Banana Oatmeal Chocolate Chip Cookies

Got overripe bananas? Turn them into Banana Oatmeal Chocolate Chip Cookies — soft, chewy, and loaded with melty chocolate chips! With the cozy flavors of banana bread combined with classic chocolate chip cookies, these easy banana cookies are irresistible for breakfast, snack time, or adding a twist to your holiday cookie tray.

Try my easy 3 ingredient banana oatmeal chocolate chip cookies, banana pudding cookies or easy oatmeal cookies next!

this recipe!

Soft Banana Oatmeal Cookies with Melty Chocolate Chips

Calling all banana bread lovers this chewy banana cookie has the same flavors in an easy to make oatmeal cookie. Even better it is banana bread with an oatmeal chocolate chip cookie.

Soft and chewy with slightly crispy edges, these cookies have a great chewy texture and flavour to match, with gooey chocolate chips in every bite.

Perfect for using up ripened bananas, these easy cookies make a cozy, irresistible treat for holiday baking or everyday snacking!

Why you’ll love this cookie recipe

• Simple easy recipe with few steps and basic ingredients
• Banana bread and chocolate chip flavors in a cookie
• Easy way to use up your overripe bananas while satisfying your sweet tooth
• Great cookie to enjoy for a quick snack with coffee or tea

Ingredients

A full list of ingredients with the amounts required can be found in the recipe card at the bottom of this page.

These are a few notes about specific ingredients:

• Butter and eggs should be at room temperature, with the butter softened for this recipe.
• Banana the skin should be nicely browned with brown spots to produce a sweet flavour in these cookies.
• Quick oats are perfect in the recipe
• Granulated and Brown sugar
• Vanilla pure extract is best but artificial will do as well
• Chocolate chips semi sweet

Substitutions

If you’re going to use the old-fashioned oats, give them a quick pulse in the food processor first to break them down a little. About five pulses should do. They are a great alternative if you love chewy cookies.

Change up the chocolate chip flavours by using semi-sweet chocolate chips, dark chocolate chips or milk chocolate chips.

Can you use coconut oil in this cookie recipe?

Yes you can! Substitute the coconut oil in a 1:1 ratio for the butter.

Step by step instructions

Preheat oven to 350°F. Line cookie sheet with parchment paper. Mash bananas and set aside.

In a large bowl, or bowl of a stand mixer fitted with paddle attachment, combine mashed banana, brown sugar, butter, granulated sugar and vanilla. Beat for one minute on medium speed until well combined.

Next, add in the egg and beat until well combined.

In a separate, medium-sized mixing bowl, combine all-purpose flour, rolled oats, baking soda and salt. Stir well to combine.

Gradually, add dry ingredients to butter mixture, beating on low speed just until combined.

Add in chocolate chips and mix in on low speed until combined.

Drop cookie dough by heaping tablespoonful onto a greased or parchment paper-lined baking sheet. The best thing to use is a cookie scoop if you want uniform cookies.

Bake in 350°F oven for 12 to 15 minutes. Edges should be golden brown and cookies should be baked through completely.

Transfer cookies to wire rack to cool.

Variations

Add in a 1/4 cup of chopped pecans to add their delicious nutty favor that pairs so well with the bananas and chocolate chips. You can add some in raisin to the cookie dough to add in some extra natural sweetness.

To add in some spice you can stir in 1 tsp. of ground cinnamon into the dry ingredients, my husband loves cinnamon in his cookies.

Sandra’s tips for making the best banana oatmeal chocolate chip cookies

• Use room temperature butter and eggs for the best cookie baking results
• Pure vanilla extract will provide better tasting cookies
• Use pieces of parchment paper to line the baking sheets to help prevent the bottoms from over-browning
• Keep a close eye on the edges because they can brown quickly

Storage

Store cooled cookies in an airtight container or ziplock bag for up to 3 three days or in the fridge for 5 to 7 days.

To freeze cookies, place in freezer-safe storage container and line cookies between sheets of parchment paper or waxed paper for 2 to 3 months. Thaw in the fridge or on the counter for at least one hour and enjoy them at room temperature.