Chocolate Chip Banana Oatmeal Cookies

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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.

Chocolate Chip Banana Oatmeal Cookie on white surface

What’s in Banana Oat Cookies? 

For these oatmeal 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 

How to Make Banana Oatmeal Cookies

If you’ve ever made regular chocolate chip cookies before, you can easily make these banana cookies!

  1. You’ll first need to whip together the wet ingredients (because of the bananas, the mixture won’t look light and fluffy at all).
  2. Then 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. It’s so important that you don’t skip this step! 
  4. 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 airtight container or freeze them for up to 6 months. 
three Chocolate Chip Banana Oatmeal Cookies stacked on top of each other

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 to make these banana chocolate chip cookies. 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 these banana oat cookies. Rolled (old-fashioned) oats are a must for these banana oatmeal chocolate chip cookies. 

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. 

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!!

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.

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! 

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 very overripe (black), the cookies won’t be quite the right texture or taste. 

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 oat 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. 

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! 

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4.63 from 260 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
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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, added to taste
  • ½ teaspoon baking soda
  • ¼ teaspoon salt, or to taste
  • 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. 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.
  • 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

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! 

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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!!

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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.

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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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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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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!

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

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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. 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!

  2. 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!

  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!

    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.

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. 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

    1. I’m glad that these turned out great for you and that you recommend them as being the one! They don’t really harden too much over time due to the banana which keeps them soft.

  10. 5 stars
    I used instant oats and didn’t chill the dough and they turned out great! So light and fluffy. My coworkers loved them.

  11. 5 stars
    I used instant oats and didn’t chill the dough and they turned out great! So light and fluffy. My coworkers loved them.

    1. Thanks for the 5 star review and glad that even without chilling them and with instant oats, they still turned out great!

  12. Love love love this recipe. My husband intentionally doesn’t eat bananas so they ripen and then he begs me to make them. I leave out the sugar and they are definitely sweet enough with the chocolate chips and ripe bananas. Have also made them with GF flour and they’ve turned out great. Super super yummy!

    1. I’m glad you love these cookies and that you purposely save your bananas to ripen up to make these! Great to hear that GF flour has worked just fine, too!

  13. 5 stars
    We love these. I have been making them with peanut butter chips instead of chocolate. We like the peanut butter chips even better.

  14. 5 stars
    We love these. I have been making them with peanut butter chips instead of chocolate. We like the peanut butter chips even better.

    1. Thanks for the five star review and glad you love them! I’m sure the PB chips are great!

  15. 5 stars
    Thanks for the recipe! I made this and mixed the ingredients manually, the cookie texture that I’m used to was not achieved, not sure if it’s the mixing process. But I still loved it. Maybe next time I’d use 1/2 cup butter instead of the original 1/4 cup.

  16. 5 stars
    Thanks for the recipe! I made this and mixed the ingredients manually, the cookie texture that I’m used to was not achieved, not sure if it’s the mixing process. But I still loved it. Maybe next time I’d use 1/2 cup butter instead of the original 1/4 cup.

    1. Thanks for the 5 star review and glad you loved them!

      Right…with a banana in the dough, less butter, oatmeal, this is very different dough than what ‘normal’ cookie dough is like.

  17. I will be making this but I have no mixer? Will I still get the same cookies is I mix it manually?

  18. 5 stars
    These cookies are so good, and satisfy that moist banana bread craving along with the cookie craving.  I have to make a double batch because hubby loves them and well, you can’t eat just one.  The last ones I made half like the recipe and the other half I used cinnamon chips and some toffee chips I needed to use up.  I almost liked them better that way but either way they are wonderful.  You are my go to for recipes.  All the cookies I’ve tried have been amazing.  Thanks!

  19. 5 stars
    These cookies are so good, and satisfy that moist banana bread craving along with the cookie craving.  I have to make a double batch because hubby loves them and well, you can’t eat just one.  The last ones I made half like the recipe and the other half I used cinnamon chips and some toffee chips I needed to use up.  I almost liked them better that way but either way they are wonderful.  You are my go to for recipes.  All the cookies I’ve tried have been amazing.  Thanks!

    1. Thanks for the five star review and glad you love these and make a double batch of these! Great to hear I am your go to for recipes!

