Banana Oatmeal Chocolate Chip Cookies
Updated February 26, 2026
Quick Summary
These Banana Oatmeal Chocolate Chip Cookies are soft, chewy, and loaded with ripe banana, hearty old-fashioned oats, and melty semisweet chocolate chips. Made with simple pantry ingredients and ready in under 30 minutes, they’re the perfect easy cookie recipe for using up overripe bananas.
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Pin ItThe Perfect Way to Use Up One Ripe Banana
We’ve all been there, one lonely, overripe banana sitting on the counter. Not quite enough for banana bread, but too ripe to eat. That’s exactly why I love this recipe.
These Banana Oatmeal Chocolate Chip Cookies are one of my go-to “small batch” style bakes. They use just one banana, which gives the cookies incredible moisture and natural sweetness without making them cakey. Combined with old-fashioned oats and plenty of semisweet chocolate chips, you get a cookie that’s soft in the center, lightly golden around the edges, and perfectly chewy.
I’ve tested this recipe to make sure the ratio is just right. Too much banana can make cookies heavy and dense, but this amount keeps them tender while still tasting like banana bread and oatmeal cookies combined. The cinnamon adds warmth, the brown sugar keeps them soft, and the oats give them that classic hearty texture.
These cookies are perfect for just about any occasion. I love baking a batch for after-school snacks, serving them as a simple weekend dessert, or even enjoying one for breakfast with a cold glass of milk. And since they freeze so well, I always feel good making extra to have on hand for busy days when we need a little homemade treat.
If you’ve got one ripe banana on your counter right now, you HAVE to make these cookies! Bonus, the cookies freeze well too!
Ingredients (with Helpful Notes)
(Full measurements are in the recipe card below.)
- All-purpose flour: Spoon and level to avoid adding too much flour, which can make the cookies dry.
- Baking soda: Gives the cookies lift and helps create a soft texture.
- Ground cinnamon: Adds subtle warmth that pairs perfectly with banana and chocolate.
- Salt: Essential for balancing sweetness and enhancing flavor.
- Unsalted butter: Room temperature creams properly with the sugars, creating a smooth base. Just make sure the butter isn’t TOO soft or melted. You don’t want the cookies to spread too much in the oven.
- Light brown sugar: Adds moisture and a slight caramel flavor that keeps the cookies chewy.
- Granulated sugar: Helps the cookies spread and balances the brown sugar.
- Vanilla extract: Enhances all of the flavors.
- Large egg: Helps bind the dough and create structure.
- Ripe banana (about ½ cup mashed): Use a very ripe banana with lots of brown spots for the best sweetness and flavor. Mash well so it incorporates evenly.
- Old-fashioned oats: Rolled oats give the cookies structure and chew. Don’t substitute quick oats for best texture.
- Chocolate chips: Provide the perfect balance to the sweet banana. I like to use semisweet chocolate chips, but dark or milk chocolate work well too! Feel free to press a few extra on top before or after baking for a bakery-style look.
Tips for Making the Best Banana Oatmeal Chocolate Chip Cookies
- Measure the banana carefully. You need ½ cup mashed bananas. Too much can make the cookies overly soft.
- Mix just until combined. Overmixing after adding the flour can make the cookies tough.
- Use a cookie scoop. About 2 tablespoons of dough per cookie ensures even baking.
- Space them properly. Leave about 2 inches between cookies so they spread evenly.
- Don’t overbake. The centers should look slightly soft when you remove them. They’ll finish setting on the baking sheet.
- Make them pretty. Press a few chocolate chips into the tops while they’re still warm for that bakery-style finish.
- Let them rest. Allow the cookies to sit on the baking sheet for 5 minutes before transferring — this helps them firm up without overbaking.
How to Store
- Room Temperature: Store in an airtight container for up to 4 days. They stay soft and chewy.
- Freezer (Baked): Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Freezer (Dough): Scoop dough into balls and freeze. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Banana Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/4 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
- 1 large ripe banana, mashed (about ½ cup mashed)
- 2 cups old fashioned oats
- 1 cup semisweet chocolate chips
Instructions
- 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.
Notes
- Use a very ripe banana for maximum sweetness and flavor.
- Rolled oats give the best chewy texture; quick oats make them softer.
- Mix just until combined after adding flour to keep cookies tender.
- Use a cookie scoop (about 2 tbsp) for even cookies.
