Banana Oatmeal Chocolate Chip Cookies

These banana oatmeal chocolate chip cookies are soft, chewy, and packed with wholesome ingredients. Ripe bananas bring natural sweetness and moisture, while rolled oats add a hearty texture. I love the addition of gooey chocolate chips that melt into each bite—it’s like banana bread and a classic cookie had the most delicious baby.

Whether I’m baking a healthy-ish treat or looking to use up overripe bananas, these cookies are always a win. They come together in one bowl, don’t require any fancy equipment, and are naturally sweetened for the most part.

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: easy, delicious, and a bit more wholesome than the average cookie. The bananas replace some of the fat and sugar, giving the cookies a moist and tender texture without needing butter or too much added sweetener.

They’re great for a grab-and-go breakfast, a lunchbox treat, or an afternoon snack with coffee or tea. I also like that they freeze well, so I can bake a batch and enjoy them throughout the week.

Here’s why I keep coming back to them:

• They’re easy to make in one bowl
• Perfect way to use up ripe bananas
• Naturally sweet and lower in refined sugar
• Filled with rolled oats for fiber
• Soft, chewy texture with melty chocolate throughout
• Easy to customize with mix-ins like nuts or dried fruit

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• Rolled oats
• All-purpose flour (or whole wheat flour)
• Coconut oil or melted butter
• Brown sugar or maple syrup
• Egg (or flax egg for vegan)
• Vanilla extract
• Baking soda
• Cinnamon
• Salt
• Chocolate chips (semi-sweet or dark)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, I mash the ripe bananas until smooth.
3. I mix in the coconut oil, brown sugar (or maple syrup), egg, and vanilla until well combined.
4. To the wet mixture, I add the flour, oats, baking soda, cinnamon, and salt, stirring just until everything is incorporated.
5. I fold in the chocolate chips and any optional mix-ins like chopped walnuts or dried cranberries.
6. Using a spoon or cookie scoop, I drop balls of dough onto the prepared baking sheet and gently flatten them slightly with my fingers.
7. I bake the cookies for 10–12 minutes, or until the edges are golden and the centers are set but still soft.
8. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 18–20 cookies, depending on the size. It takes 10 minutes to prep and 10–12 minutes to bake, so I can have a fresh batch of cookies ready in just over 20 minutes.

Variations

I love how versatile these banana oatmeal chocolate chip cookies are. Here are a few variations I like to make:

• Vegan: I swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and make sure to use dairy-free chocolate chips.
• Gluten-free: I use a gluten-free flour blend and certified gluten-free oats.
• Nutty: I stir in chopped walnuts, pecans, or almonds for a crunchy twist.
• Tropical: I add shredded coconut and a touch of nutmeg for a fun island-inspired flavor.
• Double chocolate: I mix in a bit of cocoa powder and use dark chocolate chips for a more decadent cookie.
• No refined sugar: I use maple syrup instead of brown sugar for a naturally sweetened version.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze them in a single layer on a tray, then transfer them to a freezer-safe bag. They keep well frozen for up to 2 months.

To reheat, I microwave a cookie for 10–15 seconds for that warm, just-baked taste, or let it thaw at room temperature.

FAQs

Can I make these cookies without flour?

Yes, I’ve made a version using just oats as the base. The texture is a bit more like baked oatmeal, but still delicious. I sometimes blend a portion of the oats into oat flour if I want a slightly smoother dough.

What type of oats should I use?

I use old-fashioned rolled oats for the best texture. Quick oats work too, but the cookies will be softer and less chewy. I don’t recommend steel-cut oats for this recipe.

Can I use frozen bananas?

Yes, I thaw them completely and drain any excess liquid before mashing and mixing into the dough.

Are these cookies good for breakfast?

Absolutely. They’re lightly sweetened, full of fiber, and feel wholesome enough for a quick breakfast or snack on the go.

How do I know when they’re done baking?

I look for lightly golden edges and a soft center that holds its shape. They’ll continue to firm up as they cool on the baking sheet.

Conclusion

These banana oatmeal chocolate chip cookies are the kind of treat I love having on hand—they’re cozy, satisfying, and a little bit healthier than traditional cookies. Whether I’m craving a late-night snack or something to go with my morning coffee, these cookies always deliver. And the best part? I can customize them based on what I have in the kitchen, and they still turn out great every time.

If you’re looking for a way to use up ripe bananas that isn’t banana bread, this is it. Chewy oats, warm banana flavor, and melty chocolate chips in every bite—what more could I want?

Banana Oatmeal Chocolate Chip Cookies

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 10_12 minutes
• Total Time: 22 minutes
• Yield: 18–20 cookies
• Category: Snack, Dessert, Breakfast
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These banana oatmeal chocolate chip cookies are soft, chewy, and naturally sweetened with ripe bananas. Perfect for breakfast, snacks, or dessert, they’re made in one bowl with wholesome ingredients like oats, coconut oil, and melty chocolate chips. A cozy, healthier treat the whole family will love!

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Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups rolled oats
• 1/2 cup all-purpose flour (or whole wheat flour)
• 1/4 cup coconut oil or melted butter
• 1/4 cup brown sugar or maple syrup
• 1 egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (semi-sweet or dark)
• Optional mix-ins: chopped nuts, shredded coconut, dried fruit

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Mix in coconut oil, brown sugar or maple syrup, egg (or flax egg), and vanilla extract.
4. Add flour, rolled oats, baking soda, cinnamon, and salt. Stir until well combined.
5. Fold in chocolate chips and any desired mix-ins.
6. Scoop dough onto the prepared baking sheet (about 1.5 tablespoons per cookie) and gently flatten.
7. Bake for 10–12 minutes, or until edges are golden and centers are set.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Notes

For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.

• Use maple syrup to make the cookies refined sugar-free.
• Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
• Freeze for up to 2 months; reheat in the microwave for a just-baked texture.
• Great as breakfast cookies, snack bites, or lunchbox treats.