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! ⭐️⭐️⭐️⭐️⭐️
Table of Contents
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.
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.
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:
- Whip together the wet ingredients (because of the bananas, the mixture won’t look light and fluffy at all).
- 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.
- 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
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.
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.
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.
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
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Chocolate Chip Banana Oatmeal Cookies
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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!
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.
Do you think these could be baked as bars, without chilling first?
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.
delicious!! thank you for the recipe! i substituted 1/4 cup of chocolate chips with butterscotch chips.. phenomenal.. texture, flavor.. decadent!
Oh I love butterscotch chips and I bet they were great here! Glad you loved the cookies!
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.
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.
Ugh.. they look so delicious1
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
Correct – do not use the quick cook oats for this recipe.
Would these come out the same if the bananas are slightly over ripe?
As long as they’re not ridiculously over ripe I think you will be fine. You want them ripe but just not black.
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?
Refrigerate as directed and you will be just fine.
Do you think they would taste better with dark choc chips?
Use your favorite.
Hi can I substitute with whole wheat flour?
I haven’t tested the recipe with W.W. and I wouldn’t expect good results if you do.
I’ve made these cookies more times than I can count and almost always use white whole wheat flour. They’re delicious.
Thanks for trying the recipe and I’m glad you love them so much and that white WW flour works well!
I used whole wheat flour and they turned out amazing!!!
That’s great to hear!
I don’t usually eat the cookies I make but, these are amazing!! Best cookies I’ve ever made!!!
Glad to hear they’re the best cookies you’ve ever made!
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. :)
Thanks for trying the recipe and I’m glad you enjoyed it!
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?
Because the dough will harden and it will be like ice-picking and chiseling the dough. I don’t like to work that hard.
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.
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make then again!
I love everything about your recipes, presentation, and instructions!
Thank you!
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?
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!
I just made these and they are phenomenal! Like banana bread in cookie form and a lot fluffier!
Thanks for trying the recipe and I’m glad it came out great for you!