Chocolate Chip Banana Oatmeal Cookies – Deliciously thick and chewy oatmeal cookies that are loaded with banana flavour, and studded with chocolate chips!
Chocolate Chip Banana Oatmeal Cookies
If you’ve been enjoying my Oatmeal Raisin Cookies, then you’re gonna love today’s cookie recipe!
These Chocolate Chip Banana Oatmeal Cookies are super thick and chewy, bursting with banana flavour, and generously stuffed full of chocolate chips.
These cookies would make for a perfect snack or breakfast.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Porridge oats
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Unsalted butter
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Large banana
- Vanilla extract
- Chocolate chips
How to make Chocolate Chip Banana Oatmeal Cookies
To make these cookies, simply whisk together the flour, oats, baking powder, baking soda, salt, and spices.
In another bowl, whisk together the melted butter, sugars, egg, mashed banana, and vanilla.
Add the dry ingredients to the wet ingredients, and mix until combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls, and place them onto a baking tray lined with parchment paper or silicone mat. The dough will be quite sticky, but you should be able to roll it.
Bake for 12 – 14 minutes until the cookies are firm and golden brown around the edges.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Chocolate Chip Banana Oatmeal Cookies are:
- super quick and easy to make
- deliciously thick, soft, and chewy
- stuffed full of chocolate chips
Can I use a different add-in in these cookies? Yes! I’ve made these cookies with chopped nuts and they are absolutely delicious. I bet half chocolate chips, half chopped nuts is even better.
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week. The banana keeps these cookies soft for days!
Can I freeze these cookies? Sure! Keep them in an airtight container, and freeze them for up to 3 months. Thaw overnight in the fridge.
Do you prefer freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen. You’re welcome. 🙂
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Giant Chocolate Chip Peanut Butter Cookie
- Peanut Butter & Jam Thumbprint Cookies
- Cinnamon Raisin Biscotti
- Soft and Chewy Monster Cookies
- 2 cups (250g) plain/all-purpose flour
- 2 cups (180g) porridge oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 1 large banana, mashed
- 1 teaspoon vanilla extract
- 1 cup (175g) chocolate chips, plus extra for topping
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, oats, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg, banana, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls (the dough should be sticky, but rollable), and place onto the prepared baking tray.
- Slightly flatten the dough balls, and press the extra chocolate chips on top. Bake for 12 - 14 minutes until firm and golden brown around the edges.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature or in the fridge for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
Nutrition Information:Yield: 24 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 84mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 3g
Nutrition information isn’t always accurate.
Did you make this recipe?
Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction