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These Banana Oatmeal Cookies are loaded with ripe bananas, oats, and chocolate chips for a soft cookie that tastes like my favorite banana bread!
I’m going to get real honest with you here for a second…
I don’t like bananas.
I think they’re basically the worst fruit to exist, unless they’re baked into something like my chocolate banana bread or banana coffee cake, in which case they suddenly turn into my favorite fruit.
That’s right – bananas on their own are gross, bananas in baked goods are amazing. I don’t understand it, but it’s my truth.
I think you’ll love this banana cookie recipe – they’re soft, full of oats for a little texture, loaded with sweet banana flavor, and studded with melty chocolate chips. It’s hard to go wrong with these!
No joke, these banana oatmeal cookies are basically banana bread in cookie form and you are going to love it!
Ingredient Notes:
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Bananas – Just like when you’re making our classic banana bread recipe, you’ll want to use ripe bananas. The browner the better!
Dry Ingredients – You’ll need all the standard dry ingredients for making oatmeal cookie dough: flour, rolled oats, white sugar, brown sugar, cinnamon, salt, and baking soda.
Wet Ingredients – The remaining cookie dough ingredients include softened butter, eggs, and vanilla extract.
Chocolate Chips – I’m using semisweet chocolate chips for these banana oatmeal cookies, but any variety will do.
What Readers are Saying!
“These cookies came out beautiful! I love the cake like consistency and they are delicious! I didn’t change one single thing. Even the bake time was spot on! Thanks for this yummy recipe.” – Harriet
How to Make Banana Cookies:
Bananas: To start, you’ll want to grab some ripe bananas and mash them with a fork. The more dark spots, the sweeter and softer your bananas will be! Basically, they’re perfect for baking when they’re too mushy for eating. 😉
Helpful Tip!
Keep it simple…
Check out the “Special Tools” section below for some tips on helpful kitchen gadgets that will simplify preparing this recipe and all your other favorite baking recipes!
Cookie Dough: Set the bananas aside and then whip up your oatmeal cookie dough. This is a standard dough – butter, sugar, eggs, vanilla all beat together until creamy. Mixed with flour, oats, baking soda, cinnamon, and salt.
Combine: Once your cookie dough has come together, it’s time to add in those mashed ‘nanas and some chocolate chips and mix until combined.
Bake: This chocolate chip cookie dough is absolute perfection. No need to chill before baking either! Scoop the dough with a cookie scoop onto a baking sheet and then pop them in the oven.
These banana oatmeal cookies bake up in about 12 minutes at 375 degrees. Let them cool on a wire rack and then serve them up!
Special Tools Needed for This Banana Cookie Recipe:
The below links are affiliate links.
Hand Mixer: When making cookies, you’ll need a mixer of some sort. This KitchenAid is budget friendly, has lasted me FOR.EV.ER. and it comes in a variety of fun colors.
Stand Mixer: If you bake a lot of cookies, I recommend investing in a stand mixer. It’s so easy to toss ingredients in and it’s a real work horse. I use mine daily and it’s shown no signs of slowing down. Again – loads of pretty colors to choose from.
Cookie Scoop: I use my cookie scoops alllll the time, for cookies, meatballs, fruit, small scoops of ice cream, biscuits and more. They come in so handy and ensure even sizes for even baking.
FAQs:
You can use rolled/old fashioned oats or quick oats for these oatmeal cookies. I think old fashioned oats have a better, chewier texture than the quick oats but you can use either one!
We keep these cookies stored on the counter in a cookie jar! They should last for about a week.
To freeze these banana cookies you’ll first want to first place them on a baking sheet and freeze uncovered for an hour or so. Then transfer them to a ziplock freezer bag and freeze for up to a few months.
MORE BANANA RECIPES!
- Homemade Dog Treats: Made with peanut butter and banana!
- Banana Bread Muffins: My kids love these muffins!
- Blueberry Banana Bread: The flavors of blueberry and banana together!
- Banana Bread Donuts: Another breakfast favorite!
More cookie Recipes!
- Double Chocolate Chip Cookies
- Air Fryer Cookie
- Cake Batter Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Perfect Chocolate Chip Cookies
Banana Oatmeal Cookies
Ingredients
- 1 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 medium ripe bananas mashed
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment or spray with nonstick spray.
- In the bowl of your mixer cream together the butter and sugars until light and fluffy.
- Beat in the eggs and vanilla.
