Oh, baby! Do I have a sweet treat for you today! These oatmeal chocolate chip cookies come together in a snap. They’re made from quality ingredients with no added sugars, but taste as sinfully delicious as the versions you’re used to.
These oatmeal chocolate chip cookies are the perfect treat to enjoy with a glass of plant milk or a warm and cozy beverage. They are WFPB, vegan, oil-free, refined sugar-free and gluten-free. So, there’s not one darn thing to feel guilty about. Now, before you start lecturing me about carbs, check out this post and then whip up a batch of these beauties and enjoy!
Inspiration
Does one really require inspiration to whip up a batch of cookies? I think not. I noticed some extra ripe bananas on my counter one morning and decided it was time to do some baking. At the time I wasn’t in the mood for banana bread. Truth be told, I was a little over banana bread after all the versions I tried while testing recipes to bring you this beautiful loaf.
It was a chilly day, which had me craving something warm and soothing. I was in the mood for some serious comfort food. It was also almost breakfast time. The combination of the two quickly had me thinking of oatmeal cookies. Oatmeal cookies count as breakfast on weekends, don’t they?
Ingredients
These cookies are pretty simple to pull together and use common ingredients you may already have on hand.
Old fashioned rolled oats
Oat flour – can be quickly made from the rolled oats
Ripe bananas
Natural peanut butter
Unsweetened applesauce
Baking powder
Salt
Dairy-free chocolate chips
Making Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are easy to prepare and pretty forgiving, so feel free to grab the kiddos and get them to help you out.
Preheat the oven to 350° F
In a large mixing bowl, add the rolled oats, oat flour, baking powder and salt. Give it a quick stir and set aside.
If you don’t have oat flour, take an additional ½ cup of the rolled oats and pulse in the blender until they are broken down into flour.
In a separate bowl, mash the ripe bananas until mostly smooth. Then add the applesauce and peanut butter and mix until well combined.
Add the contents of the wet bowl to your bowl of dry ingredients and stir to combine. Then fold in the dairy-free chocolate chips.
Line 2 baking sheets with silicone baking mats or parchment paper.
Spoon the mixture out on the baking sheet in 16 balls. (A small ice cream scoop works well for this).
Use your fingers to gently flatten and shape them into cookie shapes. They won’t change shape much in the oven.
Pop the cookie sheets into the oven and bake for 15-20 minutes, until the edges begin to brown.
Enjoy the smell, but be sure to let them cool a little before you dive in.
Substitutions
I love dark chocolate chips in my oatmeal cookies. If you’re not a fan, feel free to sub them out. You can substitute raisins, chopped nuts or any other dried fruit you might like.
These have a nice peanut butter undertone. If you don’t want that hint of peanut butter flavour, you can sub almond butter or any other nut butter you prefer.
To make these nut-free, use a seed butter instead. Tahini or sunflower butter work well. If you use sunflower butter you may (or may not) notice a slightly green hue. This is just a reaction between the chlorophyll in the sunflower seeds and the baking powder. It’s not harmful to consume.
Next time you’re looking for a sweet treat to accompany a hot beverage, whip up a batch of these little vegan oatmeal chocolate chip cookies and enjoy. The recipe makes 16 cookies, which should be just enough for you to get a couple before your kids devour the whole batch. 😉
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Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are not only delicious but healthy too! Made from quality ingredients, they are WFPB, vegan, oil-free, gluten-free, and have no added sugars.
Ingredients
- 2 cups old fashioned rolled oats
- 2 bananas
- 1/2 cup oat flour
- 1/2 cup natural peanut butter
- 1/3 cup unsweetened applesauce
- 1/4 cup dairy-free dark chocolate chips
- 1/2 tsp baking powder
- pinch salt
Instructions
- Preheat the oven to 350° F
- In a large mixing bowl, add the rolled oats, oat flour, baking powder and salt. Give it a quick stir and set aside.
- In a separate bowl, mash the ripe bananas until mostly smooth. Then add the applesauce and peanut butter and mix until well combined.
- Add the contents of the wet bowl to your bowl of dry ingredients and stir to combine. Then fold in the dairy-free chocolate chips.
- Line 2 baking sheets with silicone baking mats or parchment paper.
- Spoon the mixture out on the baking sheet in 16 balls.
- Use your fingers to gently flatten and shape them into cookie shapes.
- Pop the cookie sheets into the oven and bake for 15-20 minutes, until the edges begin to brown.
Notes
- Ensure your oats and oat flour are certified gluten-free if needed.
- If you don’t have oat flour, take an additional ½ cup of the rolled oats and pulse in the blender until they are broken down into flour.
- You can substitute another type of nut butter if you prefer.
- To make nut-free use tahini or sunflower butter in place of the peanut butter.
Made this recipe? Be sure to tag me (@mentalforlentils) and use #mentalforlentils. I love getting a peek at your kitchen creations!
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