Easy Banana Oatmeal Chocolate Chip Cookies

These cookies are the easiest way to turn overripe bananas into something everyone asks for seconds of: soft, chewy banana oatmeal cookies studded with melty chocolate chips. They’re lightly sweet, wonderfully tender from the banana and oats, and they feel like a treat that also happens to be a bit more wholesome than your average cookie. If you want a dessert that doubles as breakfast-on-the-go or a lunchbox favorite, these are your new go-to.

My husband declared these “the official post-dinner cookie” the first time I made a batch—he ate three before saying anything constructive, which is honestly high praise in our house. The kids like them warmed with a smear of peanut butter, and I love that a lot of the charm comes from the bananas themselves; no fancy ingredients, just good timing and ripe fruit. They’ve become our weekend baking ritual: I mash the bananas while the kids argue about toppings, we drop the dough together onto the sheet, and by the time homework is done there’s a warm tray ready to be shared.

Behind the Recipe

This recipe grew from a desire to use up bananas without making banana bread every time. I learned that the ripeness of the banana controls both sweetness and structure—too green and the cookies are bland; too mushy and they spread differently. Rolled oats give the best chew and structure; quick oats work in a pinch but the texture shifts. A light hand when folding the oats and chips in prevents gluey cookies; overmixing tends to compact the batter and yield a denser bite. Little touches like a sprinkle of flaky sea salt on top before baking or resting the scooped dough for 10 minutes can make the flavors sing and the texture just right.

Shopping Tips

– Baking Basics: Use all-purpose flour unless you’re intentionally making them gluten-free; check the date on your baking soda—freshness matters for lift and texture.
– Fruit: Pick bananas with lots of brown speckles for best sweetness and moisture; avoid very green ones or those with just a little color.
– Fats & Oils: Unsalted butter gives the best flavor, but melted coconut oil or neutral oil (like canola) work if you need dairy-free.
– Chocolate: Choose semi-sweet chips for balance; chopped chocolate melts a little better for pockets of gooeyness.
– Flavor Boosts: Pure vanilla extract and a pinch of cinnamon lift the banana flavor—don’t substitute artificial extracts for best results.

Prep Ahead Ideas

– Mash the bananas and measure the oats and dry ingredients the day before; store mashed banana in a small airtight container in the fridge for up to 24 hours.
– Measure and portion chocolate chips or mix-ins into small containers or baggies so you can assemble quickly.
– Scoop dough onto a baking sheet and freeze on the sheet for an hour, then transfer to a freezer bag for ready-to-bake cookies any time.
– Prepped components keep in labeled containers (glass or BPA-free plastic) to streamline baking after work or before school.

Time-Saving Tricks

– Use one bowl and a sturdy spatula to mix — fewer dishes, faster clean-up, and the dough comes together quickly.
– Line your baking sheet with parchment or a silicone mat so you can reuse it and avoid washing pans.
– Keep a jar of pre-measured oats and chocolate chips for truly speedy assembly on busy mornings.
– Letting scooped dough rest for 5–10 minutes can reduce spread and improve texture, but if you’re in a rush, pop straight into the oven and accept a slightly thinner cookie.

Common Mistakes

– Too-green bananas: I did this once and ended up with bland, cakey cookies — re-mash ripe bananas for flavor and proper moisture.
– Overmixing: stirring until perfectly smooth seems harmless, but it compresses the oats and makes the cookies dense; fold just until combined.
– Too-wet dough: if your bowl is sloppy, add an extra 1–2 tablespoons of oats or a splash of flour to firm it up before baking.
– Overbaking: they’ll look slightly underdone in the center; remove when edges are set and centers are still soft for a chewy finish.
– Skipping salt: a pinch of salt (or flaky salt on top) brightens flavors—don’t omit it entirely.

What to Serve It With

Serve warm with a cold glass of milk, a cup of coffee, or alongside Greek yogurt for a quick breakfast. They’re lovely with nut butter for added protein or a scoop of vanilla ice cream for a simple dessert.

✔Tips & Mistakes

If you want very uniform cookies, chill the dough briefly before scooping; for rustic, quick cookies, scoop and bake right away. If your first batch spreads too thin, try a higher oven temperature for a minute or two to set the edges faster, or add a tablespoon of additional oats to the batter.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Oat swaps: rolled (old-fashioned) oats give the best chew; quick oats make a softer, more uniform crumb.
– Flourless option: increase oats and add a tablespoon of flax or a small egg replacement to bind if you want to avoid flour altogether—expect a denser cookie.
– Sweetener swaps: brown sugar adds moisture and caramel notes; maple syrup can be used but reduce other liquids slightly.
– Mix-ins: chopped walnuts, pecans, or dried cranberries are excellent; avoid overly wet fruits (like fresh berries) which change texture.
– Dairy-free: use melted coconut oil or vegan butter and dairy-free chocolate chips for an allergy-friendly cookie.

Frequently Asked Questions

Easy Banana Oatmeal Chocolate Chip Cookies

Deliciously soft and chewy cookies loaded with oats, bananas, and chocolate chips.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups rolled oats
• ▢ 0.5 cups brown sugar
• ▢ 0.5 cups granulated sugar
• ▢ 0.75 cups butter softened
• ▢ 1 large egg
• ▢ 1 cups mashed bananas about 2 large bananas
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cups chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the egg, mashed bananas, and vanilla extract until well combined.
• In another bowl, whisk together the rolled oats, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the chocolate chips.
• Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to one week.