These Skinny Banana Cookies are a guilt-free treat that’s as wholesome as it is delicious. Soft, chewy, and bursting with natural sweetness, they’re perfect for satisfying your sweet tooth without the extra calories. With just 22 minutes from start to finish, you can whip up a batch of these golden-brown delights in no time.
Packed with the rich, comforting flavor of ripe bananas and a hint of cinnamon, each bite offers a delightful balance of soft texture and subtle crunch. Plus, they’re low in sugar and high in fiber, making them a snack you can feel good about. Warm from the oven or enjoyed later, these cookies are a treat you’ll want to make again and again.
What You’ll Need
- 2 bananas (ripe and mashed for sweetness and texture)
- 1 cup old fashioned oats (do not cook; use gluten-free oats if needed)
- ¼ cup mini semi-sweet chocolate chips (substitute with dark chocolate chips or omit for a lower-sugar option)
How to Make Skinny Banana Cookies
- Preheat your oven to 350°F (175°C). Lightly spray a cookie sheet with nonstick cooking spray or line it with parchment paper.
- Mix the ingredients: In a medium bowl, combine the mashed bananas and oats until well incorporated. Gently fold in the mini chocolate chips.
- Scoop the batter: Using a spoon, drop rounded portions of the batter onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake: Place the cookie sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Cool and enjoy: Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Serve warm or store in an airtight container.
Creative Toppings and Mix-Ins
Take these Skinny Banana Cookies to the next level by adding fun toppings or mix-ins! Try drizzling melted dark chocolate or peanut butter over the cooled cookies for extra indulgence. For a crunchier texture, fold in chopped nuts like walnuts or almonds. If you’re feeling adventurous, swap the chocolate chips for dried cranberries or shredded coconut for a tropical twist.
Perfect Pairings for Serving
These cookies are a fantastic snack on their own, but they also pair beautifully with a glass of cold almond milk or a warm cup of coffee. For a balanced breakfast, serve them alongside Greek yogurt and fresh berries. They’re also a great addition to lunchboxes or as a post-workout treat!
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them soft, place a slice of bread in the container—it works wonders! For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. They’ll stay fresh for up to 2 months and can be thawed at room temperature or warmed in the oven.
Quick Recipe Variations
Customize these cookies to suit your taste! Swap the oats for gluten-free oats if needed, or use mashed sweet potatoes instead of bananas for a unique flavor. For a vegan version, opt for dairy-free chocolate chips. If you prefer a sweeter cookie, add a tablespoon of honey or maple syrup to the batter.
Time-Saving Tips for Busy Bakers
To save time, mash the bananas in advance and store them in the fridge until you’re ready to bake. Use a cookie scoop to portion the batter quickly and evenly. If you’re making a double batch, bake two sheets at a time, rotating them halfway through for even cooking. These cookies are so simple, you’ll have them ready in no time!
Skinny Banana Cookies
Ingredients
- 2 bananas, ripe and mashed
- 1 cup old fashioned oats, do not cook
- 1/4 cup mini Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 350°F.
- Spray a cookie sheet with nonstick cooking spray.
- Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips.
- Using a spoon, scoop up the batter and place on the cookie sheet.
- Bake for 12-15 minutes.