Mocha Chocolate Chip Oatmeal Cookies

by Amy Renee
Mocha Chocolate Chip Oatmeal Cookies

Do you like chocolate? Because I sure do. I mean, I LOOOOOOOVVVE chocolate. Especially dark chocolate. Add coffee to the mix and I’m in heaven.

Hello. My name is Amy and I’m a choc-o-holic. I have a serious addiction. I add chocolate to my oatmeal, my smoothies, have a piece of dark chocolate with my evening tea…I’d add chocolate to my salad if, well, maybe not salad. But pretty much everything else. So when I have a bunch of perfectly freckled bananas on hand, one of the first things that comes to mind is  baking cookies of course. And, as I most often do, I wanted to create something chocolatey. So…I give you these: my delicious creation based on another one of my recipes, my peanut butter banana chocolate chip oatmeal cookies.

I enjoy baking. Maybe a little too much. I’d probably be super skinny if I didn’t bake so much, but then again my creations are always super healthy. But everyone knows that it doesn’t matter how healthy something is, if you eat a bunch of it you’re likely going to gain weight.

Whatever. These are good. And…CHOCOLATE!!! And besides, life is just too short for being overly restricted, right? I mean, you just need to find that perfect balance.

As always (or usually anyway) these cookies are free of gluten, soy, nuts, refined flour and added sugars. The only thing that sweetens these little chocolate gems are perfectly ripe bananas and a tiny bit of maple syrup. I LOVE the hint of coffee flavor too, so don’t skip the instant coffee granules. I’m betting even people who hate coffee would like these. And even mega junk food junkies will like them too. For real! Don’t even tell them the cookies are healthy. Just feed them to your friends, family, kiddos, and yourself (duh) and enjoy every delicious, nutritious bite!



Prep time: 5 mins     Cook time: 10 minutes     Total time: 15 minutes     Makes: 18 cookies


  • 2 very ripe bananas (~240g)
  • ½ cup pumpkin puree (~120g)*
  • ½ cup (128g) tahini
  • 1 tablespoon (14g) coconut oil,** liquefied
  • 2 tablespoons (30g) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark cocoa powder***
  • 1 teaspoon baking powder
  • 1 teaspoon instant coffee granules
  • ¼ teaspoon fine sea salt
  • 2½ cups (~250g) gluten-free rolled oats
  • 4 ounces (112g) vegan dark chocolate chips
  1. Mash the bananas in a large bowl. I use a fork to do this.
  2. Add the pumpkin, tahini, coconut oil, maple syrup and vanilla and mix with the fork to combine. Add the cocoa powder, baking powder, coffee granules and salt. Stir until just combined.
  3. Fold in the oats and chocolate chips.
  4. Chill the batter for at least an hour or until the batter becomes partially firm. I mix my batter in a Pyrex bowl and simply put the lid on and stick it in the fridge for a while.
  5. Preheat the oven to 350゜F. Try not to eat the batter while the oven is preheating, but definitely sneak a few bites.
  6. Line a couple of cookie sheets with parchment paper and using a tablespoon, scoop out a mound of batter, form into a ball and place the chilled batter out onto the baking sheet. Flatten each ball slightly to form a small cookie.
  7. Bake for about 10 minutes or until cookies are set in the middle and are lightly golden on the bottom. Let rest on the cookie sheet for a couple of minutes before removing to a wire rack to cool.
  8. They keep for up to a week in an airtight container and freeze beautifully for up to a couple of months.
  9. ENJOY!


*If you don’t have or don’t want to use pumpkin puree for any reason, you can sub for more bananas.

**Refined or unrefined coconut both work well. Just know that if you use unrefined you might taste a hint of coconut.

***I highly recommend Hershey’s Special Dark cocoa here. It lends a super rich, dark chocolate taste to these cookies, but any unsweetened cocoa powder will work. I haven’t tried using cacao powder, but I’m sure it would work beautifully as well. Perhaps a combination of cocoa and cacao would be nice?


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