Banana Oatmeal Chocolate Chip Cookies

These cookies are my holy grail of desserts rolled in one.

The flavor of banana bread, the chewy texture of oatmeal cookies, and the soft and gooey factor of chocolate chip cookies.

Banana Oatmeal Chocolate Chip Cookies - Only 1/4 cup butter used! Like oatmeal cookies but with banana to keep them healthier! So soft, chewy, and you'll never miss the butter!!

They’re soft, chewy, moist, and not at all cakey which can be a problem when baking with bananas. Cookies taste like little banana cakes instead of cookies are not my idea of cookies, and thankfully these are all cookie, zero cake.

There’s only 1/4 cup of butter used and lots of whole-grain oats, so if cookies can be on the healthier side, these are it. Or at least that’s what I’ve been telling myself. If you’re looking for supremely healthy cookies without flour, gluten, sugar, eggs, butter, and that still taste amazing, check out Healthy Oatmeal Chocolate Chip Miracle Cookies.

Banana Oatmeal Chocolate Chip Cookies - Only 1/4 cup butter used! Like oatmeal cookies but with banana to keep them healthier! So soft, chewy, and you'll never miss the butter!!

These cookies are adapted from my favorite oatmeal cookies, The Best Oatmeal Chocolate Chip Cookies. I reduced the butter, added bananas, and increased the flour. Bananas contain so much moisture that more flour is needed to absorb it.

The dough is soft, loose, moist, and must be chilled before baking or the cookies will spread into thin, flat pancakes. Because bananas have differing levels of moisture and no two are exactly alike, baking times could range. Don’t get too hung up on what the clock says and bake until your cookies are done.

Banana Oatmeal Chocolate Chip Cookies - Only 1/4 cup butter used! Like oatmeal cookies but with banana to keep them healthier! So soft, chewy, and you'll never miss the butter!!

You’re going to love the bold banana flavor, the chewy oats that add so much texture, and plenty of chocolate that melts in your mouth in every bite.

Banana Oatmeal Chocolate Chip Cookies - Only 1/4 cup butter used! Like oatmeal cookies but with banana to keep them healthier! So soft, chewy, and you'll never miss the butter!!

Print Recipe

Banana Oatmeal Chocolate Chip Cookies

The cookies have the flavor of banana bread, the chewy texture of oatmeal cookies, and the soft and gooey factor of chocolate chip cookies. They're soft, chewy, moist, and not at all cakey. There's only 1/4 cup of butter used and lots of whole-grain oats, so if cookies can be on the healthier side, these are it. The dough is soft, loose, moist, and must be chilled before baking or the cookies will spread into thin, flat pancakes. Because bananas have differing levels of moisture and no two are exactly alike, baking times could range. Don't get too hung up on what the clock says and bake until your cookies are done. You're going to love the bold banana flavor, the chewy oats that add so much texture, and plenty of chocolate that melts in your mouth in every bite.

Yield: about 14 medium/large cookies

Prep Time: 10 minutes

Cook Time: about 13 minutes

Total Time: : 3+ hours, for dough chilling

Ingredients:

  • 1 large egg
  • 2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened (1/2 of 1 stick)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old-fashioned whole rolled oats (not instant or quick-cook because they act more like flour and aren't suitable here)
  • 1 1/4 cups all-purpose flour
  • 1/2 to 1 teaspoon cinnamon, added to taste
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 1/4 cups semi-sweet chocolate chips

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don't pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won't be smooth, fluffy, or 'creamed' like traditional cookie dough and will have small chunks of bananas present and it's on the runnier side.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. This is a wetter, looser dough and isn't suitable for baking until it's been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from The Best Oatmeal Chocolate Chip Cookies

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85 comments

  1. I tried Banana Bread recently and I loved it so I guess I’d love these cookies too! They sure look inviting ;)

    xx, E.
    http://www.theslowpace.com

  2. You’re on a cookie kick! And I’m so glad these aren’t cakey. It’s such a letdown when people bake with banana and wind up with cookie-shaped little cake mounds. These look absolutely, 100% cookie. And you could throw in PB chips, too! You know, for protein. ;)

    • I swear I didn’t plan to be on a cookie kick and all of a sudden, I have a few in a week. I guess I was craving cookies about a month ago when I was baking all this stuff and should have looked at my calendar a little better :) But you can never have too many cookies, right! and yes PB chips for protein…amen!