- In a separate bowl stir together the flour, oatmeal, baking soda, cinnamon, and salt.
- Add the dry ingredients to the butter and sugar and beat until just combined.
- Mix in the mashed bananas and chocolate chips until well incorporated.
- Use a large cookie scoop to drop scoops of cookie dough onto the prepared baking sheet. Bake for 12 minutes or until the edges are browned and cookies are set.
- Cool on a wire rack.
Kellie says
These banana bread cookies were delicious!
Thank you for sharing!
Karly says
So glad you gave them a try! 🙂
Jessica says
Hi! Can you give more info on the nutrition facts for say one cookie? I know it says serving is 1 gram.. but I don’t really understand what that means. We calorie count so I’m trying to figure out individual facts for each cookie. Thank you!
Karly says
Ah, sorry about that. The nutrition is for 1 cookie. Our nutrition calculator has started adding the gram measurement if we don’t specify and we don’t catch it half the time. 🙂
Harriet says
These cookies came out beautiful! I love the cake like consistency and they are delicious! I didn’t change one single thing. Even the bake time was spot on! Thanks for this yummy recipe.
Karly says
Thanks so much, Harriet!
Genie says
These cookies are DELICIOUS! Followed the recipe as is, and my husband and I love them. I might add some walnuts, as you suggest, some time when I make them again just for something different. However, I don’t need to change a thing!
Karly says
Thanks, Genie!
Kathy says
This is the best, easiest most delicious oatmeal cookie recipe I have ever eaten. Thank you buns in my oven. I halved the recipe because it’s just for me but still darn wonderful !!!
Karly says
So glad to hear that! 🙂
Dee J says
I will be making these today..it’s snowing so I won’t go out – can I use quick oats instead of rolled?
Karly says
Yes, they’ll just have a bit more texture in the cookies. You can also run the oats through the food processor real quick and you’ll have quick oats. 🙂
SVE says
These cookies are amazing, I had a couple of ripe bananas and I that didn’t want them to go to waste, so I was looking for a recipe online , so glad I found your site. I added peanut butter chips along with the chocolate chips and these are heavenly delicious with a cup of coffee.
Karly says
So glad you gave them a try! I’m sure the pb chips were the perfect addition!
Amanda Mecomber says
This recipe was wonderful. So simple and so good. From my 2 year old to my 16 year old (and all in between) love these cookies. I add walnuts with the chocolate chips (because why not)
Karly says
So glad you and the family enjoyed the recipe! Thanks, Amanda!
Karen D Swanson says
These cookies are awesome… very soft and puffy. I only had two ripe bananas and I used walnuts instead of chocolate chips. Very much like banana bread. Yummy!
Karly says
So glad you enjoyed them, Karen!
Theresa says
I made these today and they are AMAZING! Definitely a keeper
Karly says
Love to hear that! Thanks, Theresa!
Darla says
Can you give me a measure amount of bananas? I always buy a ton of bananas, blend them up and freeze them to make my bread around Christmas time. I put 3 cups of bananas in each batch. Is that to much for the cookies?
Karly says
Hi Darla! 3 medium bananas usually makes around 1 cup of mashed banana.
Nicole says
Can you use almond flour and swerve products?
Karly says
Almond flour doesn’t work as a 1:1 swap for wheat flour. You can definitely use swerve though.
Patricia says
Tried this recipe. It was easy and tastes great. A good way to use oatmeal and bananas. I love cookies, but like to put in some healthier ingredients in.
Erin S. says
Easy and delicious. I would call this more like a banana bread cookie due to the cake-like consistency. I used dark and white chocolate chips. Walnuts would be excellent in there as well!
Suzette Van Aken says
This will be my holy grail for using up ripe bananas. I made half the recipe as I only had two small bananas. I also used raisins, walnuts and shredded coconut as I don’t like chocolate chips.
Karly says
Love to hear that!
Angela P says
This was a great recipe. I cut it in half, because I only had 2 small bananas. Replaced the flour with gluten-free flour and could not tell the difference. Like tiny loaves of banana bread goodness!
Karly says
So great to hear they worked with gluten free flour! 🙂
Sadie says
I cut the recipe in half and added a little less oats and more vanilla but stayed pretty close to the original recipe. Very tasty and I liked that they are more cakey than a regular cookie. Would definitely recommend!!
Karly says
Thanks for sharing, Sadie!