Chocolate Chip Banana Oatmeal Cookies – Deliciously thick and chewy oatmeal cookies that are loaded with banana flavour, and studded with chocolate chips!
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 for Chocolate Chip Banana Oatmeal Cookies:
- 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
To make these delicious Banana Oatmeal 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.
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. 🙂
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 plain/all-purpose flour 250g
- 2 cups porridge oats 180g
- 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 unsalted butter 115g, melted
- 3/4 cup light brown sugar 150g
- 1/4 cup caster/granulated sugar 50g
- 1 large egg
- 1 large banana mashed
- 1 teaspoon vanilla extract
- 1 cup chocolate chips 175g, 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.
The calories are an estimate only.