- Bake until edges are golden but centers are still soft; they’ll set on the sheet.
- Press a few extra chocolate chips on top while warm for a bakery look.
- Store in an airtight container on the counter for 3–4 days or freeze for up to 3 months.
Nutrition
Have you tried this recipe?
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More Oatmeal Cookie Recipes to Try
- Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Iced Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Breakfast Cookies
- Chewy Oatmeal Raisin Cookies
Check out all of my delicious COOKIE RECIPES!
I love the banana and chocolate combo! Give me a dab of peanut butter on top and I’d be in heaven. Have a great weekend Maria!
So perfect, mmhhh!
Cheers,
Rosa
These look delicious! I have some ripe banana’s right now so I will have to make these this weekend. It sounds like a recipe my whole family will love. Thanks Maria!
perfect timing…i have some bananas that need to be used up immediately and a church full of people who love cookies 😉
that looks delicious! i’ve been on an oatmeal cookie kick lately, and that looks like the perfect way to use up some slightly overripe bananas and oats! thank you for sharing!
These look awesome! I love oatmeal and bananas – so these are perfect for me!
I couldn’t agree more, these are the perfect weekend cookies. Love how you use up those browned bananas here. xo
Oh, where was this recipe a couple days ago when I was looking for ways to use up my bananas! Bookmarking this for the next time! 🙂
I love your blog. How fun that you and your husband do this together. I have some bananas just ready for banana bread but I am going to try your cookies instead. Perfect weekend snack! Thanks!
Perfect combination of flavors for a cookie. I love it!
Great flavor combination! I think I now know what I’m going to be baking this weekend.
Gorgeous Maria! We could have an oatmeal cookie party, I am making mine as I type for Monday’s post, YUM!!
Jenny are you still posting? I keep checking your site but the latest post I can see is the BBQ chicken rice bake from January. Looking forward to having you back!
Oatmeal chocolate chip cookies are my all time favorite, and adding banana makes them even better! Thanks for the recipe!
I’d have to do PB! Yum!
Oh if only you knew how many black bananas I have on my counter…these are SO being made!
I love bananas and chocolate together and I also always have almost brown bananas (in fact I froze some the other night). Beautiful cookies. Enjoy the weekend
You make the best cookies! These would not last long at my house.
I made these right away after your post went up. They’re as amazing as they look! I popped the dough into the freezer and have been baking cookies off a handful at a time and they’ve been a big hit. Thanks!
I’m craving these now and our little store up here in hills is closed for the night. Tomorrow I will be searching the store shelves for rotten (or really ripe. lol) bananas.
Now I need to try to go to sleep….wish me some”sweet” (cookie) dreams.
bananas in cookies? that’s a new one! i love the hearty look of your batch of noshes–well done!
These look really wonderful, Maria. I always love your cookie recipes. I hope the day treats you well. Blessings…Mary
I make a very similar cookie for my son. Needless to say these cookies are very much toddler approved!
Oatmeal cookies are my hubby’s favorite and he’s always bugging me to make banana bread too so I know he’d go crazy over these – I’m saving the recipe 🙂
So good. I made these right away even if it was 94 degrees with a heat index of 100 and I wasn’t running the air that day. They were wonderful! Thank you!
The best combo!
Love the banana and chocolate combo. Need to bake some cookies! Have tried it in a pound cake, but these look delicious.
I need to start more weekends with cookies. Fun idea!
What a treat these would be! Great idea.
Oh goodness, these look AMAZING! I love bananas, oats, chocolate chips… perfect cookies!
Awww man, I seriously JUST put banana bread in the oven and then sat down and saw this recipe! Next time I suppose…these look delicious! : )
I love banana flavored treats! Just looking at these cookies is making my mouth water!
Sound great.
Hey. I have been following your site for about two months now and today I made these cookies and they were wonderful. Everyone in my house, plus two other people I shared them with, loved them.
Thanks! I am glad the cookies were a hit!
Oh superb! Am on an oats kick at the moment and can’t wait to bake these cookies.
The title alone is making my mouth water! Sounds delicious!
i made these this week, and they were amazing!!! we absolutely loved them! I posted them on my site (with links to yourself and the other article too!)
http://tinyurl.com/27u5lgq
Thank you so much!
could not get the banana chocolate chip oatmeal cookies off the internet.
where is the recipe? i went to this website to make the cookies and dont see anything? thanks
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. 🙂
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 😉
Thanks for letting us know! Glad you liked the cookies!
