Chewy Banana Oatmeal Cookies loaded with chocolate chips, oats, cinnamon and nutmeg! They taste just like a slice of banana bread but in cookie form! These decadent cookies are a great dessert after dinner or on weekends, but can also be a yummy treat for breakfast.
Do you love baked goodies with oatmeal as much as I do? Try my classic Oatmeal Chocolate Chip Cookies, Pumpkin Chocolate Chip Oatmeal Bars, and this delicious Carrot Cake Cookies!
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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. These are the perfect blend of soft and chewy! 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!
Ingredients
- Banana: Helps to add moisture to the cookies and a bit of sweetness. Make sure to use a banana that is really ripe. The riper the banana the sweeter the cookies will be!
- 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. Learn how to make one here.
- 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 warming spice similar to banana bread.
- 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
These cookies are best served still warm! I love serving them with almond milk for dunking or a smear of nut butter!
- Preheat oven: Start by preheating the oven to 350 degrees F.
- Begin making dough: 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.
- Dry ingredients: 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: Put baking tray in the oven for 10-12 minutes or until golden brown and set.
- Cool: Allow cookies to cool on pans for 5 minutes then transfer to a wire rack to cool completely.
Add-Ons for Banana Oatmeal Chocolate Chip Cookies
- Dried Cherries are a great add-on to these banana oatmeal cookies. Dried cherries are a little sweet and a little tart.
- Raisins and oatmeal cookies are a match made in Heaven. Add them to this recipe for a sweet yet tangy flavor.
- Chopped Walnuts or Pecans can add a great little crunch and texture to these yummy cookies.
- Dark Chocolate Chunks are a great alternative to semi-sweet chocolate chips if you prefer a more robust chocolate flavor.
- White Chocolate Chips have a milky and silky flavor that is lightly sweet and pair perfectly with these cookies, especially if you are adding walnuts or pecans.
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
Banana Oatmeal Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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