Banana Chocolate Chip Oatmeal Cookies
These soft and chewy banana chocolate chip oatmeal cookies are the perfect treat for any time of day. Made with ripe bananas, hearty oats, and melty chocolate chips, they’re naturally sweetened and packed with flavor.
The combination of banana and chocolate creates an irresistible cookie that’s both wholesome and indulgent. Plus, they’re incredibly easy to make with simple pantry staples you likely already have on hand.
Why You’ll Love This Recipe
These cookies strike the perfect balance between healthy and delicious. The mashed banana adds natural sweetness while keeping the cookies incredibly moist and tender.
The oats provide a wonderful chewy texture and make these cookies more filling than regular chocolate chip cookies. They’re also naturally dairy-free when made with coconut oil instead of butter.
You can whip up a batch in under 30 minutes, making them perfect for last-minute dessert cravings or surprise guests.
Key Ingredients
Ripe bananas are essential for the best flavor and natural sweetness. Look for bananas with brown spots – they’re perfect for baking and will give your cookies the most banana flavor.
Old-fashioned oats create the signature chewy texture. Quick oats work too, but old-fashioned oats give better texture and visual appeal.
Mini chocolate chips distribute more evenly throughout the cookies than regular-sized chips, giving you chocolate in every bite.
Read More: Cherry Ripple Cheesecake: The Ultimate Creamy Dessert
Baking Tips
Don’t overmix the dough once you add the dry ingredients. Gentle folding keeps the cookies tender and prevents them from becoming tough.
Chill the dough for 15 minutes before baking if you want thicker cookies. This prevents excessive spreading and gives you bakery-style results.
Use parchment paper or silicone mats for easy removal and cleanup. These cookies can stick to ungreased pans due to their soft texture.
Banana Chocolate Chip Oatmeal Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
15
minutes12
27
minutesIngredients
3 large ripe bananas, mashed
1/3 cup melted coconut oil or butter
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup mini chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, mash bananas until smooth. Mix in melted coconut oil, brown sugar, egg, and vanilla.
- In a separate bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- Gently fold dry ingredients into wet ingredients until just combined.
- Stir in chocolate chips, being careful not to overmix.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Centers may look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
- Storage: Keep in an airtight container for up to 5 days
Freezing: Dough balls freeze well for up to 3 months
Substitutions: Use maple syrup instead of brown sugar for a refined sugar-free option
Texture tip: For crispier cookies, bake 1-2 minutes longer
| Nutrition Facts | Per Serving (1 cookie) |
|---|---|
| Calories | 79 |
| Total Fat | 2g |
| Sugars | 8g |
| Protein | 2g |
| Dietary Fiber | 1g |
Storage & Serving
Store these cookies in an airtight container at room temperature for up to 5 days. They actually taste better the next day as the flavors meld together.
For longer storage, freeze the baked cookies for up to 3 months. Layer parchment paper to prevent sticking.
These cookies are delicious warm from the oven with a glass of cold milk, or pack them in lunch boxes for a wholesome treat.
Recipe Variations
Try adding chopped walnuts or pecans for extra crunch and nutrition. A tablespoon of chia seeds or ground flaxseed boosts the fiber content.
Swap chocolate chips for dried cranberries, raisins, or butterscotch chips for different flavor combinations.
Make them gluten-free by using certified gluten-free oats and substituting the flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Q: Can I use overripe bananas for this recipe?
A: Yes! Very ripe bananas with brown spots are actually ideal. They’re sweeter and mash more easily, giving your cookies better flavor and texture.
Q: Why are my cookies spreading too much?
A: This usually happens when the dough is too warm or contains too much liquid. Try chilling the dough for 15 minutes before baking, and make sure your bananas aren’t overly liquidy.
Q: Can I make these cookies vegan?
A: Absolutely! Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and let sit for 5 minutes) and use coconut oil instead of butter.
