Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

These cookies are my holy grail of desserts rolled in one.

The flavor of banana bread, the chewy texture of oatmeal cookies, and the soft and gooey factor of chocolate chip cookies.

They’re soft, chewy, moist, and not at all cakey which can be a problem when baking with bananas. Cookies taste like little banana cakes instead of cookies are not my idea of cookies, and thankfully these are all cookie, zero cake.

There’s only 1/4 cup of butter used and lots of whole-grain oats, so if cookies can be on the healthier side, these are it. Or at least that’s what I’ve been telling myself. If you’re looking for supremely healthy cookies without flour, gluten, sugar, eggs, butter, and that still taste amazing, check out Healthy Oatmeal Chocolate Chip Miracle Cookies.

These cookies are adapted from my favorite oatmeal cookies, The Best Oatmeal Chocolate Chip Cookies. I reduced the butter, added bananas, and increased the flour. Bananas contain so much moisture that more flour is needed to absorb it.

The dough is soft, loose, moist, and must be chilled before baking or the cookies will spread into thin, flat pancakes. Because bananas have differing levels of moisture and no two are exactly alike, baking times could range. Don’t get too hung up on what the clock says and bake until your cookies are done.

You’re going to love the bold banana flavor, the chewy oats that add so much texture, and plenty of chocolate that melts in your mouth in every bite.

Banana Oatmeal Chocolate Chip Cookies The cookies have the flavor of banana bread, the chewy texture of oatmeal cookies, and the soft and gooey factor of chocolate chip cookies. They're soft, chewy, moist, and not at all cakey. There's only 1/4 cup of butter used and lots of whole-grain oats, so if cookies can be on the healthier side, these are it. The dough is soft, loose, moist, and must be chilled before baking or the cookies will spread into thin, flat pancakes. Because bananas have differing levels of moisture and no two are exactly alike, baking times could range. Don't get too hung up on what the clock says and bake until your cookies are done. You're going to love the bold banana flavor, the chewy oats that add so much texture, and plenty of chocolate that melts in your mouth in every bite.

Yield: about 14 medium/large cookies

Prep Time: 10 minutes

Cook Time: about 13 minutes

Total Time: : 3+ hours, for dough chilling

Ingredients

  • 2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened (1/2 of 1 stick)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old-fashioned whole rolled oats (not instant or quick-cook because they act more like flour and aren't suitable here)
  • 1 1/4 cups all-purpose flour
  • 1/2 to 1 teaspoon cinnamon, added to taste
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 1/4 cups semi-sweet chocolate chips
Read the whole recipe on Averie Cooks