  3. Just found your site — and glad I did! These look amazing. The pic with the stack of cookies with gooey, melty chocolate? OMG!

  4. Another crazy good combination of favorites in a cookie! I know what you mean about cake like cookies when using banana. It must have something to do with using just enough butter but not too much banana. These look pretty incredible!

    • I think you’re right about the butter factor because this is one of those situations where less is more. I was actually just watching America’s Test Kitchen on PBS with Christopher Kimball and I can’t remember what they were making and they said that in their tests and trials of whatever it was, the more butter they used, the cakier the recipe got, and that less was more. I think that’s the case here. I loved these cookies, Paula. If you have a cookie craving, highly recommended.

  5. Ok our favorite ice cream is Ben Jerry’s Chunky Monkey…I am so going to bake these and turn that ice cream into ice cream sandwiches….what a great recipe…thank you

    • Now THAT is a great idea! You can never have too much of a good flavor combo, right! LMK how they turn out! They’re a pretty soft cookie in general, so you may want to use day-old’s or a few days old, if they last that long. Then again if you put it all in the freezer together with the ice cream in the middle, frozen is frozen!

  6. That gooey melted chocolate… that really made the picture.  Oh my goodness.

  7. Do you take pictures of your cookies right out of the oven? All of your cookies are so soft and melty looking, it is amazing! You take the best pictures of cookies!

    • About 10-20 minutes after they come out. If I try to take them RIGHT out of the oven, they’re far too tender and fragile and will break so I wait just long enough for the cookie itself to set up. Thanks for the compliments!

  8. Yum! Those sure look so fluffy and tender. I love that you added banana in for sweetness and great flavor. I love banana and chocolate together! 

  9. Yum! I know what I’ll be making with this weeks leftover bananas now!

    Paige
    http://thehappyflammily.com

  10. These cookies look amazing! Love how they are healthier cookies with less butter and lots of oats. Chocolate and banana are a great combo together!

  11. Banana bread-like cookies?  Say whaaaaat?!  Love it!

  12. Oh y god.  I want these.  NOW. 

  13. I cannot handle the deliciousness that is this post. I need to go find a baked good STAT.

  14. I was kinda expecting that you had thrown in peanut butter into these cookies, as well. ;) I’ve never had non-cakey banana cookies before–I’m with ya on disliking the dry cakey texture–these sound wonderful!

  15. so hearty and decadent. a timeless classic! xo

  16. Those cookies look and sound so good!  Love the melted chips shots!

  17. I’ve tried to make a cookie like this a time or two and haven’t been totally pleased
    with the
    results. These look pretty dang good to me. I had to pin the recipe.

  18. AVERIE! I love these. I’ve been dying for banana cookies forever. And gooey chocolate. OMG!

    • I know how you like banana stuff and you would LOVE these, Dorothy! They are the perfect banana cookie – finally. After many years and many attempts, finally got it right on these. Not cakey and plenty of banana flavor!

  19. The banana and chocolate combination is perfect. Those melting chocolate chips definitely have me wanting to whip up a batch of these very soon. I can’t wait to try this recipe. :)

  20. Bananas and chocolate are such a yummy combo!I don’t think I’ve ever made a banana cookie before; it’s about time I did! Thanks for sharing this recipe :)

  21. Averie that first picture with that melted chocolate chips- gosh seriously amazing! I wish I was having these for my breakfast!!

  22. oh yum! Just yum and I love the oatmeal and chocolate textures together. Gotta love a good cookie that can double as breakfast:)

  23. I love how you combined banana goodness with chocolate to create this beautiful cookie! They look so gooey and delicious!

  24. Hey! I made these yesterday, and they are truly to die for. Thank you for another excellent recipe! I was wondering if you had any recommendations on adding peanut butter to these. I was thinking of swapping the chocolate for dried fruit to end up with something like a peanut butter-banana-jelly sandwich flavor! Thanks in advance!

    • Thanks for trying the recipe and I’m glad it came out great for you! You could probably just add about 1/4 to 1/3 cup PB, do it in the beginning when creaming together sugar and egg. And then on the backend, you’ll have to add more flour – maybe another 1/4 to 1/2 cup, just see how your dough looks. Just guessing here, but I think that it will work! LMK what happens!

