Double Chocolate Banana Oatmeal Mounds (GF, V, OF)
Prep time
Cook time
Total time
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!
Recipe type: Dessert, Breakfast
Serves: about 18 cookies
  • 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)
  1. Preheat the oven to 350˚F and line a large cookie sheet with parchment paper.
  2. In a large food processor, blend the bananas, applesauce, dates, and vanilla extract until it completely smooth.
  3. Then, add in the cinnamon, cacao powder, baking powder, and salt and process again.
  4. Next, add three cups of oats and combine very briefly, just enough to chop the oats, about 5 seconds.
  5. Add the final cup of oats and pulse once or twice to combine.
  6. 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.
  7. 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.
  8. Place the tray in the oven, and bake for ten minutes.
  9. 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.
  10. 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.
  11. Transfer the cookies to a cooling rack to cool completely.
  12. 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!
The serving size and nutritional information are general estimates based upon the ingredient amounts.
Nutrition Information
Servings: 1 cookie Calories: 117 kcal Fat: 4.7g Saturated fat: 2.6g Unsaturated fat: 2.1g Trans fat: 0g Carbohydrates: 30.1g Sugar: 13.9g Sodium: 68mg Fiber: 5.8g Protein: 4g Cholesterol: 0mg
Recipe by Shalom Homestead at