Healthy 3 Ingredient Single-Serving Chocolate Banana Oat Cookie (gluten-free, low-fat, egg-free, dairy-free)

Since I am starting off the year off with some healthier recipes and you loved my Healthy 3 Ingredient Single-Serving Banana Oat Cookie the other day... I couldn't leave you hanging without a chocolate version! Since I am on a roll sharing some of my favorite "skinny" recipes that are lower in sugar, lower in fat, lower in carbs and healthier option recipes compared to the usual batch of cookies, slice of cake, or pan of brownies, I had to offer something for those of you, like me, who loooove chocolate. Today... my super simple Healthy Single-Serving Banana Oat Cookie for 1... in CHOCOLATE!

With this recipe there are a few things to keep in mind, like make sure to use super-duper, extra ripe bananas. The ripeness of your bananas will determine how naturally sweet your cookie is, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means it is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for this recipe!

If you're anything like me, you forget to plan ahead and buy the bananas in advance so they can ripen to the perfect level. Watch my video below for my trick to get you perfectly ripe, super sweet and soft bananas for the recipe, by releasing the natural sugars in the oven at a low temperature.

Also, if you use old fashion rolled oats your cookie is going to taste a lot heavier and more like, well, oats, which is why I like using instant quick oats that a little more broken down and powdery, for more of an oatmeal cookie texture. Then I tried it using packets of instant oatmeal in place of the dry ingredients to make it that much easier and it was delicious! You can get creative and go even further to add some chopped nuts or some chocolate chips, like i did.

Once you have mashed all the ingredients together you can microwave the cookie to cook it right on to the plate. This is the quickest way, but will make the cookie a little on the chewier side, sort of like baked oatmeal, so I prefer to bake it in the toaster oven. Dig in and enjoy... with a lot less guilt! The best part about this recipe is all of the alternatives and adjustments your can substitute for! See notes below ingredient list.

And if you prefer my original banana oat cookie, with warm cinnamon and a hint of honey on top... Get my original banana oat cookie version recipe here.


Healthy 3 Ingredient Single-Serving Chocolate Banana Oat Cookie 

Yield: 1 single-serving cookie

  • 1 (35g-45g) uncooked packet of maple & brown sugar instant oatmeal, about 1/3 cup (I use the "Lower Sugar Maple & Brown Sugar")*
  • 1/3 cup extra ripe banana, mashed (about 1 banana)**
  • 2 teaspoons cocoa powder
  • 1 tablespoon chocolate chips, plus a few for sprinkling on top
    • *Instead of the oatmeal packet, you can use 1/3 cup instant quick-cooking oats, 1-2 tablespoons sugar, honey or syrup (OR 1-2 teaspoons sugar substitute), and a pinch of salt
    • **Instead of mashed banana, you can try applesauce, mashed peaches or pumpkin puree
    • For the best tasting outcome, add 1/4 teaspoon of baking soda to add leavening, 1/4 teaspoon vanilla extract for a better flavor and 2 teaspoons of soft butter, margarine or buttery spread
    • Try adding a tablespoon of raisins, chopped nuts, etc. if desired

Mix together all ingredients and flatten on to an oven safe plate or baking sheet. Place a few chocolate chips on top. Bake in a preheated 350 degree toaster oven for 10-15 minutes until edges are firm and crisp*.

*May microwave directly on plate for 1 1/2-2 1/2 minutes for a chewier cookie