The most delicious way to use ripe bananas! Banana Oatmeal Chocolate Chip Cookies are soft cookies filled with banana, oats, and chocolate chips.
Everyone’s go to ripe banana recipe is Banana Nut Bread, but you have tried banana cookies?!
These cookies are super soft and they’re loaded with oats, chocolate chips, and those ripe bananas that we all have sitting on our counter right now.
If you love cookies with a lot of different textures, these are a must make!
- Ripe bananas – you want them super ripe with brown spots all over the peels
- Unsalted butter
- Brown sugar – this recipe calls for a mixture of brown sugar and granulated sugar because the brown sugar keeps them soft
- Granulated sugar
- All-purpose flour
- Old fashioned oats
- Baking soda
- Baking powder
- Semisweet chocolate chips – you can use dark chocolate chips if you prefer
- Combine wet ingredients. In a large bowl combine mashed bananas, butter, sugars, egg, and vanilla.
- Combine dry ingredients. Stir together flour, baking soda, baking powder, salt, and oats.
- Combine everything. Add to wet ingredients gradually. Beat on low until combined.
- Add chocolate. Fold in chocolate chips.
- Shape. Scoop 2 tablespoonfuls of dough and roll into balls. Arrange the cookie balls on a baking sheet.
- Bake. Bake at 350F for 11-13 minutes or until golden brown.
- Cool. Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.
How Long Are They Good For?
These cookies will be fine at room temperature for up to 3 days. Make sure to store them in an airtight container.
You can prolong the life of the cookies by storing them in the fridge. I would let them come to room temperature or even warm them in the microwave or oven before serving.
Can You Freeze Them?
You can freeze banana cookies for up to 3 months. I would wrap them individually (or in sets of 2) in plastic wrap and then place in a freezer ziploc bag.
When you are ready to serve them, let them defrost at room temperature for several hours. You can also warm them in the oven or microwave.
More Cookie Recipes
- Peanut Butter Chocolate Chunk Pudding Cookies
- Chewy Chocolate Chip Cookies
- Confetti Cookies
- Butterscotch Pudding Cookies
- Peanut Butter Krispie Cookies
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- ½ cup mashed ripe banana (about 2 medium bananas)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 ½ cup all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
- Preheat oven to 350 F.
- In a large bowl combine mashed bananas, butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Add egg, vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, stir together flour, baking soda, baking powder, salt, and oats.
- Add dry ingredients to wet ingredients gradually. Beat on low until combined.
- Fold in chocolate chips.
- Scoop 2 tablespoonfuls of dough and roll into balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 11-13 minutes or until golden brown.
- Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 184mgCarbohydrates: 33gFiber: 2gSugar: 16gProtein: 3g