These Healthy Banana Oatmeal Chocolate Chip Cookies started as a favorite hiking and camping recipe from a friend, made with overripe bananas, oats, and chocolate chips in one bowl for quick prep and easy cleanup. They bake up soft and chewy in under 30 minutes and freeze well, making them great for breakfast, snacks, lunchboxes, or dessert.
Jump to:
- Why I Love This Recipe
- What Makes These Cookies "Healthier"?
- Key Ingredients For This Recipe
- Variations & Substitutions
- How to Store Oatmeal Banana Cookies
- How to Make Banana Oatmeal Cookies
- You Can Also Make Banana Oatmeal Muffins!
- How to Make Fast and Easy Cream Cheese Frosting
- Expert Tips For This Recipe
- FAQs
- More Delicious Recipes to Check Out
- Banana Oatmeal Chocolate Chip Cookie Recipe
Why I Love This Recipe
These Banana Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with banana flavor and melty chocolate chips. They come together in just one bowl for easy cleanup and are ready in under 30 minutes, making them a simple option for busy days.
They're a great way to use overripe bananas and bake up cookies that work for just about anything. Perfect for breakfast, lunchboxes, snacks, hiking, camping, or dessert, they stay fresh for days and freeze well for later, just like my Dehydrated Strawberries and my Dehydrated Pears.
What Makes These Cookies "Healthier"?
These cookies are made with applesauce, ripe bananas, and oats, making them a lighter option than many traditional chocolate chip cookies. They still contain sugar and chocolate chips, so they're best enjoyed as part of a balanced diet.
Because they have bananas and oatmeal, they are great for breakfast, similar to my Oatmeal Fig Bars with Coconut. And because they are cookies, they also work for a snack or dessert.
Key Ingredients For This Recipe
- Unsweetened Applesauce: Adds moisture and natural sweetness while replacing oil or butter, keeping these cookies soft and tender. Be sure to use unsweetened applesauce so the cookies aren't overly sweet.
- Raw Cane Sugar (Turbinado): Turbinado sugar has larger crystals and a light caramel flavor that pairs well with bananas. If needed, you can substitute light brown sugar or granulated sugar.
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cookies will be. Bananas with lots of brown spots are ideal since they mash easily and provide the best natural sweetness.
- Quick Oats: Quick oats create a softer, more uniform texture than old-fashioned rolled oats. If using rolled oats, expect the cookies to be a bit chewier and heartier.
- Semi-Sweet Chocolate Chips: Semi-sweet chocolate balances the sweetness of the bananas. Dark chocolate, milk chocolate, or even white chocolate chips work well if you'd like a different flavor.
- Chopped Nuts (Optional): Walnuts or pecans add crunch and complement the banana and chocolate flavors. Leave them out for a nut-free version or substitute with shredded coconut or pumpkin seeds for added texture.
*See the recipe card for the complete list of ingredients and quantities.
Variations & Substitutions
Variations
- Peanut Butter Banana: Add 2-3 tablespoons of peanut butter for a nutty flavor.
- Double Chocolate: Mix in cocoa powder + extra chocolate chips.
- Coconut Banana: Add shredded coconut for a tropical twist.
- Flaxseed or Chia: Stir in 1-2 tablespoons for added texture.
- Cinnamon Raisin: Add raisins + a pinch of cinnamon.
- White Chocolate Macadamia: Swap chips for white chocolate + chopped macadamias.
Easy Substitutions:
- Butter: coconut oil or extra applesauce
- Sugar: brown sugar, coconut sugar, or white sugar
- Flour: whole wheat, or gluten-free 1:1 blend
- Oats: rolled oats for a heartier texture
- Nuts: walnuts, pecans, pumpkin seeds, or omit
How to Store Oatmeal Banana Cookies
Store cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, refrigerate them in a sealed container for up to 1 week.
To freeze, place cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature when ready to enjoy. To reheat, warm cookies in the microwave for 10-15 seconds for a soft, fresh-baked texture.
How to Make Banana Oatmeal Cookies
Step 1: Preheat the oven to 375°F (190°C) and prepare a cookie sheet with parchment paper or a silicone mat.
Step 2: Put the butter and applesauce in a stand mixer or large mixing bowl. Beat on medium speed until mixed together. Don't worry if it looks curdled; it will smooth out as you add additional ingredients.
Step 3: Add the sugar, bananas, vanilla, and eggs, and continue to beat at medium speed. Next, add the flour, baking soda, salt, and cinnamon, and continue beating until just combined.
Step 4: Stir in the oats, chocolate chips, and nuts with a spoon or spatula.
Step 5: Drop the dough onto the prepared baking sheet with a cookie scoop or spoon.
