These banana oatmeal chocolate chip cookies are super soft, chewy, and absolutely delicious with a banana bread meets chocolate chip cookie taste, plus so easy to make!
Chocolate Chip Banana Oatmeal Cookies
These banana oatmeal chocolate chip cookies are my newest obsession for using overripe bananas! They have the same soft and chewy texture as a traditional oatmeal cookie but have a subtle sweet banana flavor like banana bread.
They’re filled with bites of gooey chocolate chips throughout, just like your favorite homemade chocolate chip cookies but the best part about this healthier version is that they use less butter and sugar than the classic oatmeal chocolate chip cookies.
Ingredient Notes
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. Applesauce could be used for a healthier swap!
- 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. I don’t recommend substituting with honey or maple syrup as the texture will change.
- Dry ingredients: Flour, baking soda and salt help the dough come together nicely. Substitute a gluten-free all-purpose flour on a 1:1 basis.
- Chocolate chips: Semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips perfectly balance the sweetness of the banana flavor. Use a combination if you would like in this treat!
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 mashed 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!
- 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 with a chewier texture are the best type to use in this recipe. You could also use quick oats, though they will give your cookies a finer consistency that’s more soft and less chewy. Baking time will decrease.
- Flat cookies. If your oven is too hot, these banana oatmeal chocolate chip cookies may lose their structure and fall flat. Chill the dough if your oven runs hot.
- 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.
- Mix-ins. Add in a handful of nuts or swap the chocolate chips for raisins if desired. You could even add some chia seeds to make these breakfast cookies.
Storing + Freezing
- Storing: Banana oatmeal chocolate chip cookies are best if stored in an airtight container at room temperature and will stay fresh for up to 3 days.
- Freezing: Banana cookies 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.
We love making oatmeal recipes like oatmeal pancakes, healthy oatmeal chocolate chip cookies or these 3 ingredient peanut butter oatmeal balls!
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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
- Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper or baking mat.
- In a large bowl, cream together 3/4 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar with an electric mixer. Mix in 1 egg and 1 teaspoon vanilla and stir until combined. Mix in 2 mashed bananas.
- Mix in 2 cups flour, 1 cup oats, 1/2 teaspoon salt, 1 teaspoon baking soda, and 1/2 teaspoon 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 1 1/2 cups 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!
Categorized as: American, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Freezer-Friendly, Fruit Desserts, Kid-Friendly, Nut-Free, Oatmeal Cookies, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Made this a few times already – brought it to a cookie exchange, made it for myself, and I’m bringing it to Christmas dinner. Cooling the batter in the fridge for 30min before baking helped the cookie turn out less cakey. I also like using mini chocolate chips.
Just made them and they turned out great! I got a little nervous when I added more flour but the dough still seemed sticky, but they came out so good! Thanks for the recipe!
So glad you enjoyed them and they came out perfect!
These cookies are delicious! Everyone that tried them loved them. Great combination of banana, oats, chocolate chips & a dash of cinnamon. They are very easy to make and stay very fresh & moist in a storage container. Will definitely make again in the future & share this recipe.
That makes me so happy to hear! So glad your family enjoyed the banana oatmeal chocolate chip cookies!
These were delicious! I even got my boyfriend to eat them. Will be printing sand saving this recipe.
Thank you so much for sharing this recipe! My son and I love them! Thoughts on storing them as raw cookie dough balls in the freezer? I’ve done that with regular chocolate chip cookies but never with bananas in it. Just wondering if it will hold up in the freezer.
Glad you loved the banana cookies! Yes, you can freeze them. Just roll the balls and freeze right away (not letting them sit at room temperature too long).
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!
Perfectly said! Thanks for commenting and letting everyone know about these delicious banana chocolate chip cookies!
How many cookies does one recipe make?
Thank you!
These make 36 cookies. Enjoy!
How would the recipe need to be adjusted if I only have 1 banana? Thank you in advance1
You can use the servings slider above and change to 18 servings (that will adjust the recipe for 1 banana).
The cookies had really good flavor but turned out a lot cakier than the description led me to believe.
I’m glad you enjoyed the flavor. Typically they should not come out cakey. The batter could have been over-mixed.
These cookies were delightful! My whole family gave them two thumbs up!
So glad your family enjoyed them :)
these cookies are amazing, my friends and I love them! thank you for sharing this recipe!
Glad to hear they were a hit! :)
Really great recipe, this is very helpful because it is so easy to make! Highly recommended! Super loved the flavor as well!
So happy to hear you loved them, Allyssa :)
These taste amazing! I doubled the recipe and they turned out perfect. My kids were happy to help and did most of the work. I will definitely make these again!
That’s great! Love to hear your kids are helping out in the kitchen :)
I always have left over ripe bananas so I decided to make these today! Sooooo glad I did they’re So very good!!! I made a few adjustments. Used Bob’s red mill egg replacer (to make them vegan) applesauce instead of butter, and added 1/4 cup of pb2. I split into 3 batches. 1 batch as is, 1 with crushed walnuts and 1 with a mix of dark chocolate chunks and PB chips. My daughter was loving them!! Will deff make again
That sounds awesome! Thanks for sharing your tips and review! ❤️
Delicious! I made this recipe to donate to a local Feed Thy Neighbor group which feeds displaced persons/families.
So thoughtful of you! I’m glad you liked them :)
I absolutely love this recipe and so does my guys work. I have shared it 3 times already….and he took them last night. I did substitute butterscotch chips instead of the chocolate. I loved it so much I am going to have to try the chocolate next
So happy to hear you love it so much! Butterscotch chips sound like a delicious substitution :)
This recipe is a favorite of my family! Every time I make them everyone gets so excited. It’s definitely a must try! The simplicity of this recipe makes it even better too!
So happy to hear the recipe was such a success with your family! Thanks for your comment and review, Sami :)