Chocolate Chip Banana Oatmeal Cookies

PinSaveJUMP to RECIPE

This post may contain affiliate links.

Banana Oatmeal Chocolate Chip Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! Hundreds of 5-star reviews for a reason – they are just SO AMAZING! ⭐️⭐️⭐️⭐️⭐️

stack of Chocolate Chip Banana Oatmeal Cookies on white plate

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.

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.

Chocolate Chip Banana Oatmeal Cookie on white surface

Recipe Ingredients

For these banana oat 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 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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

How to Make Banana Oatmeal Chocolate Chip Cookies

If you’ve ever made regular chocolate chip cookies before, you can easily make these oatmeal chocolate chip cookies with banana! Here’s an outline of the recipe steps:

  1. Whip together the wet ingredients (because of the bananas, the mixture won’t look light and fluffy at all).
  2. Stir in the dry ingredients and carefully fold in the chocolate chips. 
  3. Scoop the cookie dough onto a parchment paper-lined baking tray and chill for at least 2 hours.
  4. Pop the chilled cookie dough balls 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.

Recipe FAQs

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 Quick Oats? 

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

Do I Have to Chill the Cookie Dough? 

Yes! 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. 

How ripe should bananas be when using them for baking?

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

Recipe Tips

Adding the bananas: 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. 

Cinnamon: The cinnamon is optional but recommended. Adding 1/2 teaspoon doesn’t make the cookies taste overly of cinnamon, it just adds some warmth to the cookies.

Bake time: 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!!

Make-Ahead Instructions

You can actually make the banana chocolate 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. 

Storage Instructions

Room temperature: Let the cookies cool completely, then store in an airtight container or zip-top bag. The cookies will last up to 5 days.

Freezer: Store in an airtight container and freeze them for up to 6 months. 

Recipe Video Tutorial

Pin This Recipe

Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free

4.63 from 264 votes

Chocolate Chip Banana Oatmeal Cookies

By Averie Sunshine
These banana oatmeal cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 
Prep Time: 10 minutes
Cook Time: 13 minutes
Chill Time: 2 hours
Total Time: 2 hours 23 minutes
Servings: 14
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

Ingredients  

  • 1 large egg
  • 2 small/medium or 1 extra-large ripe bananas, (about 1/2 heaping cup mashed banana)
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, softened (1/2 of 1 stick)
  • 2 teaspoons vanilla extract
  • 1 ½ cups old-fashioned whole rolled oats*
  • 1 ¼ cups all-purpose flour
  • ½ to 1 teaspoon cinnamon, (optional)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups semi-sweet chocolate chips

Instructions 

  • 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.
  • 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.
  • Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  • Using a 
    large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
  • 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.
  • 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.
  • 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.

Video

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.
Bake time: Note that the 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.
Storage: 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.

Nutrition

Serving: 1, Calories: 266kcal, Carbohydrates: 35g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 22mg, Sodium: 92mg, Fiber: 2g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

ALL OF MY OATMEAL COOKIE RECIPES! 

The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

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!

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

Overhead of rows of One-Bowl, No-Mixer, No-Chill Oatmeal Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

Stacked Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies with one cut in half

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!

Soft and Chewy Oatmeal Scotchies Cookies averiecooks.com

Oatmeal Coconut Chocolate Chip Cookies — These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!

Oatmeal Coconut Chocolate Chip Cookies stacked with one split open

Salted Oatmeal Chocolate Chunk Cookies — Soft, chewy, loaded with chocolate, and the flaky sea salt adds the PERFECT touch!! If you’re an oatmeal cookie fan, these will become your new FAVORITES and they’re so EASY to make!!

Originally published April 13, 2015 and republished April 9, 2021 with updated text.

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    These are the best cookies!! I made them and gave them to my daughter and her boyfriend and they both took them to work to share. I had requests that morning for the recipe from both of them. They are now one of my favorite cookies, too! Thanks for the recipe!

    1. Thanks for the 5 star review, Debbie, and I am glad that you had recipe requests for these and that they’re now one of your favorite cookies. That’s awesome!

  2. 4 stars
    Used this recipe because I loved chocolate chip cookies and my son usually has old bananas. I throw these cookies straight into the freezer. I prefer eating them right out of the freezer bag

    1. Thanks John for trying the recipe and I am glad you enjoy it and it’s handy for both you and your son.

  3. 4 stars
    I followed the recipe, but they are just ok. They actually are rather cake-like which I know was not the intention. I did use Old-Fashioned oats, but not “rolled oats”, so I’m wondering if that was the issue.
    Still pretty good though — loaded with chocolate chips!

  4. 4 stars
    I followed the recipe, but they are just ok. They actually are rather cake-like which I know was not the intention. I did use Old-Fashioned oats, but not “rolled oats”, so I’m wondering if that was the issue.
    Still pretty good though — loaded with chocolate chips!

  5. 4 stars
    I followed the recipe, but they are just ok. They actually are rather cake-like which I know was not the intention. I did use Old-Fashioned oats, but not “rolled oats”, so I’m wondering if that was the issue.
    Still pretty good though — loaded with chocolate chips!

    1. Thanks for trying the recipe. The oats yes are important to consider which type you’re using for any baked goods recipe that calls for them. I always use Quaker and for me, I don’t find these cookies to be overly cake-like. Old-fashioned oats and rolled oats tend to be the same thing, but of course, labeling varies across brands.

  6. 5 stars
    This recipe is great! My husband wanted a “treat with bananas” 😂😂 I googled ‘ Banana Cookies’ and this recipe was one of the top few so we tried it. Perfect recipe and delicious cookies! We were wondering – why is important to refrigerate the batter before baking? Thank you!

  7. 5 stars
    This recipe is great! My husband wanted a “treat with bananas” 😂😂 I googled ‘ Banana Cookies’ and this recipe was one of the top few so we tried it. Perfect recipe and delicious cookies! We were wondering – why is important to refrigerate the batter before baking? Thank you!

    1. Thanks for the 5 star review and glad they came out perfect and delicious! Thank you also for leaving a star rating and review so that Google continues to show this recipe to people! Without reader feedback, they don’t.

      You want to refrigerate the dough so it doesn’t spread while baking. Warm dough spreads more, especially with a banana in it, so that’s why.

  8. 5 stars
    I was skeptical but gave these a try. Had only one cup of chopped chocolate so added 1/2 cup of chopped pecans.
    Did everything as in the recipe and they turned out great.

  9. 5 stars
    I was skeptical but gave these a try. Had only one cup of chopped chocolate so added 1/2 cup of chopped pecans.
    Did everything as in the recipe and they turned out great.

  10. 5 stars
    The cookies are super good, I just baked them, now they are soft, I dont know if they will turn harder with the time.
    If you are looking for a chocolate chip banana oatmeal cookie, this is the one