Name: Banana Oatmeal Cookies with Chocolate Chips Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 bananas overripe (about 1 ¼ cups mashed banana); 2 tablespoons honey (or maple syrup); 1 egg; 1 teaspoon pure vanilla extract; 1 ½ cups quick cooking oats; 1 teaspoon ground cinnamon; ¼ teaspoon fine sea salt; ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.

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If you’re looking for a simple, comforting treat that feels homemade and wholesome, you’ve got to try my Banana Oatmeal Cookies with Chocolate Chips Recipe. These cookies are soft, chewy, and just sweet enough with the natural goodness of overripe bananas and hearty oats. I love how easy they come together—no fancy ingredients, just wholesome pantry staples. Plus, those melty chocolate chips? Absolute game changers. Trust me, once you make these, they’re going to be your go-to cookie when you want something quick, healthy-ish, and totally delicious.

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Why This Recipe Works

Simple Ingredients: You probably already have everything in your pantry and fridge—no last-minute shopping required.
Natural Sweetness: Overripe bananas and a touch of honey give gentle sweetness without the sugar overload.
Chewy, Satisfying Texture: Quick oats bring heartiness while chocolate chips add irresistible pockets of gooey indulgence.
Super Easy to Customize: Whether you want nuts, dried fruit, or skip the chocolate, this recipe happily adapts.

Banana Oatmeal Cookies with Chocolate Chips, healthy banana oatmeal cookies, easy fruit cookies, wholesome oatmeal treats, chocolate chip banana cookies - This image shows about twelve round oatmeal cookies with chocolate chips and bits of yellow banana mixed in. The cookies have a rough, chunky texture with visible oats and dark brown chocolate chips spread unevenly on their surfaces. They are placed directly on a flat white marbled surface, arranged loosely with some gaps between them. On the top right corner, there is a ripe banana with brown spots resting on the surface. On the bottom left, a small white dish filled with dry rolled oats is partially visible. The lighting is bright and natural, highlighting the texture of the cookies and the banana skin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Banana Oatmeal Cookies with Chocolate Chips Recipe balances wholesome, easy-to-find ingredients for a cookie that’s both tasty and nourishing. I always recommend using truly ripe bananas—they’re the natural sweeteners and keep the cookies soft.

Overripe bananas: The riper, the better—they add moisture, sweetness, and a tender crumb.
Honey (or maple syrup): Just a little liquid sweetness to brighten the bananas without overpowering.
Egg: Acts as the binder to hold everything together—if you’re vegan, I’ll share alternatives below.
Pure vanilla extract: Adds warmth and rounds out the flavors beautifully.
Quick cooking oats: Give these cookies that classic oatmeal chew; you can swap rolled oats if you prefer a heartier texture.
Ground cinnamon: Don’t skip this—cinnamon adds a cozy spice that lifts the whole cookie.
Fine sea salt: A little salt enhances all the sweetness and deepens the flavor.
Chocolate chips: The crowning glory—mini or regular size both work. Or try shredded coconut, dried cranberries, raisins, or nuts for fun twists.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep a batch of these cookies handy with classic chocolate chips, but honestly, they’re a blank canvas for your favorite add-ins. Once, I swapped chocolate chips for chopped walnuts and dried cherries—totally delicious and gave them a nice chew.

Variation: If you want vegan cookies, just replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). I’ve done this many times and the texture stays soft and chewy.
Dietary swaps: Use maple syrup instead of honey if you prefer a vegan sweetener, or agave syrup if that’s what you’ve got around.
Seasonal flavors: Try adding a pinch of nutmeg or ground ginger for a little autumn vibe, or toss in some shredded coconut for tropical notes.

Step-by-Step: How I Make Banana Oatmeal Cookies with Chocolate Chips Recipe

Step 1: Prep and Mix the Wet Ingredients

Start by preheating your oven to 350°F and line two baking sheets with parchment paper—that way your cookies won’t stick. Grab a large bowl and mash your overripe bananas until smooth but still a little chunky (texture is key!). Next, add the honey, egg, and vanilla extract to the bowl and give it a good stir to blend everything together evenly.

Step 2: Combine the Dry Ingredients

In this same bowl, sprinkle in the quick oats, cinnamon, and sea salt. Stir well until the oats soak up the wet ingredients and the dough forms. This mixture will be soft but scoopable—perfect for cookie dough. At this point, fold in your chocolate chips or any other mix-ins you’re using, distributing them evenly through the batter.

Step 3: Scoop and Bake Your Cookies

Using a tablespoon or a 1.5 tablespoon cookie scoop, portion out dollops of dough onto your parchment-lined sheets. Aim to space them about 2 inches apart because these cookies spread just a bit while baking. Pop the trays in your preheated oven and bake for 12-15 minutes. You’ll want to watch for the tops to be just set and the bottoms to turn a very light golden—resist the urge to overbake, or they’ll lose their lovely chewiness.

Step 4: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes—they’ll firm up and be easier to transfer without breaking. Then, move them to a wire rack to cool completely if you can wait that long (I often sneak a warm one, straight from the sheet). These cookies are great warm or at room temperature, so enjoy whenever you’re ready!

