Easy Vegan Oatmeal Chocolate Chip Cookies (5 Ingredients)
One-bowl, easy, vegan oatmeal chocolate chip cookies recipe. 5 ingredients, healthy and gluten-free. Soft, chewy, and moist. Bakes in 15 minutes. Freezer-friendly.
Servings: 10 large cookies
Calories: 390kcal
Ingredients
- 2 cups mashed ripe bananas (6 to 7 medium bananas)
- 4 cups rolled oats
- 1 cup peanut butter or almond butter, sunflower seed butter, or tahini
- ¾ cup chocolate chips
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or use a nonstick sheet.
- Mix the mashed bananas with the rolled oats and peanut butter in a large bowl until fully incorporated.
- Add the chocolate chips and baking soda. Mix well to combine.
- Form cookies: Use about ⅔ cup measurement for each cookie. Using your hands, form balls with the cookie dough. Transfer the balls onto the lined baking sheet, placing them about 2 inches apart. Press down on each ball to flatten it into a cookie shape.
- Bake for about 15 minutes, or until golden brown and warmed through. Set aside to cool for 5 minutes.
Notes
- To make smaller cookies: Use ⅓ cup measurement and bake them for about 12 minutes. These will be one-half the calories.
- For nut-free, use tahini or sunflower seed butter instead of peanut butter.
- For gluten-free, use gluten-free rolled oats.
- For more chocolatey, use 1 cup of chocolate chips.
- Storage: Refrigerate remaining cookies in an airtight container for up to one week. Or freeze them in a freezer-safe container in layers, separated by parchment paper so they do not stick, for up to 6 months.
Nutrition
Calories: 390kcal | Carbohydrates: 46g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 76mg | Potassium: 508mg | Fiber: 6g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg
