Chewy Flourless Steel-Cut Oatmeal Banana Coconut Butter Cookies a.k.a. The Best Of Both Worlds: A Chocolate Chip Cookie With A Muffin Texture!

Chewy Flourless Steel-Cut Oatmeal Banana Coconut Butter Cookies a.k.a. The Best Of Both Worlds: A Chocolate Chip Cookie With A Muffin Texture!


This is what you do when you have leftover steel cut oats: find a way to use them that’ll save ‘em before they go bad & that’ll make your tummy do all kinds of somersaults And by somersaults, I mean… GO CRAZY BECAUSE OF HOW DELISH THEY ARE!

They’re soft & chewy (almost like a chocolate chip muffin!!!!), naturally sweet & sweetened with just banana + yacon syrup (hello gut health!), oil, egg, dairy, gluten & refined sugar free! AND OF COURSE, THEY’RE SO YUMMY! Sweet tooth craving? I GOT YOU.

To cut back on sugar, I opted for raw organic cacao nibs vs. dark chocolate chips. I figured why not throw in the added antioxidants, iron, zinc & magnesium, right? You can feel free to throw in any add-ins that make you, such as chocolate chunks, raisins, nuts or seeds! Have fun with it! Go crazy! The base recipe for these babes is so easy & the fun truly begins when you get to personalize them to your liking!

Coconut butter is BOMB when combined with the bitterness of the cacao nibs & the nuttiness of the oats! Trust me! But worry not: You can feel free to swap it for your fave nut or seed butter.

All you need are a few simple ingredients & a love for healthier chocolate chip cookies & you’re good to go! The best case scenario is if your steel cut oats are already meal prepped in the fridge so you save EVEN MORE time, but if not, don’t worry! Prepping steel cut oats doesn’t take much time & while they cook, you can prep your other ingredients & decide on what you want to throw in!

The cookies will be best if you cook the oats a bit beforehand, let them cool off, refrigerate them to firm up a bit & then prepare the batter. This makes rolling the babes into cookie shapes a little easier & they bake better this way!


  • 1.5 cups cooked steel cut oats, cooked according to package directions
  • 2 ripe bananas, mashed
  • 1/2 cup organic coconut butter (or other nut or seed butter of choice)
  • 2 tbsp. raw organic cacao nibs
  • 2 tbsp. yacon syrup (or pure organic maple syrup or coconut flower syrup)
  • 1 tsp. pure organic vanilla


  • Cook your oats according to package directions.
  • Once cooked, set aside to cool off, then refrigerate them (if you have time) for about 2 hours to allow them to firm up a bit.
  • When you’re ready to prepare the batter, preheat the oven to 350F & line a baking sheet with parchment paper.
  • Mash the banana in a large mixing bowl.
  • Add all the other ingredients to the bowl & mix until combined & incorporated.




  • Portion the batter into 12 cookies & gently flatten them as you place them on the baking sheet.



  • Bake for 25-30 minutes, until tops are browned. The cookies might look a little underdone when you remove them from the oven, but don’t worry! They’ll firm up as they cool.


  • ENJOY!
    • Cookies are best kept fresh when refrigerated in an airtight container because they contain bananas!





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