Name: Banana Oatmeal Cookies with Chocolate Chips Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup quick-cooking oats (preferably quick oats for softer texture); ¾ cup whole wheat pastry flour (or substitute white whole wheat flour or all-purpose flour); 1 ½ teaspoons aluminum-free baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon kosher salt; 1 large very ripe banana (enough to yield ½ cup mashed); 2 tablespoons virgin coconut oil at room temperature (not melted) or unsalted butter; 1 large egg at room temperature; ¼ cup plus 2 tablespoons light brown sugar; 1 teaspoon pure vanilla extract; ¾ cup dark chocolate chips

Jump to Recipe· 4.1 from 72 reviews

There is something incredibly comforting and wholesome about a batch of freshly baked Banana Oatmeal Cookies with Chocolate Chips Recipe. These cookies blend the natural sweetness of ripe bananas with the satisfying chewiness of oats and the indulgent touch of melty dark chocolate chips, creating a treat that feels both nourishing and delightfully delicious. Whether you’re craving a warm snack with your afternoon tea or a healthier option for dessert, this recipe brings together simple, everyday ingredients into a harmonious, heartwarming cookie that you’ll want to make again and again.

Ingredients You’ll Need

A white bowl filled halfway with a chunky oatmeal cookie dough mixed with dark chocolate chips sits on a white marbled surface. The dough is light brown with a rough, textured look from the oats and scattered shiny dark chocolate chips throughout. A metal spoon is partially buried in the dough, standing upright on the right side of the bowl. The bowl itself has clear traces of dough smeared thinly along its inner sides. photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients together for this Banana Oatmeal Cookies with Chocolate Chips Recipe is straightforward, but each one plays an essential role. From the hearty oats that add that perfect chewiness, to the sweet banana that brings natural moisture, every element works in harmony to create cookies that are rich in flavor and pleasing in texture.

Quick-cooking oats: These give the cookies a soft, tender chew—rolled oats will make them too firm.
Whole wheat pastry flour: Offers a light, nutty taste and healthier nutrition; you can swap for all-purpose if preferred.
Baking powder (aluminum-free): Provides gentle rise for soft, fluffy cookies.
Ground cinnamon: Sprinkles subtle warmth and depth to the flavor.
Kosher salt: Balances sweetness and enhances overall taste.
Very ripe banana: Naturally sweetens and moistens the dough perfectly.
Virgin coconut oil or unsalted butter: Brings richness and helps bind ingredients smoothly.
Large egg: Supports structure and adds tenderness.
Light brown sugar: Adds a delicate caramel note and moisture.
Pure vanilla extract: Brightens and complements the other flavors beautifully.
Dark chocolate chips: Little pockets of indulgence that melt and contrast the wholesome base.

How to Make Banana Oatmeal Cookies with Chocolate Chips Recipe

Step 1: Prepare Your Dry Ingredients

First, line a baking sheet with parchment paper or a silicone mat to prevent sticking. In a medium bowl, whisk together quick oats, whole wheat pastry flour, baking powder, cinnamon, and salt until everything is evenly mixed. This step ensures your cookies will have consistent flavor and texture.

Step 2: Mash the Banana and Mix Wet Ingredients

Next, take your very ripe banana and mash it well to reach 1/2 cup of mashed banana. Using a mixer here helps create a smooth base. Add the coconut oil or butter, egg, brown sugar, and vanilla extract to the mashed banana. Beat on medium-high for about three minutes until the mixture looks creamy and well-blended, scraping down the sides as needed. This makes the dough rich and wonderfully moist.

Step 3: Combine Dry and Wet Ingredients

Now it’s time to bring it all together. Add your dry mix to the wet banana mixture, blending on low speed just until the flour disappears. Don’t overmix—just enough to combine. Finally, fold in the dark chocolate chips, evenly distributing those chocolaty pockets throughout your dough.

