Ever spotted a ripe banana hanging out on your counter, just begging not to waste away? Banana Oatmeal Chocolate Chip Cookie Recipe to the rescue. Honestly, it’s my secret weapon when I’ve got one lonely banana and a cookie craving at the same time. If you’ve ever wanted something sweet but ALSO sort of healthy, you’re in the right spot. It’s fast, foolproof… and way better than that dry granola bar you were about to eat. Oh, if you need more tasty ideas, you’ll LOVE these healthy brunch food ideas or check out all sorts of other sweet treats right here on the “best brunch recipes roundup.” 
Recipe Ingredients
Alright, so here’s exactly what you’ll scoop, mash, and mix. Nothing fancy, nothing you can’t grab at the corner store (or well, probably have on hand). I swear, no wild goose chases for that one weird spice.
- 1 overripe banana (the browner, the better)
- 1 cup old-fashioned oats
- ½ cup all-purpose flour (swap for whole wheat if you want)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup unsalted butter (softened, not melted like lava)
- ⅓ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
Told you, super simple. You can riff off this too: swap in raisins, add walnuts, or toss in a sprinkle of pink salt (that tip here has made me a convert).
| Ingredient | Amount | Substitutes |
|---|---|---|
| Overripe Banana | 1 | Applesauce for moisture |
| Old-fashioned Oats | 1 cup | Quick oats (less chewy) |
| All-purpose Flour | ½ cup | Whole wheat or gluten-free flour |
| Brown Sugar | ⅓ cup | Granulated sugar or coconut sugar |
| Chocolate Chips | ¾ cup | Chopped nuts or dried fruit |
How to Make Banana Oatmeal Chocolate Chip Cookies
First things first. Don’t overthink it – these cookies are super forgiving, even if you’re distracted by a Netflix episode. Here’s my quick and (sometimes slightly clumsy) process.
Start by smashing your super-ripe banana in a big bowl. Lumps? Yep, that’s perfect. Next, toss in your butter and brown sugar, and beat it all together until it looks like a gloopy mess. Crack in the egg and dribble in the vanilla. Give it another swirl.
Gently fold in your oats, flour, baking soda, salt, and cinnamon. Don’t overdo it (seriously). Finally, add those shiny chocolate chips. Scoop the dough onto a prepared cookie sheet. I just use my trusty old soup spoon. Pop it all in a hot oven at 350 F and wait about 11–13 minutes. You want golden edges and a soft, tender center.
That’s… basically it. If you can mess this up, call me. I’ll send you a sympathy card and a fresh batch.
“These cookies are my go-to for late night snack attacks, and my kids devour them faster than I can hide the tray. Ridiculously easy!” – Jen, fellow cookie lover
Expert Baking Tips
Okay, confession. I’ve burned, undercooked, and even over-salted these by pure accident. Here’s what I’ve learned so you don’t have to live those sad moments.
First, BANANA ripeness matters! The browner and uglier, the better for flavor and sweetness. Your cookies will be chewier.
Don’t overmix after adding flour. Just until barely combined. This keeps them fluffy and not like little bricks.
Chocolate chips will stick less if you throw them in last. Sometimes I even chill the dough, but usually I’m too impatient. Also, use parchment paper – cleaning stuck-on cookies is misery.
Last random tip—if your cookies look too cake-like, flatten them a bit with a spoon before baking. More chewy goodness.
Storing and Freezing
So, if you don’t eat them all in one sitting (ha), storage is key. Pop any extras in a sealed container. Room temp works for about four days, just toss in an apple slice to keep things soft.
Want cookies whenever? Freeze dough scoops. Lay ‘em out on a baking sheet, freeze, then chuck them all into a bag. Bake from frozen, add two extra minutes… and voilà! Hot cookies, minimal effort.
Honestly, I’ve microwaved day-old cookies for like 8 seconds. Tastes freshly made. Maybe a tiny bit gooey, but I like that.
Serving Suggestions
Alright, cookies are a snack, yes, but let’s get creative for a second. Here’s what I do (or dream of doing if there’s anyone left to impress at home):
- Dunk in cold milk for classic comfort (duh).
- Crumble over vanilla ice cream for the fancy vibe.
- Tuck a couple in lunchboxes as the not-so-guilty treat.
- Spread peanut butter on top and thank me later.
If you’re hunting more brunch-worthy ideas, check out these healthy brunch recipes or try mixing things up with this super simple alfredo sauce for lunch. Go wild.
Recipe FAQs
Can I double this recipe?
Absolutely! Just mash up two bananas and double everything else. You may need an extra pan, but that’s a good problem to have.
Do I have to use butter?
Nope! Melted coconut oil or a mild olive oil swaps in fine. I’ve tried both and it’s honestly tough to tell the difference.
Are these truly chewy?
YES. Unless you overbake. Pull them out when the edges are golden and the tops are still soft.
Can I make them vegan?
Easy – use a flax egg, vegan butter, and plant-based chocolate chips. Totally works.
Can I make these gluten free?
Yep! Substitute your favorite 1-to-1 gluten free flour. Oats are naturally gluten free if you make sure there’s no cross contamination.
You’re Basically a Cookie Pro Now
So that’s my Banana Oatmeal Chocolate Chip Cookie Recipe and all the tips I wish someone had given me years ago. No stress, no wild equipment, and honest-to-goodness chewy cookies in under thirty minutes. Take this as your sign to mash that sad banana and start baking. If you love brunch as much as me, there’s more recipe inspiration from resources like Serious Eats or King Arthur Baking out there too.
Go, bake, share (or, let’s be real, don’t). Let me know how yours turn out!
Banana Oatmeal Chocolate Chip Cookies
Ingredients
Method
- Smash your super-ripe banana in a big bowl until lumpy.
- Add the softened butter and brown sugar, then beat together until combined.
- Crack in the egg and drizzle in the vanilla extract. Mix well.
- Gently fold in oats, flour, baking soda, salt, and cinnamon until just combined.
- Stir in the chocolate chips.
- Scoop the dough onto a prepared cookie sheet using a soup spoon.
- Preheat your oven to 350°F (175°C). Bake for 11-13 minutes until edges are golden and centers are soft.