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Tips from My Kitchen

Banana Ripeness: I always use bananas with black spots on the peel—that extra ripeness is what makes these cookies sweet and moist without adding more sugar.
Oats Choice Matters: Quick oats work best for a chewy, soft texture. Rolled oats will create a denser cookie, which some might prefer.
Don’t Overbake: The cookies will continue to cook a little on the hot pan after coming out of the oven, so pull them when they’re just set on top.
Mix-Ins: Be gentle folding in chips or nuts to avoid breaking your dough apart and keep the texture just right.

How to Serve Banana Oatmeal Cookies with Chocolate Chips Recipe

Garnishes

I usually keep it simple with a light dusting of cinnamon or a few extra chocolate chips pressed on top right after scooping the dough—not only does it look pretty, but it adds a perfect melty chocolate burst with every bite.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a warm cup of coffee or tea. They’re especially nice alongside a smoothie for breakfast or an afternoon pick-me-up.

Creative Ways to Present

For birthdays or special gatherings, I once stacked these cookies with layers of nut butter and banana slices to make mini cookie sandwiches—everyone loved the surprise inside! You can also serve them on a decorative platter with bowls of mix-ins so guests can customize their own.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to two days, though they rarely last that long! If you want to keep them a bit longer, the fridge is your friend—they’ll stay fresh for about 5 to 7 days.

Freezing

If I’m making a big batch, I freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top bag once frozen. They keep beautifully for up to two months and it means there’s always a quick snack ready whenever cravings hit.

Reheating

To reheat, I pop a cookie or two in the microwave for about 15 seconds or warm them briefly in a toaster oven to revive that freshly-baked softness and melted chocolate goodness.

FAQs

Can I use rolled oats instead of quick oats in the Banana Oatmeal Cookies with Chocolate Chips Recipe?

Yes! Rolled oats can definitely be used, but the texture will be a bit chewier and denser compared to quick oats. If you prefer a softer cookie, quick oats are your best bet, but rolled oats work well if you don’t mind a heartier bite.
How ripe should the bananas be for best results?

You want your bananas to be very ripe, with plenty of brown or black spots on the peel. This ensures they’re sweet and soft enough to mash easily, which helps give the cookies their natural sweetness and tender texture.
Can I make these Banana Oatmeal Cookies with Chocolate Chips Recipe vegan?

Absolutely! Simply swap the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup or agave instead of honey. This substitution keeps the cookies moist and chewy while making them vegan-friendly.
How do I store leftover cookies to keep them fresh?

Keep leftover cookies in an airtight container at room temperature if you’re eating them within two days. For longer storage, refrigerate for up to a week or freeze to maintain freshness for a couple of months.

Final Thoughts

Honestly, this Banana Oatmeal Cookies with Chocolate Chips Recipe feels like a little slice of comfort and simplicity wrapped up in a cookie. They’ve been my favorite way to rescue overripe bananas and offer a sweet treat that feels a bit more guilt-free. I hope you love making and sharing them as much as I do—whether it’s an afternoon snack, lunchbox surprise, or quick breakfast on the go. Go ahead, try it out and let me know how your batch turns out. I have a feeling this might become one of your fave recipes too!

Banana Oatmeal Cookies with Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 35 reviews

Author: Caroline
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 18 cookies
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Deliciously soft and naturally sweetened banana oatmeal cookies made with simple ingredients like overripe bananas, oats, and a touch of honey. Perfect as a healthy snack or breakfast treat with customizable mix-ins like chocolate chips or dried fruit.

Ingredients

Main Ingredients

3 bananas overripe (about 1 ¼ cups mashed banana)
2 tablespoons honey (or maple syrup)
1 egg
1 teaspoon pure vanilla extract
1 ½ cups quick cooking oats
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.

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Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for baking.
Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth to create the base of the cookie dough.
Mix Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas, stirring until fully combined.
Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until the mixture is evenly combined.
Incorporate Mix-ins: Fold in the chocolate chips or your choice of add-ins like shredded coconut or dried fruit until they’re evenly distributed throughout the dough.
Portion Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake Cookies: Bake in the preheated oven for 15 minutes, or until the cookie tops are set and the bottoms are lightly browned.
Cool Down: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Serve: Enjoy the cookies slightly warm or at room temperature for best flavor and texture.

Notes

Use very ripe bananas to ensure natural sweetness and moisture; previously frozen bananas should be thawed fully before using.
Honey and maple syrup are interchangeable; agave or brown rice syrup can also be used as alternative sweeteners.
To make vegan or egg-free cookies, substitute the egg with a flax egg or another egg replacer.
Quick-cooking oats work best for texture, but rolled or old-fashioned oats can be used with a different texture.
Don’t omit cinnamon—it adds essential warmth and flavor to the cookies.
If using iodized salt, reduce the quantity by half to avoid overpowering saltiness.
Chocolate chips in regular or mini sizes work well, but feel free to experiment with white chocolate, cinnamon chips, dried fruits, nuts, or peanut butter chips.
Store cookies in an airtight container at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to 2 months for longer preservation.