Banana Oatmeal Chocolate Chip Cookies

Jamielyn Nye
Updated August 16, 2021

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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

4.89 from 27 votes

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

Prep Time: 20 mins

Cook Time: 12 mins

Total Time: 32 mins

Servings: 36

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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.
  

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Notes

Salt: If you are using salted butter, only use 1/2 teaspoon salt. You can use table or fine sea salt. I also love to top these with maldon flake sea salt when the come out of the oven.

Storing instructions: Store in an airtight container up to 3 days or freeze for up to 3 months. 

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

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

Course: Dessert

Cuisine: American

Author: Jamielyn Nye

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