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Easy Banana Oatmeal Chocolate Chip Cookies Recipe

Easy Banana Oatmeal Chocolate Chip Cookies

Soft, chewy breakfast-style cookies made with ripe bananas, oats, and semisweet chocolate chips. Optional cinnamon, vanilla, salt, and chopped nuts add extra flavor and texture.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium bananas, about 1 cup Very ripe medium bananas, mashed
  • 1 cup Quick-cooking oats or old-fashioned rolled oats
  • 1/2 cup Semisweet chocolate chips
Optional Additions
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Vanilla extract
  • 1 small pinch Salt
  • 2 tablespoons Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Mash the bananas thoroughly in a mixing bowl until mostly smooth.
  3. Stir in the oats and chocolate chips. Add cinnamon, vanilla, salt, or chopped nuts if using.
  4. Let the mixture stand for about 5 minutes so the oats can absorb some of the banana's moisture.
  5. Drop roughly 2-tablespoon portions onto the prepared baking sheet. Flatten each mound slightly because these cookies spread very little.
  6. Bake for 12-15 minutes, until the cookies look set and the edges are lightly golden.
  7. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. They firm up as they cool.

Notes

Use very ripe, heavily spotted bananas for the best sweetness and moisture. Old-fashioned oats create a chewier texture, while quick oats make a softer, more uniform cookie. Do not use steel-cut oats, and avoid overbaking. Store airtight at room temperature for up to 2 days, refrigerate for about 4-5 days, or freeze once cooled.