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.
Great recipe!!! To save everyone’s inks, be wary of the full sheet image at the bottom of the recipe printout
My three-year-old and I made these today, but we doubled the recipe in blind faith they’d be delicious and 14 wouldn’t be enough! The kids loved them, and “we make the best cookies ever!” Thanks for sharing your talent and recipes with the rest of us. I will be returning to try some other cookie recipes in the future.
Thanks for trying the recipe and glad it came out great for you! And glad they got the vote of best cookies ever! Keep me posted what else you try!
I came looking for a banana oatmeal cookie recipe but became so annoyed by your thousands of photos…. tone it down!!
Actually there are tons of cookbooks at the bookstore that are about $30-50 a piece, with very few photos, very skimpy. You can go buy one of those rather than stopping by my site that’s FREE with too many photos for your tastes. I can’t please everyone. Have a stellar weekend!! :)
She is probably talking about the related recipes photos. Who wouldn’t want lots of delicious photos of the recipe they are thinking of trying?? But the related photos, I’d actually been meaning to comment about them for a while because I always thought they were a little distracting from the post. Obviously don’t get rid of them–I totally understand, this blog is your livelihood and you want all the page views you can get! –but maybe make them smaller so they’re not so distracting from the post you’re trying to read? This is your blog so do what you want . . . just want to give you an honest opinion from a fan of your blog that I do find the related recipe photos to be too big and distracting.
For every person who complains, there are 100 who are happy. Can’t please everyone! I try to do what the majority seems to want.
I (sort of) made these today. I didn’t have any butter (how does that happen??), so I subbed coconut oil, and my chocolate chip supply was sadly low (again, how?), but I had a square of semi-sweet baking chocolate, so I chopped that up. And then, chilling the dough seemed like too much time to wait for the sweet that I was wanting, so I dumped it in a 8×8 greased pan, and baked it that way. It’s definitely more cake-like than cookie-bar-like, but YUM!! Love the flavors, and the oatmeal is a great added texture.
Thanks for trying the recipe and I’m glad it came out for you in a pan with all the subs/swaps you made with ingredients but necessity is the mother of invention and glad your improvising did the trick!
Wow !! Get surprised !! I love all these recipes and not sure which will be select for especially. Nothing to say, just awesome and really looking gorgeous !! Thanks for sharing the great, great recipes !!
I think I’m slowly on a mission to make all of your cookie recipes. 4 down, many more to go! These smelled like banana bread and tasted just as amazing; not cakey at all. I can’t thank you enough for your easy-to-follow and simply delicious recipes. Can’t wait to make the Vegan Chocolate Chip Cookie Dough Bites!
Thanks for trying 4 recipes and I’m glad they’ve come out great for you! What a mission to make ALL of my cookies! It’s been 6 years in the making and I hope you can tackle them all…it will be fun trying :)
Wow they look so delicious!
https://beautyfollower.blogspot.gr
I just came across your blog and I absolutely love it! Very clever ideas and recipes. I have a lot to learn from you about blogging :). Keep up the brilliant work!
Hey! I made these yesterday, and they are truly to die for. Thank you for another excellent recipe! I was wondering if you had any recommendations on adding peanut butter to these. I was thinking of swapping the chocolate for dried fruit to end up with something like a peanut butter-banana-jelly sandwich flavor! Thanks in advance!
Thanks for trying the recipe and I’m glad it came out great for you! You could probably just add about 1/4 to 1/3 cup PB, do it in the beginning when creaming together sugar and egg. And then on the backend, you’ll have to add more flour – maybe another 1/4 to 1/2 cup, just see how your dough looks. Just guessing here, but I think that it will work! LMK what happens!
I love how you combined banana goodness with chocolate to create this beautiful cookie! They look so gooey and delicious!
oh yum! Just yum and I love the oatmeal and chocolate textures together. Gotta love a good cookie that can double as breakfast:)
Averie that first picture with that melted chocolate chips- gosh seriously amazing! I wish I was having these for my breakfast!!
Bananas and chocolate are such a yummy combo!I don’t think I’ve ever made a banana cookie before; it’s about time I did! Thanks for sharing this recipe :)
The banana and chocolate combination is perfect. Those melting chocolate chips definitely have me wanting to whip up a batch of these very soon. I can’t wait to try this recipe. :)
AVERIE! I love these. I’ve been dying for banana cookies forever. And gooey chocolate. OMG!
I know how you like banana stuff and you would LOVE these, Dorothy! They are the perfect banana cookie – finally. After many years and many attempts, finally got it right on these. Not cakey and plenty of banana flavor!
I’ve tried to make a cookie like this a time or two and haven’t been totally pleased
with the
results. These look pretty dang good to me. I had to pin the recipe.
Thanks for pinning!