Chocolate Chip Banana Oatmeal Cookies

These chocolate chip banana oatmeal cookies are soft, chewy, and naturally sweetened with ripe bananas. They use rolled oats instead of flour, making them wholesome and hearty while still tasting like a treat. With just a few simple ingredients, these cookies come together quickly, making them perfect for meal prep, snacks, or a lighter dessert.

The recipe relies on pantry staples like almond butter, maple syrup, and oats, which blend beautifully with mashed bananas. Chocolate chips add a classic sweet touch, but the base is flexible enough to adapt to different add-ins. These cookies bake in minutes and stay moist thanks to the natural sweetness and moisture of ripe bananas.

Equipments

• Mixing bowl
• Fork or spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Ingredients (with quantity)

• 2 large ripe bananas, mashed
• 1/2 cup almond butter or peanut butter
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)
• 1/3–1/2 cup chocolate chips

Instructions

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Mash the bananas in a large mixing bowl.
• Add almond butter, maple syrup, and vanilla; mix well.
• Add rolled oats and baking powder; stir to combine.
• Fold in chocolate chips and cinnamon if using.
• Let the mixture rest for a few minutes so the oats soften.
• Scoop spoonfuls of dough onto the baking sheet.
• Flatten slightly with your fingers or the back of a spoon.
• Bake for 10–12 minutes, or until edges are lightly golden.
• Cool on the baking sheet for 5 minutes, then transfer to a rack.

Recipe Info

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: ~22 minutes
• Servings: ~12 cookies
• Cuisine: American
• Course: Dessert / Snack

How to Store

• Store at room temperature for 2–3 days.
• Refrigerate for up to 5 days.
• Freeze for up to 2 months.
• Thaw at room temperature before eating.

What Not to Do

• Do not use unripe bananas; flavor and sweetness will be lacking.
• Do not overbake or cookies will become dry.
• Do not skip parchment paper; cookies may stick.
• Do not add too much liquid sweetener or dough may not hold shape.

Tips & Variations

• Add chopped walnuts or pecans for crunch.
• Use peanut butter for a stronger flavor.
• Mix in dried fruit instead of chocolate chips.
• Add chia seeds or flax seeds for extra fiber.
• Sprinkle sea salt on top before baking for contrast.

Approximate Nutrition (per cookie)

• Calories: ~110–130
• Protein: ~3 g
• Total Fat: ~5–7 g
• Saturated Fat: ~2–3 g
• Carbohydrates: ~15–18 g
• Fiber: ~2–3 g
• Sugar: ~7–9 g
• Sodium: ~35–50 mg

Conclusion

These banana oatmeal cookies are a great way to satisfy a sweet craving with wholesome ingredients. Using bananas, oats, and nut butter creates a naturally soft and chewy texture without needing flour or refined sugar. They’re simple, versatile, and perfect for anyone who wants a healthier homemade cookie that still tastes delicious.

FAQs

Can I use quick oats?
Yes, but the texture will be softer.

Do the bananas need to be very ripe?
Yes, ripe bananas add sweetness and moisture.

Can I make these gluten-free?
Yes, just use certified gluten-free oats.

Can I replace maple syrup?
Honey or agave works as well.

Can I skip the chocolate chips?
Yes, replace with nuts or raisins.

Can I freeze the dough?
Yes, portion the dough and freeze for quick baking later.