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
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.
Could i make these substituting oat flour for AP flour?
I don’t have any unsalted butter on hand. If I used salted butter but omitted the salt in the recipe, would it work?
Yes!
I don’t have unsalted butter on hand. If I omitted the salt in the recipe, would it work?
Yes!
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!
You are welcome!
Could you substitute coconut oil for butter?
Yes!
These sounds EPIC!
Can I use coconut flour instead of all purpose?
I haven’t tried coconut flour. Let me know if you try it!
These sound great! Is there nutrition info listed anywhere? I’m looking to calculate smart points….
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 :))
Made these recently. Not thrilled with the barely-cooked oats. Cookies are very dry.
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!
Glad you liked the cookies!
Is this recipe making crisp cookies or soft ones?
They are soft and chewy.
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.
Tasted nice but mine had the appearance of small rock cakes. Not nice round flat cookies like the picture
I experienced that as well. I even tried banging the pan once they were out of the oven, but it made no difference.
Live these! Any idea on the calories?
Super good and moist.
Absolutely delicious! Recipe was true to follow. And our plow driver loved them. Thanks
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!
Yay!
These cookies look really delicious! I will definetely try to make those, too.
Thank you very much for giving this awesome post, it is a great way to fully enjoy it.
Delicious! I made them small (1T scoops) and baked for about 9 minutes. Like banana bread meets a chocolate oatmeal cookie!
I made these tonight, so yummy! Not too sweet and a great combo of soft and chewy. Yum!! Thanks for the recipe.
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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?
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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Can these be made as bars? Thank you!
I love Cookie type recipes, this recipe looks really great, thank you.
I agree with you, I love cookies too, these kind of recipes are really great, thank you very much.
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So easy to make! So flavourful! Hard to believe there is only 4 tbsps of butter!
Thanks, Maria for another cookie recipe that’s a keeper!
I must have made mine huge because I only got 16 cookies, but they were great. Super moist!
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This is an gluten-free appetizer or snack. Super delicious, budget-friendly, kids-friendly food. I really like this dish.
If you can find them Hershey’s makes cinnamon chips and I love to add them to this recipe! Definitely my favorite banana chocolate chip cookie! soo good!
This was delicious!!! It’s more like a breakfast cookie. Thanks for sharing!
These cookies are great! the best thing, you don’t have to chill the dough. this is my 4th time making them, i think they are now my go to cookie. I am wondering if you could substitute Butter for apple sauce? they turn out perfect as us do i hate to experiment.
I am so glad you love the cookies. Sure, you can use butter!
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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!
The food looks delicious, thank you for sharing how.
minesweeper
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.
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.
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.
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?
Coconut oil for butter is a 1:1 swap.
I made them with semi-sweet chocolate chips and they came out great.
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!
Made it with my kids !
They had so much fun and its so YUMMY !
Thanks !!!
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.
Delicious and so easy! Took less than an hour to whip up and super tasty.
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.
Oooh, yum! Thanks for sharing!
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 🙂
Omg so delicious!!!! This is going in my make again book!! Must try
Yay!
Don’t hesitate to make these! They are quick, easy, and delicious.
So good!
Can these cookies be made as bars?
I haven’t tried them as bars.
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!
Ha! Love this!
My two granddaughters favorite cookies that papa makes!
Oops, forgot the cinnamon…These are delicious, just what I was craving, and not a ton of sugar! I added chopped walnuts though 😉
My kids love these cookies!!
Yay!
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!
Ha! They are really good:)
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!
You are welcome!
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.
Glad you loved the cookies!
I just made these….so easy and delish! Thank you!!
You are welcome!
My family loved them! A yummy way to use up ripe bananas = )
A yummy way to use up your ripe bananas!
YES!
Pretty much same recipe on Time Life – Beyond the Rack from 2015. Oats to flour ratio is way to high making it too oatey. Still good though.
Second time making these! Total crowd pleaser!!!
Yahoo!
I don’t typically comment or rate recipes but this cookie recipe is delicious! It whips up super fast and is beginner friendly. The recipe even comes out using gluten free all purpose flour! I’m on my 3rd batch in 5 days!
I am so happy you love the cookies.