Banana Oatmeal Cookies
These banana oatmeal cookies taste like chocolate chip banana bread in cookie form! They are so easy to make and take only 20 minutes from start to finish. These banana oatmeal chocolate chip cookies are chewy, gooey and so delicious!
Why You’ll Love This Recipe
- These banana oatmeal cookies are so quick and easy.
- They take only 20 minutes total.
- These cookies taste like chocolate chip banana bread!
- The chocolate chips get perfectly melted in the oven.
- This is a great way to use up ripe bananas.
- This recipe is gluten free, nut free and oil free.
- Check out these Banana Oatmeal Peanut Butter Cookies for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter right from the fridge. Softened butter will make these cookies spread thin in the oven. I have not tested this recipe using coconut oil or a dairy free alternative.
Both granulated sugar and brown sugar add some sweetness. For a refined sugar free option, substitute in coconut sugar.
Use ripe bananas for best results. They are more naturally sweet. In addition, ripe bananas are easier to mash. For the version without banana, try these Gluten Free Oatmeal Chocolate Chip Cookies.
A little vanilla extract adds a classic flavor to these banana oatmeal cookies.
The egg provides some lift to these cookies. I have had success substituting 1/4 cup unsweetened applesauce for 1 egg in baking. I have not tried it with this recipe, but check out these Eggless Chocolate Chip Cookies for more tips.
Both gluten free 1 to 1 flour and all purpose flour can be used.
Baking soda acts as the leavening agent in these cookies.
A little cinnamon adds a great flavor! Feel free to omit if desired. Alternatively, a pinch of nutmeg would be great too!
Use old fashioned rolled oats for chewy and soft cookies. Quick oats tend to be a little tougher and do not provide as much texture. I used gluten free old fashioned oats.
Any type of chocolate chips will work well. Feel free to add even more than listed!
Taste & Texture
These banana oatmeal cookies taste like chocolate chip banana bread. The strongest flavors are banana, oats and chocolate chips.
The cookies are soft, chewy and gooey in the middle. They are slightly more cake like than regular cookies.
How to Make
Step 1
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2
Add cold butter, granulated sugar and brown sugar to a stand mixer or large mixing bowl. Beat until combined and no clumps of butter remain.
Step 3
Add in mashed banana, egg and vanilla extract. Beat until combined.
Step 4
Then, add in gluten free flour, baking soda and cinnamon. Stir to combine.
Step 5
Fold in rolled oats and chocolate chips.
Step 6
Use cookie scoop or ice cream scoop to scoop balls of dough onto lined baking pan.
Step 7
Bake cookies for 9 to 10 minutes or until edges are slightly golden and the middles look set.
Step 8
Finally, remove pan from oven. Allow cookies to cool on pan for 5 minutes. Then, carefully transfer to a cooling rack.
Expert Tips & Tricks
Use cold butter. This is key in getting the perfect cookie texture. Softened butter will yield thinner, runny cookies.
Beat butter with sugars until no clumps of butter remain.
Old fashioned rolled oats provide a nice soft and chewy texture. If possible, use rolled oats instead of quick oats.
Use cookie scoop or ice cream scoop to scoop dough onto pan. This yields evenly sized, round cookies.
Bake cookies until they are just barely set in the middle. They will be slightly gooey!
Variations & Add Ins
These banana oatmeal cookies are great as is, but consider these add ins.
Raisins
White chocolate chips
Dried cranberries
Pinch of nutmeg
Chopped walnuts
Chopped pecans
Mini chocolate chips
How to Serve & Store
Serve banana oatmeal cookies once they have cooled. They are great with a tall glass of milk! I have eaten these for breakfast with a side of fruit. Yum!
Store cookies covered at room temperature for up to 2 days. Since they contain ripe bananas, they will not last longer than 2 days at room temperature.
I love to freeze these cookies! They are delicious frozen.
Frequently Asked Questions
These cookies are a little fluffy. This is due to the oats and bananas. The use of cold butter also yields fluffier cookies rather than thinner cookies.
Yes you can but I highly recommend rolled oats for a better texture.
Sure!
Yes. These cookies are great frozen.
You May Also Like
If you make this banana oatmeal cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Banana Oatmeal Cookies
Ingredients
- ½ cup cold butter
- 2 tbsp granulated sugar
- ½ cup brown sugar, tightly packed
- ½ cup mashed banana, about 1 large ripe banana
- 1 tsp vanilla extract
- 1 egg
- 1 cup gluten free 1 to 1 flour, or all purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 ½ cups old fashioned rolled oats
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add cold butter, granulated sugar and brown sugar to a stand mixer or large bowl. Beat until combined and no clumps of butter remain.
- Add in mashed banana, egg and vanilla. Beat until combined.
- Then, add in gluten free flour, baking soda and cinnamon. Stir to combine.
- Fold in oats and chocolate chips.
- Use cookie scoop or ice cream scoop to scoop balls of dough onto lined baking pan.
- Bake cookies for 9 to 10 minutes or until edges are slightly golden and the middles look set.
- Finally, remove pan from oven. Allow cookies to cool on pan for 5 minutes. Then, carefully transfer to a cooling rack.
Notes
- Use cold butter right from the fridge.
- Use ripe banana for best results. You’ll need about 1 large banana for this recipe.
- Both gluten free 1 to 1 flour and all purpose flour work.
- Old fashioned rolled oats provide a soft and chewy texture. Quick oats can be used if necessary but the texture will be slightly tougher.
- The cookie dough will be slightly wet. Use a cookie scoop or ice cream scoop to help you form the balls of dough.
- Bake until cookies are just set in the middle. They are meant to be a little gooey!
- Store covered at room temperature for up to 2 days or in the fridge for up to 3 days.
- These cookies freeze really well!
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13 Comments on “Banana Oatmeal Cookies”
If you substitute coconut sugar, do you do that in place of the brown and the granulated sugar, or still use the brown? Thank you
Hi Patty! You can replace both the brown and granulated sugar with coconut sugar. That would make them refined sugar free (depending on the chocolate chips used). Hope you love them!