Banana oatmeal chocolate chip cookies made with coconut oil instead of butter. These chewy, dairy free cookies taste exactly like banana bread! 


  • 1/3 cup melted coconut oil
  • 1/2 cup packed dark brown sugar (or coconut sugar)
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 2 large extra ripe bananas, mashed
  • 1 1/4 cups white whole wheat flour or whole wheat pastry flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/4 cups rolled oats
  • 2/3 cup chocolate chips


  1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, salt and baking soda; set aside.
  2. In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixer on low speed and add in mashed banana. 
  3. Next add in all dry ingredients (except oats and chocolate chips); mixing until just combined. 
  4. Gently fold in bowl oats and chocolate chips with a wooden spoon.
  5. Using a cookie scoop, drop dough onto prepared baking sheet. Bake cookies for 10-13 minutes or until edges become golden brown. If your cookies are too thick for your liking, you can gently smoosh the dough down with the palm of your hand before baking. Makes about 20 cookies. 

Recipe Notes

Cookies should be stored in a covered container and will get softer and more cake-like the following day after you bake them.

Servings: 20 cookies
Serving size: 1
Calories: 157kcal
Fat: 6.6g
Carbohydrates: 23g
Fiber: 2.3g
Sugar: 10.7g
Protein: 2.2g

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