Banana Oatmeal Chocolate Chip Cookies

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

These Banana Oatmeal Chip cookies taste way too delicious to be good for you. Surprisingly, they are equally nutritious as they are delicious! Super star ingredients include: ground flaxseed meal, banana, soy milk, agave nectar, whole wheat flour, walnuts, and canola oil. Sounds like an all-star cast to me! Added bonus: these cookies are vegan! :mrgreen:

Makes approximately 25 cookies


  • 1/2 cup whole wheat flour
  • 1 cup oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tbsp ground flaxseed meal
  • 1/4 cup agave nectar (or honey)
  • 1/4 cup soy milk
  • 1/2 tsp vanilla extract
  • 1 tbsp canola oil
  • 1 ripe banana
  • 1/2 cup chocolate chips
  • 1/4 cup walnuts (optional)
  • Pinch of salt

Check out the chunks of chocolate chips and walnuts! Holy yum!


  • Preheat oven to 350*F.
  • Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
  • Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
  • Bake cookies for 10-12 minutes.
  • Remove cookies from baking sheet and allow to cool on wire rack.
  • Eat and enjoy!
Make sure you give this recipe a try! You will not be disappointed!!



  1. Tina, this recipe is seriously one of the best things ever… I can’t believe how healthy it is (given it’s cookies, at least) for how delicious it is. I’ve made this several times and each time I share them with people, I’m asked for the recipe. You better believe I just point them straight to your blog 🙂 Thanks for sharing!

  2. These cookies are fantastic! I have made them a few times this week with honey (no agave) and I used almond milk (no soy). These cookies passed taste test with my my daughters (4 and 21 mths), my parents and my husband. I would love to know nutritional information. We keep them in fridge and they taste great! Thanks for recipe!

  3. Loved these, thank you for the recipe. I use LSA (linseed, sunflower, almond) mix and flax meal and also substituted coconut oil for the canola – yum! Made it a bit liquidier so add a bit more LSA and oats. Thanks again for sharing!

  4. These are the best cookies I have ever had. Fact. Super easy and fun to make as well. I used dark chocolate chunks for that gooey melted chocolate effect and pecans. I am not ashamed to admit I ate half of it straight out of the oven!

  5. Delicious! Subbed unsweetened almond milk and coconut oil. Added pecans instead of walnuts. I got 32 cookies from this recipe. Decreased choc chips to 1/3 cup dark choc chips. Nutrition info per cookie came out to 44 cal, 1.7 g fat (15 cal from fat), 7 g carbs. Yummy!

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