Banana Oatmeal Chocolate Chip Cookies Recipe

If you’re anything like me, you’re always on the lookout for a cookie recipe that feels a little bit indulgent but still manages to sneak in wholesome ingredients. That’s exactly why this Banana Oatmeal Chocolate Chip Cookies Recipe has become a favorite in my kitchen. It combines the natural sweetness of ripe bananas with hearty oats and just the right hint of cinnamon, creating a cookie that’s chewy, flavorful, and surprisingly good for you.

What I love most about this recipe is how versatile it is—it works wonders as a quick breakfast treat, a mid-afternoon pick-me-up, or a guilt-free dessert. Plus, the almond butter adds a rich nutty depth while keeping things on the healthier side. Trust me, once you try these, you’ll be reaching for this Banana Oatmeal Chocolate Chip Cookies Recipe whenever you want a comforting homemade cookie without the fuss.

Ingredients You’ll Need

Each of these ingredients plays a key role in making these cookies both delicious and nourishing. I recommend choosing ripe bananas—this really amps up the natural sweetness and moisture, which means less added sugar and a fantastic soft texture.

• Ripe Bananas: Go for bananas that are heavily speckled or even a bit brown for maximum sweetness and mashability.
• Almond Butter: I prefer almond butter here, but peanut butter is a fine substitute if that’s what you have on hand.
• Maple Syrup: This adds a touch of natural sweetness and depth—plus, it keeps the cookies moist.
• Vanilla Extract: A little vanilla goes a long way in enhancing the overall flavor.
• Rolled Oats: Use gluten-free oats if you need this recipe to be gluten-free. They give the cookies their hearty texture.
• Salt: Just a pinch to balance the sweetness and boost flavor.
• Cinnamon (optional): I love the warmth cinnamon brings, but feel free to skip if you’re not a fan.
• Chocolate Chips: Semi-sweet or dark chocolate chips work beautifully here—because who doesn’t love chocolate in cookies?
• Chopped Walnuts: Adds a lovely crunch and extra nuttiness to the cookies.

Variations

One of the joys of baking these Banana Oatmeal Chocolate Chip Cookies Recipe is how easy it is to customize them to your tastes or dietary needs. I often experiment with different nuts or even add dried fruits to make each batch a little different.

• Nut-Free Version: Swap almond butter for sunflower seed butter and omit the walnuts to keep things safe for nut allergies—I’ve tried this for friends and it’s just as tasty!
• Add Dried Fruit: Toss in some raisins or chopped dates for a chewy sweetness that pairs perfectly with the oats and chocolate chips.
• Boost the Protein: Stir in a scoop of your favorite protein powder or add chia seeds to make them more filling for breakfast.
• Spice It Up: Increase the cinnamon or add a pinch of nutmeg or ginger if you want a more warming dessert.

How to Make Banana Oatmeal Chocolate Chip Cookies Recipe

Step 1: Mash Your Bananas Perfectly

Start with those ripe bananas and mash them well in a bowl until smooth but still a bit chunky—this texture really helps bind the cookies while keeping them moist. Don’t worry if it’s not perfectly creamy; those little lumps add character.

Step 2: Mix Wet Ingredients Together

Add the almond butter, maple syrup, and vanilla extract to the mashed bananas. I like to stir these together with a sturdy spoon or spatula until it’s one cohesive, sticky batter. If your almond butter is super thick, warming it slightly can make mixing easier.

Step 3: Incorporate Oats and Spices

Stir in your rolled oats, salt, and cinnamon (if using). The oats absorb the moisture and give structure to your cookies. Letting the dough rest for about 5 minutes helps the oats plump up and bind everything better.

Step 4: Fold in Chocolate Chips and Walnuts

Now for the fun part! Gently fold in the chocolate chips and chopped walnuts. This way, every bite gets some melty chocolate and crunch—two things that make these cookies extra delightful.

Step 5: Scoop and Bake

Scoop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. I usually use a cookie scoop for even sizes. Bake at 350°F (175°C) for around 12-15 minutes, or until the edges look golden but the centers remain soft. Let them cool a bit before digging in—they firm up nicely as they cool.

How to Serve Banana Oatmeal Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple and enjoy these cookies just as they come, but if I’m feeling fancy, a light sprinkle of flaky sea salt on top just before baking really brings out the chocolate’s depth. Sometimes I add a tiny drizzle of melted dark chocolate after baking for an extra special touch.

Side Dishes

These cookies are fantastic with a cup of coffee or tea, but I also like pairing them with a small bowl of fresh berries or a dollop of Greek yogurt for a balanced snack or breakfast.

Creative Ways to Present

When I bring these to gatherings, I sometimes stack them with wax paper in between and wrap them in parchment tied with twine for a rustic cookie gift. It’s a crowd-pleaser and looks super charming on a dessert board alongside fruits and nuts.

Make Ahead and Storage

Storing Leftovers

I keep leftover Banana Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. To keep them perfectly chewy, I add a slice of apple or a piece of bread to the container—it helps maintain moisture without making the cookies soggy.

Freezing

These cookies freeze beautifully. I freeze them in a single layer on a tray first, then transfer to a freezer bag to prevent sticking. When you want a treat, just pull a few out and let them thaw at room temperature or warm them up gently in the microwave for about 15 seconds.

Reheating

To bring back that just-baked feeling, I pop a cookie or two in the microwave for about 10-15 seconds or warm them in a 300°F oven for 5 minutes. This softens the cookies and makes the chocolate chips melty again—delicious!

FAQs

Final Thoughts

To me, this Banana Oatmeal Chocolate Chip Cookies Recipe feels like the perfect balance of comfort and nutrition—familiar, cozy flavors without the heaviness of traditional cookies. I always keep these ingredients on hand because you never know when a spontaneous baking session will hit. I hope you find these cookies as rewarding to make and eat as I do—they’re the kind of recipe I’m excited to share with friends and family because they just hit the sweet spot every time.

Print