Double-chocolate banana oatmeal mounds are a delicious combination of a classic oatmeal cookie, a chocolate brownie, and a breakfast cookie! In addition, these oatmeal mounds are vegan, gluten free, and oil free. They are perfect for snacks, breakfast on-the-go, or an after dinner treat!
If you are tired of using your super-ripe bananas to make banana bread– that was me for a long time– then, this is the perfect recipe for you! Typically, for whatever reason, I always seem to have four leftover ripe bananas. However, this recipe can be halved or doubled easily, so use up all those bananas!
Although these oatmeal mounds will be fine sitting on the counter for a few days, they will also store well in the refrigerator for about ten days, so you can munch on double-chocolate goodness all week!
Trust me, the best part are the chocolate chips. If you want an extra rich, chocolate treat, add in as much chocolate as you would like! You are only limited by the batter’s ability to hold the chocolate chips inside the oatmeal mounds as they bake.
These double-chocolate banana oatmeal mounds are a chocolate lover’s dream. The recipe only takes roughly thirty minutes from start to finish, give these oatmeal mounds a try!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 4 large, ripe bananas
- 1 cup Medjool dates, pitted (about 10-11)
- ½ cup unsweetened applesauce
- 2 tsp baking powder
- ½ cup cacao powder
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups rolled oats (gluten free if needed)
- ½ cup non-dairy chocolate chips (mini chips work the best)
- Preheat the oven to 350˚F and line a large cookie sheet with parchment paper.
- In a large food processor, blend the bananas, applesauce, dates, and vanilla extract until it completely smooth.
- Then, add in the cinnamon, cacao powder, baking powder, and salt and process again.
- Next, add three cups of oats and combine very briefly, just enough to chop the oats, about 5 seconds.
- Add the final cup of oats and pulse once or twice to combine.
- Then, remove the food processing bowl from the motor, remove the mixing blade (or spoon the batter into a fresh bowl), and using a spatula, mix in the chocolate chips.
- Using a measuring cup, cookie scoop, or simply a spoon, make cookie mounds about 2.5-3 inches in diameter on the baking tray. The cookies can be fairly close, within ½ inch of each other, because they do not spread while baking.
- Place the tray in the oven, and bake for ten minutes.
- Rotate the pan 180˚ and bake another 8-10 minutes or until the cookies are browning on the bottoms and edges. Because the cookies are double chocolate, they are already a deep brown, so check the edges carefully; however, because the cookies have already been in the oven over 15 minutes, they are completely cooked. Cooking time is really a matter of texture preference-- less time will make a softer, gooey cookie and more time will make a firmer, slightly drier cookie.
- When the cookies are done baking, remove the pan from the oven and allow the cookies to cool slightly on the pan, about 2-3 minutes.
- Transfer the cookies to a cooling rack to cool completely.
- The cookies are best fresh and up to about 48hrs after baking, but they can also be stored longer in the refrigerator! For example, you can bake a batch, store in the fridge, and have breakfast ready to grab and go all week!