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!!

MY OTHER RECIPES

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!!

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.

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

Only Eats

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107 comments on “Banana Oatmeal Chocolate Chip Cookies”

  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!

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