Step 6: Bake for 10 to 14 minutes until golden on the edges. Cool on a wire rack.
You Can Also Make Banana Oatmeal Muffins!
This batter is so versatile, you can make muffins with it as well! Same oven temperature, just a different pan. I made some super cute mini muffins for my campout, and they turned out perfectly.
I may have put a little cream cheese frosting on one of them...don't tell! And just like their cookie counterpart, they are pretty sturdy and made it through car camping chaos.
How to Make Fast and Easy Cream Cheese Frosting
To make the cream cheese frosting, place 1 cup of softened cream cheese in a stand mixer or mixing bowl and beat at medium speed. Mix in 1 teaspoon vanilla extract. Add 2 cups of confectioners' powdered sugar, ½ cup at a time, until nice and smooth. Add 1-2 tablespoon heavy cream or milk to get your desired consistency. Frost and enjoy!
Expert Tips For This Recipe
- Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
- Don't overmix the batter once the dry ingredients are added to keep cookies soft.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Use a cookie scoop for even-sized cookies and consistent baking.
- Let cookies cool on the baking sheet for about 5 minutes before moving to a rack.
- Don't overbake; remove cookies when the edges are lightly golden for a soft texture.
FAQs
They're made with simple ingredients like ripe bananas and oats, with no refined flour. That makes them a lighter option than traditional cookies.
Absolutely. Chocolate chips, chopped nuts, dried fruit, or shredded coconut all work well.
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
Yes. Let them cool fully, then freeze in a sealed container for up to 3 months.
Overmixing the dough, using the wrong type of oats, or overbaking can make cookies tough or dry. Skipping proper ingredient measurements can also affect texture and flavor.
More Delicious Recipes to Check Out
If you get a chance to make these Banana Oatmeal Cookies with Chocolate Chips, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Banana Oatmeal Chocolate Chip Cookie Recipe
Equipment
- spatula
- cookie scoop or large spoon
- parchment paper or silicone mat
Ingredients
- ½ cup unsalted butter, room temp
- ½ cup unsweetened apple sauce
- 1 cup raw cane sugar (turbinado)
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour (can sub almond flour, see notes)
- 1½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 cups quick oats
- 1 cup semi-sweet chocolate chips
- ¼ cup chopped nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a cookie sheet with parchment paper or a silicone mat.
- Put the butter and applesauce in a stand mixer or large mixing bowl. Beat on medium speed until mixed together. Don't worry if it looks curdled, it will smooth out as you add additional ingredients.
- Add the sugar, bananas, vanilla, and eggs and continue to beat at medium speed. Next, add the flour, baking soda, salt, and cinnamon and continue beating until just combined.
- Stir in the oats, chocolate chips, and nuts with a spoon or spatula.
- Drop the dough onto the prepared baking sheet with a cookie scoop or spoon. These will rise and spread so give each one some room.
- Bake for 10 to 14 minutes or until golden brown around the edges. Transfer to a wire rack to cool.
Video
Notes
- Make sure you give these cookies plenty of room to spread out on the baking sheet; they like to spread out!
- Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness
- Don't overmix the batter once the dry ingredients are added to keep cookies soft
- Measure flour correctly by spooning it into the measuring cup and leveling it off
- Use a cookie scoop for even-sized cookies and consistent baking
- Let cookies cool on the baking sheet for about 5 minutes before moving to a rack
- Don't overbake; remove cookies when the edges are lightly golden for a soft texture.
- Store these cookies in an airtight bag or container. They will stay good for several days.
- You can make these cookies or muffins and freeze them for later. Once they have cooled completely, place them in a sealable bag or container and freeze for up to 6 months.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Leslie says
Excellent cookie recipe to try!
Kay says
A great afternoon snack for a boost of energy!
Connie says
Love these guilt-free banana cookies!
jill says
I loved making these for my family and feeling like it was something good for them! Thanks for sharing!
Emily says
That's so great to hear, I love making them for my family as well!
Alexandra says
These make such a great on the go breakfast option! Delicious!
Emily says
They really do!! Such a delicious option.
Amy says
I love oatmeal cookies! Great snack for my daughter to take to school too.
Emily says
Yes, they hold up so well it's perfect for backpacks!
Audrey says
These are so great for kids.
Emily says
They are perfect for kids...and adults too 😉
Sunrita says
Love this as a Sunday breakfast idea! So good and loved by all!
Emily says
Thanks, Sunrita, such a good idea for a Sunday morning!
Sue says
Ok these are a must try! Enough of a cookie to be a treat, and no one needs to know how healthy they are! Pinning!
Emily says
Thanks, Sue, I'll never tell!!