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
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!
How to Make Banana Oatmeal Chocolate Chip Cookies
- Mix ingredients. 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. Stir in bananas and mix together.
- Dry ingredients. In the same bowl, add in the dry ingredients. Mix just enough that it is combined but do not over mix.
- Chocolate chips. Using a spatula and fold in chocolate chips to the dough.
- Bake cookies. Used a cookie scoop to scoop out cookie dough and place in round balls onto the baking sheet. Leaving cookies about 2 inches apart. Bake for 11 to 12 minutes or until the bottoms and edges become golden brown.
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
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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 large 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.
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!
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! Trying this recipe for sure!
Great recipe…used a mix of white chocolate chips and chopped rolo candies!!
The rolos sound like a delicious addition. Thanks for sharing! :)