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.
I added 1/4 cup creamy peanut butter and used 1/2 cup dark chocolate chips and 1/2 peanut butter chips all 45 cookies gone in two days, absolutely delicious 😊
Yum, sounds SO delicious! I’ll have to try that the next time I make these :)
These sounds divine, do you think they would be okay if I added 1/4 to 1/2 cup of creamy peanut butter?
I haven’t tried, but let me know how it goes. I would probably start with 1/4 cup and mix it in with the bananas.
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
In love with the soft chewy texture of these easy cookies! A fun change of pace from banana bread!
These cookies are excellent. I also put in a tablespoon of milk , it made them nice and soft. Will definitely make them again.
Yay! I’m so glad you enjoyed them, Pat :)
I have whole grain rolled oats but they are the quick cooking tips. Will these work in this recipe
Those should work! Using quick oats will make your cookies have a finer consistency and will be more soft and less chewy. They also might bake a little faster, so keep an eye out!
Easy to make. Makes 3 dozen exactly. Soft cookies. So yummy!!
Thanks for your comment, Nikki! Glad you enjoyed them :)
These came out great! Yes, a cross between a cookie and a muffin top, and just so yummy. Light and fluffy. I used one cup semi sweet chocolate chips and a half cup craisins. 😋
Is it ok to use 3 bananas :)
Hi Ashley! Depending on the size of bananas, that should be fine. It may change the consistency at bit.
Super easy and simple to double
Awesome cookies 😋
Was hoping for a crispy cookie. These are very soft, more like little banana bread cookies.
These turned out so tasty and my boyfriend loved them!!
I’m so glad they were a hit!
Tasty and easy!! Turned out great, will definitely be making these regularly.
I’m so glad you enjoyed them! :)
Delicious!! I did 3/4 cup dark chocolate chips and 3/4 cup coconut in place of the 1 1/2 cups of semi sweet chips. So good. Thank you for sharing your recipe.
I super love your recipe! My cookies are chewy and soft! Thank you for sharing! ❤️
I’m so glad to hear you love them! :)
They have good flavor but mine ended up slightly cakey. I didn’t add the baking soda 😣 didn’t realize I was out, so did it without. Is this the reason they came out like this or did anyone else have this happen?
Mine came out cakey as well.
Mine were cakey too and I used the baking soda. They are delicious! But I wished for a more cookie texture than a banana bread texture.
These lasted less than 24 hours and I’m baking my second batch in 72 hours. Did I have a lot of brown bananas? Yes, but these are GOOD! I used Guiradelli 60% cacao chips
I’m so glad you enjoyed them! :)
Just took out the first batch and they look perfect! I baked them at 350 for 10 minutes in a convection oven and that was enough to lightly brown the outer edges and bottom. Made them exactly to recipe and they are delicious…thank you for a yummy recipe!
I’m so glad you enjoyed them! :)