This post may contain affiliate links. Please read our privacy policy.

Banana oatmeal cookies are soft, chewy and studded with chocolate. Pair them with a mug of your favorite coffee for breakfast or serve them up for dessert!

Close up of banana oatmeal cookies on a wire cooling rack.

We are absolutely cookie people in our house.

From no bake cookies and Grand Floridian chocolate chip cookies to these banana oatmeal cookies, cookies have been a love affair that’s gone on here at MBA for…well, let’s just say it’s been a long time.

And I have no intention of stopping any time soon. After all, you can never have too many incredible cookie recipes up your sleeve!

Four banana oatmeal cookies stacked on a piece of parchment paper in front of a glass of milk.

Soft and Chewy Banana Oatmeal Cookies

While I am not claiming these banana oatmeal cookies are the least bit healthy (because hello, sugar and butter), I am claiming that they are delicious.

They have the perfect amount of banana flavor and a lovely chewy texture thanks to the oats. The chocolate chips are just an added bonus.

Everyone who tried these banana oatmeal cookies thought they tasted a lot like banana bread, but obviously with an entirely different texture. We dig that around here.

If you love Dominique Ansel’s banana bread but are craving cookies, not a quick bread, then this is the recipe for you.

I will say that the oats almost make them seem like a breakfast cookie, so they are all kinds of amazing with a cup of coffee or tea first thing in the morning.

Just keep in mind that these banana oatmeal cookies have a softer texture than a traditional oatmeal raisin cookie. If you’re not a fan of oatmeal cookies, my favorite chocolate chip cookies might just become your favorite, too. 

Halved banana oatmeal cookie propped against two stacked cookies on a piece of parchment paper.
Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

How to Make Banana Oatmeal Cookies

These cookies are a fantastic way to use up those super ripe bananas sitting on your counter right now. (And if you still have any bananas left over, try making my banana pudding cheesecake!)

Ingredients you’ll need

To make these banana oatmeal cookies, you will need:

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 3/4 cup mashed ripe bananas (from about 2 medium bananas)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 1/4 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
Banana oatmeal cookie ingredients arranged on a beige countertop.

If you don’t have old-fashioned oats, quick-cooking oats will work, too. The texture of the final cookies just won’t be quite as chewy.

Do NOT use instant oats!

If you don’t like chocolate chips, you can use 1 cup of chopped nuts, such as pecans or walnuts, instead. Or you could even use a combination of chopped nuts and chocolate chips to really go over the top!

If you still have ripe bananas leftover that you need to use, try making sourdough banana bread or banana bundt cake with chocolate ganache.

Making this recipe

To make the banana oatmeal cookie dough, use a mixer to beat the butter and sugar until light and fluffy. This will take at least 3 minutes.

Use a spatula to scrape the sides of the bowl, then mix in the egg until well combined, followed by the mashed banana and vanilla extract.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. Slowly add this mixture to the banana mixture until just combined.

Scrape down the sides of the bowl and stir in the oats and chocolate chips. Mix until just combined.

Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto parchment-lined baking sheets. Make sure to leave about 2 inches of space between the cookies. 

Use the bottom of a drinking glass to gently press down the tops of each cookie. Wetting the bottom of the glass will help keep the dough from sticking to the glass as much.

Bake the cookies at 350°F for 11-13 minutes, or until the tops are dry and the edges are golden. I like mine a little undercooked, so I tend to bake mine for 9-10 minutes. 

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to  a wire rack to cool completely.

Banana oatmeal cookies cooling on a wire cooling rack.

Helpful Resources

Hand holding up a banana oatmeal cookie with a bite taken from it.

Recipe FAQs

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

Yes, you can use an equal amount of quick-cooking oats in place of the old-fashioned oats. Do not use instant oats, though!
If you use quick oats, the final texture of the cookies may not be quite as chewy but they will taste just as delicious.

I don’t like chocolate chips, can I use something else?

If you don’t care for chocolate chips, try substituting them for chopped nuts (such as pecans or walnuts) or even dried cranberries. Even butterscotch chips would be delicious!

What’s the best way to store these banana oatmeal cookies?

