These healthy Banana Nutella Oatmeal Cookies are made with no gluten, oil or refined sugar but they are insanely delicious! They are soft, chewy and deliciously studded with chopped hazelnuts and chocolatey Nutella flavor.
Nutella is the iconic European hazelnut chocolate spread known and loved all over the world. It is so, so delicious and decadent one might find themselves eating half of a jar with a spoon on its own while staring at the kitchen wall (been there, done that). However, though it tastes heavenly, it is not exactly healthy.
When developing this recipe, I tried to use as little Nutella as possible but enough to make the cookies taste like the hazelnut chocolate spread. I found that ¼ cup is just enough and to enhance the flavor, I added some extra chocolate chips and chopped hazelnuts. In other words, I figured out a way to enjoy the Nutella flavor in the form of a pretty healthy and nutritious cookie. You’re welcome!
Why you'll love this recipe
- These oatmeal cookies are made in ONE bowl in under 30 minutes
- They are soft, wholesome and almost fluffy in texture
- These cookies are made with no gluten or refined flours
- Using banana and a small amount of coconut sugar in place of refined sugar makes these cookies mildly sweet
- They are high in protein and fiber thanks to the addition of almond flour, nuts and oats
- Only ¼ cup of Nutella in 12 large cookies but enough to make them taste like the iconic chocolate hazelnut spread!
- If you like sweet breakfasts, these cookies are a perfect guilt-free option.
- Perfect as grab-and-go snacks, adding to kids’ lunch boxes or just having on the counter for a healthy sweet treat
- Looking for more kid-friendly healthy-ish cookies? Try these purple Blueberry Lemon Cookies
- Ripe Banana: brown spots on the skin or straight up brown skin are ok. Overripe banana = sweet cookies.
- Rolled Oats: this kind of oats will work best in these cookies. For gluten-free make sure to check the label for certified gluten-free oats.
- Almond Flour: to add a boost of protein to the cookies. I use blanched almond flour.
- Nutella: I used the classic Stork brand but feel free to swap it for any chocolate hazelnut spread. See my notes below on healthier and vegan options.
- Egg: to help the cookies puff up. For a vegan version, use a flax egg (mix 1 tablespoon of ground flax seeds in 3 tablespoons of water and allow to sit for a couple minutes to thicken).
- Coconut Sugar: this unrefined sugar has a nice, mild flavor with a note of caramel.
- Dark Chocolate Chips: for a more chocolatey flavor and texture. For vegan cookies use vegan chocolate chips.
- Hazelnuts: raw unsalted hazelnuts is what you want. Roasted hazelnuts will also be great.
- Vanilla: use real vanilla extract or vanilla bean paste.
- Baking Powder: to help the cookies rise.
- Salt: fine sea salt is what I use in baking.
How to make this recipe
Step 1: Mash the banana.
Step 2: Add Nutella, egg and vanilla and stir until smooth.
Step 3: Stir in dry ingredients: rolled oats, almond flour, coconut sugar, baking powder, salt. Don’t overmix.
Step 4: Add chocolate chips and chopped hazelnuts. Mix the dough with a spatula to incorporate.
Step 5: Roll into 12-13 balls using a ¼ cup cookie scoop and place on a lined baking tray. Flatten the balls into discs using a fork or a back of a spoon.
Step 6: Bake in the preheated oven (350 degrees Fahrenheit) for about 15 minutes or until the cookies are mostly set and the edges slightly browned.
Step 7: Let cool completely on a cooling rack before serving and enjoy!
Storage and freezing tips
You can store these banana Nutella oatmeal cookies on the counter (uncovered) for 3-4 days. Because they're made with almond flour and Nutella, they won't go stale as quickly as regular oatmeal cookies made with flour and butter.
I don’t recommend storing these oatmeal cookies covered or in a closed container because they will become too soft and sticky. If you have leftovers, you can also freeze the cookies on a baking tray for at least 2 hours, then place in a ziplock bag or an airtight container and store in the freezer for up to four months. Defrost completely on the counter before enjoying.
If you don’t have or want to use the Nutella brand, there are several alternatives, often healthier alternatives that you can use to make these cookies. Here are some suggestions:
- Nutiva Organic Vegan Hazelnut Spread, Classic Chocolate (for vegan cookies)
- Belgian Choco Hazel (no added sugar)
- Eliot's Nut Butters Natural Chocolate Hazelnut Spread (low carb, keto friendly)
- Pongo Cocoa Hazelnut Protein Spread (low carb, high protein)
There are also numerous recipes online for a homemade healthier version of the hazelnut chocolate spread. I like this Homemade Healthier Nutella recipe from CleanFoodCrush.
Yes! To do so swap the chicken egg for a flax egg, use dairy free chocolate chips and vegan chocolate hazelnut spread in place of Nutella.
Yes though the texture of the cookies will be different, less chewy and more “fluffy”. I recommend using rolled oats for best results.
Absolutely! Just thaw it on the counter, mash and follow directions in the recipe.
Some other natural sweeteners I recommend are organic cane sugar or date sugar
Other healthy desserts to try
- Banana Chocolate and Cherry Oatmeal Breakfast Cookies
- Flourless Banana Peanut Butter Cookies
- Sweet Potato Muffins
- Banana Carrot Oat Muffins
- Chickpea Blondies with Dark Chocolate Chips
If you try my Banana Nutella Oatmeal Cookies, be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!
No time to make it now? Just pin it now and save the recipe for later!
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Healthy Banana Nutella Oatmeal Cookies
- 1 ½ cups almond flour
- 1 cup rolled oats
- 1 medium ripe banana
- ¼ cup chocolate hazelnut spread Nutella or other brand
- ⅓ cup coconut sugar
- 1 large egg
- ⅓ cup chopped hazelnuts
- ⅓ cup dark chocolate chips
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt or kosher salt
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a large cookie sheet with parchment paper and set aside.
- In a large bowl mash banana with a fork. Add Nutella, egg and vanilla and stir together until mostly smooth.
- To the same bowl add rolled oats, almond flour, coconut sugar, baking powder and salt. Mix with a spatula until sticky dough forms.
- Stir in chopped hazelnuts and chocolate chips.
- Using a ¼ cup cookie scoop drop cookie dough balls onto the lined baking sheet leaving space around each ball.
- Flatten each ball with the back of a spoon or a fork to form cookie discs, about ½ inch thick. The dough will be sticky – that’s ok. You can spray the back of the spoon with non-stick spray to help the process.
- Bake for 14-17 minutes in the preheated oven or until the cookies are mostly set and slightly browned at the edges.
- Let cool on a cooling rack completely before serving.