Why You’ll Love Chocolate Chip Banana Oatmeal Cookies Recipe
These banana oatmeal cookies are incredibly easy to prepare and require no complicated techniques. Everything comes together in one mixing bowl, which also means less cleanup afterward.
They’re a wonderful way to use very ripe bananas that might otherwise go to waste. The riper and sweeter the bananas are, the more flavorful the finished cookies will be.
Peanut butter and rolled oats make these cookies hearty and satisfying, while the chocolate chips give every bite a delicious touch of chocolate. Their soft, tender texture makes them equally enjoyable warm from the oven or cooled for a convenient grab-and-go snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 very ripe bananas
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup old-fashioned rolled oats
- 1/2 cup dark chocolate chips
Directions
- Preheat the oven to 400°F. Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
- Peel the ripe bananas and place them in a large mixing bowl. Mash them thoroughly with a fork until mostly smooth. A few small banana pieces are perfectly fine.
- Add the peanut butter, vanilla extract, and coconut sugar to the mashed bananas. Stir well until the ingredients are evenly incorporated and the mixture is smooth.
- Add the old-fashioned rolled oats and stir until completely combined. Fold in the dark chocolate chips, distributing them evenly throughout the cookie mixture.
- Using a cookie scoop or large spoon, scoop golf-ball-sized portions of the mixture onto the prepared cookie sheet. Leave a little space between each cookie.
- Bake for 15 to 17 minutes, or until the cookies are set and golden brown around the edges.
- Remove the cookie sheet from the oven. Let the cookies cool on the baking sheet for a few minutes so they can firm up before serving. Enjoy them warm or allow them to cool completely.
Servings and timing
This recipe makes approximately 16 cookies.
- Servings: 16
- Total time: 25 minutes
- Baking time: 15 to 17 minutes
- Oven temperature: 400°F
Variations
For a nutty crunch, stir chopped walnuts, pecans, or almonds into the cookie mixture. They pair especially well with banana and dark chocolate.
You can replace the dark chocolate chips with semi-sweet or milk chocolate chips for a sweeter cookie. Chocolate chunks can also be used for larger pockets of melted chocolate.
For extra warmth and flavor, add a little ground cinnamon to the mixture. A small pinch of nutmeg can also complement the banana nicely.
If you enjoy coconut, try adding unsweetened shredded coconut. You can also mix in raisins or dried cranberries for a fruity variation.
For a different nut-butter flavor, substitute almond butter or cashew butter for the peanut butter. Choose a similar consistency for the best texture.
Storage/Reheating
Allow the cookies to cool completely before storing them. Keep them in an airtight container at room temperature for about 2 days. Because these cookies contain plenty of mashed banana and stay quite moist, refrigeration is a better choice for longer storage.
In the refrigerator, store the cookies in an airtight container for up to 5 days. You can enjoy them chilled, bring them to room temperature before eating, or gently warm them.
For longer storage, freeze the cooled cookies in a freezer-safe container or bag. Place parchment paper between layers to keep them from sticking together. Freeze for up to 2 to 3 months and thaw individual cookies as needed.
To reheat, microwave a cookie for about 10 to 15 seconds, just until slightly warm. Avoid overheating, as this can make the cookies overly soft.
FAQs
Can I use regular sugar instead of coconut sugar?
Yes. Brown sugar or granulated sugar can be substituted for coconut sugar. Brown sugar is particularly good if you want to maintain a rich, slightly caramel-like sweetness.
How ripe should the bananas be?
Very ripe bananas are ideal. Look for bananas with heavily spotted or mostly brown peels. They are softer, easier to mash, and naturally sweeter than firm yellow bananas.
Can I use quick oats instead of old-fashioned rolled oats?
Yes, although the texture will be slightly different. Quick oats absorb moisture more readily and can produce a softer, less textured cookie. Old-fashioned rolled oats provide a heartier, chewier result.
Can I make these cookies without peanut butter?
You can replace the peanut butter with another creamy nut or seed butter. Almond butter, cashew butter, or sunflower seed butter can work, although the flavor and consistency may vary slightly.
Why are my banana oatmeal cookies so soft?
These cookies are naturally softer than traditional chocolate chip cookies because mashed bananas add considerable moisture. Allowing them to cool for several minutes after baking helps them become firmer and easier to handle.
Do I need to flatten the cookies before baking?
You can gently flatten the scooped dough if you prefer wider, flatter cookies. This type of oat-and-banana mixture may not spread as dramatically as traditional butter-based cookie dough during baking.
Can I add nuts to these cookies?
Absolutely. Chopped walnuts and pecans are especially delicious with banana, peanut butter, and chocolate. Fold them into the mixture along with the chocolate chips.
Can I freeze Chocolate Chip Banana Oatmeal Cookies?
Yes. Let the cookies cool completely before placing them in a freezer-safe container. Separate layers with parchment paper and freeze for up to 2 to 3 months.
Can I reduce the amount of coconut sugar?
Yes. Since very ripe bananas provide natural sweetness and the chocolate chips are also sweet, you can reduce the coconut sugar if you prefer a less-sweet cookie. The final flavor and texture may vary slightly.
How do I know when the cookies are done?
The cookies should look set and develop a light golden-brown color, particularly around the edges. They will still be relatively soft when first removed from the oven, so give them a few minutes to cool and firm up before moving or serving them.
Conclusion
Chocolate Chip Banana Oatmeal Cookies are a simple and satisfying way to transform ripe bananas into a delicious homemade treat. With creamy peanut butter, hearty rolled oats, coconut sugar, and plenty of dark chocolate chips, they offer a wonderful balance of sweetness, richness, and chewy texture.
Ready in about 25 minutes and made with everyday ingredients, these cookies are easy enough for a quick weekday batch yet tasty enough to serve as dessert. Keep a few on hand for breakfast or snacking, or freeze an extra batch so you always have a banana chocolate treat ready when a craving strikes.
Chocolate Chip Banana Oatmeal Cookies
Soft and chewy banana oatmeal cookies made with peanut butter, coconut sugar, and dark chocolate chips. A simple, naturally sweet treat that’s ready in under 30 minutes.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 very ripe bananas
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup old-fashioned rolled oats
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 400 degrees F.
- Peel the bananas and add them to a large bowl. Use a fork to mash the bananas until mostly smooth.
- Add the peanut butter, vanilla extract, and coconut sugar and stir to combine.
- Add the oats and stir until fully combined. Fold in the chocolate chips.
- Use a cookie scoop or large spoon to scoop golf ball-sized rounds onto a parchment-lined cookie sheet.
- Bake for 15 to 17 minutes, until the cookies are golden brown.
- Remove the cookies from the oven and allow them to cool for a few minutes before serving.
Notes
- For the sweetest flavor and easiest mashing, use very ripe bananas with plenty of brown spots.
- Allow the cookies to cool slightly on the baking sheet so they can firm up before serving.
- Store leftover cookies in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
