Banana Oatmeal Chocolate Chip Cookies

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Banana Oatmeal Chocolate Chip Cookies are made with mashed banana, making the cookies sweet and moist without adding a lot of butter. Kids and adults love these soft and chewy banana oatmeal cookies!

Banana Oatmeal Chocolate Chip Cookies

Healthy and Sweet

If you are like me, you probably have brown bananas on your counter that are begging to be turned into a delicious treat. I always buy extra bananas at the store so I will be forced to make a banana treat. Give the classic banana bread a rest and bake Banana Oatmeal Chocolate Chip Cookies.

These easy banana cookies are a family favorite. Our boys LOVE them and I am pretty sure Cookie Monster would approve too. I just never invite him over for cookies because I don’t want him eating ALL of my cookies. I don’t need cookie competition, things could get ugly:)


Easy Banana Oatmeal Chocolate Chip Cookies

Easy Banana Oatmeal Cookies

I love making these banana chocolate chip cookies because they are easy to make and they are on the healthier side. The mashed banana is the secret ingredient to making these cookies so delicious! Make sure you use a banana that is brown and overripe. Mash with a fork, you will need about 1/2 cup.

The mashed banana adds sweetness and keeps the cookies moist, so you don’t need a lot of butter for this recipe. You can even use coconut oil if you wish.

The oats make the cookies super hearty and chewy, the texture is amazing! I add chocolate chips because chocolate chips are always a good idea in cookies!

These oatmeal banana cookies will remind you of banana bread, but in cookie form. You get that little hint of banana with the chewy oatmeal cookie and a kick of chocolate. Cookie perfection! I love making and eating these cookies! Oh, and they freeze well. Keep a stash in the freezer for a cookie pick me up! Cookies always make me feel better.

These Banana oatmeal chocolate chip cookies will be a new favorite recipe in your household.

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Banana Oatmeal Cookies on cooling rack

Banana Oatmeal Chocolate Chip Cookies

A great recipe for using up your brown bananas! These easy banana oatmeal cookies freeze well and everyone loves them!
4.55 from 11 votes
Prep Time
15 minutes
Cook Time
12 minutes
Servings
20 cookies

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • 1 large banana mashed (about 1/2 cup mashed)
  • 2 cups old fashioned oats
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line two baking sheets with a Silpat baking mat or parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, combine butter and sugars, mix until smooth. Add in egg and vanilla extract. Next, add the mashed banana and mix until combine.
  4. Slowly add in the flour mixture and mix on low nuntil just combined. Stir in oats and chocolate chips.
  5. Use a cookie scoop or two spoons to form the cookies into balls, using about 2 tablespoons of dough per cookie. Place cookies on prepared baking sheet, about 2 inches apart. Bake for 12 minutes or until golden around the edges but still soft in the center. Remove cookies from oven and let the cookies sit on the baking sheet for about 5 minutes. You can add chocolate chips to the warm cookies to make the cookies extra pretty, if desired. Just press them slightly into the cookies. Transfer the cookies to a cooling rack and cool completely.
Banana Oatmeal Chocolate Chip Cookies are a family favorite! #cookies #banana #oatmeal #chocolatechip

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I love these cookies! I’ve made them many, many times, and they are always a hit. I like to mix in different types of chips – half chocolate/half peanut butter and half chocolate/half cinnamon are wonderful combinations. Thanks for the great recipe. 🙂

  2. Made these today and they are SO GOOD. I used three bananas and added a bit of cinnamon. Deliciously moist chocolatey banana bread-y cookies. Three thumbs up 😉

  3. Just out of the oven…these are really good, super chewy! A yummy, more breakfast like cookie then something overly sweet. I did a mix of chocolate and peanut butter chips! Yum! Planning to share these with the teachers for the first day of school tomorrow! Thanks for sharing this recipe!

    ~Leah

  4. Everyone loved them. I thought the were a little dry, but I was the only one…lol…Must have been my taster. lol. but they were good.

  5. I don’t have any unsalted butter on hand. If I used salted butter but omitted the salt in the recipe, would it work?

  6. I don’t have unsalted butter on hand. If I omitted the salt in the recipe, would it work?

  7. 5 stars
    I made these as part of a mass baking day, all of the bananas in the house were ripe. I was told that I could make them anytime that I wanted 😉 We loved the texture of them. I also love that they were made with ingredients I almost always have around the house. Thank you for sharing!

  8. 5 stars
    Have been wanting to make these cookies. Finally had the ripe banana I needed. These are DELICIOUS!! So yummy. Can’t wait to have another one in the morning with my coffee :))

  9. 4 stars
    I made these last night and they turned out great! I halved the white sugar because I used a VERY ripe banana and added a sprinkle of sea salt to the top–will definitely be making these again!

  10. These were a hit!  It is great to have another alternative to the standard banana bread when dealing with overripe bananas.  I will definitely be making these again.

  11. 3 stars
    Tasted nice but mine had the appearance of small rock cakes.   Not nice round flat cookies like the picture  

  12. 5 stars
    I just took a batch of these delicious cookies out of the oven! I did make a few  minor changes to the recipe, first I omitted the salt all together and then used dark chocolate chips. I also did a blend of unbleached flour and whole wheat flour. They came out very good and were a great way to use of the brown banana sitting on my counter. I will definitely make these again!

  13. Delicious! I made them small (1T scoops) and baked for about 9 minutes. Like banana bread meets a chocolate oatmeal cookie!

  14. How much coconut oil would I use if I wanted to substitute the coconut oil for butter? And would I use the coconut oil in it’s room temperature form (soft but firm) or liquefy it?

  15. These are great. Soft and a little clip around the edges. The whole family enjoyed them and we will be making them again, maybe next time with just a bit more butter and cinnamon, maybe a wee less sugar. The perfect amount of chocolate chips for chocolate lovers. Thanks for the great recipe!

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