I’m sharing my Banana Oatmeal Chocolate Chip Cookies as a clever way to use up ripened bananas with pantry oats and chocolate chips in an unexpectedly simple recipe.

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I keep a pile of very ripe bananas on my counter until they start to weep, and thats when I make these Banana Oatmeal Chocolate Chip Cookies. I swear theyre like a secret cross between Banana Chocolate Chip Cookies and that viral Banana Oatmeal Chocolate Chip Cookies 3 Ingredient idea, except mine has more personality and less fuss.

The mashed bananas meet melty chocolate chips in a chewy bite that makes you forget youre eating something kind of sensible, which is the point. I nibble one while brushing my teeth and then wonder how many I can hide before anyone notices.

Ingredients

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Very ripe bananas add natural sweetness, potassium and moisture, keeps cookies soft.
Oats give chew, fiber and slow carbs, make cookies more filling.
Chocolate chips are sweet melty bites, mostly sugar and fat, makes them feel indulgent.
Unsalted butter or coconut oil adds richness and tenderness, supplies fat for flavor and crunch sometimes.
All purpose flour gives structure and chew, mostly carbs and a little protein from gluten.
Two sugars make sweetness and chew, brown adds slight caramel flavor to the dough.
Nuts like walnuts or pecans add optional crunch and healthy fats, gives a toasty flavor, small protein boost.

Ingredient Quantities

2 very ripe bananas, mashed (about 1 cup)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/3 cup melted unsalted butter or coconut oil

1 large egg

1 teaspoon vanilla extract

1 1/2 cups old fashioned rolled oats

1 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon (optional)

1 cup semi sweet chocolate chips

1/2 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, that keeps cookies from sticking and makes cleanup easy.

2. In a large bowl mash 2 very ripe bananas until mostly smooth, about 1 cup mashed, some small lumps are fine.

3. Stir in 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/3 cup melted unsalted butter or coconut oil (cooled a bit), 1 large egg and 1 teaspoon vanilla extract until combined.

4. In a separate bowl whisk together 1 1/2 cups old fashioned rolled oats, 1 cup all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon if using.

5. Add the dry mix to the wet mix and stir just until everything is incorporated, dont overmix or the cookies will get tough.

6. Fold in 1 cup semi sweet chocolate chips and 1/2 cup chopped walnuts or pecans if you want nuts, reserve a few chips to press on top for prettier cookies.

7. If the dough seems too loose add a tablespoon or two more oats or flour, if too dry add a teaspoon of milk or a bit more mashed banana; you want scoopable but slightly sticky dough. Chilling 15 minutes helps the cookies keep their shape if you like.

8. Drop dough by rounded tablespoons or use a medium cookie scoop onto the prepared sheet, leaving about 2 inches between cookies, press tops lightly so they spread evenly.

9. Bake 10 to 12 minutes until edges are light golden and centers still look a little soft, dont overbake, they firm up as they cool.

10. Let cookies cool on the baking sheet 5 minutes then move to a wire rack to finish cooling. Store airtight for up to 3 days or freeze cooled cookies up to 2 months.

Equipment Needed

1. Oven and a rimmed baking sheet (line with parchment paper or a silicone mat)
2. 2 mixing bowls, one large for the wet stuff and one medium for the dry stuff
3. Fork or potato masher for mashing bananas, plus a whisk for the dry mix
4. Measuring cups and spoons (accurate measures matter, dont skimp)
5. Rubber spatula or wooden spoon for folding in chips and nuts
6. Medium cookie scoop or rounded tablespoon and a small spoon to press chips on top
7. Wire cooling rack and oven mitts for safe handling
8. Cutting board and a small chef knife or nut chopper for the walnuts/pecans (optional)

FAQ

Can I use quick oats instead of old fashioned rolled oats?

Yes, you can, but quick oats make a softer, more cake like cookie. Pulse them briefly in a food processor for a bit of texture, or use the same amount and expect a chewier result.

How ripe do the bananas need to be?

Very ripe, lots of brown spots or even mostly brown is best. Theyre sweeter and mash smoother so the cookies are moist. If you need ripe fast, put them in a 300F oven for 10 to 15 minutes until skins darken, or toss them in a paper bag with an apple for a day.

Can I make these dairy free or egg free?

Yes. For dairy free use coconut oil or a vegan buttery spread in place of butter. For egg free use a flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes. You can also try 1/4 cup applesauce but texture will be softer.

Why do my cookies spread too much or come out flat?

A few reasons: using very warm melted butter makes them spread, overmixing the batter breaks down oats, or your oven temp is low. Let melted butter cool a bit before mixing, chill the scooped dough 15 to 30 minutes, and bake on a preheated sheet at 350F for best shape.

Can I swap the chocolate chips or nuts, and any tips for mix ins?