  20. I have frozen banana slices in my freezer. Will thawed out bananas work for this recipe or will they be too watery?

    1. Hard to tell…I can’t predict because I’ve only made it with normal bananas never frozen.

    1. Thanks for the five star review and I’m glad they turned out amazing and you’re making them again!

  21. 5 stars
    I did not alter recipe at all. I did keep them overnight refrigerated.
    The home we’re in I’m still learning our oven…My only advise is to watch cookies closely. I did bake the recommended 13min’s but I think I should’ve taken them out at 12min’s. They are so tasty! My daughter begged to have more. Definitely will be baking these A LOT !!

  22. 5 stars
    I did not alter recipe at all. I did keep them overnight refrigerated.
    The home we’re in I’m still learning our oven…My only advise is to watch cookies closely. I did bake the recommended 13min’s but I think I should’ve taken them out at 12min’s. They are so tasty! My daughter begged to have more. Definitely will be baking these A LOT !!

    1. Thanks for the 5 star review and glad they are tasty! Baking times are always just an estimate since ovens, ingredients, climates, can vary so much so always pull out when you deem it ready.

  23. 5 stars
    Oh man, so good. It’s the perfect way to use ripe bananas if you’re looking for something other than banana bread!

  24. 5 stars
    Oh man, so good. It’s the perfect way to use ripe bananas if you’re looking for something other than banana bread!

      1. Hi, so you flatten the cookies before baking or does that happen while baking? Thank you!

      2. Both – flatten the dough mounds somewhat before you chill them, and then they will flatten and spread out more as they bake.

  25. 5 stars
    My mom also used glutan free pancake mix because her boyfriend os glutan free and we messed up and made them delious

  26. 5 stars
    My mom also used glutan free pancake mix because her boyfriend os glutan free and we messed up and made them delious

  27. 5 stars
    Yum! Our favorite breakfast cookie, moist and packed with flavor. I cut down the sugar (hubby has diabetes) but the banana and dark chocolate chips make up for it. Don’t overbake, they’re best on the soft side. They freeze well too. Thanks Averie!

  28. 5 stars
    Yum! Our favorite breakfast cookie, moist and packed with flavor. I cut down the sugar (hubby has diabetes) but the banana and dark chocolate chips make up for it. Don’t overbake, they’re best on the soft side. They freeze well too. Thanks Averie!

    1. Thanks for the 5 star review and glad these are your new favorite breakfast cookie and that you were able to cut the sugar down, too!

  29. 5 stars
    I almost never leave comments but these cookies are mind blowing! I’m on my second batch already. Love the dense chewy texture with the hint of banana. Also I found if you let the batter sit for 5 minutes, the oats soak up the butter and the dough thickens enough on its own so you can bake them right away, no refrigeration required. And no delays to getting this yummy cookie in your mouth! My new favorite cookie – thanks so much!

  30. 5 stars
    I almost never leave comments but these cookies are mind blowing! I’m on my second batch already. Love the dense chewy texture with the hint of banana. Also I found if you let the batter sit for 5 minutes, the oats soak up the butter and the dough thickens enough on its own so you can bake them right away, no refrigeration required. And no delays to getting this yummy cookie in your mouth! My new favorite cookie – thanks so much!

    1. Thanks for the 5 star review and glad these are blowing your mind and you took the time to comment!

      Great tip/trick too, thanks for sharing!

  31. 5 stars
    I LOVE these cookies, almost too much so I only make them when I have other people who will help me eat them since I have ZERO self control. :) (the first time I ever made these I ate the entire batch in one night- it was worth it). My only question is this- can I freeze them once baked? I wanted to make some and send them to friends a few states away but was curious how to go about it with shipping.

  32. 5 stars
    I LOVE these cookies, almost too much so I only make them when I have other people who will help me eat them since I have ZERO self control. :) (the first time I ever made these I ate the entire batch in one night- it was worth it). My only question is this- can I freeze them once baked? I wanted to make some and send them to friends a few states away but was curious how to go about it with shipping.

    1. Thanks for the 5 star review and glad that you realllly love these cookies!

      Yes you can freeze them once they’re baked but I recommend just freezing the raw dough balls instead, and then baking off as many as you need. Just add 1-2 mins to the baking time, straight from the freezer.

      Oh I just read the second half…sending them out of state. Hmmmm. I would send freshly baked rather than frozen.

  33. 5 stars
    Just made these and sooo happy I did. The only thing is if I only made 14 cookies from the recipe, they would be ginormous ! I actually got 2 dozen big cookies but hey , no complaints from anyone involved. This is a keeper-Thanks

  34. 5 stars
    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!

