Not sure what to do with those ripened bananas? You've gotta try these Banana Oatmeal Chocolate Chip Cookies! Soft & chewy with melty chocolate chips they taste like banana bread met chocolate chip cookies!
If you love chewy oatmeal cookies, then this is the cookie for you. These banana oat cookies highlight the natural sweetness of overripe bananas.
This easy recipe is a great way to put overripe bananas to good use and will satisfy your sweet tooth with plenty of chocolate.
WHY YOU'LL LOVE THIS RECIPE
This is such a simple recipe. With just a few steps and basic ingredients, these cookies are sure to satisfy your craving for a tasty cookie.
If you love banana bread and chocolate chip cookies, then you are in for a treat.
You know, some days you're just looking for something different in a cookie - try this one! Although I wouldn't call them a breakfast cookie, they do taste delicious with a cup of coffee!
Soft and chewy with slightly crispy edges, these cookies have a great chewy texture and flavour to match. Once you make this cookie recipe, you're going to want to make a second batch!
INGREDIENTS & NOTES
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 skin should be nicely browned with brown spots to produce a sweet flavour in these cookies.
- quick oats are perfect in the recipe. 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.
STEP BY STEP INSTRUCTIONS FOR Banana Chocolate Chip Cookies with Oatmeal
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.
STORAGE & FREEZING INTRUCTIONS
Store cooled cookies in an airtight container or ziplock bag for up to 3 three days.
To freeze cookies, place in freezer storage container and line cookies between sheets of parchment paper or waxed paper for up to two months. They're a great cookie to have on hand for breakfast snacks. Thaw them for at least one hour and enjoy them at room temperature.
FAQ'S
Yes. Add ¼ cup chopped pecans to these cookies for a delicious nutty flavour.
Yes, substitute coconut oil for the butter using a 1:1 ratio.
If you love peanut butter, slather some on the flat side of a cookie and enjoy with a cup of coffee or tall glass of milk!
YOU MIGHT ALSO ENJOY THESE RECIPES
Banana Oatmeal Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 24
Description
Banana, oatmeal and chocolate chips combine beautifully in this easy cookie recipe that is sure to satisfy your craving for a cookie!
Ingredients
½ cup mashed ripe banana (1 large banana)
½ cup brown sugar
¼ cup butter, softened at room temperature
¼ cup granulated sugar
1 tsp. vanilla
1 large egg, room temperature
1 and ¼ cups all-purpose flour
2 cups rolled oats (quick oats)
1 tsp. baking soda
½ tsp. salt
½ cup chocolate chips
Instructions
- In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, combine mashed bananas, brown sugar, butter, granulated sugar and vanilla. Beat for one minute on medium speed until well combined.
- Add egg and beat well.
- 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 batter by heaping tablespoonful onto a greased or parchment paper-lined baking sheet.
- 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.
Notes
STORAGE & FREEZING INSTRUCTIONS:
- Store cookies in a plastic container for up to 3 three days.
- To freeze cookies, place in freezer storage container and line cookies between sheets of parchment paper or waxed paper for up to two months.
- Variation: for added flavour, stir 1 tsp. ground cinnamon into the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 9.4 g
- Sodium: 105.5 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 1.3 g
- Protein: 2.2 g
- Cholesterol: 12.8 mg
Keywords: Chocolate Chip Banana Oatmeal Cookies
Julie
You have left out the eggs in the recipe directions. You should add them to step 2.
★★★★
Sandra
Julie, thanks for bringing that to my attention!! Sorry about that! I've added it into step 2. Sandra
Shannon
These are really spectacular! Just the right amount of sweets and banana flavor. I also love how it's crunchy at the outside and chewy in the inside. Good combo! Love this recipe! Thank you, Sandra! 🥰💖
★★★★★
Sandra
Thanks SO much for letting me know and taking the time to comment. It is so appreciated!!
Krista Houston
These are awesome!! Thanks!
★★★★★
Sandra
Hi Krista! So great that you enjoyed them!! I really appreciate your comment and star rating!! Thanks for stopping by!
Tanya
It’s in the oven now! 🤞🏻
Paula Olson
Can you double the recipe and use old fashioned oats? Thanks.
Sandra
Yes, you should be able to double them no problem!
Chataunna
These are a new fav in my house! After these cool they are nice and crispy, but as soon I put in them their container, by morning they lose their crisp and are soft. Still delicious, but am I missing something to keep them crisp? Thanks again for sharing such a great cookie!
★★★★★
Sandra
They do soften up a little because of the banana in them. Thanks for trying out the recipe and I'm so happy that you enjoyed them!
Autumn Kilker
Delicious!!! I used old fashioned oats pulsed in food processor and added around 1/4 Vietnamese cinnamon. These will be a stable at my house for leftover bananas…thanks for sharing!
★★★★★
Sandra
That's terrific! The addition of Vietnamese cinnamon is a wonderful choice! Sandra 😉
Casey
These were delish! I didn't change a thing!
★★★★★
Sandra
Thanks Casey!! So great to hear! 🙂 Sandra
Michelle
Loved these! The only thing I did differently was I used 2 bananas instead of 1 and added the cinnamon! Yum!!
★★★★★
Betty DeGraw
Turned out delicious
★★★★★
Sandra
That's great to hear! Thanks 🙂
Abbey
I love this as a base recipe to give me an idea of what to use but whenever I make the recipe as is the batter is always runny. So I just kind of add more flour as needed. I also have started adding two bananas and an extra helping of chocolate chips and/or chocolate chunks. We have also added peanut butter or omitted white sugar for some maple syrup or just adding some nuts! It’s been so fun playing around with this recipe because it is so reminiscent of banana bread minus the hour in the oven wait.
★★★★★
Tim
Terrific banana oatmeal cookie recipe!!
★★★★★
Anna
Made these , used Splenda and sugar free chocolate chips. Added crushed raw almonds. Delicious! I think the almond flour makes them soft. Need to be stored in the fridge.
Great recipe!!!! Will make these often
★★★★★
Sandra Flegg
Thanks so much Anna!! I appreciate you sharing your substitutions and happy to hear that you enjoyed the recipe!