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Banana oatmeal chocolate chip cookies on a brown board.

Banana Oatmeal Chocolate Chip Cookies

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5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 22 minutes
  • Yield: 24 cookies


Not sure what to do with those ripened bananas? You’ve gotta try these Banana Oatmeal Chocolate Chip Cookies recipe!

Soft & chewy with melty chocolate chips they taste like banana bread met chocolate chip cookies and the result is amazing!


1/2 cup ripe banana, mashed

1/2 cup brown sugar

1/4 cup butter

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 egg

1 and 1/4 cups all purpose flour

1 teaspoon baking soda

2 cups rolled oats

1/2 teaspoon salt

1/2 cup chocolate chips


  1. Preheat oven to 350°F.  Line baking sheet with parchment paper.
  2. In a large mixing bowl, combine mashed bananas, brown sugar, butter, granulated sugar, vanilla extract and beat for one minute on medium speed until well combined.
  3. Add in the egg and beat until combined.
  4. In a separate mixing bowl, combine all purpose flour, rolled oats, baking soda and salt.  Stir until well combined.
  5. Gradually add dry ingredients to butter mixture, beating on low speed just until combined.
  6. Add in chocolate chips and mix on low speed until combined.
  7. Drop cookie dough by heaping tablespoonful onto prepared baking sheet. (or use a cookie scoop)
  8. Bake in 350°F oven for 12 to 15 minutes.  Edges should be golden brown.
  9. Transfer cookies to wire cooling rack and enjoy!


Storage & Freezing Instructions:

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.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American