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Banana Chocolate Oatmeal Muffin Top Cookies


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Banana Chocolate Oatmeal Muffin Top Cookies


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Banana Chocolate Oatmeal Muffin Top Cookies

These Banana Chocolate Oatmeal Cookies are adapted from LilMissCakes as part of our blog swap link up. I found the one semi healthy recipe on her baking blog filled with gorgeously decorated cakes and here it is.


  • Prep Time : 15 min
  • Cook Time : 12 min
  • Ready Time : 27 min


3 dozen


  • 3/4 cup (1 1/2 sticks) margarine, softened
  • 1 cup sugar
  • 1 cup mashed overripe bananas (about 2-3 bananas)
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 1/2 cups quick-cooking or old-fashioned oats
  • 1 cup whole wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tablespoon ground cinnamon
  • 1/8 tsp. nutmeg
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer, mix the margarine, sugar, and banana until combined.
  4. Add in the egg and vanilla extract.
  5. Once combined, add in the dry ingredients; flour, oats, flour, salt, baking soda, cinnamon, and nutmeg.  Mix in chocolate chips.
  6. Using a cookie scoop, drop cookies onto lined cookie sheets, making sure they are about 2 inches apart.
  7. Bake for 10-12 minutes until edges are light brown. Cool.

Make sure to check out LilMissCakes for gorgeous cakes and desserts.


Servings Per Recipe: 3 dozen

Amount Per Serving

  • Calories: 120
  • Total Fat: 6g
  • Sodium: 100mg
  • Total Carbs: 16g
  •     Dietary Fiber: 1g
  • Protein: 2g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




14 Responses to Banana Chocolate Oatmeal Muffin Top Cookies

  1. avatar says: isrmss91

    Hi Tamar,I like, you, prefer to make bundt cakes and bar cookies, so this receipe, looks to be almost right up my alley, except I hate to use margarine. Have you or anyone else out there, swapped the margarine for oil and what measurement would work?

    • I was going to swap it for oil and I actually think in this recipe it should work well, but I did not try it yet. I would use the same amount.

      • avatar says: Fely

        The Scharffen Berger chunks are OU-D. Their baikng bars (both semi and bittersweet) are OU Pareve. I go to the Peppermill, here in Boro Park. They buy the 50lb blocks of bitter/semi-sweet (70%) Callebaut and have some break it down into 1 lb peices. It costs about $9.50 a pound, and I buy about 5 lbs at a time. They even sell (can you believe this) when they get their hands on it, Cholov Yisrael white chocolate. I forget who its from, however.

  2. avatar says: Debra

    I believe that one could replace the marjarine with canola oil for a much healthier version of this cookie.

  3. Yumm these look delic!! I think I am going to make them for my family for shabbos@!

  4. avatar says: DONNA

    can i use splenda instead of sugar? if i can is it equal measurements?

  5. avatar says: Rachel

    I made this with canola oil and they came out great. I also used light brown sugar in place of the white to give it a bit more of a chocolate chip cookie taste. The batter came together very easily without a mixer. The only issue I had was that they did not stay crispy after they cooled and where put into a container. They still tasted good, but fresh out of the oven they were more cookie-like and the texture later became more like that of a muffin.

  6. avatar says: MIRIAM

    I am an absolute oatmeal fanatic! This recipe is a fun twist and I’m excited to give it a try.

  7. avatar says: Nicole

    How many calories does every cookie has?
    Great recipe!!!

  8. Instead of margarine I used 1/2 peanut butter and they came out great.

  9. avatar says: dduran

    Can I substitute butter
    instead of margarine
    if so do I have to change
    anything in the recipe.

    Thank you

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