I first made these banana‑oat chocolate chip cookies on a rushed Saturday morning when the kids wanted something sweet but I wanted to skip the guilt. Two ripe bananas, a bowl of oats, and a few pantry staples later, we had warm, soft cookies that felt like dessert and breakfast at the same time. They’re great for school lunches, an afternoon pick‑me‑up, or when you want a healthier treat that still satisfies chocolate cravings. If you like simple swaps and crowd‑pleasers, you might also enjoy Best Ever Butterscotch Chocolate Chip Cookies for a different kind of nostalgia.

Why you’ll love this dish

Quick, forgiving, and naturally sweetened—these cookies hit a sweet spot for busy bakers and health‑conscious snackers. They require almost no equipment, use ripe bananas as a binder and sweetener, and rely on oats instead of flour, which makes them ideal if you want fewer processed ingredients. They’re also customizable: add seeds, swap nut butters, or make them nut‑free for school snacks.

“Soft in the middle, slightly crisp at the edges, and just sweet enough—my kids asked for seconds and didn’t believe they were ‘healthy.’”

These cookies are perfect for:

Weeknight baking when you want something fast and wholesome.
A portable breakfast or post‑workout snack.
Using up overripe bananas without turning them into bread.
A kid‑friendly activity—let kids drop dough with a spoon and add mix‑ins.

If you like bulk oatmeal snacks you can meal‑prep, check recipes like these oatmeal chocolate chip muffins for another grab‑and‑go option.

How this recipe comes together

Before you start, here’s the simple workflow so you know what to expect:

Mash bananas to form the wet base.
Stir in nut butter, maple syrup, and vanilla for moisture and flavor.
Mix oats, cinnamon, baking powder, and salt to create the structure.
Fold in chocolate chips and add‑ins (nuts, dried fruit, seeds).
Scoop onto a sheet and bake briefly—cookies set quickly and won’t spread much.
Cool a few minutes, then transfer to a rack so they finish firming up.

This short overview helps you prep mise en place: measure oats and chips, toast nuts or coconut if you want extra flavor, and line a baking sheet. The whole process takes about 20–30 minutes from mash to munch.

What you’ll need

2 ripe bananas, mashed (about 1 cup) — very ripe bananas give the best sweetness and texture.
1 ½ cups old‑fashioned oats — do not use instant oats for the best chew.
½ cup dark chocolate chips — bittersweet or 60% is ideal for less sugar.
¼ cup almond butter (or peanut butter) — natural jarred nut butter works best.
2 tablespoons maple syrup (or honey) — optional if your bananas are sweet enough.
1 teaspoon vanilla extract.
½ teaspoon ground cinnamon.
½ teaspoon baking powder — helps the cookies puff a little.
¼ teaspoon sea salt.
¼ cup chopped nuts (almonds, walnuts, or pecans) — optional, toasted for more flavor.
¼ cup dried cranberries or raisins — optional, adds chew and brightness.
1 tablespoon flaxseeds or chia seeds — optional boost of fiber and omega‑3s.
2 tablespoons shredded coconut — optional, toasted if desired.

Substitution notes: Use sunflower seed butter to keep them nut‑free. Swap gluten‑free certified oats to make them gluten‑free. Honey can replace maple syrup for a slightly different flavor.

How to prepare it

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, mash the ripe bananas until mostly smooth with a fork or masher. A few small lumps are fine.
Add the almond butter, maple syrup, and vanilla. Stir until homogenous and slightly glossy.
Stir in the oats, cinnamon, baking powder, and sea salt until everything is evenly combined into a thick dough. Let it sit 2 minutes so the oats hydrate.
Gently fold in the dark chocolate chips, chopped nuts, dried cranberries, seeds, and coconut if using.
Use a tablespoon or cookie scoop to drop mounds of dough onto the prepared sheet, spacing them about 1 inch apart. Flatten each mound slightly with the back of the spoon — these cookies won’t spread much.
Bake 12–15 minutes, or until edges are lightly golden and centers look set. Don’t overbake; they finish firming as they cool.
Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Timing tip: If you prefer crispier cookies, bake an extra 1–2 minutes, watching carefully.

Best ways to enjoy it

Warm from the oven with a smear of extra nut butter or a drizzle of honey.
Stacked with yogurt and sliced banana for a quick parfait breakfast.
Paired with a latte, cold brew, or a glass of milk for an afternoon treat.
Crumble over vanilla ice cream for an instant sundae upgrade.

For presentation, place two cookies on a small plate with a sprinkle of shredded coconut or chopped nuts for texture. For lunchboxes, wrap individually in parchment to keep them from sticking.

How to store & freeze

Room temperature: Store in an airtight container for up to 2 days. Add a piece of paper towel to absorb excess moisture.
Refrigerator: Keeps 5–7 days in a sealed container. Bring to room temp or warm for a few seconds in the microwave before serving.
Freezing: Flash‑freeze baked cookies on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw on the counter or warm for 15–30 seconds in the microwave.
Food safety: Cool cookies completely before sealing to prevent condensation and sogginess. Reheat to at least lukewarm if serving to children or elderly for best mouthfeel.

