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.
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! :)