Banana Chocolate Chip Lunchbox Cookies

KristineBreads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes2 Comments

Banana Chocolate Chip Lunchbox Cookies

Brown bananas. We all get them. For me, its almost a weekly thing.  Its a shame to waste them, but there is only so much banana bread you can make.  That’s why I thought these banana chocolate chip lunchbox cookies would be a great use of ripe bananas. They are nut-free, so make them a great choice for school snacks too.

Really, you can’t go wrong with banana and chocolate chips together. They are a match that were meant to be.

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My little one was my taste tester. Clearly, they were thoroughly enjoyed.

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Banana Chocolate Chip Lunchbox Cookies
Prep time
Cook time
Total time
Recipe type: Snack
Yield: 28 cookies
  • 2 Tbsp butter, softened (for dairy-free use non-hydrogenated margarine)
  • 1 egg
  • ⅓ cup coconut palm sugar, or sucanat (or another raw brown sugar)
  • 1 tsp vanilla
  • 1 cup mashed banana (about 2 bananas)
  • 1¼ cups oat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 cups old fashioned oats
  • ½ cup chocolate chips
  1. Preheat your oven to 350 degrees F.
  2. In your mixing bowl with paddle attachment (or whisk), mix together the butter, coconut palm sugar, vanilla and egg. Mix in the mashed banana.
  3. Add in the dry ingredients (oat flour, baking soda, salt, cinnamon) and mix until blended.
  4. Stir in old fashioned oats and chocolate chips by hand with a wooden spoon or spatula.
  5. Drop by spoonful on a cookie sheet lined with parchment paper (or use cooking spray).
  6. Bake for 15 minutes until golden around the edges.
Serving size: 1 cookie Calories: 83 Fat: 2.9 g Carbs: 13.7 g Sugar: 5.2 g Sodium: 83 mg Fiber: 1.5 g Protein: 2 g