You know those overripe bananas sitting on your counter? I used to toss them—until I discovered they make the best banana oatmeal chocolate chip cookies! These little guys are my secret weapon when the afternoon slump hits, packed with oats and just enough chocolate to feel indulgent but still wholesome enough for breakfast (yes, really!).
What I love most? They come together in one bowl—no fancy gadgets needed—and taste like a warm hug. The bananas keep them soft and moist, while the oats give that perfect chewy texture. Trust me, your kitchen will smell incredible in under 30 minutes!
Why You’ll Love These Banana Oatmeal Chocolate Chip Cookies
Let me count the ways these cookies will steal your heart (and maybe become your new breakfast staple)!
- No guilt needed: With wholesome oats and ripe bananas doing the heavy lifting, you’re basically eating a fruit and whole grain in cookie form. My kids don’t even realize they’re getting fiber!
- One-bowl magic: I live for recipes where I can ditch the mixer. Mash, stir, scoop—done. Even my butter knives get a break since we’re using peanut butter straight from the jar.
- Freezer-friendly wins: I always double the batch. Half disappears immediately (obviously), and the rest? Pop ’em in the freezer for those “I need a cookie NOW” emergencies.
- Customizable cravings: Swap chocolate chips for raisins, nuts, or even coconut flakes depending on your mood. Last week I added a pinch of espresso powder—*chef’s kiss*.
Oh, and that soft-baked texture? Pure banana magic. They stay moist for days—if they last that long!
Ingredients for Banana Oatmeal Chocolate Chip Cookies
Gather these simple ingredients—I bet most are already in your pantry! The beauty of these cookies is how forgiving they are, but here’s what makes mine turn out just right every time:
- 2 ripe bananas, mashed – About 1 cup. The spottier, the sweeter! I let mine get almost black for maximum banana flavor.
- 1 3/4 cups old-fashioned rolled oats – Not quick oats! The thicker texture makes these cookies satisfyingly chewy.
- 1/4 cup creamy peanut butter – My secret weapon! Almond butter works too, but peanut butter gives that nostalgic flavor I crave.
- 2 Tbsp maple syrup or honey – Optional, but I always add it—just enough sweetness without going overboard.
- 1 tsp vanilla extract – The good stuff. Splurge on pure vanilla if you can—it makes all the difference.
- 1 tsp ground cinnamon – Warm and cozy, like your favorite oatmeal.
- 1/2 tsp baking powder – Just a pinch helps them hold their shape.
- 1/4 tsp salt – Balances all the sweet perfectly.
- 1/3 cup mini chocolate chips – Plus extra for pressing on top because… well, chocolate.
See? Nothing weird or complicated—just real food that makes your kitchen smell like happiness.
How to Make Banana Oatmeal Chocolate Chip Cookies
Okay, let’s get baking! These cookies come together so fast, you’ll be eating them before your oven finishes preheating. Here’s exactly how I make them—with all my little tricks for perfect results every time.
Step 1: Prep the Wet Ingredients
First, grab those ripe bananas and mash them in a medium bowl until mostly smooth (a few small lumps are totally fine—they add character!). Then stir in the peanut butter, maple syrup if you’re using it, and vanilla. The mixture will look gloopy and delicious—that’s exactly what we want!
Step 2: Combine Dry Ingredients
Now dump in all your dry ingredients—the oats, cinnamon, baking powder, and salt. Stir gently just until everything’s combined. Don’t overmix here! We’re going for a thick, shaggy dough. Fold in those chocolate chips last—I always sneak a few extra because… well, you know.
Step 3: Shape and Bake
Scoop about 2 tablespoons of dough per cookie onto your lined baking sheet. These babies don’t spread much, so gently flatten them into cookie shapes with your fingers or the back of a spoon. Press a few extra chocolate chips on top for that bakery-style look. Bake for 10-12 minutes until the bottoms are lightly golden and your kitchen smells like heaven. Let them cool on the pan for 5 minutes—they’ll firm up perfectly!
