Banana Oat Chocolate Chip Cookies – Soft, Chewy, and Naturally Sweet
Warm, cozy, and just sweet enough, these Banana Oat Chocolate Chip Cookies bring together everything you want in a homemade treat. They’re soft in the middle, lightly crisp on the edges, and full of gooey chocolate. Ripe bananas add natural sweetness and moisture, so you don’t need a lot of sugar or butter to get great results.
They’re easy to make, easy to love, and a great way to use those bananas sitting on your counter. Whether you’re baking for a snack, lunchbox treat, or a quick dessert, this is a recipe you’ll come back to again and again.
Banana Oat Chocolate Chip Cookies – Soft, Chewy, and Naturally Sweet
Ingredients
Method
- Prep your pan and oven. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper to prevent sticking and encourage even browning.
- Mash the bananas. In a large bowl, mash 2 ripe bananas with a fork until mostly smooth. A few small lumps are fine. You should have about 3/4 cup of mashed banana.
- Add wet ingredients. Whisk in 1/3 cup melted butter (or coconut oil), 1/3 cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract.Mix until the mixture is cohesive and glossy.
- Combine the dry ingredients. In a separate bowl, stir together 1 cup all-purpose flour, 1 1/2 cups rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Bring it all together. Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix. Fold in 3/4 to 1 cup chocolate chips and, if using, 1/2 cup chopped nuts.
- Rest the dough. Let the dough sit for 5–10 minutes.This allows the oats to hydrate, which helps the cookies hold their shape and bake up tender.
- Scoop the cookies. Use a medium cookie scoop or tablespoon to portion 2-tablespoon mounds onto the prepared sheets, spacing about 2 inches apart. For neater edges, lightly flatten the tops with damp fingers.
- Bake. Bake for 10–12 minutes, rotating the pans halfway through. The edges should look set and lightly golden, and the centers should appear slightly soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.They’ll firm up as they cool while staying soft inside.
- Enjoy. Serve warm for melty chocolate or room temperature for a chewier bite. A sprinkle of flaky salt on top is a nice finishing touch.
What Makes This Special
These cookies lean on mashed bananas to create a tender, cake-like chew that still feels like a cookie, not a muffin. Oats bring texture and a hearty bite, while chocolate chips give you those melty pockets you crave.
The dough comes together in one bowl with simple pantry staples—no mixer required. You can make them small for a pop-and-go snack or scoop them larger for bakery-style cookies. Best of all, the recipe is flexible, so you can tweak the sweetness, add nuts, or make it dairy-free without fuss.
Shopping List
- Ripe bananas (2 medium, heavily speckled)
- Old-fashioned rolled oats (not quick oats)
- All-purpose flour (or a 1:1 gluten-free blend)
- Brown sugar (light or dark)
- Unsalted butter (melted and slightly cooled) or coconut oil
- Egg (1 large)
- Vanilla extract
- Baking soda
- Ground cinnamon (optional but recommended)
- Salt
- Chocolate chips (semisweet or dark)
- Chopped nuts (optional; walnuts or pecans work well)
Step-by-Step Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C).Line two baking sheets with parchment paper to prevent sticking and encourage even browning.
- Mash the bananas. In a large bowl, mash 2 ripe bananas with a fork until mostly smooth. A few small lumps are fine. You should have about 3/4 cup of mashed banana.
- Add wet ingredients. Whisk in 1/3 cup melted butter (or coconut oil), 1/3 cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract.Mix until the mixture is cohesive and glossy.
- Combine the dry ingredients. In a separate bowl, stir together 1 cup all-purpose flour, 1 1/2 cups rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Bring it all together. Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix. Fold in 3/4 to 1 cup chocolate chips and, if using, 1/2 cup chopped nuts.
- Rest the dough. Let the dough sit for 5–10 minutes.This allows the oats to hydrate, which helps the cookies hold their shape and bake up tender.
- Scoop the cookies. Use a medium cookie scoop or tablespoon to portion 2-tablespoon mounds onto the prepared sheets, spacing about 2 inches apart. For neater edges, lightly flatten the tops with damp fingers.
- Bake. Bake for 10–12 minutes, rotating the pans halfway through. The edges should look set and lightly golden, and the centers should appear slightly soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.They’ll firm up as they cool while staying soft inside.
