Banana Oatmeal Chocolate Chip Cookies

By Maria Lichty

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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 ½ 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.

If you like these banana oatmeal cookies, you might also like:

Banana Oatmeal Cookies on cooling rack

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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!
4.68 from 84 votes



  • Preheat oven to 350 degrees F. Line two baking sheets with a Silpat baking mat or parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  • 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.
  • Slowly add in the flour mixture and mix on low nuntil just combined. Stir in oats and chocolate chips.
  • 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 10 to 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.


Calories: 161kcal, Carbohydrates: 25g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 119mg, Potassium: 121mg, Fiber: 2g, Sugar: 10g, Vitamin A: 90IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

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Banana Oatmeal Chocolate Chip Cookies are a family favorite! #cookies #banana #oatmeal #chocolatechip
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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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  1. 5 stars
    I made these with our toddler yesterday. VERY delicious! If anyone’s looking to share this recipe with little ones, there’s lots of the steps she could help with – she especially liked mashing the bananas. This one’s a new favorite in our house, thanks for the recipe!

  2. 5 stars
    This has quickly become a family favorite snackin’ cookie. Great for road trips too — we don’t leave home without them! Our friends are hooked on them as well.

  3. My husband loved these cookies. He is a little worried about heart health and these fit the bill. Changed two things used wheat flour and coconut sugar. Will be trying more of your great recipes.

  4. 5 stars
    Just took a batch of these cookies out of the oven. Eating one right now. Delicious. Great way to use up ripe bananas. I’m tired of the old banana bread I’ve been making for years.

  5. You suggested that coconut oil can be substituted for the unsalted butter. Is the measurement of coconut oil the same (4 tablespoons) as the butter? Also, can dark chocolate chips be used instead of milk chocolate chips?

    1. Coconut oil for butter is a 1:1 swap.
      I made them with semi-sweet chocolate chips and they came out great.

  6. 5 stars
    These are great! I think they would also be good with pecans added or with raisins instead of chocolate chips. I realize you have an oatmeal raisin cookie recipe but I particularly like that this recipe uses one of those overripe bananas that are always on the counter. Thanks for the great recipe!

  7. 3 stars
    While the flavour of these cookies was great, the texture just didn’t work out. I followed the recipe exactly and my cookies did not spread at all on the sheet – they also got quite dry with the listed baking time. As another reviewer said, “like little rock cakes”. They did not resemble the pictures here at all. I even tried banging the pan after baking to no avail,

    I’m going to try again with less flour to see if I can get a chewier, flatter cookie.

  8. I doubled the recipe and baked it in a 13×9 pan for about 30 minutes to turn into cookie bars. Just had the first one (about 30 mins out of the oven) and they’re delicious. It’s like a thin banana bread with more texture. Love it.

  9. 5 stars
    I make these cookies almost every time I have a ripe banana left over and I love them!

    Also, it’s the beginning of fall, so I decided to make a pumpkin version (swapped the banana and cinnamon for canned pumpkin and pumpkin pie spice, same measurements) and they were delicious 🙂

  10. 5 stars
    The lonely overripe banana in my fruit basket was calling to me. Thankfully I found your recipe. I’ve made banana bread, banana muffins, banana smoothies… but never banana cookies. I like cooking with oatmeal and getting fiber in my diet. I normally eat gluten free so I used 1:1 gluten free baking flour and gluten free oats. My banana was on the small size. It was shy of 1/2 cup by almost 2 tablespoons. I thought about what to do and opted to add whole milk to almost reach the 1/2 cup volume. It worked! The dough went together well and the cookies had a perfect texture. My hubby and I like these cookies a lot, and I’m sure I’ll make them again. I teased him that they are breakfast food!

  11. 5 stars
    Oops, forgot the cinnamon…These are delicious, just what I was craving, and not a ton of sugar! I added chopped walnuts though 😉

  12. Wonderful cookies! I’m going to have to hide them from myself, I can’t stop eating them! I doubled the recipe, and substituted 1/2 cup of ground flax seed for 1/2 cup of the flour (so i can convince myself they’re healthy lol). Since my daughter has celiac, I made them gluten free as well, using gf flour and gf oats. I added a few tablespoons of coconut oil to the butter, just so the ground flax didn’t dry them out. They’re delicious!

  13. 5 stars
    Great recipe! I’ve made this twice now. I added half cup of walnuts and cut back to half cup of chocolate chips. I substituted coconut oil for butter. While wheat flour instead of all purpose.
    Thanks for the recipe! Absolutely delicious!

  14. 5 stars
    I just finished making these and had to post a review. So easy and so delicious! Will be making these again anytime I have ripe bananas.

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