These banana oatmeal chocolate chip cookies are super soft, chewy, and absolutely delicious. The perfect way to use up those overripe bananas!
Table of Contents
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.
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!
- 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.
Variations
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.
Recipe FAQs
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.
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.
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.
Yes, if you need to you can use a cup-for-cup gluten-free flour. Use the same measurements below.
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.
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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Banana Oatmeal Chocolate Chip Cookies
Video
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
These banana oatmeal cookies are delicious! Since all bananas are diff sizes and the recipe calls for 2 bananas…about how much would that be in cups?
I enjoyed making these cookies. I added chopped pecans. Yummy!
Sounds delicious! :)
Really soft and yummy
Made these tonight, I’ve never made anything from scratch so I was surprised by how easy these were! They turned out amazing! I even swapped the butter for unsweetened applesauce and they were still delicious 😋 definitely a keeper recipe for my house!
Oops! Forgot to add that I also swapped the chocolate chips for cinnamon chips 😊
I’m so glad you enjoyed them! The cinnamon chips would be delicious. I’m glad to know you can swap out the butter for applesauce, thanks for sharing!
Delicious! I even had to substitute the vanilla with almond extract and the butter with canola oil and it still turned out great. Awesome way to use up old bananas!
Glad you enjoyed them! Thanks for sharing your substitutions!
My goodness, these cookies were so good & so easy to make! The fluffy texture was awesome & the ingredients were all well balanced. Totally plan on making these again!
I’m so glad you enjoyed them! Thanks for leaving a comment Darlene. :)
Taste like banana bread cookie version!!!
What will happen if I use instant oatmeal instead of old fashion, will the texture of the cookie change drastically?
It will definitely change the texture. Let us know if you give it a try and how it turns out!
Soo used coconut sugar instead of granulated sugar and almond flour instead of all purpose and somewhere things went horribly wrong and I have less cookies and more oven baked brown sugar. Won’t hold together and the texture is far from a cookie. I’ll try it again with the written ingredients.
I’m sorry it didn’t turn out with your substitutions. It’s always a bummer when recipes don’t work!
This recipe is yummy and easy to make!
I’m so happy you liked it! Thanks for leaving a comment and review Rachel! :)
I don’t know if I did something wrong or was it the extra ripe banana they were less cookie and more muffin tops. And I love them I ate 3 already in the half hour since I made them. Thank you.
I have been on such an oatmeal kick lately, these are the next step! haha These are such a tasty snack!
I’m so glad you enjoyed them!
My family loves the banana/chocolate combo and these did not disappoint! We froze a dozen to have on hand for later.
I’m so glad you enjoyed them!!
Such a nice change to use up all the overripe bananas! These turned out perfect! I added about 1/2 cup of coconut flakes and it was delicious!! Thanks for the great recipe!
I’m so glad you enjoyed these. Thanks for leaving a comment Tiana! :)
What a great recipe to use those overripe bananas! Batch just came out of oven & we are loving them! Thank you for this quick & easy recipe :)
I’m glad you loved these Michelle! I love finding new recipes for overripe bananas!
These look soooo good!
I only have 1 banana and I’m looking for a recipe to use it. These sound delicious! I was just going to do half a recipe, but then it’s only 1 egg and I can’t half that! ;) Any ideas?
Hi Andi! If I need a half an egg, I will just beat the egg first and then add half of it to my recipe. It works great! :)
I love the banana addition to these classic cookies! They look so soft & perfect for dunking into a tall glass of milk!
They are a fun change to my normal banana bread! Hope you give them a try! :)
What a great combo! Loved these banana oatmeal cookies!
Great recipe…used a mix of white chocolate chips and chopped rolo candies!!
The rolos sound like a delicious addition. Thanks for sharing! :)