Banana oatmeal chip cookies are an absolute lifesaver when you’ve got overripe bananas wasting away on the counter. I can’t tell you how many times I’ve stood there hungry, eyeing those sad bananas, but not wanting to deal with a complicated recipe. Sound familiar? If you love simple sweets as much as me, trust me, you’re gonna want to remember this one. Seriously, it hits the spot when you want easy cookies that don’t taste “lazy.” Love banana bakes? You’ll probably be all over these almond flour chocolate cookies and this cottage cheese banana bread for your next snack attack.
Why You Should Make This Banana Oatmeal Chip Cookies
Let me just say banana oatmeal chip cookies are the real deal for so, SO many reasons. First of all, you don’t have to be some baking wizard “nope”, these come together with basic pantry stuff and a single bowl. Nothing fussy. Kids can help, or you can whip these up solo after a long workday. Even those who usually mess up cookies can manage this, believe me.
What I love most is how chewy and satisfying they are, without being too sugary. The chocolate chips? Not optional, at least not in my universe. The oats give a lovely hearty texture, which just feels like “real food” you know? Plus, bananas mean you can skip a bunch of extra butter or sugar. Sometimes (just saying), I convince myself these count as breakfast.
I once brought these to a book club and didn’t even get to sneak a second cookie. That sealed the deal for me, it’s a five-star restaurant moment for sure.
“These are THE best cookies I’ve ever made with bananas. I have to hide them from my kids!”
Recipe Ingredients
Alright, here’s the best bit. All the stuff you need is probably in your kitchen already.
2 ripe bananas (the spottier the better honestly)
1 cup quick-cook oats (don’t fret, old-fashioned oats work okay too)
1/2 cup all-purpose flour
1/3 cup brown sugar (packed, sorta loosely)
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt (go for flaky if you want, I’m not stopping you)
1/2 teaspoon cinnamon (optional but so worth it)
1 teaspoon vanilla extract
1/2 cup chocolate chips (or more, live a little)
How to Make Banana Oatmeal Cookies
Making these cookies is just about as breezy as recipes come, honestly. Mash your bananas in a bowl first (don’t stress about lumps, it’ll be fine). Chuck in the egg, brown sugar and vanilla, give everything a good stir. Dump in the flour, oats, baking soda, salt, and cinnamon if you’re using it. Stir ‘til it’s just mixed — go easy, mixing too much makes cookies tough sometimes.
Now, fold in those glorious chocolate chips. The dough will look a bit sticky. Use a spoon to plop blobs onto a lined cookie sheet. Don’t faff around making them too pretty; rustic is the point here. Bake in a 350°F oven for about 12 minutes (maybe a smidge longer if you made ’em big). You want golden edges and a soft center.
Once they’re out, let them cool. You can eat ’em warm but they’re sneaky good cooled off. Seriously, try both if you can wait.
Tips for Deliciously Simple Banana Oatmeal Cookies
Here’s where you really make these banana oatmeal chip cookies yours. Use super ripe bananas — like, the ones you thought were trash. That’s key for max flavor and sweetness. If you’re out of brown sugar, white works, but maybe add a bit of maple syrup or honey for depth.
Don’t overbake. Even if they look a bit soft on top, the cookies will finish firming up after coming out of the oven. If your dough feels dry (depends on banana size), just splash a spoon or two of milk in.
Swap chocolate chips for chopped nuts, raisins or whatever you have. Hey, you could even go half-and-half. Store in an airtight tin and add a slice of bread to keep them moist — that trick never fails at my house.
Storage Instructions
Cookies never last more than a day or two in my kitchen, but let’s pretend you have leftovers. Room temperature is fine for 2-3 days — just pop them in a sealed box or zip bag. If you’re in a muggy place, maybe fridge them so they don’t turn gummy.
You can freeze them, too. Stack between bits of parchment in a container or bag and freeze for up to two months. They’ll thaw on the counter in, like, 20 minutes but honestly, I sneak them straight from the freezer sometimes (no shame).
If you want ’em extra gooey after day one, just microwave for 10 seconds. Cookies, revived.
Serving Suggestions
Dunk banana oatmeal chip cookies in cold milk, yum
Crumble over your morning yogurt (pseudo-parfait, who’s judging)
Sandwich two with peanut butter for a protein-y treat
Toss a couple in a lunchbox for a sweet midday pick-me-up
Cookies You’ll Crave Again and Again
When you’re craving something homemade but don’t want a fuss, these banana oatmeal chip cookies have your back. They’re quick, flexible, and friendly for all levels of bakers. For more easy sweet snacks, try checking out some top-rated healthy dessert ideas or browse easy cookie recipes for more inspiration. I dare you to bake these and not polish off most of the tray yourself. Honestly, let me know if you make them (no judgment if you double the chocolate chips). Go ahead, your kitchen’s about to smell amazing.
I share more recipes like these over on Facebook, come hang out in my baking corner.
Common Questions
Can I make these banana oatmeal chip cookies gluten free?
Definitely! Use a gluten-free flour blend. I haven’t tried oat flour, but it’s next on my list.
What about swapping in peanut butter chips?
Go for it. Honestly, mix and match what you love.
How ripe do my bananas need to be?
The riper, the better. Like, almost black. Those ones you think are gross? Perfect!
Are they good for kids?
For sure. My niece hijacks half the batch every time.
Can I make the dough ahead?
Yep. You can chill it in the fridge for a day or so — let it warm up a bit before scooping to bake.