Totally. Use dark chocolate for less sweetness, white chips for more. Toast nuts first for extra flavor, fold add ins in gently so you dont overwork the dough, and keep about 1 cup total mix ins so cookies hold together.

How should I store or freeze dough and baked cookies?

Baked cookies keep in an airtight container at room temp for 3 days or in the fridge up to a week. To freeze dough, scoop onto a tray, freeze until firm, then transfer to a bag. Bake straight from frozen adding a few extra minutes, or thaw then bake. Baked cookies freeze well, rewarm 10 to 15 seconds in the microwave to soften.

Banana Oatmeal Chocolate Chip Cookies Recipe Substitutions and Variations

Mashed bananas (2 very ripe, about 1 cup): swap with 1 cup unsweetened applesauce or 1 cup pumpkin puree, it gives the same moisture and binding but you won’t get the banana flavor, cut sugar a bit if you want it less sweet.
1/3 cup melted unsalted butter or coconut oil: use a neutral oil (canola, sunflower) 1:1, or for lower fat swap half or all with unsweetened applesauce (texture will be a bit cakier).
1 large egg: use a flax egg (1 tbsp ground flax + 3 tbsp water, wait 5 minutes), or 1/4 cup plain yogurt or buttermilk, those all bind and add moisture.
1 cup all purpose flour: swap with 1 cup whole wheat pastry flour for a nuttier bite, or use a 1:1 gluten free all purpose flour blend, or try 1 cup oat flour but you might need a touch more liquid since it soaks up moisture.

Pro Tips

1) Use ultra ripe bananas or roast them first for bigger banana flavor. If you freeze bananas and then thaw they get sweeter too, just squeeze out any extra liquid before mixing so the dough isnt soupy.

2) For chewy but tender cookies pulse about 1/2 cup of the rolled oats once or twice in a food processor so you get some finer bits. Keeps the oat texture but helps the inside stay soft.

3) Chill the dough 10 to 20 minutes if you want taller cookies that dont spread all over the sheet. Also press a few extra chocolate chips on top right before baking so they look homestyle and not sad.

4) Watch your oven, every oven bakes different. Rotate the pan half way, pull them when edges are set but centers still look soft, they firm up as they cool. Freeze cooled cookies flat on a tray then transfer to a bag, reheat for 10-15 seconds in the microwave for just-baked vibes.

Banana Oatmeal Chocolate Chip Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Banana Oatmeal Chocolate Chip Cookies as a clever way to use up ripened bananas with pantry oats and chocolate chips in an unexpectedly simple recipe.

Servings

servings

Calories

316

kcal

Equipment: 1. Oven and a rimmed baking sheet (line with parchment paper or a silicone mat)
2. 2 mixing bowls, one large for the wet stuff and one medium for the dry stuff
3. Fork or potato masher for mashing bananas, plus a whisk for the dry mix
4. Measuring cups and spoons (accurate measures matter, dont skimp)
5. Rubber spatula or wooden spoon for folding in chips and nuts
6. Medium cookie scoop or rounded tablespoon and a small spoon to press chips on top
7. Wire cooling rack and oven mitts for safe handling
8. Cutting board and a small chef knife or nut chopper for the walnuts/pecans (optional)

Ingredients

2 very ripe bananas, mashed (about 1 cup)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup melted unsalted butter or coconut oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old fashioned rolled oats
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional)
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, that keeps cookies from sticking and makes cleanup easy.
In a large bowl mash 2 very ripe bananas until mostly smooth, about 1 cup mashed, some small lumps are fine.
Stir in 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/3 cup melted unsalted butter or coconut oil (cooled a bit), 1 large egg and 1 teaspoon vanilla extract until combined.
In a separate bowl whisk together 1 1/2 cups old fashioned rolled oats, 1 cup all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon if using.
Add the dry mix to the wet mix and stir just until everything is incorporated, dont overmix or the cookies will get tough.
Fold in 1 cup semi sweet chocolate chips and 1/2 cup chopped walnuts or pecans if you want nuts, reserve a few chips to press on top for prettier cookies.
If the dough seems too loose add a tablespoon or two more oats or flour, if too dry add a teaspoon of milk or a bit more mashed banana; you want scoopable but slightly sticky dough. Chilling 15 minutes helps the cookies keep their shape if you like.
Drop dough by rounded tablespoons or use a medium cookie scoop onto the prepared sheet, leaving about 2 inches between cookies, press tops lightly so they spread evenly.
Bake 10 to 12 minutes until edges are light golden and centers still look a little soft, dont overbake, they firm up as they cool.
Let cookies cool on the baking sheet 5 minutes then move to a wire rack to finish cooling. Store airtight for up to 3 days or freeze cooled cookies up to 2 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.