  35. 5 stars
    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!

    1. Thanks for the 5 star review and I’m glad to hear that GF flour worked well and I’m sure the coconut addition was great too!

  36. 5 stars
    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!

  37. 5 stars
    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!

  38. 5 stars
    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!

  39. 5 stars
    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!

    1. Thanks for the 5 star review and I bet the shredded coconut was absolutely perfect with the chocolate + banana flavors!

  40. 5 stars
    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.

  41. 5 stars
    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.

    1. Thanks for the 5 star review and glad this worked well in a muffin tin and I would never judge! Trust me!

    2. 5 stars
      Just made these and sooo happy I did. The only thing is if I only made 14 cookies from the recipe, they would be ginormous ! I actually got 2 dozen big cookies but hey , no complaints from anyone involved. This is a keeper-Thanks

      1. Thanks for the 5 star review and glad they turned out great and that you were able to get 2 dozen out of the batch!

  42. 5 stars
    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!

  43. 5 stars
    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!

    1. 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!

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

  44. 5 stars
    It’s like banana bread meets cookie! Absolutely delicious, moist, and full of flavor. Very very impressed and happy with this recipe!

  45. 5 stars
    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.

    1. Hi— I absolutely loved the cookies when I made them. Quick question, does one need to include flour or is it possible to bake without it?

  46. 5 stars
    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!

  47. 5 stars
    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.

  48. 5 stars
    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!

  49. 5 stars
    I was looking for a recipe to use over ripe bananas and found this online. These cookies are amazing. What I love about them is that they are big and chewy and you can really get away with eating one cookie and feel like you’ve had two or three. Great recipe!!

  50. 5 stars
    I hate to say it, but I’m sick of banana bread! This is a refreshing change. I made some modifications for my taste – super black, ripe bananas, no cinnamon, coconut sugar instead of brown sugar, and I did a mix of peanut butter chips and chocolate chips. With that said, the foundation of this recipe is solid.

  51. 5 stars
    I made these with coconut oil instead of butter and my daughter said it was like eating mini banana breads (she is 28) my extremely picky eater granddaughter loves them ❤️ I will make lots of these cookies 🍪 thank you for a great recipe

    1. Thanks for the five star review and glad that coconut out worked well and that that they were a hit with your daughter and granddaughter!

    1. This recipe is anything but crunchy since there’s banana in it, making them soft and chewy. Select another recipe and overbake it if you want more crunch is my advice.

  52. 5 stars
    Ok Averie, you have done it this time with this recipe, now Averie Cooks is THE PLACE to come for the best recipes! Have a great weekend!

    1. Thanks for the 5 star review and thanks for the compliments :) Have a great weekend as well!

  53. 5 stars
    These cookies are amazing! I’ve made them at least a half dozen times since discovering this recipe and for my family, I don’t even add any sugar. Plus, last night I used quick cooking oats in place of the flour and they’re still delicious. So much yum!

    1. Thanks for the 5 star review and glad these come out great for you even without sugar and with quick oats!

  54. I broke the rules! I used the quick oats. I also substituted butterscotch chips and made them unchilled in 9×9. Results? Fabulous!!! More like banana bread but I love them. Definitely a favorite!

    1. Glad they still turned out amazing even with breaking some rules :) And yes I can see them more like banana bread than cookie-texture by using the quick oats.

  55. 5 stars
    Today is my second time making these cookies and they are delicious! My husband could not get enough of them last time. I wanted to note– I did follow the instructions completely the first time and found these cookies to be super fluffy and questioned whether or not the dough actually needed to be chilled. Today, while making, I decided to cook 6 cookies using just mixed, unchilled dough and to be honest they came out just as beautiful as they had when I had chilled the dough for 2 hours! SO just FYI for those on a time crunch– these can be baked immediately and you *should* have similar results.

    1. Thanks for the 5 star review and glad you love the cookies and that you were able to bake them successfully without chilling the dough!

    1. Yes definitely. I would guess and 8×8 or 9×9 pan, maybe 20-25ish minutes, purely guessing but that would be my starting place. LMK how it goes.

  56. delicious!! thank you for the recipe! i substituted 1/4 cup of chocolate chips with butterscotch chips.. phenomenal.. texture, flavor.. decadent!

  57. Cookies came out more banana/oat bread-y than cookie textured. Flavor was great though, any suggestions on what to maybe change so they have more of a cookie texture? The only thing I did different was let it sit in the fridge for longer because I couldn’t bake them the same day.

