Banana Oatmeal Chocolate Chip Cookies

Published September 3, 2014. Updated April 20, 2019

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These Banana Oatmeal Chocolate Chip Cookies are the perfect way to use up bananas that are too brown to eat! The cookie dough doesn’t need to be chilled, which makes these even easier to whip up at the last minute. The whole family will go crazy for these banana oatmeal cookies! 

Banana Oatmeal Chocolate Chip Cookies on wire rack

Easy Banana Oatmeal Chocolate Chip Cookies

I’m loving oatmeal cookies lately, can you tell? I recently posted a Pumpkin Oat Chocolate Chip Cookies and Zucchini Oat Chocolate Chip Cookies, and they are both quickly becoming two of my more popular recipes. If I’m loving them and you guys are enjoying them too, then we may as well add another to the recipe box.

I love these Banana Oatmeal Chocolate Chip Cookies, because how often do you have just one lone speckled banana sitting there waiting to be used? I absolutely love banana bread, but that always takes a few ripe bananas, which I don’t always have because we are smoothie lovers around here.

These banana chocolate chip cookies taste a lot like banana bread, but in a soft and slightly chewy cookie form. The great thing about these is that they use about half the butter of a traditional oatmeal cookie thanks to the banana.

When testing recipes, I actually started out with different ratios, including a full stick of butter, and the banana oatmeal cookies kept spreading and ended up flat and even a little crisp. Why add more butter than needed, right? With a lesser amount of butter, that just means I get to eat a few more!

Milk and cookies, I think you need them in your life today. Enjoy!

Banana Oatmeal Chocolate Chip Cookie dough in metal bowl

Banana Oatmeal Chocolate Chip Cookies Ingredients

  • All-purpose flour
  • Quick oats
  • Baking soda
  • Salt
  • Cinnamon
  • Mashed ripe banana
  • Lemon juice
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Semi-sweet chocolate chips
  • Chopped pecans or walnuts

How to Make Banana Oatmeal Chocolate Chip Cookies

  • Whisk together flour, oats, salt, baking soda and cinnamon and set aside.
  • Blend together banana, lemon juice, butter and the two kinds of sugar. Then mix in egg and vanilla.
  • Slowly add dry ingredients to the banana mixture.
  • Fold in chocolate chips and nuts with a spatula.
  • Scoop dough onto baking tray and bake 11 – 12 minutes.

Can I Use Old-Fashioned Oats Instead of Quick Oats?

Without having tested it, I can’t say for sure. The quick oats give these banana cookies more of a bread-like texture, which I love!

Can I Use a Different Oil in Place of Butter?

I’ve had a few readers leave comments saying that coconut oil worked well for them in this recipe. But I haven’t tried it myself, so I can’t say for sure how using coconut oil would affect the texture of these banana oatmeal chocolate chip cookies.

stacks of Banana Oatmeal Chocolate Chip Cookies on wire rack

How to Ripen Bananas Faster?

Place bananas in a brown paper bag with an apple or kiwi and fold bag over. Keep in a warm place for a couple of days until well ripened.

Tips for the Best Banana Oatmeal Chocolate Chip Cookies

  • Use a really brown (almost black) banana for sweeter cookies.
  • Feel free to add different chocolate chips. I prefer semi-sweet because I think they balance out the sweet cookie dough the best, but milk chocolate would also work!
  • Some readers have reported success when making these banana oatmeal cookies with white whole wheat flour.

More Banana Desserts You’ll Love:

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

5 from 10 votes

Banana Oatmeal Chocolate Chip Cookies

These Banana Oatmeal Chocolate Chip Cookies are the perfect way to use up bananas that are too brown to eat. Plus, they're easy to make at the last minute!
Servings: 24
Prep20 minutes
Cook24 minutes
Ready in: 44 minutes



  • Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, oats, baking soda, salt and cinnamon for 20 seconds, set aside.
  • Mash bananas together with lemon juice. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together banana, butter, brown sugar and granulated sugar until smooth. Mix in egg and vanilla extract. With mixer on low speed, slowly add in dry ingredients and mix until combined. Fold in nuts and chocolate chips (you can set aside some of the chocolate chips to press into the tops before baking if you want them to show through).
  • Scoop dough out using a medium cookie scoop (1 1/2-inches. Fill slightly heaping) and drop onto Silpat-lined baking sheets, spacing cookies 2-inches apart. 
  • Bake in preheated oven 11 - 12 minutes (they should still be slightly soft). Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.


  • Recipe Source: adapted with some changes from Cooking Light
  • Use a really brown (almost black) banana for sweeter cookies.
  • Some readers have reported success when making these banana oatmeal cookies with white whole wheat flour.
Nutrition Facts
Banana Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 133 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 55mg2%
Potassium 85mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 75IU2%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Juliana Ramsey

    Hi Jaclyn! LONG time since I’ve actually done some cooking and baking! Been craving cookies so I’m gonna try these out! Just bought everything for them :) Hope all is well!

    • Jaclyn

      Jaclyn Bell

      Hi Juliana! I hope you and your family are doing well and that you find some time to enjoy these cookies :)!

      • Juliana Chavez

        We all are! Recently married to the LOML♥️✨ Made these for my hubby and I and we LOVE them! Next time I’ll make sure to use a brown banana (hubby ate it even tho I told him not to lol) but amazing and definitely hit the craving ♥️

        • Jaclyn

          Jaclyn Bell

          Congratulations Juliana I’m so happy for you two!! Glad to hear you are doing well! And love to know the cookies turned out for you!

  • Cheryl Williams

    I love these! Always skeptical with a new recipe to me
    But these are delicious! Thank you 💘

  • Cheryl Bosma


    These cookies are the best oatmeal cookies I’ve ever tasted! I am wondering, though, if they will taste just as good, and be just as soft and chewy, after being thawed from frozen (originally baked and then frozen)?

    • Jaclyn

      Jaclyn Bell

      I’ve found with cookies being frozen the texture and moisture seems to change just slightly but still very delicious.

  • Helen Ross

    Just made them. They are perfect! Very good! Also, I froze some before cooking. Dropped my cookie though onto the baking sheet, freeze individually. When frozen, remove from baking sheet and put in a ziploc bag. Cook from frozen the quantity desired.

  • Mari Bresler

    In these times, we need some yummy sweets. I made two batches, the first batch was way overcooked!!
    I followed the recipe entirely, and the rest of my cookies turned out great! Soft and chewy.

    Cooking Classy is now my “go to” site for cooking. I made Lasagna from scratch 2 weeks ago, and fajitas. AWESOME!!

    • Jaclyn

      Jaclyn Bell

      So glad to hear you’ve been enjoying my recipes, thanks for letting me know!

  • Lisa Stange Davidson

    Surprisingly soft and delicious. I thought the batter was too soft, but the cookies did not spread and they came out delicious. Using a Silpat is key.