Store banana oatmeal cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Since the banana makes them more moist than your typical cookie recipe, the refrigerator is the best place to store them for a longer period of time.

Banana oatmeal cookies scattered on pieces of parchment paper. A glass of milk is in the background.
Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Banana Oatmeal Cookies

By: Jamie
4.67 from 27 ratings
Prep: 15 minutes
Cook: 11 minutes
Total: 26 minutes
Servings: 30 cookies
Banana oatmeal cookies are soft, chewy and studded with chocolate. Pair them with a mug of your favorite coffee for breakfast or serve them up for dessert!

Ingredients

  • ½ cup unsalted butter at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • ¾ cup mashed ripe bananas about 2 medium
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 ¼ cups old fashioned oats
  • 1 cup semi-sweet chocolate chips

Instructions 

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
  • Scrape down the sides of the bowl and mix in the egg until fully incorporated. Scrape down the sides of the bowl again and add in the mashed bananas and vanilla.
  • In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
  • Gradually add the flour mixture to the banana mixture and mix until just combined.
  • Scrape down the sides of the bowl and stir to recombine.
  • Stir in the oats and chocolate chips and mix until incorporated.
  • Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto prepared cookie sheets leaving about 2 inches between each cookie. Use the bottom of a drinking glass to gently press the tops of each cookie (wet the bottom of the glass to keep the dough from sticking).
  • Bake in preheated oven for 11-13 minutes, or until the tops are dry and the edges are golden.
  • Allow the banana oatmeal cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to cool completely.

Video

Notes

Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Helpful Resources:

Nutrition

Serving: 1cookie, Calories: 146kcal, Carbohydrates: 21g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 14mg, Sodium: 120mg, Potassium: 104mg, Fiber: 2g, Sugar: 10g, Vitamin A: 110IU, Vitamin C: 0.5mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.67 from 27 votes (24 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

33 Comments

  1. Nancy Dayton says:

    5 stars
    YUM! Will Definitely put this recipe in the regular routine! They came out perfect!! Everyone loved them!

  2. Nancy Jean Dayton says:

    These cookies are amazing! I followed the recipe and directions exactly! They came out soft and chewey! I will definitely make these again! And again! And again!

  3. terry says:

    5 stars
    my while family enjoyed this recipe. a great way to use 2 over ripened bananas. i didn’t make any changes other than refrigerating the cookie batter for an hour. they were simply perfect. thank you!

  4. Cheryl says:

    5 stars
    OMG..just made these, so yummy. Super soft and chewy. I added raisins as well as dark chocolate chips. Turned out great. Thank You for the great recipe, will be a keeper!!

  5. Kate Luft says:

    Fantastic recipe. I use it at least once a month now!

  6. carli says:

    I made these and brought them to work, where they were a huge hit! I would dial back the sugar though, maybe use ¾ of a cup instead, maybe even only ½ cup. The cookie itself doesn’t have to be so sweet since there’s chocolate chips.

    1. Jamie says:

      Thanks so much for your feedback, Carli! Happy to hear you enjoyed the cookies!
      -Jamie

  7. Macy says:

    The flavor was amazing- like a slightly chewy banana bread! I missed the note about these being soft and not a traditional oatmeal cookie texture and kept rereading the recipe trying to figure out what I did wrong to end up with such fragile cookies! They were definitely a messy treat for a 2 and 4 year old.
    Also- make sure you use the parchment paper or a silpat! I have great nonstick pans so I always skip the lining, and these stuck to the pan a bit. Super soft cookie + prying off the pan = a few broken cookies I had to eat off the cookie sheet!

    1. Jamie says:

      Thanks so much for stopping by, Macy! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  8. Monica Labrador says:

    i love banana so i found this post and i loved this mostly so thanks for sharing

    1. Jamie says:

      Thanks so much for stopping by, Monica! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  9. Kathleen says:

    Do you have the calorie count

    1. Jamie says:

      Thanks so much for stopping by, Kathleen! I do not have the nutrition facts for this recipe. Happy Baking!
      -Jamie

    2. Gene Evans says:

      I used dark chocolate chips and folded in some fresh blueberries…