Step 4: Scoop and Chill the Dough

Use a large cookie scoop or a 1/4-cup measuring cup to drop rounded mounds of dough onto your prepared baking sheet. This recipe yields 8 large, 3-inch cookies, but doubling is easy if you want a bigger batch. Here’s the crucial trick: refrigerate the dough on the baking sheet for at least two hours. This resting time helps the dough firm up so your cookies won’t spread too much while baking and will keep a lovely shape.

Step 5: Bake to Perfection

Preheat your oven to 350°F and bake the cookies straight from the fridge for 10 to 13 minutes. Look for dry edges and a set top, and if you’re unsure, insert a toothpick in the center—it should come out clean. Due to banana moisture variance, you might want to extend the bake by a minute or so. Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to fully cool before enjoying.

How to Serve Banana Oatmeal Cookies with Chocolate Chips Recipe

The image shows a baking tray lined with white parchment paper on a white marbled surface. On the paper, there are nine round cookie dough balls evenly spaced. Each cookie dough ball is rough in texture with a light brown color mixed with dark brown chocolate chips scattered on the surface. The tray's edge is metallic with small rust marks. The overall lighting is bright and natural, showing details of the dough texture and chips clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little flaky sea salt on top of the cookies before baking for a sophisticated contrast to the sweet chocolate chips and banana. Alternatively, a light dusting of cinnamon after baking can add a comforting spice note that complements the cookie’s warmth.

Side Dishes

These cookies pair wonderfully with a creamy cup of coffee, chai tea, or even a glass of cold milk. For a wholesome breakfast setup, serve alongside fresh mixed berries or a dollop of Greek yogurt to balance the sweetness.

Creative Ways to Present

Turn these cookies into a fun dessert by sandwiching them with a smear of peanut butter or cream cheese frosting. You can also crumble them over vanilla ice cream for a crunchy, flavorful topping that elevates the simple scoop to a memorable treat.

Make Ahead and Storage

Storing Leftovers

Store fully baked cookies at room temperature in an airtight container for up to four days. This keeps them soft and chewy—perfect for enjoying as a grab-and-go snack throughout the week.

Freezing

If you want to keep them longer, freeze baked cookies in a sealed freezer bag or container for up to two months. You can also freeze unbaked dough mounds on a parchment-lined tray, then transfer to a freezer bag once solid. Just thaw in the refrigerator overnight before baking for fresh-baked goodness anytime.

Reheating

Warm your cookies briefly in the microwave for 10 to 15 seconds or pop them into a preheated oven at 300°F for 5 minutes to revive that freshly baked softness and gooey chocolate feel. It’s like rediscovering the magic all over again.

FAQs

Can I use rolled oats instead of quick oats?

While rolled oats are fine, quick oats give these cookies a softer, chewier texture. Rolled oats may make your cookies a bit firmer and less tender, but if that suits your preference, you can certainly try it.

Is it necessary to refrigerate the dough before baking?

Yes! Chilling the dough helps it firm up so the cookies hold their shape and don’t spread too thin. It also intensifies the flavors. Skipping this step can result in flatter, less chewy cookies.

What if I don’t have whole wheat pastry flour?

You can use all-purpose flour or white whole wheat flour as a substitute. Just keep in mind that regular all-purpose flour may make the texture less tender and the flavor less nutty than whole wheat pastry flour.

Can I substitute the coconut oil with another fat?

Absolutely. Unsalted butter works wonderfully in this recipe and adds richness. Just make sure your chosen fat is softened but not melted for the right dough consistency.

How ripe should the banana be?

Very ripe is best—the skin should be heavily speckled or mostly brown. This ensures maximum sweetness and moisture for the cookies, so they bake up perfectly soft and flavorful.

Final Thoughts

I truly can’t recommend this Banana Oatmeal Cookies with Chocolate Chips Recipe enough. It’s a perfect example of how simple pantry ingredients can come together to create something genuinely comforting and delicious. Whether you’re baking for your family, friends, or just yourself, these cookies feel like a warm hug in every bite. Give them a try, and I promise you’ll keep coming back for more!