Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Cookies – Super soft, chewy and absolutely delicious. The perfect way to use up those overripe bananas!

Overripe bananas bring such great flavor when baking. They have a delicious sweet taste and make the texture so moist. I love to make these banana oat cookies with overripe bananas, as well as banana bread, chocolate chip banana bread, banana bars and double chocolate banana bread.

Banana oatmeal cookies

Are you tired of making banana bread with old bananas? Try whipping up a batch of these banana oatmeal cookies! This recipe is a fun way to use up overripe bananas and tastes absolutely delicious. The cookies have the soft and chewy texture of a classic oatmeal cookie, but have a subtle sweet flavor from the mashed banana. So yummy!

You could also lighten up the banana oat cookies by using applesauce in place of the butter. Or add in some chopped walnuts or raisins for additional flavor and texture. My kids aren’t a fan of nuts, so we didn’t add those this time…but they do add a nice crunch. And you don’t have to add the chocolate chips, but chocolate just makes everything better. I tend to always add in a few extra. ;)

My whole family loves these banana chocolate chip cookies and eats them right up. This has become one of our go-to recipes when we have overripe bananas. I won’t tell you how many I ate, but let’s just say it was more than one. Enjoy!

How to make banana oatmeal cookies

These banana oatmeal cookies are so easy! Follow the simple steps below to get started. Scroll down for the printable banana cookie recipe.

1. Preheat oven to 350° and line baking sheet with parchment paper or baking mat.
2. Sprinkle 1/4 cup brown sugar over the mashed bananas and stir to combine. Set aside.
3. Cream together the butter, granulated sugar and remaining 1/4 cup brown sugar. Then mix in egg and vanilla and stir. Next add in bananas and mix to combine.
4. In a separate bowl, whisk together flour, salt, baking soda and cinnamon. Slowly add to wet mixture.
5. Then fold in oatmeal and chocolate chips until just combined.
6. Scoop dough onto baking sheet, about 2 inches apart. Bake for 11-12 minutes, or until bottoms are golden.
7. Let cool for 2 minutes on baking, then move to cooling rack.

Note: Feel free to add chopped walnuts or raisins to your banana cookies. Just fold them in with the oatmeal and chocolate chips.

How to store banana oatmeal cookies

To store banana cookies, place in an airtight container or bag and store at room temp for up to 3 days. These banana oat cookies don’t need to be refrigerated, however that will help to extend their shelf life for a few more days.

Can you freeze banana oatmeal cookies?

Yes, these banana chocolate chip cookies freeze well. Just place in an airtight container or freezer bag and store in freezer for up to 3 months.

Banana Chocolate Chip Cookie Recipe

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 36

Calories: 160

Author: Jamielyn Nye

Banana Oatmeal Cookies - Super soft, chewy and absolutely delicious. The perfect way to use up those overripe bananas! 

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Ingredients

• 3/4 cup butter , softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar , divided
• 1 egg
• 1 teaspoon vanilla
• 2 ripe bananas , mashed
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup old-fashioned oats
• 1- 1 1/2 cups chocolate chips

Instructions

• Preheat oven to 350° and line a baking sheet with parchment paper or baking mat. 
• Sprinkle 1/4 cup brown sugar over the mashed bananas and stir together. Set aside.
• Cream butter, granulated sugar and remaining 1/4 cup brown sugar. Then mix in egg and vanilla and stir until combined. Next stir in bananas and mix together.
• In a separate bowl, whisk together flour, salt, baking soda and cinnamon. Slowly add to the wet ingredients.
• Fold in oatmeal and chocolate chips just until combined.
• Scoop cookie dough onto baking sheet and place dough about 2 inches apart. Bake for 11-12 minutes, or until the bottoms are golden brown.
• Allow to cool on pan for 2 minutes and then remove to cooling rack.

Notes

Notes: Store in an airtight container up to 3 days or freeze.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 45mg | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 0.6mg

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We love to enjoy these banana oatmeal cookies with a cold glass of milk! Happy baking!