Healthy Double Chocolate Oatmeal Cookies
There’s something magical about the combination of chocolate and oatmeal, especially when you can enjoy a guilt-free treat that satisfies your sweet tooth. These Healthy Double Chocolate Oatmeal Cookies are not only delicious but also packed with nutrients, making them the perfect snack or dessert for any occasion. With ripe bananas and rich cocoa powder, these cookies are naturally sweetened and have a delightful chewy texture. So, let’s dive into the world of wholesome baking and whip up a batch of these irresistible cookies!
The Upside of Healthy Double Chocolate Oatmeal Cookies
These cookies are a fantastic alternative to traditional chocolate chip cookies. They are made with wholesome ingredients that offer both flavor and nutrition. The ripe bananas provide natural sweetness and moisture, while the cocoa powder adds a rich chocolatey taste. Plus, with the addition of almond butter, you’ll get a dose of healthy fats and protein. Each bite is a perfect balance of indulgence and health, making them suitable for a morning treat, an afternoon pick-me-up, or a late-night snack.
Ingredient Checklist
- 2 medium-sized ripe bananas, mashed (about 1 cup)
- 1/3 cup pure maple syrup
- 1/3 cup almond butter
- 1 tsp pure vanilla extract (optional)
- 1 cup quick oats
- 1/3 cup cocoa powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
Gear Up: What to Grab
- Baking Sheet: A standard baking sheet will work perfectly for these cookies.
- Parchment Paper: Line your baking sheet to prevent sticking and make cleanup a breeze.
- Mixing Bowls: You’ll need a large bowl for mixing the ingredients.
- Fork or Potato Masher: For mashing the bananas smoothly.
- Measuring Cups and Spoons: Accurate measurements are key to perfect cookies.
Healthy Double Chocolate Oatmeal Cookies — Do This Next
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and rise perfectly.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork or a potato masher until smooth. A few small lumps are fine, but aim for a mostly smooth consistency.
Step 3: Combine the Wet Ingredients
To the mashed bananas, add the pure maple syrup, almond butter, and vanilla extract (if using). Mix well until all the wet ingredients are fully combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the quick oats, cocoa powder, and sea salt until evenly mixed. This helps to distribute the cocoa powder evenly throughout the cookie dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; you want the ingredients to come together without becoming tough.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a tablespoon or a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are firm and the tops look set. The cookies will continue to firm up as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Healthy Double Chocolate Oatmeal Cookies fresh out of the oven, or store them for later!
How to Make It Lighter
- Swap almond butter for unsweetened applesauce to reduce calories and fat.
- Use a sugar substitute like stevia or erythritol instead of maple syrup.
- Reduce the amount of chocolate chips or use dark chocolate for a lower sugar option.
Mistakes That Ruin Healthy Double Chocolate Oatmeal Cookies
- Using overly ripe bananas can make the cookies too mushy. Aim for ripe but not overly soft bananas.
- Not measuring ingredients accurately can lead to a cookie dough that’s too dry or too wet.
- Overmixing the dough can result in tough cookies. Mix just until combined.
- Not allowing the cookies to cool on the baking sheet can cause them to break apart.
Storing Tips & Timelines
To keep your Healthy Double Chocolate Oatmeal Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated for up to a week or frozen for up to 3 months. Just ensure they are well sealed to prevent freezer burn.
Quick Questions
Can I use other nut butters instead of almond butter?
Absolutely! You can use peanut butter, cashew butter, or any nut or seed butter of your choice. Just keep in mind that the flavor may change slightly.
Are these cookies gluten-free?
Yes, if you use certified gluten-free oats, these cookies can easily be made gluten-free.
Can I omit the chocolate chips?
Yes, you can omit the chocolate chips if you prefer a less sweet cookie or want to reduce sugar. You can also substitute them with nuts or dried fruits for added texture.
What can I serve these cookies with?
These cookies are perfect on their own, but you can pair them with a glass of almond milk or your favorite dairy-free yogurt for a delicious snack. For a fun twist, try crumbling them over Berry Baked Oatmeal for an extra chocolatey breakfast treat!
Desserts to Finish
Ready to Cook?
Now that you have all the details on how to make these Healthy Double Chocolate Oatmeal Cookies, gather your ingredients and get ready to enjoy a deliciously healthy treat. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to impress. Happy baking!
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Healthy Double Chocolate Oatmeal Cookies
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C).
- Step 2: Mash the Bananas - In a large mixing bowl, mash the ripe bananas using a fork or a potato masher until smooth.
- Step 3: Combine the Wet Ingredients - To the mashed bananas, add the pure maple syrup, almond butter, and vanilla extract (if using). Mix well.
- Step 4: Mix the Dry Ingredients - In a separate bowl, whisk together the quick oats, cocoa powder, and sea salt until evenly mixed.
- Step 5: Combine Wet and Dry Ingredients - Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Step 6: Fold in the Chocolate Chips - Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Step 7: Scoop the Dough - Drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Step 8: Bake - Place the baking sheet in the preheated oven and bake for 10-12 minutes.
- Step 9: Cool and Enjoy - Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a lighter option, swap almond butter for unsweetened applesauce.
- Use certified gluten-free oats to make this recipe gluten-free.
