Banana Oatmeal Cookie Recipe
Banana oatmeal cookies made with 2 ripe bananas, oats, brown sugar, a few staples, and chocolate chips. Ready in under 25 minutes!
Servings: 12 servings
Ingredients
- 2 medium ripe bananas about 1 cup mashed
- ½ cup packed light brown sugar
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 2 ½ cups quick oats
- Pinch sea salt
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mash the banana in a medium bowl. Add the brown sugar, egg, and vanilla and whisk until well combined with the banana.
- Add the oats and salt, folding until the oats look evenly moistened. Fold in the chocolate chips.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart. Gently flatten each mound to ½-inch thickness.
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Recipe makes 24 cookies. The nutrition info is for 1 serving, or 2 cookies.
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge or on the countertop.
Freezing Instructions: To freeze the cookies, shape them into balls and place them on a baking sheet in the freezer until very cold and solid, about 20 minutes. Then transfer to a freezer-safe plastic bag. Freeze for up to 1 month for best taste.
This recipe has been updated in September 2025, but if you like the original version, you can still find it here:
2 cups quick oats
2 over-ripe bananas
⅓ cup chocolate chips
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper
In a large bowl, mash the bananas with a fork until they have a liquid-like consistency. Add the oats and stir with a fork to combine. Fold in the chocolate chips.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and flatten them slightly with a spatula. Makes about 15.
Bake for 9-11 minutes or until cookies are set and slightly lightly brown and set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
2 cups quick oats
2 over-ripe bananas
⅓ cup chocolate chips
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper
In a large bowl, mash the bananas with a fork until they have a liquid-like consistency. Add the oats and stir with a fork to combine. Fold in the chocolate chips.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and flatten them slightly with a spatula. Makes about 15.
Bake for 9-11 minutes or until cookies are set and slightly lightly brown and set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 2cookies | Calories: 162kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 17mg | Potassium: 197mg | Fiber: 2g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
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