Banana oatmeal cookies with chocolate chips are soft and thick. They have a subtle banana flavor and melted chocolate chips throughout.
This recipe was originally published April 2016. It was last updated April 2020.
Time for a new cookie recipe! Banana oatmeal cookies have been on my mind recently so I headed to the kitchen and whipped these babies up. To make them even better, I added loads of chocolate chunks. They are soft, chewy and perfectly sweet!
These cookies are the perfect use for overripe bananas. While I love my banana bread recipe, sometimes I love to have a cookie instead! All you need are a few basic pantry ingredients to make these chocolate chip banana oatmeal cookies.
How to make banana oatmeal cookies with chocolate chips
Banana oatmeal cookies require the following ingredients: flour, oats, baking soda, salt, cinnamon, butter, brown sugar, one ripe banana, egg, vanilla and chocolate chips.
- Whisk together dry ingredients—flour, oats, baking soda, salt and cinnamon. Set aside.
- Beat together butter, brown sugar and banana with an electric mixer until light and fluffy, about 4 minutes.
- Add egg and vanilla. Mix until combined and scrape down the sides of the bowl.
- Add flour oat mixture with the mixer running on low. Mix just until combined (avoid over mixing). Stir in chocolate chips by hand.
- Cover bowl and chill dough for 30 minutes.
- Preheat oven to 350 F while the dough is chilling. Line a baking sheet with parchment paper.
- Scoop chilled dough into balls using a medium cookie scoop (about 1 heaping tablespoon). Place on prepared baking sheet.
- Bake cookies for 12 to 14 minutes or until the edges turn golden and the center is soft. Cool cookies on pan for 5 minutes then transfer to wire baking sheet to cool completely.
How to store banana oatmeal cookies
Banana oatmeal cookies should be stored in an airtight container at room temperature for 3 days. Banana oatmeal cookies do not need to be refrigerated, but if stored in the refrigerator the cookies will last longer (about 5 to 7 days).
Can I freeze banana oatmeal cookie dough?
Yes, transfer cookie dough to an airtight container and securely close it with a lid. Store in the freezer for up to 3 months. Defrost in the refrigerator overnight before scooping dough into balls and baking.
Baked banana oatmeal cookies can also be stored in the freezer. Once the cookies have cooled, place them in an airtight container between layers of parchment paper to prevent them sticking together. Cookies will keep in the freezer for up to 1 month.
What to make with overripe bananas
If you have more overripe bananas, I suggest trying these recipes. They call for brown bananas!
- Chocolate chip banana bread is my favorite banana bread recipe packed with chocolate chips.
- Banana cinnamon muffins are moist muffins flavored with cinnamon.
- Healthy chocolate chip banana muffins are made without sugar or butter for a healthier treat!
- Brown butter banana donuts are almost like dessert they’re so good.
- Easy banana cake – The Sweetest Menu blog
- Banana cupcakes – Also the Crumbs Please blog
Adding a mashed banana to the dough cuts down on both sugar and butter while not sacrificing flavor or texture. These chewy banana oatmeal cookies are a personal favorite of mine. They turn out soft and flavorful each time I bake them!
If you try this recipe, tag @ifyougiveablondeakitchen on social media so I can see your cookies!
- 1 1/2 cups (187 g) all purpose flour
- 1 cup (86 g) old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 3/4 cup (150 g) packed light brown sugar
- 1/3 cup mashed banana, about one 7-inch ripe banana
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 1/2 cups chocolate chips
- Whisk together flour, oats, cinnamon, baking soda and salt. Set aside.
- In a medium bowl of a stand mixer, mix together the butter, brown sugar and banana until light and fluffy, about 4 minutes. Beat in vanilla and egg until incorporated. Scrape down sides when necessary.
- With the mixer on low, gradually add the flour oat mixture and mix until just blended. Stir in the chocolate chips by hand.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350° F. Line cookie sheets with parchment paper.
- Scoop a heaping tablespoon of dough and form into a ball (I like to use a medium cookie scoop for this). Place onto the parchment-lined cookie sheet. Bake for 12-14 minutes, or until edges are lightly browned and cookie centers are soft.
- Let the cookies cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container.