Banana Oatmeal Chocolate Chip Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! Hundreds of 5-star reviews for a reason – they are just SO AMAZING! ⭐️⭐️⭐️⭐️⭐️
Table of Contents
These chocolate chip banana oatmeal cookies are my holy grail of desserts rolled in one. They have the flavor of banana bread, the chewy texture of oatmeal cookies, and the soft and gooey factor of chocolate chip cookies.
They’re soft, chewy, moist, and not at all cakey, which can be a problem when baking with bananas. Cookies that taste like little banana cakes instead of cookies are not my idea of cookies, and thankfully these are all cookie, zero cake.
These banana cookies are adapted from my favorite oatmeal chocolate chip cookies. I reduced the butter, added bananas, and increased the flour. Bananas contain so much moisture that more flour is needed to absorb it.
You’re going to love the bold banana flavor, the chewy oats that add so much texture, and plenty of chocolate that melts in your mouth in every bite.
Recipe Ingredients
For these banana oat chocolate chip cookies, you’ll need:
- Egg
- Bananas
- Light brown sugar
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Cinnamon
- Baking soda
- Salt
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Banana Oatmeal Chocolate Chip Cookies
If you’ve ever made regular chocolate chip cookies before, you can easily make these oatmeal chocolate chip cookies with banana! Here’s an outline of the recipe steps:
- Whip together the wet ingredients (because of the bananas, the mixture won’t look light and fluffy at all).
- Stir in the dry ingredients and carefully fold in the chocolate chips.
- Scoop the cookie dough onto a parchment paper-lined baking tray and chill for at least 2 hours.
- Pop the chilled cookie dough balls into a preheated oven and bake until the edges are just set. You don’t want to over bake the cookies — remember that they’ll firm up as they cool on your counter.
Recipe FAQs
You can use your favorite chocolate chips (or chunks!) in this banana cookie recipe. Personally, I wouldn’t recommend using white chocolate chips since I think they’d make these cookies too sweet, but use whatever flavor of chocolate chips you like.
No, quick and steel cut oats will not work for these banana oat cookies. Rolled (old-fashioned) oats are a must for these banana oatmeal chocolate chip cookies.
Yes! The banana oatmeal chocolate chip cookie dough is soft, loose, moist, and must be chilled before baking or the cookies will spread into thin, flat pancakes.
Your bananas should be nice and ripe, but not black. If the bananas are very overripe (black), the cookies won’t be quite the right texture or taste.
Recipe Tips
Adding the bananas: When I add the bananas to the wet ingredients, I add them in whole and don’t pre-mash them. Your mixer should do all the hard work for you, but if you’re making the cookie dough by hand it might be helpful to pre-mash the bananas.
Cinnamon: The cinnamon is optional but recommended. Adding 1/2 teaspoon doesn’t make the cookies taste overly of cinnamon, it just adds some warmth to the cookies.
Bake time: Because bananas have differing levels of moisture and no two are exactly alike, baking times could range. Don’t get too hung up on what the clock says and bake until your cookies are done.
Make-Ahead Instructions
You can actually make the banana chocolate oatmeal cookie dough ahead of time and freeze it for later. Just scoop out the dough as if you’re going to bake the cookies immediately, but freeze them instead of placing them in the fridge.
You can bake the frozen cookie dough as is, but you may have to leave them in the oven for an additional 1 to 2 minutes.
Storage Instructions
Room temperature: Let the cookies cool completely, then store in an airtight container or zip-top bag. The cookies will last up to 5 days.
Freezer: Store in an airtight container and freeze them for up to 6 months.
Recipe Video Tutorial
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Chocolate Chip Banana Oatmeal Cookies
Ingredients
- 1 large egg
- 2 small/medium or 1 extra-large ripe bananas, about 1/2 heaping cup mashed banana
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened 1/2 of 1 stick
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned whole rolled oats*
- 1 ¼ cups all-purpose flour
- ½ to 1 teaspoon cinnamon, optional
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough.**
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even More Oatmeal Cookie Recipes:
ALL OF MY OATMEAL COOKIE RECIPES!
The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
Loaded Oatmeal Chocolate Chip Cookies — Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!
Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.
Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!
Oatmeal Coconut Chocolate Chip Cookies — These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!
Salted Oatmeal Chocolate Chunk Cookies — Soft, chewy, loaded with chocolate, and the flaky sea salt adds the PERFECT touch!! If you’re an oatmeal cookie fan, these will become your new FAVORITES and they’re so EASY to make!!
Originally published April 13, 2015 and republished April 9, 2021 with updated text.
Those cookies look and sound so good! Love the melted chips shots!
Thanks, Kevin! And thanks for the pin, too!
so hearty and decadent. a timeless classic! xo
I was kinda expecting that you had thrown in peanut butter into these cookies, as well. ;) I’ve never had non-cakey banana cookies before–I’m with ya on disliking the dry cakey texture–these sound wonderful!
Between these https://www.averiecooks.com/2015/04/oatmeal-peanut-butter-chocolate-chip-bars.html and https://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html (2 posts apart, posted last week, and both with oats/choc/Pb) I figured I needed to do something different. I honestly didn’t plan to do so many oats/chocolate posts in close succession but…that’s how my brain was apparently working about a month ago when I was cooking it all :)
And they are not cakey AT ALL!
I cannot handle the deliciousness that is this post. I need to go find a baked good STAT.
Oh y god. I want these. NOW.
And I know you don’t love bananas but in these, it’s just wonderful!
Banana bread-like cookies? Say whaaaaat?! Love it!
I wish I could have given you some! :)
These cookies look amazing! Love how they are healthier cookies with less butter and lots of oats. Chocolate and banana are a great combo together!
Yum! I know what I’ll be making with this weeks leftover bananas now!
Paige
https://thehappyflammily.com
LMK if you try them!
Yum! Those sure look so fluffy and tender. I love that you added banana in for sweetness and great flavor. I love banana and chocolate together!
Me too! Bananas dipped in chocolate is such a simple pleasure but so good!
Do you take pictures of your cookies right out of the oven? All of your cookies are so soft and melty looking, it is amazing! You take the best pictures of cookies!
About 10-20 minutes after they come out. If I try to take them RIGHT out of the oven, they’re far too tender and fragile and will break so I wait just long enough for the cookie itself to set up. Thanks for the compliments!
That gooey melted chocolate… that really made the picture. Oh my goodness.
Thanks for noticing :)
Ok our favorite ice cream is Ben Jerry’s Chunky Monkey…I am so going to bake these and turn that ice cream into ice cream sandwiches….what a great recipe…thank you
Now THAT is a great idea! You can never have too much of a good flavor combo, right! LMK how they turn out! They’re a pretty soft cookie in general, so you may want to use day-old’s or a few days old, if they last that long. Then again if you put it all in the freezer together with the ice cream in the middle, frozen is frozen!
Another crazy good combination of favorites in a cookie! I know what you mean about cake like cookies when using banana. It must have something to do with using just enough butter but not too much banana. These look pretty incredible!
I think you’re right about the butter factor because this is one of those situations where less is more. I was actually just watching America’s Test Kitchen on PBS with Christopher Kimball and I can’t remember what they were making and they said that in their tests and trials of whatever it was, the more butter they used, the cakier the recipe got, and that less was more. I think that’s the case here. I loved these cookies, Paula. If you have a cookie craving, highly recommended.
Just found your site — and glad I did! These look amazing. The pic with the stack of cookies with gooey, melty chocolate? OMG!
Thanks for finding me and the compliments!
You’re on a cookie kick! And I’m so glad these aren’t cakey. It’s such a letdown when people bake with banana and wind up with cookie-shaped little cake mounds. These look absolutely, 100% cookie. And you could throw in PB chips, too! You know, for protein. ;)
I swear I didn’t plan to be on a cookie kick and all of a sudden, I have a few in a week. I guess I was craving cookies about a month ago when I was baking all this stuff and should have looked at my calendar a little better :) But you can never have too many cookies, right! and yes PB chips for protein…amen!
I tried Banana Bread recently and I loved it so I guess I’d love these cookies too! They sure look inviting ;)
xx, E.
http://www.theslowpace.com