These banana oatmeal chocolate chip cookies are super soft, chewy and absolutely delicious. The perfect way to use up those overripe bananas!
Great Way to Use Up Ripe Bananas
Are you tired of making banana bread with old bananas? Overripe bananas bring such great flavor when baking. They have a delicious sweet taste and make the texture so moist. But they aren’t just for making bread! You can use them in bars, muffins and my newest obsession…these banana oat chocolate chip cookies.
They have the same soft and chewy texture of a traditional oatmeal cookie, but have a subtle sweet flavor from the mashed banana. And they’re filled with bites of gooey chocolate chips throughout, just like your favorite chocolate chip cookies.
The best part about these cookies is that they use less better and sugar than the classic oatmeal chocolate chip cookies. The banana not only adds a natural sweetness so you can cut back on sugar, but it also contributes to a super moist consistency which allows you to reduce the amount of butter used too. It’s a healthier version that tastes just as delicious!
Tips for the Best Banana Oat Cookies
- Ripe bananas. Look for bananas that are covered in brown spots. The browner the banana, the sweeter the flavor. If the color is still yellow or green, it’s not ripe enough to use.
- Type of oats. Old-fashioned oats are the best type to use in this recipe. These oats are whole in size, contributing to a chewier texture. You could also use quick oats, although they will give your cookies a finer consistency that’s more soft and less chewy. They might also bake a little faster, so be sure to keep an eye on them.
- Chill the dough. If you have the time, refrigerate the dough for about 15 to 30 minutes prior to baking. It helps make the cookies extra thick and chewy.
- Salt. Right when the cookies come out of the oven, add a sprinkle of maldon flake sea salt on the tops. The combination of sweet and salty gives them the absolute best flavor. You’ll thank me later!
Variations
- Lighter swap. For a healthier cooking substitution, use applesauce in place of butter.
- Chocolate chips. I typically use semi-sweet chocolate chips, but dark chocolate chips or a mix of both would taste delicious as well.
- Nuts. Chopped walnuts or pecans add a nice crunch and flavor.
- Raisins. Use raisins in place of chocolate chips if preferred.
- Spices. Add a pinch of nutmeg or pumpkin pie spice for a fun seasonal twist.
Storing + freezing
These cookies are best if stored in an airtight container at room temperature and will stay fresh for up to 3 days. They also hold up great in the freezer for up to 3 months. When ready to enjoy, simply heat in the microwave or oven until warm or let thaw on the counter until no longer frozen.
More Ways to Use Ripe Bananas:
- Banana Bars with Brown Butter Frosting
- Double Chocolate Banana Bread
- Banana Nutella Muffins
- Healthy Oatmeal Chocolate Chip Cookies
- Chocolate Chip Banana Bread Muffins
Banana Oatmeal Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter , softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 ripe bananas , mashed
- 2 cups all-purpose flour , more if needed
- 3/4 teaspoon fine sea salt , see notes
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 to 1 1/2 cups chocolate chips , I prefer semi-sweet
Optional: 1/2 cup chopped nuts, flake sea salt for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or baking mat. In a large bowl cream together the butter, granulated sugar and brown sugar with an electric mixer. Then mix in egg and vanilla and stir until combined. Next stir in bananas and mix together.
- Next add in the flour, oats, salt, baking soda and cinnamon. Mix just until combined. Be careful not to over mix. If dough appears too sticky, add an extra Tablespoon or two (up to 1/4 cup) flour.
- Fold in chocolate chips and refrigerate until ready to bake.
- Scoop cookie dough onto baking sheet and place dough about 2 inches apart. Press in a few chocolate chips to the tops of the cookies if desired. Bake for 11-12 minutes, or until the bottoms are golden brown.
- Allow to cool on pan for 5 minutes and then remove to cooling rack. Sprinkle with flake salt if desired. Serve warm or cool.
I added 1/4 cup creamy peanut butter and used 1/2 cup dark chocolate chips and 1/2 peanut butter chips all 45 cookies gone in two days, absolutely delicious 😊
Yum, sounds SO delicious! I’ll have to try that the next time I make these :)
These sounds divine, do you think they would be okay if I added 1/4 to 1/2 cup of creamy peanut butter?
I haven’t tried, but let me know how it goes. I would probably start with 1/4 cup and mix it in with the bananas.
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
In love with the soft chewy texture of these easy cookies! A fun change of pace from banana bread!
These cookies are excellent. I also put in a tablespoon of milk , it made them nice and soft. Will definitely make them again.
Yay! I’m so glad you enjoyed them, Pat :)
I have whole grain rolled oats but they are the quick cooking tips. Will these work in this recipe
Those should work! Using quick oats will make your cookies have a finer consistency and will be more soft and less chewy. They also might bake a little faster, so keep an eye out!