Banana Oatmeal Chocolate Chip Cookies

September 3, 2014

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:

Banana Oatmeal Chocolate Chip Cookies

5 from 3 votes

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
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes


  • 1 1/4 cups all-purpose flour
  • 3/4 cup + 2 Tbsp quick oats
  • 1/2 tsp baking soda
  • 1/4 + 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup mashed ripe banana (about 1 large banana. Be sure to measure.)
  • 1/2 tsp lemon juice
  • 1/4 cup unsalted butter , softened
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large eggs
  • 1/4 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts


  1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, oats, baking soda, salt and cinnamon for 20 seconds, set aside.

  2. 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).

  3. 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. 

  4. 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 Notes

  • 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.
Course: Dessert
Cuisine: American
Keyword: Banana Cookies
Author: Jaclyn


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  • Jen G

    I was able to adapt this to dairy free! They were amazing.

    1 I doubled the recipe
    2. I used dark brown sugar (was out of light)
    3. Used Earth balance vegan buttery sticks instead of butter

    4. Added walnuts
    5. Used Enjoy lif Mini chips semi sweet chips.

    They turned out wonderful!

  • Kristen

    So amazing! You must make these now! My family loved them.

  • Gabrielle

    Thank you for sharing. I am in the process of making them now. What role does the lemon juice play? Does it off set something else?

  • Baking in Idaho

    My husband and I loved these! I increased the oats to a little more than a cup to help the cookies set up a little more but kept the other ingredients as written. Very yummy! Will definitely make again! Thank you for sharing this recipe!

  • S

    When I first made these as your recipe says they came out delicious but not cookie texture, more cake texture. Then I made with old fashioned oats (like the original recipe) and doubled it (so it wasn’t the 2 cups the original recipe called for but was 1 1/2 cups). It came out more of a cookie texture.

    I am curious, what improvements did the changes make for you? Because I found that the original recipe worked better for me. Any thoughts as to why?

  • Susan D

    Made these with caramel filled chocolate chips. Great recipe – thanks for the inspiration!

  • Sam

    Just made these, they taste really good! The shape came out a little mish moshy, but definitely worth making. My brother can’t stop eating them!

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