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Banana Oatmeal Chocolate Chip Cookies

These banana oatmeal chocolate chip cookies are super soft, chewy, and absolutely delicious. The perfect way to use up those overripe bananas!

Stack of banana chocolate chip oatmeal cookies on counter.
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Easy Banana Oatmeal Cookies

Are you tired of making banana bread or easy banana pancakes with your old bananas? You can use overripe bananas in bars, muffins, and my newest obsession…these banana oat chocolate chip cookies.

They have the same soft and chewy texture as a traditional oatmeal cookie but have a subtle sweet banana flavor. 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 butter and sugar than the classic oatmeal chocolate chip cookies. It’s a healthier version that tastes just as delicious!

Recipe Ingredients

Find the full printable recipe with specific measurements below.

  • Bananas: Not only a key flavor for these cookies, but ripe bananas also provide a nice sweetness, as well.
  • Oats: Old-fashioned oats provide a chewy, nutty texture and flavor.
  • Butter: When creamed with the sugars, the butter gives a lighter texture to the cookies.
  • Sugars: Brown and granulated sugars add sweetness and depth to the flavor, and are an important ingredient when creaming the butter to create a lighter texture.
  • Dry ingredients: Flour, baking soda and salt help the dough come together nicely.
  • Chocolate chips: Semi-sweet, milk chocolate chips, or dark chocolate perfectly balances the sweetness of the banana flavor.
Banana chocolate chip oatmeal cookies on plate.

How to Make Banana Oatmeal Chocolate Chip Cookies

It doesn’t take long to make these easy banana oatmeal chocolate chip cookies! The ingredients create a soft and chewy base loaded with a chocolate flavor in each bite!

The process of making banana oatmeal chocolate chip cookies in a four step photo collage.
  • Mix ingredients. In a large mixing bowl cream together the butter, granulated sugar, and brown sugar with an electric stand mixer. Then mix in egg and vanilla and stir until combined. Stir in bananas.
  • Dry ingredients. In the same bowl, add the dry ingredient mixture. Mix just enough that it is combined but do not over-mix.
  • Chocolate chips. Using a spatula fold in chocolate chips to the dough.
  • Bake cookies. Bake for 11 to 12 minutes or until the bottoms and edges become golden brown.

Tips for the Best Banana Oatmeal Cookies

Follow these helpful tips to make perfect banana chocolate chip oatmeal cookies! They are made with ripe bananas, and a certain type of oats, with the help of salt, and chilling before baking. The best banana oatmeal cookie recipe!

  • 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 for this cookie recipe.


Create the best banana oatmeal chocolate chip cookies your way! Add in or substitute the ingredients that you love to make perfect homemade cookies every time!

  • Lighter swap. For a healthier cooking substitution, use applesauce in place of butter.
  • Chocolate chips. I typically use semi-sweet chocolate chips, but dark or milk chocolate chips work. Try a mix of both like in this chocolate chip cookie recipe with pudding!
  • Nuts. Add chopped walnuts like in Levain cookies or pecans for 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.
Banana chocolate chip oatmeal cookies on a plate.

Recipe FAQs

Can I use quick oats in these banana oatmeal cookies?

I don’t typically like using quick oats because they don’t provide the same structure as old-fashioned oats and your cookies won’t be quite as chewy or hearty.

How can I ripen my bananas quickly?

If your bananas aren’t quite ripe and you don’t want to wait to bake these banana oatmeal chocolate chip cookies, simply poke the peel with a sharp knife, wrap it in a paper towel, and cook in the microwave for 30 seconds on low.

Why are my cookies flat?

If your cookies aren’t holding their structure, it may be that your oven is too hot. If this is the case, the butter will melt too quickly, spreading out and creating a flatter cookie. Use a separate thermometer to make sure the internal temperature is in sync with the temperature you are setting it to.

Is gluten-free flour OK for cookies?

Yes, if you need to you can use a cup-for-cup gluten-free flour. Use the same measurements below.

Can I use a different sweetener instead of brown sugar?

Yes! This may alter the taste and texture of the cookies. You can use maple syrup or honey to substitute for brown sugar. They both have a sweetness as well as a soft and silky texture.

Stack of banana chocolate chip oatmeal cookies.

We love using oatmeal in our recipes and have found it can be used as a savory or sweet ingredient! Try this oatmeal pancake or my popular 3 ingredient peanut butter oatmeal balls for more oatmeal recipe ideas.

5 star review

“I made these today. They have terrific flavour and are very easy to make. I added just a little bit more cinnamon and a pinch of nutmeg and if you like a spiced banana flavour, you’ll love this recipe!”

-Karen C.

Storing + Freezing

Storing these banana oatmeal chocolate chip cookies ensures a longer shelf life. Make these ahead of time or hand them out at a neighborhood get-together. Get ready to have rave reviews from these delicious banana cookies!

  • Storing – These cookies are best if stored in an airtight container at room temperature and will stay fresh for up to 3 days.
  • Freezing – 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

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Stack of banana chocolate chip oatmeal cookies on counter.

Banana Oatmeal Chocolate Chip Cookies

4.97 from 92 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These banana oatmeal cookies are super soft, chewy and absolutely delicious. The perfect way to use up those overripe bananas!
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 36 cookies



  • ¾ cup unsalted butter , softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar , packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ripe bananas , about 1 cup mashed
  • 2 cups all-purpose flour , plus more if needed
  • ¾ teaspoon fine sea salt (see notes)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup old-fashioned oats
  • 1 to 1 ½ cups chocolate chips , I prefer semi-sweet

Optional: 1/2 cup chopped nuts, Flake sea salt for topping


    • Preheat the oven to 350°F. 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. Mix in the egg and vanilla and stir until combined. Mix in bananas.
    • Mix in the flour, oats, salt, baking soda, and cinnamon until combined. Be careful not to over-mix. If the dough appears too sticky, add 1 to 2 Tablespoons (up to 1/4 cup) of flour.
    • Fold in chocolate chips and refrigerate until ready to bake.
    • Using a medium cookie scoop (or 1 1/2 Tablespoons), scoop cookie dough about 2 inches apart onto a baking sheet. Press in a few chocolate chips to the tops of the cookies. if desired. Bake for 11 to 12 minutes, or until the bottoms are golden brown.
    • Let cool on pan for 5 minutes before transferring to a cooling rack. Sprinkle with flake sea salt, if desired. Serve warm or cool.


    Salt: If you are using salted butter, only use 1/2 teaspoon salt. You can use a table or fine sea salt. I also love to top these with Maldon flake sea salt when they come out of the oven.
    Storing instructions: Store in an airtight container for up to 3 days or freeze for up to 3 months. 


    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

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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