Tips for Perfect Banana Oatmeal Chocolate Chip Cookies
After making these cookies more times than I can count (okay, maybe I can count—it’s a lot!), I’ve picked up some tricks for banana oatmeal cookie perfection:
- Banana ripeness is key: Wait until they’re speckled brown—the sweeter they are, the less added sweetener you’ll need.
- Don’t overmix! Stir just until combined—overworking the oats makes them tough instead of delightfully chewy.
- Flatten those cookies: They won’t spread much on their own, so press them down gently before baking for the perfect texture.
- Cool completely: I know it’s hard to wait, but letting them cool firms them up beautifully.
Oh, and pro tip: hide a few for yourself before the kids find them!
Variations and Substitutions
One of my favorite things about these cookies? You can tweak them a million ways based on what you’ve got in the pantry! Here are my go-to twists when I’m feeling creative (or just cleaning out the cupboard):
- Nut-free option: Swap peanut butter for sunflower seed butter—it gives that same creamy richness without the nuts.
- Chocolate haters (who are you?!): Try raisins, dried cranberries, or chopped dates instead. My neighbor swears by chopped apricots!
- Extra protein: Stir in a scoop of vanilla protein powder—just add a splash of milk if the dough gets too thick.
- Tropical vibes: Coconut flakes + macadamia nuts = vacation in cookie form.
The best part? They’re always delicious—even when I “accidentally” double the chocolate chips.
Storage and Reheating
These cookies stay surprisingly moist! I keep mine in an airtight container at room temp for up to 3 days—if they last that long. For longer storage, freeze them between layers of parchment paper. When the craving hits, just pop one in the microwave for 10 seconds—it’ll taste freshly baked all over again!
Nutritional Information
Each cookie packs about 145 calories with 3g of fiber—not bad for something that tastes this indulgent! Remember, these values are estimates and may change slightly depending on your exact ingredients (especially if you go wild with those chocolate chips like I do).
Frequently Asked Questions
Can I freeze these banana oatmeal cookies? Absolutely! These freeze like a dream. Just pop cooled cookies in a freezer bag with parchment between layers—they’ll keep for up to 3 months. When the craving hits, thaw at room temp or microwave for 10 seconds.
Are these cookies vegan? Almost! Just swap honey for maple syrup and use dairy-free chocolate chips. My vegan friends go nuts for this version—it’s become our potluck staple.
Can I use quick oats instead of rolled oats? You can, but the texture changes. Quick oats make softer cookies—still tasty, but I miss that hearty chew from old-fashioned oats. If you do switch, reduce the amount slightly since quick oats absorb more moisture.
Why are my cookies too wet? Probably those bananas! If they’re extra large or juicy, add 1-2 extra tablespoons of oats until the dough holds together. Next time, let your bananas ripen longer—they’ll be sweeter but less watery.
Final Thoughts
Now go grab those spotty bananas and make magic happen! I’d love to hear how your cookies turn out—tag me on Instagram with your creations or leave a comment below. Happy baking, friends! (And don’t forget to hide a few for yourself.)
Print
35-Minute Bliss: Heavenly Banana Oatmeal Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Healthy banana oatmeal chocolate chip cookies made with simple ingredients. Perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 1 3/4 cups old-fashioned rolled oats
- 1/4 cup creamy peanut butter (or almond butter)
- 2 Tbsp maple syrup or honey (optional, for extra sweetness)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup mini chocolate chips (plus a few for topping)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, mash bananas until mostly smooth. Stir in peanut butter, maple syrup (if using), and vanilla.
- Add oats, cinnamon, baking powder, and salt. Mix until combined, then fold in chocolate chips.
- Scoop 2-tablespoon mounds onto the baking sheet and gently flatten into cookie shapes (they won’t spread much). Press a few extra chips on top.
- Bake 10–12 minutes until set and lightly golden on the bottoms.
- Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
- Store in an airtight container for up to 3 days.
- For a vegan version, use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: banana oatmeal cookies, oatmeal chocolate chip cookies, banana oat cookies, healthy oatmeal cookies, breakfast cookies