You have to try these simple Banana Cookies made with chocolate chips and oatmeal. This family recipe is homemade deliciousness made with ripe bananas to make the best soft cookie!
I grew up on this cookie! This recipe has been adapted from a recipe that comes from my grandma's sister. She got the recipe from her mother-in-law and it has been a family tradition on my mother's side for almost 6 generations. It is very special in our family.
This is similar to our Banana Bread recipe, my kids call them banana bread cookies. A moist and delicious cookie made with rolled oats.
Try our other banana-inspired recipes like Banana Pumpkin Muffins, and Banana Cream Pie.
Also try our soft and moist cookies, Sour Cream Cookies, 3 ingredient peanut butter cookies, Oatmeal Cookies, and Lemon Blueberry Cookies.
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Ingredients
This recipe uses similar ingredients to banana bread. We love a good way to use up over-ripe bananas.
- Butter- It's important to use softened butter. Leave the butter at room temperature for around 30 minutes before baking.
- Sugar- Brown sugar gives a more complex flavor than white sugar, both are used for the recipe for taste and look.
- Banana- Use mashed ripe, to over-ripe bananas. The riper the banana the stronger the flavor in the cookie.
- Egg- Room temperature eggs are best for baking, they help the cookies rise. Set out 30 minutes prior to baking.
- Vanilla extract- A smooth flavor that enhances the other ingredients while also added a subtle vanilla flavor you'll love.
- Flour- White All-Purpose Flour is used for this recipe. Look at our substitution section on how to use Almond flour.
- Baking soda- The rising agent in this recipe so you don't end up with flat cookies.
- Spices- Cinnamon and nutmeg are used to give the cookies that iconic fall and banana bread feel.
- Old-fashioned rolled oats- While we recommend old-fashioned rolled oats, you can also use quick oats too.
- Chocolate chips- Calling all chocolate lovers! Use semi-sweet chocolate chips. Depending on your love for chocolate in baked goods, you can use more or less of the recommended amount.
See recipe card for quantities.
How to Make Banana Cookies
For the best results on these amazing Banana Chocolate Chip Oatmeal cookies, follow these step-by-step process photos.
Beat in the butter, sugar, and brown sugar until well combined.
Add the mashed banana, egg, and vanilla and beat on high until a smooth mixture forms. No more than 1 minute!
In a separate bowl, whisk together flour, baking soda, cinnamon and nutmeg. Add them to the wet ingredients and mix on low until just combine. Fold in the rolled oats and chocolate chips.
Scoop out the dough onto a prepared parchment paper lined baking sheet. Bake for 10-12 minutes at 375* Fahrenheit.
Hint: The dough is sticky and you'll need a cookie scoop or spoon. You won't be rolling the dough into balls like traditional cookies.
Substitutions
- Chocolate- Make these chocolate inspired by reducing the sugar to 1 ½ cups and add ⅓ cup cocoa powder.
- Walnut- Nuts and banana baked goods go hand in hand. Add ¾ cup chopped walnuts at the same time as the chocolate chips. You can also use chopped pecans.
- Raisins - Substitute raisins for the chocolate chips, 1:1.
- Almond flour- This makes a great gluten free cookie by using almond flour. Substitute 1 ½ cups almond flour instead of all purpose flour.
- Coconut- Add 1 cup shredded coconut at the same time as the chocolate chips.
- Banana chip- For an extra banana flavor, stir in 1 cup chopped banana chips at the same time as the chocolate chips.
- Marshmallow- Add 1 cup mini mallows at same time as choc chip for a gooey sweet extra.
How To Serve
This can make a fun breakfast cookie. To make it a breakfast variation make it with 1 ⅔ cups banana, 2 eggs, and reduce sugar to ¼ cup of both the brown and white sugar. Add an extra ¾ cup of oats. Check out our other breakfast cookie recipe.
We love adding peanut butter to these cookies. Eat these banana cookies with a side a peanut butter, it's so good! If you are looking for a banana peanut butter banana cookie try this recipe out.
Learn From Us
Most of the time we like to pull cookies out of the oven before the edges start to brown. Over the years we have learned that these cookies are ok getting a little golden brown on the edges. They still are moist and soft, but they aren't underdone.
Storing Banana Cookies
Once baked and cool, store Banana Cookies at room temperature in an airtight container. They are best eaten within 3-4 days for optimum freshness.
These make great freezer cookies. Once they are baked and cooled, put them in a freezer friendly bag for up to 2 months. When ready to eat, eat frozen or thaw. You can even warm them back up in the microwave for about 20 seconds.
Top tip
The riper the banana the better! Don't use green or yellow bananas, they are hard to mash and don't have as strong of flavor. The riper the better!
Related
Looking for other recipes like this? Try these:
Recipe
Banana Cookies
Ingredients
- ½ cup butter softened
- ½ cup brown sugar I used dark
- ½ cup granulated sugar
- 1 ⅓ cups mashed ripe banana about 3-4, depending on size
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups old fashioned rolled oats quick oats work too
- 1 ½ cups semi-sweet chocolate chips reduce to 1 for less chocolate chips and up to 2 if you're a chocolate chip lover.
Instructions
- Preheat oven to 375° F. Mash and measure bananas. Set aside.
- Beat butter, sugar and brown sugar together on high until light and fluffy, about 2 minutes. Add the egg, mashed banana and vanilla then beat on high until well combined, about 1 more minute.
- Whisk together flour, baking soda, cinnamon and nutmeg. Add to the mixing bowl and beat on low until barely combined. Add rolled oats and again mix until just combined. Stir in the chocolate chips.
- Scoop dough onto parchment lined baking sheet. Bake for 10-12 minutes, until the tops are matte.
Notes
- I love to use overripe bananas in this recipe. It gives it a stronger banana flavor. We do not recommend using green or underripe bananas when making these cookies.
- The dough is a looser dough than a typical chocolate chip cookie. Using a cookie scoop can help keep the process of getting them on to the baking sheet less messy.
- Measure your flour by scooping into your measuring cup with a spoon and leveling off the top. That way you can ensure you don't get too much flour, resulting in a dry cookie.
- Most cookies you want to remove from the oven before they turn golden. Sometimes these cookies will start to turn golden on the edges before they are done baking. Let them.
- Instead of whisking together the dry ingredients, try measuring in the flour first, then measuring in the salt, baking soda, cinnamon and nutmeg onto the top of the flour. Give it a little mix with your fingers. This will prevent there from being any irritating clumps of baking soda.
- Makes about 2 - 2 ½ dozen cookies
Nutrition
FAQ
The best way to use old bananas is to make baked goods or freeze them. You can make banana cookies, or banana bread. If you freeze the bananas, use them in a smoothie.
Yes, you can use mashed banana as a substitute for egg in some cookie recipes. However, it's important to note that the texture and flavor of the cookies may be affected. Bananas can add moisture and binding properties similar to eggs, but they will also add a banana flavor. Cookies that use bananas will also struggle to rise properly.
Banana cookies are similar to banana bread but in cookie form. They use similar ingredients like flour, eggs, vanilla, bananas, cinnamon, nutmeg, butter, and rolled oats. And of course, you can add in nuts, like walnuts pecans, and chocolate chips.
Andrea says
Wow, this banana cookie hit the spot! My family loved making this recipe with our ripe bananas. Thank you!