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.

baked cookies on a cookie sheet.

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.

a close up of a cookie on a cookie sheet.

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!

cookies spread on a wire rack.

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
ingredients in bowls on a counter top to make cookies.

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 by step how to make banana chocolate chip cookies photos.

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!

baked cookies on a cookie sheet.

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.
a cookie with a bite taken out.

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.

a stack of oatmeal chocolate chip cookies.
two cookies, the top with a bite taken out.

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

a close up of a cookie on a cookie sheet.
5 from 5 ratings

Banana Oatmeal Chocolate Chip Cookies

Yield: 28 cookies
Prep Time: 10 mins
Cook Time: 11 mins
Total Time: 21 mins
These Banana Oatmeal Chocolate Chip Cookies are the perfectly chewy and totally addicting. They are my favorite way to use up ripe bananas and never last long at our house!

Ingredients

  • 2 Tablespoons unsalted butter, softened (not melted)
  • 1/4 cup brown sugar, not packed
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup ripe banana, mashed
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 cups quick oats
  • 3/4 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
  • Use an electric mixer to cream together the softened butter and sugars. Add in egg, vanilla, and mashed banana and blend until combined.
  • 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.
  • Drop 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!

Notes

  • Double the recipe. I usually double the recipe, which uses one whole medium banana. This helps make enough  cookies to freeze 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.
Cuisine: American
Course: Dessert
Calories: 100kcal, Carbohydrates: 16g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 84mg, Potassium: 73mg, Fiber: 1g, Sugar: 8g, Vitamin A: 39IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.