Pro chef tips

Use old‑fashioned oats for structure; quick oats make a softer, more cake‑like cookie.
Slightly press toasted nuts or an extra chocolate chip into the tops after baking for a bakery finish.
If dough seems too wet, add 1–2 tablespoons more oats; if too dry, stir in a teaspoon of water or a splash of milk.
For uniform cookies, use a 1‑tablespoon scoop and lightly press each mound to the same thickness.
If you want chewier cookies, underbake by 1 minute and cool on the sheet. If you prefer crispier cookies, bake a touch longer.
Make them nut‑free: use sunflower seed butter and omit nuts to make these safe for many school snack policies; always check labels for cross‑contact.

For inspiration on using browned butter and boozy cookie ideas, contrast techniques with richer recipes like these browned‑butter chocolate chip cookies and borrow finishing tricks.

Creative twists

Peanut‑butter banana: swap almond butter for peanut butter and add a sprinkle of flaky sea salt.
Double‑chocolate: replace ¼ cup oats with 2 tablespoons cocoa powder and add extra chips.
Tropical: increase shredded coconut to ¼ cup and add chopped dried mango or pineapple.
Mini muffin cups: press dough into greased mini muffin tins and bake 10–12 minutes for bite‑sized treats.
No‑added‑sugar: skip the maple syrup and use very ripe bananas only; choose unsweetened chips or omit them.

Your questions answered

Q: How ripe should the bananas be?
A: The riper the better—bananas with brown spots or fully brown peels are sweetest and mash easily, yielding better flavor and texture.

Q: Can I make these gluten‑free?
A: Yes—use certified gluten‑free old‑fashioned oats to avoid cross‑contamination. Oats themselves are naturally gluten‑free but can be processed with wheat products.

Q: Can I skip the nut butter?
A: You can, but nut butter helps bind and adds fat for tenderness. If skipping, add 1–2 tablespoons of melted coconut oil or Greek yogurt to improve texture.

Q: Will instant oats work?
A: Instant oats can be used, but expect a softer, less chewy cookie. Old‑fashioned oats give the best bite and structure.

Q: How many cookies does this make?
A: Using a tablespoon scoop, you’ll get about 16–20 small cookies. Larger scoops yield fewer cookies and require slightly longer bake time.

Conclusion

These Healthy Banana Oatmeal Chocolate Chip Cookies are a reliable, flexible recipe when you want something simple, slightly sweet, and made from mostly pantry staples. If you’re short on time and want a minimal‑ingredient version, take a look at 3 Ingredient Banana Oat Chocolate Chip Cookies for an even quicker approach. And if you enjoy the flavor combo of peanut butter and banana, the Delicious Peanut Butter Banana Oat Cookies Recipe offers another tasty angle to try.

Healthy Banana Oatmeal Chocolate Chip Cookies

Deliciously soft cookies made with ripe bananas and oats, offering a guilt-free treat that is both healthy and satisfying.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size cookies

Ingredients

Base Ingredients

2 pieces ripe bananas, mashed Very ripe bananas give the best sweetness and texture.
1.5 cups old-fashioned oats Do not use instant oats for the best chew.
0.5 cup dark chocolate chips Bittersweet or 60% is ideal for less sugar.
0.25 cup almond butter (or peanut butter) Natural jarred nut butter works best.
2 tablespoons maple syrup (or honey) Optional if your bananas are sweet enough.
1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
0.5 teaspoon baking powder Helps the cookies puff a little.
0.25 teaspoon sea salt

Optional Add-ins

0.25 cup chopped nuts (almonds, walnuts, or pecans) Optional, toasted for more flavor.
0.25 cup dried cranberries or raisins Optional, adds chew and brightness.
1 tablespoon flaxseeds or chia seeds Optional boost of fiber and omega-3s.
2 tablespoons shredded coconut Optional, toasted if desired.

Instructions

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, mash the ripe bananas until mostly smooth with a fork or masher. A few small lumps are fine.
Add the almond butter, maple syrup, and vanilla. Stir until homogenous and slightly glossy.
Stir in the oats, cinnamon, baking powder, and sea salt until everything is evenly combined into a thick dough. Let it sit 2 minutes so the oats hydrate.
Gently fold in the dark chocolate chips, chopped nuts, dried cranberries, seeds, and coconut if using.
Use a tablespoon or cookie scoop to drop mounds of dough onto the prepared sheet, spacing them about 1 inch apart. Flatten each mound slightly with the back of the spoon.

Baking

Bake 12–15 minutes, or until edges are lightly golden and centers look set.
Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

For best results, use old-fashioned oats. Store in an airtight container for up to 2 days at room temperature or refrigerate for 5–7 days. Flash-freeze for up to 3 months.