    1. I think you may have added too much flour/oats based on your description so I would use a lighter hand next time but this is just a guess. Troubleshooting from afar is tricky. Glad you enjoyed the flavor.

  58. I want to try the Banana Oatmeal chocolate chip cookies but I only have the Quaker oats 100% quick 1- minute. So, I can not use this type of Quaker oats correct?

    Thanks

    1. As long as they’re not ridiculously over ripe I think you will be fine. You want them ripe but just not black.

  59. Also how long should i refriderate the cookies if i want them to be chewy-cookie like!!?? I dont want to wait long lol

    Also do u recommend freezing them for half the amount of time or no?

      1. I’ve made these cookies more times than I can count and almost always use white whole wheat flour. They’re delicious.

      2. Thanks for trying the recipe and I’m glad you love them so much and that white WW flour works well!

  60. Delicious! Recipe turned out great! My cookies were slightly undercooked in the middle after baking for 15 minutes, but I loved them that way! My husband put his in for an extra 5 minutes or so and loved them, too. I’d like to think these could be considered fairly healthy cookies, especially if you were to replace semi-sweet chocolate chips with dark chocolate chips. Will be following your site for more recipes. :)

  61. Is there any reason why I can’t just put the whole batch of dough in the fridge and make the balls when I’m ready to bake them?

    1. Because the dough will harden and it will be like ice-picking and chiseling the dough. I don’t like to work that hard.

  62. The banana chocolate chip cookies are excellent. I made them with no alterations. Taste just like banana bread but in a cookie!
    I’ll definitely be making these again.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make then again!

  63. Has anyone tried making these with coconut flour instead of all purpose white flour? I was thinking of using 1/3 cup, but not sure if I would need some extra liquid. Maybe using honey instead of sugar would provide some extra moisture and less refined sugar?

    1. All of your thoughts are what comes to my mind when working with coconut flour (more liquid necessary) but since I haven’t tried using it, I cannot advise you on the ratios of liquid/flour; it’s one of those trial and error baking situations. Good luck!

  64. would cookie cutters work on this? if so, at what point? im cutting it close…thinking to make for valentines day tmrw! would like to make them heart shaped. if not, do you think they could be formed into hearts by hand, and again, at what point? thanks.

  65. 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!

  66. 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 :-)

    1. Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the great feedback and praise :)

  67. 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!!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And I love it when I can use up odds and ends from prior baking projects too :)

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

    1. Probably less flour but I haven’t tried it this way and can’t guarantee how your results will be.

  69. 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.

  70. 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. 

  71. 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!

  72. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad to hear WW pastry flour and the flax worked well!

  73. 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!

    1. 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 :)

  74. 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. 

    1. Glad the honey worked and good idea to add the chia; probably thickened up the dough a bit from the extra moisture the honey added. Glad it worked great!

    1. 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.

    2. 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!!!

      1. 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!

  75. 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! 

    1. 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.

  76. 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.

    1. Thanks for trying the recipe and glad you will definitely make them again! I didn’t find them to be cakey, but all bananas, brands of oats, etc. vary.

  77. 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?

    1. Form the cookie balls first because otherwise it’s like trying to chisel rock hard dough from a bowl. Not so easy. So do it as written.

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

  79. 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.

    1. Thanks for trying the recipe and glad it came out great for you! And glad they got the vote of best cookies ever! Keep me posted what else you try!

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

    1. 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!! :)

      1. 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.

      2. 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.

  81. 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.

    1. 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!

  82. 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 !!

  83. 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!

    1. 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 :)

  84. 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!

  85. 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!

    1. 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!

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

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

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

  89. 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 :)

  90. 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. :)

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

    1. 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!

  92. 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.

  93. 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!

    1. Between these https://www.averiecooks.com/2015/04/oatmeal-peanut-butter-chocolate-chip-bars.html and https://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html (2 posts apart, posted last week, and both with oats/choc/Pb) I figured I needed to do something different. I honestly didn’t plan to do so many oats/chocolate posts in close succession but…that’s how my brain was apparently working about a month ago when I was cooking it all :)

      And they are not cakey AT ALL!

  94. 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!

  95. 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! 

  96. 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!

    1. 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!

  97. 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

    1. 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!

  98. 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!

    1. 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.

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

  100. 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. ;)

    1. 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!