Banana Oatmeal Chocolate Chip Cookies

These Banana Oatmeal Chocolate Chip Cookies are perfectly chewy and totally addicting. They are my favorite way to use up ripe bananas and never last long at our house!

For more ripe banana recipes, be sure to check out my One Bowl Banana Bread, Banana Cake with Vanilla Frosting, and Pumpkin Banana Bread Baked Oatmeal.

These Banana Oatmeal Chocolate Chip Cookies are sooooo addictive and it is hard to believe that they are lighter in calories, too. They’re made with good-for-you ingredients, like bananas and oats, and use less sugar than traditional cookie recipes.

With the back-to-school season in full swing, it’s nice to have some healthier treats like these for packing in lunches and for after-school snacks. Or just for snacking on when you want something sweet but don’t want to overdo it.

Like I said, these cookies are really hard to stay away from! But, at only 100 calories each, you don’t have to feel as guilty about indulging in them!

Ingredients for Banana Oatmeal Chocolate Chip Cookies

• unsalted butter
• brown sugar
• white granulated sugar
• egg 
• vanilla extract
• ripe banana
• all purpose flour
• baking soda
• salt
• cinnamon 
• quick oats
• chocolate chips

How to Make Banana Oatmeal Chocolate Chip Cookies – Step by Step

Step 1: Preheat oven

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.

Step 2: Make batter

Use an electric mixer to cream together the softened butter and sugars. Add in egg, vanilla, and mashed banana and blend until combined.

Step 3: Add dry ingredients

In a small bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Add to wet ingredients along with the oats and stir by hand just until combined. Stir in the chocolate chips.

Step 4: Bake

Drop your banana oatmeal chocolate chip cookies by rounded tablespoon onto prepared cookie sheet. Bake in preheated oven for 9-11 minutes. Transfer to a wire rack to cool slightly before eating. Repeat with reaming dough. These taste amazing while they’re still warm! Enjoy!

Tips and Notes

• Double the recipe. I usually double the recipe, which then uses one whole medium banana. This makes enough to freeze some for later.
• Line your sheet pan with parchment paper or a silicone baking mat. This will help your banana oatmeal chocolate chip cookies bake evenly and not spread too thinly. It also makes cleanup much easier.
• Switch up the fillings. You can replace the chocolate chips with peanut butter chips, butterscotch chips, or even nuts like walnuts or chopped pecans.
• Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
• Store any leftover Banana Oatmeal Chocolate Chip Cookies in an airtight container on the counter for up to four days.

How to Freeze Banana Oatmeal Chocolate Chip Cookies

These are great cookies to freeze and pull out for snacks or treats whenever you need them. To freeze fully baked and cooled cookies, place them in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!