  25. I just came across your blog and I absolutely love it! Very clever ideas and recipes. I have a lot to learn from you about blogging :). Keep up the brilliant work!

  26. I think I’m slowly on a mission to make all of your cookie recipes. 4 down, many more to go! These smelled like banana bread and tasted just as amazing; not cakey at all. I can’t thank you enough for your easy-to-follow and simply delicious recipes. Can’t wait to make the Vegan Chocolate Chip Cookie Dough Bites!

    • Thanks for trying 4 recipes and I’m glad they’ve come out great for you! What a mission to make ALL of my cookies! It’s been 6 years in the making and I hope you can tackle them all…it will be fun trying :)

  27. Wow !! Get surprised !! I love all these recipes and not sure which will be select for especially. Nothing to say, just awesome and really looking gorgeous !! Thanks for sharing the great, great recipes !!

  28. I (sort of) made these today. I didn’t have any butter (how does that happen??), so I subbed coconut oil, and my chocolate chip supply was sadly low (again, how?), but I had a square of semi-sweet baking chocolate, so I chopped that up. And then, chilling the dough seemed like too much time to wait for the sweet that I was wanting, so I dumped it in a 8×8 greased pan, and baked it that way. It’s definitely more cake-like than cookie-bar-like, but YUM!! Love the flavors, and the oatmeal is a great added texture.

    • Thanks for trying the recipe and I’m glad it came out for you in a pan with all the subs/swaps you made with ingredients but necessity is the mother of invention and glad your improvising did the trick!

  29. I came looking for a banana oatmeal cookie recipe but became so annoyed by your thousands of photos….  tone it down!! 

    • Actually there are tons of cookbooks at the bookstore that are about $30-50 a piece, with very few photos, very skimpy. You can go buy one of those rather than stopping by my site that’s FREE with too many photos for your tastes. I can’t please everyone. Have a stellar weekend!! :)

    • She is probably talking about the related recipes photos. Who wouldn’t want lots of delicious photos of the recipe they are thinking of trying?? But the related photos, I’d actually been meaning to comment about them for a while because I  always thought they were a little distracting from the post. Obviously don’t get rid of them–I totally understand, this blog is your livelihood and you want all the page views you can get! –but maybe make them smaller so they’re not so distracting from the post you’re trying to read? This is your blog so do what you want . . . just want to give you an honest opinion from a fan of your blog that I do find the related recipe photos to be too big and distracting.

    • For every person who complains, there are 100 who are happy. Can’t please everyone! I try to do what the majority seems to want.

  30. My three-year-old and I made these today, but we doubled the recipe in blind faith they’d be delicious and 14 wouldn’t be enough! The kids loved them, and “we make the best cookies ever!” Thanks for sharing your talent and recipes with the rest of us. I will be returning to try some other cookie recipes in the future.

  31. Great recipe!!! To save everyone’s inks, be wary of the full sheet image at the bottom of the recipe printout

  32. can you just put the bowl in the refridgerator for 2 or more hours or do you have to make the cookies out on the pan first?

  33. Baked these cookies today, they are soft-moist- and of course delicious!
    However they are between cake and cookie consistency-I’m okay with this and will definitely make them again.
    I followed each step and refrigerated overnight, recipe was not altered.

  34. Hi, I just tried this recipe.  After 13 minutes, the cookies didn’t really bake.  I took them out of the oven after 15 minutes, still doughy, and when they cooled, they were very dry, hard, and uncooked :( 

    I usually get yummy  cookies when I follow your recipes, but this was a failure. What could have gone wrong? The only thing I did differently was to take out egg whites, use baking powder instead of baking soda, and add a tiny bit of milk, because I like my cookies softer. I’ll appreciate your feedback! 

    • Ok so the reason the cookies didn’t work out is because you changed THREE BIG THINGS with the recipe!

      “The only thing I did differently was to take out egg whites, use baking powder instead of baking soda, and add a tiny bit of milk…” Yep, that would definitely create a mess. Follow the recipe to the letter it was written and you will have success next time.

  35. I have 3 medium size bananas I’m trying to use, how would I adjust the recipe?

    • You could probably double it but since all bananas vary in size, use your judgment when adding the dry ingredients to make sure it comes out to a cookie dough consistency.

