Oatmeal Banana Cookies with Chocolate Chips

Every now and then, I have little flashes of what our lives might be like if we had kids. I’d be the disciplinary “bad cop,” no one’s socks would ever match, and I would be obsessive about packing my kids healthy lunches. These Chewy Oatmeal Banana Cookies with Chocolate Chips would be a regular at our house. The kids would complain that their friends got Famous Amos in their lunches, and I would warn them that if they didn’t enjoy their yummy Oatmeal Banana Cookies and be happy about them, they’d find raisins instead of chocolate chips in their cookies next time.

Ultra soft Oatmeal Banana Chocolate Chip Cookies. NO BUTTER! Banana makes the cookies ultra moist and chewy. Easy, healthy, and perfect for anytime you need a sweet fix. Recipe at wellplated.com | @wellplated

Not that I have any problem with raisins (I’d make my kids eat those too), I just happen to be more of an oatmeal chocolate chip cookie versus oatmeal raisin cookie kind of girl.

Soft and chewy Chocolate Chip Oatmeal Banana Cookies. Like traditional oatmeal cookies, but the banana makes them healthy! Easy, healthy, and perfect for desserts and even snacks. Recipe at wellplated.com | @wellplated

Of course these visions are unrealistically rosy. For example, I am well rested in all of them and the dishes have mysteriously disappeared, neither of which is even true now. Maybe we’ll switch to paper plates.

This nugget is enough for us for the time being, but I plan on baking these Oatmeal Banana Cookies with Chocolate Chips anyway. They are super soft and chewy, give purpose to any spotty bananas lurking on your counter, and are so easy to pull together, you can pull them off on even the most harried of days.

PERFECT soft and chewy Oatmeal Banana Chocolate Chip Cookies. NO BUTTER! Banana makes them naturally moist and sweet. Healthy recipe for kids or anytime you need a sweet fix. Recipe at wellplated.com | @wellplated

These healthy Oatmeal Banana Chocolate Cookies are sweet enough for dessert but wholesome enough to qualify as an acceptable afternoon snack. Thanks to the natural moisture and sweetness the mashed bananas provide, I was able to significantly reduce the amount of sugar and fat and still have super chewy, extra tasty cookies.

Soft and chewy Chocolate Chip Oatmeal Banana Cookies. NO BUTTER! The mashed banana makes them soft and moist without it. Perfect healthy dessert any time you have a craving. Recipe at wellplated.com | @wellplated

Yes, I love that these Oatmeal Banana Cookies with Chocolate Chips are easy and healthy and that kids will love them in their lunches just as much as grown ups will love them for late-night snacking. What might steal my heart most about them, however, is their homey and decidedly unfussy combination of ingredients. If it’s old fashioned to love bananas, oatmeal, and chocolate together, then so be it. I was never going to be a cool mom anyway!

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Oatmeal Banana Cookies with Chocolate Chips

Soft and chewy Oatmeal Banana Cookies with Chocolate Chips. Banana makes the cookies naturally moist and sweet. Perfect for healthy snacks and desserts!

Yield: 8 large, 3-inch cookies (easily doubled)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 35 minutes

Ingredients:

  • 1 cup quick oats (I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture that is harder to chew)
  • 3/4 cup whole wheat pastry flour (or substitute white whole wheat flour or all-purpose flour)
  • 1 1/2 teaspoons baking powder (I recommend aluminum free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 large very ripe banana (enough to yield 1/2 cup mashed)
  • 2 tablespoons virgin coconut oil, at room temperature (not melted) or unsalted butter
  • 1 large egg, at room temperature
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup dark chocolate chips

Directions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. In a medium mixing bowl, stir together the oats, whole wheat pastry flour, baking powder, cinnamon, and salt until combined. Set aside.
  2. In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have 1/2 cup. Add the coconut oil (or butter), egg, brown sugar, and vanilla extract and beat on medium high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
  3. Add the dry ingredients to the wet ingredients. Mix on low speed, just until the flour disappears, about 1 minute. Mix in the chocolate chips. The batter will be wet, somewhat loose, and sticky.
  4. With a large cookie scoop or a measuring cup, portion the dough in 1/4-cup amounts and drop in round mounds onto the prepared baking sheet. Refrigerate for at least 2 hours to allow the dough to firm up (the cookies will spread and not set properly if baked immediately), or cover the cookie sheet with plastic wrap and refrigerate for up to 2 days.
  5. When ready to bake, preheat the oven to 350 degrees F. Place the cookie sheet in the oven directly from the refrigerator and bake 10 to 13 minutes, until the cookies are dry set on the edges and feel set on top and a toothpick inserted in the center comes out clean. The cookies will look underbaked and will feel slightly underbaked when pressed. The amount of baking time you need will vary depending upon the moisture content of the banana. Don’t be afraid to leave them in an extra minute or two if they still appear to be raw. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
  • Baked cookies can be frozen for up to 2 months. Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before baking.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 cookie

  • Amount Per Serving:
  • Calories: 216 Calories
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 64mg
  • Carbohydrates: 35g
  • Fiber: 4g
  • Sugar: 18g
  • Protein: 3g

Thanks for reading and have a great weekend!

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

19 comments

  1. Completely agree with you. Thank you for these cookies; my son’s birthday is getting closer and this is a perfect addition to my planned menu !

    Rating: 5
  2. Oh these look SO good, Erin! Do you think they could be made into smaller cookies with an adjusted baking time??

    • Thanks, Marina! I’ve never tried making smaller cookies, but I think it would work! They might not be *as* soft though, since part of the softness comes from having a nice, roomy middle layer that stays really moist. If you do try, I’d love to hear how they turn out!

  3. Hey girl- these look so yummy ! They are right up my alley!

  4. Omg they looks soooo good I would finish all of these if I made them. Beautiful photos as well, I love how those chocolate chips reflect the light (:

    Rating: 5
  5. Erin,

    I just made these cookies. My kids loved it! Thanks for the recipe!

    Rating: 5
  6. You just hit my weakness with chocolate chips and oatmeal :) These look perfect! I wish I can have a few right now :)

  7. Made this with some brown bananas this weekend, and my kids and I loved them! Great after school snack that has chocolate (which they like) and bananas and whole grain (which I like!).

    Rating: 5
  8. I am looking for the recipe for the oatmeal, blueberry, chocolate chip cookies that I saw on FB. I love the ingredients but have no idea the amount of each!! Don’t see the recipe on your website either!! Maybe you could e-mail it to me! Thx

  9. These were awesome! A hit with the littles ones and the adults. Mine yielded 20 cookies at 99 calories a pop and I cooked them for about 13-14 minutes. Sometimes with bananas, you get a dense, squishy taste – these did not disappoint!   You are right, leaving the batter in the fridge def helps. Will be making them again for sure.  Thinking of substituting pumpkin in somewhere….

    • Kristen, YAY! I am so happy to hear these were such a hit. Thank you for trying them and reporting back! I really appreciate the positive feedback. It’s so helpful to me and to others considering the recipe.

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