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Postpartum · Snack

Banana, Oat & Chocolate Chip Snack Cookies

Soft banana oat cookies with chocolate chips - barely baking, entirely worth it, freezer-approved.

A one-bowl cookie you can mix during one nap and eat one-handed during the next. Ripe bananas do the sweetening, so these sit closer to breakfast than dessert, and the dough asks for no equipment beyond a fork. They are built for the feed-snack-repeat rhythm of the newborn weeks, when hunger arrives sideways and often.

Banana, Oat & Chocolate Chip Snack Cookies - Soft banana oat cookies with chocolate chips
Easy
Vegan FiberIron

Ingredients

for 2 people
  • 3very ripe bananas, mashed
  • 180 grolled oats
  • 2 tbsppeanut butter
  • 1 tbspground flaxseed
  • 1 tspcinnamon
  • 50 gdark chocolate chips
  • a pinch ofsalt

Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.

Per serving (approx.): 330 calories · 7 g protein · 44 g carbs · 14 g fat · 6 g fiber

Method

Before you start. Heat the oven to 350掳F (180掳C) and line a baking sheet with parchment.

  1. Mash. Mash the very ripe bananas in a large bowl with a fork until almost smooth, with only a few small lumps left. Stir in the peanut butter, ground flaxseed, cinnamon and salt.
  2. Dough. Fold in the oats and chocolate chips until you have a thick, sticky dough that holds together on a spoon. Rest it for 5 minutes so the oats soften and soak up the banana.
  3. Shape. Drop heaped tablespoons of dough onto the lined sheet, spacing them a couple of inches apart - about 12, scaling with your servings - and flatten each mound gently, since they will not spread.
  4. Bake. Bake for 14 to 16 minutes, until the edges are golden and the tops feel set rather than wet when touched. Cool on the sheet for 5 minutes before moving them.
  5. Store. Once fully cool, keep the cookies in an airtight container for 3 days, or freeze them in a bag and let one thaw at room temperature for about 20 minutes.
Worth knowingOats and flax keep these on lactation-snack duty while tasting like a cookie - low sugar, high usefulness, zero guilt arithmetic.

Is this safe while breastfeeding?

Yes - every ingredient here is routine while breastfeeding, and the peanut butter deserves a direct word: avoiding peanuts while nursing is outdated advice, and current guidance says they are fine unless you are allergic yourself. One honest note on the oats and flax: no food has been shown in trials to raise milk supply, which runs on how often the baby feeds - so treat these as a solid snack for hungry weeks, not a lever. If they pair with your coffee, guidance caps caffeine at 200 mg a day while breastfeeding, though some US guidance allows about 300 mg.

Substitutions & allergens
  • Use certified gluten-free oats - removes gluten, which in this recipe comes only from the oats.
  • Swap the peanut butter for sunflower seed butter or tahini - removes peanuts without losing the richness.
  • Swap the chocolate chips for raisins or chopped dates - a fully fruit-sweetened version.
  • No flaxseed? Chia works the same way here, or leave it out - the bananas hold the dough together fine.

Storage & reheating

These are soft, banana-moist cookies, so treat them like leftovers rather than cookies: once cool, into an airtight container in the fridge within 1-2 hours of baking, and eaten within 48 hours, per FSA chilling guidance. The freezer is the better long game: freeze on baking day, then move cookies to the fridge to defrost and eat within 24 hours of thawing. There is no reheating involved - they are eaten as they are, one-handed by design.

Checked against the public guidance we follow - see our sources & editorial standards.

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This is general information, not medical advice - always check with your doctor or midwife. See our sources and standards.