Banana Cookie Dough Balls
Soft, snackable banana-oat bites with mini chocolate chips and no baking required.
- Prep
- 15 min
- Bake
- 0 min
- Total
- 45 min
- Yield
- 12 cookie dough balls
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 31 g
Whole batch (12 servings, about 372 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven No oven needed · Small parchment-lined tray
- 1
Mash the banana until completely smooth, then stir in almond butter and vanilla.
- 2
Mix in oat flour, powdered peanut butter, flaxseed, cinnamon and salt.
- 3
Fold in the chocolate chips and chill the dough for 15 minutes.
- 4
Divide into 12 equal portions and roll firmly between your palms.
- 5
Chill for another 15 minutes before serving; keep refrigerated.
Doneness test
The dough should hold a clean ball without sticking heavily to your hands.
Cooling
Chilling firms the oat flour and keeps the bites pleasantly chewy rather than pasty.
Smart substitutions
Powdered peanut butter for some nut butter
Keeps the peanut flavor and protein with less fat.
Texture: A little more cakey and less rich.
Mashed banana for syrup
Naturally sweetens and binds the dough.
Texture: Soft, moist bites with a clear banana flavor.
Pro baking tips
- Add oat flour one spoonful at a time if your banana is large.
- Freeze for 10 minutes for a firmer candy-like bite.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
Generate a similar recipe
Pick a direction and Bake Lab will bake up a fresh recipe in the same style.