Soft and chewy, these healthy Banana Oatmeal Cookies with chocolate chips are exactly what you should make when craving some old-school comfort but want to keep dessert on the healthy side.
Why You’ll Love This Healthy Banana Oatmeal Cookies Recipe
- Healthy, But Still Delicious. If you’re in the market for a healthy banana oatmeal cookies recipe that still tastes fabulous, look no further. This is the one! Chocolate chip banana oatmeal cookies are one of the dessert recipes that I make most often for Ben and myself (along with these Healthy Peanut Butter Oatmeal Cookies). Sweetened with ripe bananas and made with 100% whole grains, this is one dessert recipe you can enjoy seconds of without question.
- An All-Day Kind of Cookie. These banana oatmeal cookies are sweet enough for dessert (like this Banana Cake) but wholesome enough to qualify as a more exciting afternoon snack (I love my Healthy Banana Bread, but sometimes I need something more sweet). You can even enjoy them as a breakfast cookie for a treat!
- Ridiculously Easy. If you can handle making your standard Chocolate Chip Cookie recipe, you can totally manage these banana chocolate chip oatmeal cookies too. There’s nothing fussy or complicated about this recipe!
5 Star Review
“These cookies are unbelievably good! They were so simple to make and were so moist and delicious. I absolutely loved them!”— Nicolette —
How to Make Banana Oatmeal Cookies
- Banana. The mashed banana in these healthy banana oatmeal cookies provides natural moisture and sweetness (like in my favorite Peanut Butter Banana Cookies). This means the cookies need far less sugar and fat than standard cookie recipes.
- Quick Oats or Rolled Oats. Gives texture, body, and subtle chew to these healthy oatmeal banana cookies (and these Banana Oatmeal Pancakes). Looking for more cookies with rolled oats? Check out the classic Oatmeal Cookies.
- Brown Sugar. The perfect pairing to the sweet mashed bananas and tender oats.
- Egg. For softness, tenderness, and lift.
- Coconut Oil. Makes these cookies tender and adds additional moisture to the batter. (It’s also my oil of choice for these Healthy Oatmeal Muffins.)
- Whole Wheat Pastry Flour. My favorite stealthy healthy swap for baked goods of all kinds (like this Pumpkin Chocolate Chip Bread) that’s nearly imperceptible. It sneaks in that whole grain goodness without weighing down the recipe.
- Baking Powder. For softness and rise—making these the perfect fluffy banana oatmeal cookies.
- Cinnamon. For just the right amount of earthy spice to contrast the sweet chocolate and complement the banana and oats.
- Chocolate Chips. Can you even call it a cookie if there isn’t at least a little chocolate?!
- Mix the Dry Ingredients. Whisk together the dry ingredients. Set aside.
- Mash the Banana. Use a potato masher or fork.
- Add the Wet Ingredients. Mix them with the banana.
- Combine Wet and Dry. Stir until just combined, then fold in chocolate chips.
- Form the Cookies. Drop rounded mounds onto a lined baking sheet.
- Chill. For at least 2 hours (or overnight).
- Bake. When ready to bake, transfer the cookies to the oven and bake until the cookies are dry and set on the edges.
- Cool. Remove, let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. ENJOY!
- Skip the Pastry Flour. You can also make these easy banana oatmeal cookies with an equal amount of white whole wheat flour or all-purpose flour if you do not keep whole wheat pastry flour stocked in your pantry.
- Make Them With Raisins or Dried Fruit. If you’d like, you could also swap raisins for the chocolate chips buuuuuut….chocolate-removal shenanigans do not fly in our house. My personal favorite is a combo of raisins (or dried cranberries or cherries) and chocolate.
- Go Completely Sugar-Free. A few readers reported it is possible to make these banana oatmeal cookies without sugar, if your bananas are EXTRA ripe. They provide all the sweetness you need to keep these healthy banana oatmeal cookies sugar-free.
- Gluten Free Banana Oatmeal Cookies. Swap a 1:1 baking blend for the whole wheat flour; ensure your oats are certified GF. (For a complete no flour cookie, check out Almond Flour Cookies.)
- Vegan Banana Oatmeal Cookies. Use a flaxegg instead of and dairy free chocolate chips.
- To Store. Store cookies at room temperature for up to 4 days.
- To Freeze. Place cookies in a freezer-safe container or ziptop bag and freeze for up to 2 months.
Prepare batter as directed. Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for 2 months. Let thaw overnight in the refrigerator before baking.
Recommended Tools to Make this Recipe
- Cookie Sheet. These have been my fave for cookies of all kinds for many years.
- Parchment Paper. The trick to cookies that never stick—I especially love these pre-cut sheets.
- Mixing Bowls. This batter is so quick to whip up that there’s no need for a stand mixer, but you’re welcome to use one if you have one.
Recipe Tips and Tricks
- Don’t Over-Mix the Dough. Over-mixing will result in dense, tough cookies. As soon as the dry ingredients are incorporated, stop mixing!
- Don’t Skip the Chilling Time. This is important! It will keep the cookies from spreading on the baking sheet. Not only does this ensure that they don’t bake into each other, forming one giant mass of cookie, but it also keeps them thick and chewy.
- Adjust the Baking Time, If Needed. The banana oatmeal cookies will look underbaked and also feel slightly underbaked when pressed. Don’t be afraid to leave them in an extra minute or two if they still appear raw. The amount of baking time you need will vary depending upon the moisture content of the banana.
Banana Oatmeal Cookies
- 1 cup quick-cooking oats I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture
- 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
- 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.
- 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.
- 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.
- With a large cookie scoop or a measuring cup, portion the dough into 1/4-cup amounts and drop rounded 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.
- When ready to bake, preheat the oven to 350°F. Place the cookie sheet in the oven directly from the refrigerator and bake for 10 to 13 minutes, until the cookies are dry on the edges, feel set on top, and a toothpick, when inserted in the center, comes out clean. Note: 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.
- TO STORE: Store cookies at room temperature for up to 4 days.
- TO FREEZE: Baked cookies can be frozen for up to 2 months.
- TO MAKE AHEAD: 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.
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