Banana Oatmeal Chocolate Chip Cookies Recipe

I’ve got a treat for you today—my go-to Banana Oatmeal Chocolate Chip Cookies Recipe that feels like a warm hug fresh out of the oven. These cookies are naturally sweetened with ripe bananas and maple syrup, making them a healthier twist on your classic chocolate chip cookie. Plus, the oats and almond butter add a wholesome, chewy texture you’ll find simply irresistible.

Whether you need a quick snack, a lunchbox surprise, or a comforting bite alongside your afternoon coffee, this Banana Oatmeal Chocolate Chip Cookies Recipe works beautifully. I especially love making them when those bananas start looking too ripe—they’re the perfect way to reduce waste and turn simple ingredients into pure joy.

Ingredients You’ll Need

These ingredients come together to create a cookie that’s moist, chewy, and packed with flavor without needing any refined sugars or flour. I always recommend using rolled oats instead of instant oats because they hold up better during baking and give the cookies that satisfying bite.

• Ripe bananas: The riper, the better—overripe bananas make the cookies sweet and moist.
• Almond butter: Adds nuttiness and binds the dough; you can swap this for peanut butter if you like.
• Maple syrup: Natural sweetener that helps balance flavors and adds a subtle caramel touch.
• Vanilla extract: Just a splash elevates the entire cookie with warm and sweet notes.
• Rolled oats: Provides a chewy texture and acts as the base for the cookie dough.
• Salt: Enhances all the flavors—don’t skip it even if using salted nut butter.
• Cinnamon (optional): A little spice brings out the sweetness and warmth; totally optional but I love it.
• Chocolate chips: Because no chocolate chip cookie is complete without them.
• Chopped walnuts: Adds crunch and a lovely nutty depth, but you can leave them out if you prefer.

Variations

I’m a big fan of customizing this Banana Oatmeal Chocolate Chip Cookies Recipe depending on what’s in my pantry or my mood. Feel free to get creative—cooking is all about making a recipe your own!

• Nut-free variation: I’ve swapped almond butter for sunflower seed butter with great results for friends with allergies.
• Milk chocolate or dark chocolate chips: I sometimes use chunks of dark chocolate for a richer taste, especially when I want a less sweet cookie.
• Add dried fruit: Throw in some raisins or chopped dried cranberries for an extra chewy, fruity surprise.
• Spice it up: A pinch of nutmeg or ginger paired with cinnamon makes these cookies feel like fall in every bite.
• Boost the protein: Stir in a scoop of your favorite protein powder to fuel your day without sacrificing taste.

How to Make Banana Oatmeal Chocolate Chip Cookies Recipe

Step 1: Mash your bananas like a pro

Start by peeling and mashing your ripe bananas in a bowl until smooth with just a few lumps left for texture. I like using a fork, but a potato masher works great too. The key is using ripe bananas—they’ll add natural sweetness and moisture, so no need for extra butter or oil here.

Step 2: Mix in almond butter, maple syrup, and vanilla

Next, add the almond butter, maple syrup, and vanilla extract into the mashed bananas. Stir everything until you have a creamy, well-blended mixture. If your almond butter is a little stiff, warm it up slightly in the microwave for about 10 seconds first so it blends smoothly.

Step 3: Stir in dry ingredients

Combine the rolled oats, salt, and cinnamon in a separate bowl, then add these to your wet mixture. Fold gently until all oats are coated and incorporated—don’t overmix or the cookies may turn dense. This step is where you can gently fold in the chocolate chips and walnuts too.

Step 4: Scoop and bake your cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop dollops of dough onto the sheet, spacing them about 2 inches apart. Flatten the tops slightly with your fingers since these cookies don’t spread much in the oven. Bake for 12-15 minutes or until the edges are golden and the cookies feel set but still soft.

Step 5: Cool and enjoy

Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. They firm up as they cool but stay chewy and moist inside. This is hands-down one of my favorite moments—breaking into a warm banana oatmeal chocolate chip cookie fresh from the oven with gooey chips and a hint of cinnamon.

How to Serve Banana Oatmeal Chocolate Chip Cookies Recipe

Garnishes

I love sprinkling a few extra chocolate chips or a pinch of cinnamon sugar on top right after they come out of the oven. Sometimes, for a grown-up twist, I add a tiny drizzle of melted almond butter—delicious and adds a nice shine.

Side Dishes

These cookies are perfect alongside a glass of cold milk or a warm cup of chai tea. They also pair surprisingly well with a simple fresh fruit salad for a balanced afternoon treat.

Creative Ways to Present

For holidays or a party, I like to plate these cookies stacked on a pretty tray with some fresh mint leaves and chocolate shavings. Another fun way is sandwiching two cookies with a scoop of vanilla ice cream for a quick homemade ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

I store leftover Banana Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. If you want them chewy and soft the next day, adding a slice of bread inside the container does wonders to keep moisture in.

Freezing

If you’re making a big batch, these cookies freeze beautifully. I pop them in a freezer bag with parchment paper between the layers, and they stay fresh for up to 3 months. Just let them thaw at room temperature when you want a quick snack.

Reheating

To refresh frozen or leftover cookies, I warm them in the microwave for about 15 seconds or in a low oven (300°F) for 5 minutes. This helps melt the chocolate chips again and brings back that freshly baked softness.

FAQs

Final Thoughts

This Banana Oatmeal Chocolate Chip Cookies Recipe is one of those kitchen gems I keep returning to, especially when I want something quick but genuinely comforting. It’s filled with flavors and textures I love—and you will too once you try it fresh from your oven. Honestly, these cookies make busy days better and snack times feel special. I can’t wait for you to bake a batch and enjoy them just like I do, with plenty of smiles and maybe a warm drink close by.

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