- Enjoy. Serve warm for melty chocolate or room temperature for a chewier bite. A sprinkle of flaky salt on top is a nice finishing touch.
Keeping It Fresh
These cookies stay soft for days thanks to the banana and oats. Store them in an airtight container at room temperature for 2–3 days.
For longer storage, refrigerate them for up to a week, separating layers with parchment to prevent sticking. You can also freeze baked cookies for up to 2 months; thaw at room temperature or warm briefly in a low oven. If freezing unbaked dough, scoop portions onto a sheet, freeze solid, then transfer to a bag.
Bake from frozen, adding 1–2 extra minutes.
Health Benefits
Bananas bring natural sweetness along with potassium and fiber, so you can use less added sugar without losing flavor. Rolled oats add whole-grain goodness, providing soluble fiber that supports digestion and helps you feel satisfied. Using dark chocolate chips cuts down on sugar while bringing antioxidants and big chocolate flavor.
If you choose nuts, you’ll add healthy fats and a bit of protein for better staying power. With simple swaps—like coconut oil for butter or a gluten-free flour blend—these cookies can fit a variety of eating styles.
What Not to Do
- Don’t use underripe bananas. Green or barely yellow bananas won’t mash well or taste sweet enough, and the cookies may turn out dry.
- Don’t skip the salt. A small amount of salt sharpens flavor and balances the sweetness.
- Don’t overmix the dough. Overworking it makes the cookies tough and can lead to dense, rubbery centers.
- Don’t use quick oats in the same amount. Quick oats change the texture and can make the dough too dry. If you must use them, reduce the amount slightly.
- Don’t overbake. Pull them when the edges are set and the centers look soft.They continue to firm up as they cool.
Variations You Can Try
- Peanut Butter Twist: Add 1/3 cup creamy peanut butter to the wet ingredients and reduce the butter by the same amount. Use peanut butter chips and chocolate chips together.
- Coconut Almond: Swap 1/2 cup of the oats for unsweetened shredded coconut and add sliced almonds. A splash of almond extract is lovely.
- Gluten-Free Version: Use certified gluten-free oats and a 1:1 gluten-free flour blend.The rest of the recipe stays the same.
- Dairy-Free: Use coconut oil instead of butter and dairy-free chocolate chips. Texture and flavor remain rich and satisfying.
- Spice It Up: Increase cinnamon to 1 teaspoon and add a pinch of nutmeg or cardamom for warmth.
- Extra Chunky: Fold in chopped walnuts, pecans, or hazelnuts for crunch and a toasty note.
- Reduced Sugar: Cut brown sugar to 1/4 cup. The bananas and chocolate keep the cookies pleasantly sweet.
FAQ
Can I use frozen bananas?
Yes.
Thaw them completely, drain excess liquid, and mash. Frozen bananas are often sweeter and work well in these cookies.
What if my dough seems too wet?
Let it rest for 10–15 minutes so the oats can absorb moisture. If it’s still loose, fold in an extra tablespoon or two of oats until it holds soft mounds.
Can I make these without eggs?
You can.
Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes). The cookies will be slightly more tender but still delicious.
Are quick oats okay?
They’ll work in a pinch, but the texture changes. Use a little less than called for and watch the dough so it doesn’t get too dry.
How do I get thicker cookies?
Chill the dough for 30 minutes and slightly mound the scoops higher.
Baking on chilled pans also helps prevent spreading.
Can I use whole wheat flour?
Yes, but start with half whole wheat and half all-purpose to avoid a heavy texture. You may need a tablespoon more moisture if the dough feels stiff.
How do I know they’re done?
Look for lightly golden edges and soft centers that no longer look wet. They should lift from the parchment without collapsing.
What’s the best way to rewarm them?
A few minutes in a 300°F (150°C) oven brings back the just-baked texture.
A brief microwave burst softens them but can make them a bit cakier.
In Conclusion
Banana Oat Chocolate Chip Cookies are simple, cozy, and smartly balanced. They use everyday ingredients, come together fast, and offer a soft, satisfying texture with plenty of chocolate. Keep the bananas ripe, don’t overmix, and pull them before they overbake—that’s the whole secret.
Whether you stick to the classic version or try a fun twist, you’ll end up with a cookie that feels homemade in the best way. Bake a batch today, and enjoy a warm, melty reward in under 30 minutes.
