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Chewy Banana Oat Chocolate Chip Cookies

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These chewy banana oat chocolate chip cookies are moist, soft, and packed with natural sweetness from ripe bananas and hearty oats, perfect for a quick snack or breakfast treat.

Ingredients

Scale
  • 2 medium to large ripe bananas, mashed
  • 1 1/2 cups old-fashioned rolled oats (135 grams)
  • 1/2 cup all-purpose flour (65 grams) (can substitute almond flour for gluten-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened (57 grams) (can substitute coconut oil for dairy-free)
  • 1/4 cup packed brown sugar (50 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips (135 grams)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mash the ripe bananas in a large bowl using a fork or potato masher until smooth but slightly chunky (about 1 cup mashed).
  3. In a separate bowl, cream the butter and brown sugar together using an electric mixer or wooden spoon until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract to the butter and sugar mixture, beating until combined and glossy.
  5. Stir the mashed bananas into the wet mixture until well incorporated.
  6. In another bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
  7. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
  8. Fold in the chocolate chips evenly throughout the dough.
  9. Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart. Each scoop should be about 1.5 tablespoons (20g) of dough.
  10. Bake for 12-15 minutes, until edges are golden but centers still look slightly soft.
  11. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas for best sweetness and moisture. Avoid overmixing the dough to keep cookies tender. Softened butter is crucial, not melted. Pull cookies out when edges are golden but centers are still soft to maintain chewiness. Chilling dough for 30 minutes can help prevent spreading and enhance flavor. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips. Nuts or dried fruit can be added for texture and flavor.

Nutrition

Keywords: banana cookies, oat cookies, chocolate chip cookies, chewy cookies, homemade cookies, easy cookie recipe, banana oat cookies

Find it online: https://blairrecipes.com/chewy-banana-oat-chocolate-chip-cookies-easy-homemade-recipe-for-moist-soft-treats/