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Chocolate Chip Banana Oat Cookies - Soft, Chewy, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
  3. Add wet ingredients: Whisk in the egg, vanilla, and melted coconut oil or butter. Stir until combined.
  4. 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.
  5. Bring it together: Add the dry mixture to the banana mixture. Stir gently until no dry pockets remain. Fold in the chocolate chips.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve: Enjoy warm or at room temperature. They’re especially good with coffee, tea, or a glass of milk.