If you want a delicious hybrid of banana bread and cookies, try these banana chocolate oatmeal cookies. Soft and chewy inside with a lightly crisp edge, they carry that familiar banana-bread flavor we loved as kids.
Banana chocolate oatmeal cookies
These cookies are simple to make and fun to prepare with kids — they’ll love mixing the batter and, of course, licking the spoon afterward. They also work well for breakfast since oats and bananas provide lasting energy. Make them slightly larger for grab-and-go mornings; one or two with a cup of coffee make a satisfying start to the day.
More cookies you will love:
- Cranberry white chocolate cookies
- Chocolate caramel cookies
- Lemon almond cookies
- Mini meringue cookies
- Air fryer chocolate cookies
- Banana bread cookies with cream frosting
- Chocolate turtle cookies
The base cookie dough welcomes many add-ins: chocolate chunks, nuts, dried fruit, or different extracts. Swap vanilla for almond, lemon, or rum extract for a different aroma. Use the ripest bananas you can find — the brown-spotted ones are sweeter and mash into a soft puree that blends easily with the oats.
Can you use quick oats in cookies?
Both quick oats and old-fashioned oats work, but old-fashioned oats give better texture and hold their shape more during baking. If you prefer a finer crumb, pulse old-fashioned oats briefly in a food processor to make oat flour, or use quick oats straight from the package.
This dough freezes well, so you can prepare it ahead and bake fresh cookies whenever you like. Freeze the plain dough, then stir in add-ins just before baking for variety. Stored in the freezer, the dough keeps up to 3 months. Baked cookies stay fresh for up to a week in the refrigerator in an airtight container, though they’re best within a few days.
Tips and tricks for the best banana oatmeal cookies:
- Use ripe bananas — sweeter and softer bananas yield the best flavor and texture.
- Add spices like cinnamon or nutmeg to complement the oats and banana.
- The dough usually holds its shape well, so chilling is not necessary.
- For deeper banana flavor, roast whole bananas on a foil-lined baking sheet for about 15 minutes, then mash before mixing.
Banana oatmeal cookies are versatile and quick to prepare, making a great breakfast or snack. What do you usually add to your batter, and when do you enjoy them most?
Banana oatmeal cookies
This recipe is incredibly easy and relies on pantry staples. For the simplest version, use just two ingredients: banana and oats. I like to add pecans for crunch and dark chocolate chunks for sweetness and texture.
How do you make 4-ingredient banana oatmeal cookies?
- Mash the bananas to a coarse puree — it doesn’t need to be completely smooth.
- Add the oats and stir until combined.
- Fold in the pecans and chopped chocolate until evenly distributed.
- Scoop onto a baking sheet and bake at 350°F (175°C) for 8–10 minutes, or until edges are lightly golden.
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Banana chocolate oatmeal cookies
petro
Equipment
- potato masher or fork
- tablespoon
- baking sheet
- baking paper
Ingredients
- 2 ripe bananas (medium)
- 1 1/2 cups fine oats (you may need a little more or less depending on banana size)
- 1/2 cup pecan nuts
- 1/2 cup chopped chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with baking paper.
- Mash the bananas with a fork or potato masher until you get a coarse puree.
- Add 1 cup of the oats and mix well. If needed add the remaining oats until the dough holds together.
- Fold in pecans and chopped chocolate until evenly distributed.
- Spoon the dough onto the prepared baking tray, leaving about 1 inch between cookies.
- Bake for 8–10 minutes or until edges are lightly golden. Cool completely before serving.
Video
Nutrition
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