Chocolate Chip Banana Oat Cookies – Soft, Chewy, and Naturally Sweet
These cookies are for the days when you want something sweet, cozy, and easy. Mashed bananas bring natural sweetness and moisture, oats add hearty texture, and chocolate chips make every bite feel like a treat. The best part: you don’t need fancy equipment or rare ingredients.
Just a bowl, a spoon, and 20 minutes. They’re great for breakfast-on-the-go, lunchbox snacks, or late-night cravings. You’ll love how simple they are—and how fast they disappear.
Chocolate Chip Banana Oat Cookies - Soft, Chewy, and Naturally Sweet
Ingredients
Method
- Preheat the oven: Set your oven to 350°F (175°C).Line a baking sheet with parchment paper for easy cleanup.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
- Add wet ingredients: Whisk in the egg, vanilla, and melted coconut oil or butter. Stir until combined.
- Combine dry ingredients: In a separate bowl, mix the oats, flour, cinnamon, baking soda, salt, and brown sugar (if using).This helps distribute the leavening and spices evenly.
- Bring it together: Add the dry mixture to the banana mixture. Stir gently until no dry pockets remain. Fold in the chocolate chips.
- Rest the dough (optional but helpful): Let the batter sit for 5–10 minutes. This allows the oats to hydrate and thickens the dough for better shaping.
- Scoop the cookies: Use a heaping tablespoon or cookie scoop to drop dough onto the baking sheet, spacing about 2 inches apart.Flatten the tops slightly with a spoon; these don’t spread much.
- Bake: Bake for 10–13 minutes, until the edges look set and the tops are dry to the touch with light golden spots. Do not overbake or they’ll turn dry.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
- Serve: Enjoy warm or at room temperature. They’re especially good with coffee, tea, or a glass of milk.
Why This Recipe Works
These cookies rely on mashed bananas for moisture and sweetness, which keeps them soft and chewy without tons of added sugar.
Oats give structure, fiber, and a satisfying bite, while a touch of flour helps the cookies hold their shape. A little cinnamon and vanilla make the flavors warm and balanced, and chocolate chips bring in that classic cookie joy. The batter mixes by hand and bakes quickly, so you get fresh, homemade cookies with minimal fuss.
Shopping List
- 2 large ripe bananas (the spottier, the better)
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour (or almond flour for gluten-free variation)
- 1/3 cup chocolate chips (semi-sweet or dark)
- 1/4 cup brown sugar or coconut sugar (optional, for sweeter cookies)
- 1 large egg (or a flax egg for vegan)
- 3 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C).Line a baking sheet with parchment paper for easy cleanup.
- Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
- Add wet ingredients: Whisk in the egg, vanilla, and melted coconut oil or butter. Stir until combined.
- Combine dry ingredients: In a separate bowl, mix the oats, flour, cinnamon, baking soda, salt, and brown sugar (if using).This helps distribute the leavening and spices evenly.
- Bring it together: Add the dry mixture to the banana mixture. Stir gently until no dry pockets remain. Fold in the chocolate chips.
- Rest the dough (optional but helpful): Let the batter sit for 5–10 minutes. This allows the oats to hydrate and thickens the dough for better shaping.
- Scoop the cookies: Use a heaping tablespoon or cookie scoop to drop dough onto the baking sheet, spacing about 2 inches apart.Flatten the tops slightly with a spoon; these don’t spread much.
- Bake: Bake for 10–13 minutes, until the edges look set and the tops are dry to the touch with light golden spots. Do not overbake or they’ll turn dry.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
- Serve: Enjoy warm or at room temperature. They’re especially good with coffee, tea, or a glass of milk.
Storage Instructions
Room temperature: Store in an airtight container for up to 3 days.
Add a small piece of bread to the container to keep them soft.
Refrigerator: Keep for up to 1 week. The texture gets a bit denser but still tasty.
Freezer: Freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5–7 minutes.
