Chocolate Chip Banana Oatmeal Cookies Recipe

These Chocolate Chip Banana Oatmeal Cookies are easy to make and full of flavor. If you need a quick chocolate fix, we highly recommend trying these delicious cookies.

These cookies are so chewy and delicious it will make you want to let your bananas turn brown, just so you can make them.

We even froze half the batch and ate them a week or two later and they were just as good.

what is the best way to store these cookies?

I love this recipe, and my family does as well, that we usually don’t have many leftover. However, if you do have some leftover, the best way to store them is putting them in the fridge.

We recommend placing them in an air tight storage container, and putting them in the fridge.

If you aren’t going to eat them for more than a week, we recommend freezing them. Again the best way to freeze them is placing them in an airtight storage container and putting them in the freezer.

They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.

To thaw them, we recommend placing them in the fridge overnight and serving them the next day. We also recommend giving these a little microwave after they thaw, because they will be warm, delicious, and taste like they came right out of the oven.

They are also delicious a little frozen as well. So simple and taste amazing.

what oats work best for this recipe?

For this recipe, we used quick oats, however most oats will work with these. We have never tried steal cut oats, and I am thinking they will be a little more difficult to cook with, since they are a little more tough.

We recommend quick oats the most, but really any oats will work with this recipe.

You could also make these without oats. we recommend adding an extra 1/4-1/3 cup of flour, to help it thicken up, but you could definitely go without.

watch how to make another banana cookie favorite, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These are a healthy twist on banana cookies, but they sure are tasty. They still have chocolate chips, but for a cookie, they are pretty darn healthy. Watch how simply they are to make, here:
Chocolate Chip Banana Oatmeal Cookies Recipe

10 minPrep Time

13 minCook Time

23 minTotal Time

Save RecipeSave Recipe


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large)
  • 1 cup old-fashioned rolled oats
  • 2 cups chocolate chips


  1. Preheat oven to 375 degrees.  Whisk together flour, salt, and baking soda in a small bowl and set aside.  Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy. Reduce speed to low.  Add egg and vanilla and mix until combined.   Mix in banana.  Add flour and mix until just combined.  Stir in oats and chocolate chips. Using a 1 1/2-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart.  Bake cookies until golden brown and just set, about 12 to 13 minutes.



1228 cal


8 g


246 g


36 g
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Comment on this Recipe

57 Responses to “Chocolate Chip Banana Oatmeal Cookies Recipe”

  1. I have made these several times and my family loves them. I am having a problem though, and hope you can help. My cookies don't flatten and look nothing like yours. They pretty much stay the same shape as the scooper I use and are very cake like. What am I doing wrong? I'd appreciate any help.
  2. I just made these a little earlier & unfortunally I had the same problem as Anna. Mine came out very cake-ish & dry. The idea was great and the batter was delish but I didnt care for the cookies for that reason bc i like chewy! I am no baker though so I am sure I went wrong somewhere :)
  3. Cindy Enzenauer
    They are hot out of the oven and are great!. Mine seemed a little thin (could be because I didn't measure the banana!) so I just added more oats. They are going to be fabulous for my pot-luck luncheon at work tomorrow
  4. Sandra
    Just made these and they are delicious! As with a great recipe, I did a little substitute, 1/2 coconut oil with butter. They turned out great! I am going to hide them from myself, can't just eat 1 or 2 or 3. Soo Good!!!
  5. ChillyP
    I made these cookies last week! Since then I've saved the recipe to my Pinterest, to a word document (so I will never lose it), printed it out and put it in my FAVES RECIPES collection and added to my blog (hope you don't mind) I have tried other cookies with similar recipes but none compare to the final chew of these! DELISH! The only change I made was using my homemade, no sugar/sweetener, from my apple trees apple sauce for the 1/4 cup of sugar. Fab! Very addictive morsels of maharvelous, dahlings ;) These will be made A LOT! No other banana cookie that I've made compares to this one. I found two great banana recipes keepers the same day. THAT is unheard of!
  6. Hi, I just tried this recipe, like a couple others my cookies didn't flatten. Made me feel terrible. But the cookies are very good. There has to be a reason for them not to flatten. If anyone has a tip I would kindly appreciate it. I think I will research online :). Happy Holidays to You and your Family Thankfully, Diane
  7. Brittany
    So, I decided to make this recipe as a substitute for banana bread since I have a bajillion bananas to use up. I made this recipe three times in one night before I found a version I liked the best. The first version I cut down on the butter and did half butter/half applesauce. The result was a cookie that had more of a consistency of a muffin. Tasty, but not exactly what I was looking for. The next version was all butter; however, with the amount of oats in it, it still was a little on the cakey side. Still tasty, but, again not what I was looking for. The third and final batch was all butter, no oatmeal whatsoever. This is the batch I like the best, the consistency came out how I wanted with the added bonus of the banana flavor. If I were to make this with oatmeal again, I would personally cut back. Also, if you're having trouble with them not spreading make sure you wait ten minutes after the oven has pre-heated to make sure the oven has completely reached temperature. Also, my cookies didn't spread as much as I hoped when I had the oatmeal in them. I used quick oats, which may have been the problem. The cookies spreaded out like they should when I didn't add the oats. If you live at a lower altitude, this may not be a problem for you.

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