Soft and chewy Healthy Banana Oatmeal Chocolate Chip Cookies. Loaded with oats, chocolate chips, cinnamon and nutmeg. They taste just like a slice of banana bread but in cookie form!
Banana Oatmeal Chocolate Chip Cookies
These cookies are the best of both worlds. They are the perfect combination of banana bread and an oatmeal cookie. This is a great way to use up leftover ripe banana. The banana also helps lighten up this cookie recipe. The bananas keep the cookies soft and moist and is used in place of some of the butter.
These banana oatmeal cookies are soft and chewy on the inside and firm around the edges. I added some cinnamon and a pinch of nutmeg to the batter for some extra flavor. You can even add in some raisins or nuts! Best of all these cookies only take 30 minutes to make! No chilling or resting time needed!
- Banana: Helps to add moisture to the cookies and a bit of sweetness. Make sure to use a banana that is really ripe.
- Sugar: Light brown sugar and granulated sugar are used in these banana cookies. The brown sugar adds extra moisture and flavor to the cookies.
- Butter: Because of the banana we can can reduce the amount of butter used. You can also use softened (not melted) coconut oil in place of the butter.
- Egg: Adds richness and structure to the cookie. If you have an allergy a flax egg can be substituted.
- Oats: You can use either old fashioned oats or rolled oats in this recipe. I would not suggest using instant or steel cut oats. If you are gluten free make sure to substitute certified gluten free oats.
- Flour: I use all purpose flour however white whole wheat flour or gluten free flour can be used.
- Spices: Cinnamon, salt and nutmeg add the perfect amount of spice.
- Chocolate chips: I use semi sweet chocolate chips in this recipe however dark chocolate chunks or white chocolate chips can be used!
How to make Banana Oatmeal Chocolate Chip Cookies
Start by preheating oven to 350°. Add banana, both sugars, butter and vanilla to a stand mixer with the paddle attachment. Mix until combined. Stir in egg and vanilla. Combine oats, flour, baking soda, cinnamon, nutmeg and salt in a medium bowl. On low speed add in dry ingredients to the banana mixture just until combined. Fold in chocolate chips. On a baking sheet lined with a silicon baking mat scoop heaping 1 tablespoon cookies. Bake for 10-12 minutes or until golden brown and set. Cool on pans for 5 minutes and remove cookies to a wire rack to cool completely. These cookies are best served still warm! I love serving them with almond milk for dunking or a smear of nut butter!
Optional Ad in’s
- Dried cherries,
- Chopped walnuts or pecans
- Dark chocolate chunks
- White chocolate chips
Can I freeze these cookies?
Yes! These healthy banana oatmeal cookies freeze wonderfully either baked or unbaked. To freeze these baked simply store in an airtight container in the freezer for up to 3 months. For unbaked cookies simply portion out individual cookies and place on a baking sheet to harden for an hour. Then store the cookie dough balls in a ziplock bag in the freezer for up to 3 months. When you are ready to eat take out as many cookies as you want and allow them to come to room temperature while the oven preheats. Bake as directed and enjoy!
Can I make these ahead of time?
Yes! The cookie dough can be made in advance and stored in the refrigerator for up to 2 days before baking. Allow the cookies to come to room temperature while the oven preheats.
Here are more delicious cookie recipes to try!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Caramel Stuffed Chocolate Chip Cookies
Banana Oatmeal Chocolate Chip Cookies
- 1 medium banana
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350°.
- Add banana, both sugars, butter and vanilla to a stand mixer with the paddle attachment. Mix until combined.
- Stir in egg and vanilla.
- Combine oats, flour, baking soda, cinnamon, nutmeg and salt in a medium bowl.
- On low speed add in dry ingredients to the banana mixture just until combined.
- Fold in chocolate chips.
- On a baking sheet lined with a silicon baking mat scoop heaping 1 tablespoon cookies.
- Bake for 10-12 minutes or until golden brown and set.
- Cool on pans for 5 minutes and remove cookies to a wire rack to cool completely.
Adapted from My Recipes
Originally published Jan 15, 2016