You’ll want to make banana oatmeal chocolate chip cookies over and over again. Not only are they ready in a flash (no chill time!), but you just need a few pantry staples and some overripe bananas to whip up a batch. I developed my easy recipe so the cookies are mixed together, scooped, and baked in under 30 minutes! The results are soft, chewy, flavor-packed cookies that are so satisfying.
A reader says: “I’ve made these twice, the first time with the chocolate chips, the second with cranberries and walnuts, which was our favorite. I didn’t have nutmeg the first time, but used it the second time, and they were just delicious! These will be a regular cookie in our house now!” ★★★★★
Table of Contents
Key Ingredients & Substitutions For Oatmeal Banana Cookies
These are the main ingredients you need to make oatmeal and banana cookies. You can find the full list of ingredients and measurements in the recipe card below.
Bananas — overripe bananas are best for a deeper, more intense banana flavor. They’re also much easier to mash! The more brown spots on the bananas, the sweeter they’ll be for the cookies. (Think of it like this: If the bananas are ripe enough for banana bread, they’re great for these cookies!) If your bananas are not quite ripe enough, see my post on how to ripen bananas quickly.
Oats — opt for old-fashioned rolled oats for chewier cookies with a heartier texture. You can use quick oats, but the cookies will be less chewy and may spread a bit less, so flatten the dough balls slightly before baking so they spread properly.
Butter — I prefer using unsalted butter and adding salt so I have full control of the salt content in the cookie dough. If you only have salted butter on hand, reduce the added salt by ¼ teaspoon.
Sugar — you need white sugar (granulated sugar) and light brown sugar for banana oat cookies. White sugar gives the cookies crisp edges, and brown sugar adds a slight caramel flavor and helps to keep the cookies moist.
Baking soda — baking soda promotes a good rise and a little spread in these dense cookies. It also helps with their chewy texture and golden brown color.
Cinnamon — ground cinnamon and nutmeg add a cozy flavor to the cookies that perfectly complements the ripe bananas.
Chocolate chips — melty chocolate chips add sweetness and decadence to the banana oatmeal cookies. I used semi-sweet chocolate chips, but you can use milk chocolate, bittersweet chocolate, or dark chocolate chips, depending on how sweet you want the cookies.
Can I Use Frozen Bananas?
Yes! But thaw them completely beforehand. Frozen bananas release a lot of liquid as they thaw, so be sure to drain that all off. Then mash and add to the cookie dough as directed in the recipe.
Other Ingredient Substitutions
If you don’t have bananas or don’t want banana flavor in the cookies, you can swap them for applesauce (will give the cookies a more neutral flavor) or canned pumpkin puree (will lend a mild pumpkin flavor). To make the cookies more chocolatey, replace ¼ cup of the flour with cocoa powder.
Easy Add-ins And Variations
This recipe is super adaptable! You can replace some or all the chocolate chips with other chunky ingredients, or vary the flavorings added to the cookies.
- Dried cranberries or raisins: If you like dried fruit, add craisins or raisins to the cookie dough. They will add a lovely natural sweetness and extra chewiness to the cookies.
- Toasted nuts: Chopped toasted pecans or toasted walnuts add lovely crunch and texture to the cookies. Roasted peanuts or almonds also taste great with the banana flavor in the cookies.
- Shredded coconut: Any type of shredded coconut, be it plain, sweetened, or toasted coconut, will work to add texture and flavor!
- Use other spices or flavorings: Add ground ginger, pumpkin pie spice, or a few dashes of ground all-spice for even more warmth and amazing aroma. A teaspoon of orange zest adds a citrusy brightness.
Pro Tips For Making The Best Banana Oatmeal Cookies
Use room temperature ingredients. Set the refrigerator ingredients (butter and egg) out in advance so they lose their chill before you start baking. Cold ingredients are much more difficult to incorporate into a nice cookie dough. If you forget, simply pop the egg in a bowl of warm water for 5 to 10 minutes, and check out my post on how to soften butter for easy hacks.
Weigh the flour. Using too much flour is a common error that yields dry, crumbly cookies. The best way to avoid this is to weigh the flour using a kitchen scale. If you don’t have one, fluff the flour in its container, spoon it into your measuring cup, and use a knife to level off the top.
How To Make Banana Oatmeal Cookies
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making these chewy banana oatmeal cookies. You can find the full set of instructions in the recipe card below.
1. Place two oven racks towards the center of the oven and preheat to 350°F. Whisk together the all-purpose flour, spices, baking soda, and salt in a medium bowl. Set aside for the moment.
2. Mash the bananas with a fork.
3. In the bowl of a stand mixer or a large bowl, beat the softened butter on medium speed until creamy, then add the white and brown sugar. Beat until well combined, add the egg and vanilla extract, and beat for another 2 minutes. Scrape down the sides of the bowl and drop in the mashed banana, then beat again to combine thoroughly.
