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! 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. 

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. 

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. 

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!!

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. 

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
Yield: 14

Chocolate Chip Banana Oatmeal Cookies

Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 23 minutes

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


  • 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


  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.


*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:



Serving Size:


Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 92mgCarbohydrates: 35gFiber: 2gSugar: 22gProtein: 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!

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

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 Coconut Chocolate Chip Cookies

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

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!

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies

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

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

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