Chocolate Chip Banana Oatmeal Cookies

Chocolate Chip Banana Oatmeal Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 

stack of Chocolate Chip Banana Oatmeal Cookies on white plate

Easy Banana Oatmeal Cookies

These chocolate chip banana oatmeal cookies are my holy grail of desserts rolled in one. They 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, which can be a problem when baking with bananas. Cookies that 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 my Healthy Oatmeal Chocolate Chip Miracle Cookies.

These banana cookies are adapted from my favorite 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.

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.

What’s in These Cookies? 

For these banana chocolate chip cookies, you’ll need: 

  • Egg
  • Bananas
  • Light brown sugar 
  • Granulated sugar
  • Unsalted butter
  • Vanilla extract
  • Old-fashioned oats
  • All-purpose flour
  • Cinnamon
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips 

Chocolate Chip Banana Oatmeal Cookie on white surface

How to Make Banana Oatmeal Cookies

If you’ve ever made regular chocolate chip cookies before, you can easily make these banana cookies! You’ll first need to whip together the wet ingredients (because of the bananas, the mixture won’t look light and fluffy at all). Then stir in the dry ingredients and carefully fold in the chocolate chips. 

Scoop the cookie dough onto a parchment paper-lined baking tray and chill for at least 2 hours. It’s so important that you don’t skip this step! 

Pop the chilled cookie dough into a preheated oven and bake until the edges are just set. You don’t want to over bake the cookies — remember that they’ll firm up as they cool on your counter. You can either store the banana oatmeal cookies at room temperature in an air-tight container or freeze them for up to 6 months. 

Can I Use Milk Chocolate Chips? 

You can use your favorite chocolate chips (or chunks!) in this banana cookie recipe. Personally, I wouldn’t recommend using white chocolate chips since I think they’d make these cookies too sweet, but use whatever flavor of chocolate chips you like. 

Can I Make These With Whole Wheat Flour? 

I haven’t tried it out myself, so I can’t say for sure. My gut tells me you wouldn’t get the right texture or flavor if you use whole wheat flour. But I’ve had a few readers report success using whole wheat flour, so give it a try if you’re really curious! 

Can I Make These With Quick Oats? 

No, quick and steel cut oats will not work for this recipe. Rolled (old-fashioned) oats are a must for these banana oatmeal chocolate chip cookies. 

three Chocolate Chip Banana Oatmeal Cookies stacked on top of each other

Tips for Making Banana Oatmeal Cookies 

When I add the bananas to the wet ingredients, I add them in whole and don’t pre-mash them. Your mixer should do all the hard work for you, but if you’re making the cookie dough by hand it might be helpful to pre-mash the bananas. 

Your bananas should be nice and ripe, but not black. If the bananas are overripe, the cookies won’t be quite the right texture or taste. 

The banana oatmeal chocolate chip cookie 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.

Lastly, you can actually make the banana oatmeal cookie dough ahead of time and freeze it for later. Just scoop out the dough as if you’re going to bake the cookies immediately, but freeze them instead of placing them in the fridge. You can bake the frozen cookie dough as is, but you may have to leave them in the oven for an additional 1 to 2 minutes. 

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!!

More Chocolate Chip Cookies: 

Chocolate Chip Banana Oatmeal Cookies

Chocolate Chip Banana Oatmeal Cookies

These banana oatmeal cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 

Yield: 14 cookies
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 23 minutes

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*
  • 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

Instructions

  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.**
  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.
  7. 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.
  8. 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.

Notes

*Not instant or quick-cook because they act more like flour and aren’t suitable here.

**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.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 266 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 22mg Sodium: 92mg Carbohydrates: 35g Fiber: 2g Sugar: 22g Protein: 3g

Even More Oatmeal Cookie Recipes: 

Loaded Oatmeal Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!

Loaded Oatmeal Chocolate Chip Cookies - Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!! So good!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter and no mixer used in these easy cookies dripping with chocolate!

Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!

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Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} – Soft, chewy, easy, no-mixer, no-egg cookies!

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} - Soft, Chewy, Easy, No-Egg, No-Mixer Cookie Recipe at averiecooks.com

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, loaded with texture and hearty!

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Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie!

168 comments on “Chocolate Chip Banana Oatmeal Cookies”

  1. These really are perfect. My son and I love them so much that I always make extra dough to keep in the freezer to bake some when we need them! They turn out great every time!

    Rating: 5
  2. These cookies are sooooo good. Just a hint of banana and the texture of oatmeal with chocolate, ohhh yea. I had one right out of the oven and thought I was in heaven! I am thinking they are a good on the run breakfast cookie too. Thanks for the recipe. This one is a keeper.

    Rating: 5
  3. I’m just about to put these in the oven! Although I would have been just as happy eating the dough – raw egg and all! I notice now that you say to make 14 portions to refrigerate but you put 8 on each baking sheet… should I have made 16 equal portions before refrigerating? p.s. I have been VERY happy with every recipe that I’ve made of yours, Thank you!

    Rating: 5
  4. Made these last night, I actually had to hide 3 cookies to save them for my girls because my husband and 2 brother in laws in inhaled the whole batch! My husband has already gone to the store this morning to get more bananas so I can make more today! Thank is for this amazing cookie recipe.

    Rating: 5
  5. It’s like banana bread meets cookie! Absolutely delicious, moist, and full of flavor. Very very impressed and happy with this recipe!

    Rating: 5
  6. These are great and my kids love them. I have made these probably more than 50 times and I ALWAYS use quick oats and NEVER refrigerate my dough, and they come out great. I make these on a whim, especially when I have lots of very ripe bananas. If you are busy like me, and don’t have all that time to wait around on your dough to get cold- no worries- they will still turn out great!

    Rating: 5
    • Thanks for the five star review and I’m glad quick oats and not chilling the dough still works out great for you! You’ve officially made them more than me if you’ve made them 50+ times!

      • Yes! If my son sees a banana going brown, he asks for these! I’ve made them for years! Thank you!

  7. Delicious! These turned out perfectly! I made them to take to an event was so happy with them we had to bake more for home. The recipe made more than expected so we had extra yumminess!

    Rating: 5
  8. Filled 3/4 full muffin tins and baked for about 13 mins for perfect moisture and bite. (I decided to prepare these as muffins because its just slightly less messy to freeze and reheat in tins.) Muffins are plenty sweet, soft and just slightly oaty. There’s a time and a place for healthy cookies, and this is not it! I plan on taking these as an on-the-go breakfast. Don’t judge, they’re still more nutritious than my beloved poptarts- even with all those chocolate chips ;-P.

    Rating: 5
  9. I love these cookies. This time I had some left over shredded coconut in the refrigerator that I added. A nice twist on an already perfect recipe!

    Rating: 5
  10. These are really good! My daughter and I decided they remind us more of a “muffin top” than a cookie, so when I make them again, I am just going to make smaller portions to get more cookies out of the dough. It’s a great alternative for using those extra ripe bananas!

    Rating: 5
  11. These cookies are SO yummy! I made these and took these to a friend’s for dinner — her son loved them as did my family. We just made another batch and I did include coconut — delish! I also used gluten-free flour. I agree that they are really good slightly underbaked. Thank you, Averie!

    Rating: 5

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