6 Ingredient Chocolate Oat Cookies
on May 19, 2022, Updated Nov 18, 2022
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If you have a few minutes and an extra super ripe banana or two laying around, you can whip these 6 Ingredient Chocolate Oat Cookies up in less than 20 minutes from start to finish. You probably already have all of the ingredients on hand and can absolutely make them with any toppings or as sweet as you prefer. These chocolate oat cookies are so incredibly delicious and perfect for that morning or afternoon pick-me-up.
6 Ingredient Chocolate Oat Cookies
These chocolate oat cookies are so incredibly delicious and perfect for that morning or afternoon pick-me-up.
Ingredients
- 2 super ripe bananas — the riper, the sweeter the cookie
- ½ cup almond butter — or any nut or seed butter
- teaspoon of pure vanilla extract
- 2 tablespoons unsweetened cacao or cocoa powder
- 2 cups of rolled oats, quick cooking works as well
- ⅓ cup semi-sweet chocolate chips or extra sweetener is optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Mash the banana and add the first five ingredients to a bowl and give everything a mix.
- Add the chocolate chips and fold them in. Take an ice-cream scooper and scoop 6-8 cookies depending on how big/small you scoop and place them onto the baking sheet.
- Press down with your hands or the back of a spoon and flatten them into a round and equal disc as these cookies will not spread out.
- Bake at 350F for 12 minutes, let them cool and enjoy with extra almond butter or as is.
Video
Notes
These cookies are not overly sweet by any means so feel free to add a touch of maple syrup or even honey to the batter.
You can also add some coconut sugar as well, the sweetness of these cookies depends on how ripe the bananas are.
Feel free to use any seed butter if you are allergic to nuts or even a chocolate hazelnut butter instead of the cacao and almond butter.
You can add walnuts to these or anything you enjoy. Feel free to add extra chocolate or almond butter on top after they have cooled a bit.
You can store them in a container at room temperature or the fridge but I don’t think they will last for more than a day in your house.
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These cookies are delicious! I subbed cashew butter for the almond butter, added 2 tbs of ground flax seed, and some pumpkin seeds for crunch. I plan to freeze some of them. Thank you so much for the recipe! It’s a winner!
Hello Sneji. Can I use normal butter instead of any nut butters?
Absolutely hun, any you like
OMG! Just finished taking these out of the oven, smell heavenly and couldn’t wait for a complete cool down; had to take a bite…so yummy! Not too sweet, just perfect like you said for an afternoon pick me up or as added source of fibre, protein in the morning. You did it again Sneji
Aw Piera !!!! Soooo happy