    • Thanks for the suggestion of doubling the recipe. I chose not to do that in case the cookies didn’t come out the right consistency. I made the exactly the same except I substituted Splenda brown sugar and Splenda sugar blend so the diabetics in my household could have some. They turned out delicious!!!

    • Wow that’s awesome that Splenda brown and the blend worked great in these and that the texture and everything worked out for you! Thanks for sharing that info!

  36. Hi!  Could I use whole wheat flour instead??? 

  37. Kathleen M Lytle Reply

    I changed up the recipe a bit using 1/2 cup honey in place of sugar, used whole wheat flour instead of white flour, and added 2 tablespoons of chia seed they turned out really good… thank you for the great recipe. 

  38. I have never felt the need to comment on anything online… But you deserve to know what your cookies are doing. I supply a type of medication to help people living with Cancer/ AIDS and Chronic Pain and the one thing they begged of me was a variety and that I make more than just those “Brownies”.  Because of that I have found my own passion in making something that was already beautiful into something more beautiful and have been trolling the Internet for recipes and transformed my little kitchen into a baking machine. While I added only one thing (Traded  1/4 cup of the chocolate chips for a 1/2 cup butterscotch chips) these cookies are the best thing that has ever come out of my oven. The people that asked me for a variety now only ask me when I am bringing your cookies again… When I show up with these cookies they bring the biggest smile to the faces of many people who don’t smile very often these days. Thank you so much!

    • Thanks for trying the recipe and I’m glad it came out great for you! And that you’re doing such good work for others by baking for them…and that there’s now more variety than the brownies :)

  39. I just made these cookies this afternoon and they are great!!  I did a couple substitutions, but they still turned out great.  I omitted the all-purpose flour, and instead put in 1 cup whole wheat pastry flour and 1/4 cup ground flax seed. And for the chocolate chips, I put in half dark chocolate chips and half milk choc chips.  Everything else I followed exactly as written.  Well, I guess I should also note that I took the cookies out of the fridge after 90 mins because I  just couldn’t wait the full two hours!  They still worked great though, they didn’t flatten out or anything.  These really are so tasty and the consistency is great.  They’re nice and soft.  My son loves them too! A great way to use some over-ripe bananas.

  40. I made these cookies the other day and I gotta say – WOW!! What an amazing cookie recipe!! I love the banana flavour. I’m always happy when I find a new and healthier cookie recipe that my family loves.

    I have a chocolate chip cookie recipe that uses quinoa that the kids like as well. 
    http://doubletherecipe.com/2016/04/01/quinoa-cookies/

    Thanks for sharing a great recipe!

  41. These cookies look delicious! I couldn’t help but notice you mention these are on the “healthier side”, by only having 1/4 cup of butter and oats… I know it’s very common nowadays to label everything as “healthier/skinny” but just because it has 2 healthy ingredients (bananas and oats), doesn’t necessarily make it healthy because it also has plenty of sugar and flour! Just an observation. Im sure they taste as good as they look. 

  42. Would you happen to know the nutritional value in these? I’m trying to track calories and this is my 2nd time making them, AMAZING my husband and I love these they are the best cookie recipe. I had typed a lot more but it got delted and I forgot what I said so i hope my first comment posted :/. Love this recipe. I also didnt notice I was supposed to chill the batter before baking them I get to craving them and just whip them up as fast as possible and bake right away and they are so chewy but I love it, I also only use 1 regular size banana.

  43. Hi! Going to make these this weekend but if I do use quick oats, would it be less oasta or less flour? Thanks!

  44. I made these today…Sept. 5, 2016. THESE ARE MARVELOUS!!! Followed the recipe, with a couple exceptions, I added about 1/2 cup vanilla chips with the chocolate chips. They were leftover from another time I made cookies. The other thing I did was not add as much sugar. These cookies are really flavorful with the bananas in them! The only thing I will do next time, is make the cookies smaller. Thanks for sharing your recipe, Averie!!

  45. I wanted to do something other than banana bread and tried these cookies. These cookies are amazing! Thank you so much. I used dark chocolate chips and chilled the dough for about 5hrs and they came out great. I took some into work and everyone just loved them. Another great recipe Averie :-)

  46. Thank you so much for this recipe! I followed the recipe exactly, chilling for 2 hours and they turned out perfectly! I made my cookies much smaller and separated them by 1-inch on the pan and they were perfect. DELICIOUS!

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