Allergy-Friendly Chocolate-Banana-Oat Cookies

I love to bake but it’s hard to do when dealing with food allergies.

How do you bake when you cannot use eggs?

I’ve never tried using an egg replacer; the idea just creeps me out. Instead, I’ve resorted to getting creative with oils, bananas and applesauce.

When my son was first diagnosed with food allergies – and it was my diet that I was concerned about because he was just nursing – I turned to the web to find an alternative baked good that would satisfy my sweet tooth. I found many recipes on and At the later, you can search by the ingredients you want to use and ingredients you don’t want to use. Love that!

I’ve had to adapt many recipes to suit my son’s particular allergies but those sites were a good place to start. Here’s a cookie recipe that I adapted from The original recipe is Healthy Banana Cookies. I’m not sure how healthy my version is but my son loves them. Enjoy!

2-3 ripe bananas

2 cups of oats – I use the old-fashioned variety

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup of Enjoy Life Chocolate Chips

Preheat oven to 350 degrees. Peel and mash the bananas in a bowl. Then add the oats, oil, vanilla and chocolate chips. Mix well. Let sit for 15 minutes. (I have no idea why. This instruction is from the original recipe.). Roll a spoonful of the batter in your hands to form a ball and place on a foil-lined baking sheet. Stagger cookies. Bake for 20 minutes on the top rack. Less for the bottom rack. Makes approx. 2 dozen.

Note: you might want to experiment with the ratio of oats to chocolate chips. The Enjoy Life chocolate chips are much smaller than your average full-of-milk chocolate chips.

I’ve also thought about using craisins instead because my son also loves those but c’mon. Doesn’t chocolate make everything better?

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