4. Add in the oats and chocolate chips.
5. Add the dry ingredients and mix just until combined.
6. Scoop the dough with a cookie scoop and divide among 2 large baking sheets lined with parchment paper or a silicone mat. (You will need to bake in batches.) Bake for 6 minutes, then switch the trays between the two oven racks. Bake for another 6 or so minutes, until the edges are golden brown and the cookies appear dry. Let the banana oatmeal cookies cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with the rest of the cookie dough.
Banana Oatmeal Cookies Recipe
Equipment
- mixing bowl
- Stand or electric mixer
- Baking Sheets
- Parchment paper
- Cookie scoop or spoons
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened (113g)
- ¾ cup packed light brown sugar (165g)
- ½ cup granulated sugar (100g)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup mashed bananas (about 2 large/250g)
- 3½ cups old-fashioned rolled oats (350g)
- 1 cup semi-sweet chocolate chips (180g)
Instructions
- Position two oven racks towards the center of the oven, and preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until creamy. Add the sugars. Beat until well combined, about 2 minutes.
- Add the egg and vanilla, and beat until fluffy, about 2 minutes. Scrape down the bowl, and add the mashed banana. Beat until well combined. Add the flour mixture and beat on low speed just until incorporated. Mix in the oats and chocolate chips. Scoop the dough into roughly 2-tablespoon-sized balls onto the lined baking sheets, spacing the cookies about 2 inches apart. (You will need to bake in multiple batches.)
- Bake for 6 minutes, then swap the baking sheet between the oven racks. Continue baking for 6 to 8 minutes or until the cookies are golden brown around the edges and the centers appear dry. (The total bake time will be 12 to 14 minutes.) Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely. Continue baking the remaining dough. Cooled cookies can be stored in an airtight container for up to 4 days, or frozen for a few months.
Notes
- Make sure to line your baking sheet with parchment paper or a silicone mat so your cookies don’t stick. It also prevents the bottom of the cookies from getting too brown and crispy by adding a little bit of insulation from the hot metal pan.
- The cookies will not spread or flatten a lot as they bake, so be sure to create the shape you want beforehand by flattening them if you want a flatter cookie.
- Don’t over-bake the cookies, or they’ll become hard as they cool. The middle should still be soft when you pull them out for the perfect chewy cookies.
Nutrition
Storing Leftover Banana and Oatmeal Cookies
Storing: Banana oatmeal cookies keep well at room temperature in an airtight container for up to 4 days.
Freezing: Once the cookies have cooled completely to room temperature, transfer them to a freezer bag or freezer-safe container. Freeze for 2 to 3 months, and thaw on the counter for a few hours before enjoying.
Frequently Asked Questions
No. Steel-cut oats have a coarser texture than rolled oats and will not soften enough during baking.
Yes! Use a gluten-free flour blend and certified gluten-free oats. (While oats are naturally gluten-free, there is a risk of cross-contamination during processing, so always check the label.)
Yes! Scoop the dough and place it on a lined baking sheet. Freeze the cookie dough balls until solid, then transfer to a freezer bag or freezer-safe container. Bake the banana oatmeal cookies from frozen (they’ll take 15 to 18 minutes to bake), or allow the dough to thaw completely and bake as directed in the recipe.
More Cookie Recipes To Try
I have so many cookie recipes on the blog! Here are a few ideas for what you can try next.
Buttery oatmeal chocolate chip cookies are loaded with melty chocolate bits. I like to add ½ cup of walnuts for crunch.
Classic oatmeal raisin cookies are so nostalgic and comforting. They have so much flavor from raisins, cinnamon, and vanilla!
Chocolate chip cookies are hard to beat! With my recipe, you can chill the dough or bake the cookies straight from the bowl.
Soft and chewy peanut butter oatmeal cookies are a quick cookie recipe made with pantry staples. Use creamy peanut butter for the best results.
I love how dried cranberries add pockets of sweet-tart goodness to oatmeal cranberry cookies. You can also add other chopped dried fruit, nuts, or white chocolate chips.
If you’ve tried this banana oatmeal cookies recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Neneth says
I tried the Banana oatmeal cookies and it’s sooo good, my co workers loved it😍
Thank you 😊
Becky says
I made these cookies with a couple amendments, no cinnamon or nutmeg and I substituted mini M&Ms for chocolate chips. Also, I added a little peanut butter to the second batch. My family could not pick one over the other. They were both delicious! Thank you for sharing!
Gaby Garcia says
I just made these and turned out DELICIOUS! (as always!) Thanks, John!
Bookcook says
I’ve made these twice, the first time with the chocolate chips, the second with cranberries and walnuts which was our favorite. I didn’t have nutmeg the first time, but used it the second time and they were just delicious! These will be a regular cookie in our house now! Great recipe.
Ryelee M says
Recently made these and they were a HUGE hit!!! Absolutely love this recipe! Thank you!