Dough freezing: Scoop dough onto a tray, freeze, then bag.
Bake from frozen, adding 1–2 minutes to the bake time.
Health Benefits
Bananas provide potassium and natural sweetness, which helps reduce the need for refined sugar. Oats bring fiber and beta-glucan, which supports heart health and keeps you satisfied. Using dark chocolate adds antioxidants and a deeper flavor with less sugar.
Coconut oil or butter in modest amounts provides richness without excess. Overall, these cookies feel like dessert but land closer to a balanced snack.
What Not to Do
- Don’t use underripe bananas: Green or firm bananas won’t mash well and won’t add enough sweetness or moisture.
- Don’t skip the salt: A small amount sharpens the flavors and balances the sweetness.
- Don’t overbake: Pull them when they look just set. Overbaking dries out the oats and dulls the banana flavor.
- Don’t overload with chips: Too many chocolate chips can stop the cookies from holding together.Stick to about 1/3 cup per batch.
- Don’t use quick oats interchangeably without adjustments: Quick oats absorb differently and can make the cookies dry. If using them, reduce slightly or add a splash of milk.
Recipe Variations
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes). Use dairy-free chocolate and coconut oil.
- Gluten-Free: Use certified gluten-free oats and swap the all-purpose flour with almond flour or a 1:1 gluten-free baking blend.
- No-Added-Sugar: Skip the brown sugar and rely on ripe bananas.Choose dark chocolate chips (70% or higher) or sugar-free chips.
- Nutty Crunch: Add 1/3 cup chopped walnuts or pecans. Toast nuts first for extra flavor.
- Spice It Up: Add 1/4 teaspoon nutmeg or cardamom for a cozy twist. A pinch of cloves goes a long way.
- Peanut Butter Swirl: Stir in 2 tablespoons peanut butter or almond butter for richness and protein.
- Dried Fruit: Swap half the chocolate chips for raisins, chopped dates, or dried cranberries.
- Protein Boost: Add 1–2 tablespoons of vanilla or unflavored protein powder and a splash more liquid if needed.
FAQ
Can I make these cookies without eggs?
Yes.
Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for 5 minutes to gel, then mix in like a regular egg.
What kind of oats should I use?
Old-fashioned rolled oats give the best chewy texture. Quick oats work in a pinch but can make the cookies denser.
Avoid steel-cut oats—they won’t soften enough during baking.
How ripe should the bananas be?
Use bananas with brown spots and a soft feel. The riper they are, the sweeter and more flavorful the cookies will be. If your bananas aren’t ripe yet, you can bake them in the peel at 300°F (150°C) for 15–20 minutes to soften and sweeten.
Do these cookies spread?
Not much.
Flatten the dough slightly before baking for a more classic cookie shape. If you like them thinner, add a teaspoon of milk to loosen the dough slightly.
Can I use whole wheat flour?
Yes, but use a light hand. Replace up to half of the all-purpose flour with whole wheat flour.
You may need a teaspoon or two of extra liquid to keep the cookies soft.
How can I make them more chocolatey?
Use dark chocolate chunks, sift in 1 tablespoon unsweetened cocoa powder with the dry ingredients, or drizzle melted chocolate over the cooled cookies.
Why are my cookies dry?
They probably baked a bit too long or the bananas weren’t ripe enough. Next time, shorten the bake by a minute and use softer, spottier bananas. You can also add a tablespoon of milk or yogurt to the batter.
Can I double the recipe?
Absolutely.
Double all ingredients and bake on two sheets, rotating them halfway through to promote even baking.
Final Thoughts
Chocolate Chip Banana Oat Cookies are the kind of recipe you’ll make once and then memorize. They’re simple, flexible, and forgiving, with ingredients you probably already have. Whether you keep them on the counter for the week or stash a batch in the freezer, they deliver comfort in a few bites.
Make them your own with spices, nuts, or extra chocolate—and enjoy the easy win every time you bake them.
