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These cookies may look like my Dashing Cookies, but they are a lot easier to make. They are also more chocolatey since they have the same amount of chocolate chips, but the recipe makes 2 dozen instead of 3 dozen. If you don’t have oat flour, you can just put some old fashioned oats through the food processor — 1 cup of oats makes about 2/3 to 3/4 cups of flour.

Three of these cookies count as 1 serving of whole grain and a half-serving of fruits. They also count as 1 serving of sweets, so you don’t want to overdo it, but they are definitely more healthy than the usual butter- and sugar-filled chocolate chip cookies.

The recipe could maybe use more pistachios, or perhaps I should have chopped them up a bit before putting them in. You can barely taste them. The tart cranberries offer a nice contrast to the semi-sweet chocolate. If you’re not a fan of tartness, I’m sure raisins would work too. Between the fruits, chocolate, and spices, I don’t miss the sugar at all. I’m not sure I even needed to add the maple syrup. I’m not sure the baking powder is necessary. They didn’t seem to rise at all — they are nice and chewy, especially after refrigeration. I also may try adding cocoa powder to the batter next time for extra chocolatey goodness.


Chocolate Banana Oatmeal Cookies

Makes about 24 cookies


  • 2 over-ripe bananas
  • 1 egg
  • 1/4 cup greek yogurt
  • 1 1/2 cups oat flour
  • 1 cup old fashioned oats
  • 2 tsp low sodium baking powder
  • 2 tbsp pure maple syrup
  • 1 tbsp cinnamon
  • 1 tbsp grated fresh ginger or Spice World Ground Ginger
  • 1/2 cup dried cranberries
  • 1/2 cup unsalted pistachios
  • 6 oz semi-sweet chocolate mini morsels


  1. Preheat oven to 375. Line cookie sheet(s) with parchment paper.
  2. In large mixing bowl, mash the bananas.
  3. Mix in the egg.
  4. Stir in the maple syrup, the cinnamon, and the ginger.
  5. Stir in the oatmeal flour, the oats, and the baking powder.
  6. Stir in the cranberries, chocolate morsels, and pistachios.
  7. Drop spoonfuls onto parchment paper lined cookie sheet. (Makes about 2 sheets of 12 cookies each). Smoosh the cookies flat. Since there is no butter or shortening, they will bake in the shape they start out in — no melting and spreading.
  8. Bake at 375 for 15 minutes. Let cool.
  9. Store any leftovers in refrigerator.



Serving size:

 3 cookies

DASH Food Groups per Serving





meats, fish, and poultry

seeds, and legumes

and oils

and added sugars

 1  –  1/2  trace  1/8  3/16  – 1





12 mg