Name: Chewy Banana Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 ripe bananas; 1 1/2 cups old-fashioned oats; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Soft, chewy, and naturally sweetened with ripe bananas, these Chewy Banana Oatmeal Cookies are your new go-to when you’re craving something cozy yet wholesome. They pack the goodness of old-fashioned oats, the richness of chocolate chips, and the subtle spice of cinnamon into every satisfying bite.

These cookies are a fantastic way to use up overripe bananas while keeping your cookie jar stocked with something just a bit more nourishing. Whether enjoyed with your morning coffee, packed into lunchboxes, or served as a quick dessert, they deliver flavor and comfort in every bite.

What Kind of Oats Should I Use?

For these cookies, old-fashioned rolled oats are the way to go. They provide the perfect chewy texture and hold up well with the moisture from the bananas. Instant oats tend to make the cookies too soft, while steel-cut oats won’t soften enough during baking.

Ingredients for the Chewy Banana Oatmeal Cookies

Ripe Bananas: These are the heart of the cookie, adding natural sweetness and moisture.
Old-Fashioned Oats: For that hearty, chewy texture that holds everything together.
All-Purpose Flour: Provides structure to balance the softness of the banana.
Brown Sugar: Adds depth and a slight molasses flavor that pairs beautifully with banana.
Butter: For richness and to help create those crisp edges.
Egg: Binds the ingredients while adding richness.
Vanilla Extract: Enhances the overall flavor and warmth.
Cinnamon: A cozy spice that brings out the sweetness of the banana.
Baking Soda & Salt: Ensures the right rise and balances the sweetness.
Chocolate Chips (optional but recommended): For pockets of gooey indulgence in every bite.

How To Make the Chewy Banana Oatmeal Cookies

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and cleanup will be a breeze.

Step 2: Mash the Bananas

In a large bowl, mash 2 ripe bananas with a fork until smooth. You want about 3/4 cup of mashed banana.

Step 3: Cream the Butter and Sugar

In a separate bowl, cream together 1/2 cup of softened butter and 1/2 cup of brown sugar until light and fluffy. This gives your cookies a tender base.

Step 4: Add Wet Ingredients

Beat in 1 large egg, 1 teaspoon of vanilla extract, and the mashed bananas to the creamed butter mixture. Stir until fully combined.

Step 5: Mix the Dry Ingredients

In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and a pinch of salt.

Step 6: Combine Wet and Dry

Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.

Step 7: Stir in the Oats and Chocolate Chips

Fold in 1 and 1/2 cups of old-fashioned oats and 1/2 cup of chocolate chips (if using).

Step 8: Scoop and Bake

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are set.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Then dig in!

How to Serve and Store Chewy Banana Oatmeal Cookies

These cookies are best served fresh out of the oven when the edges are slightly crisp and the centers still warm and chewy. They pair beautifully with a cup of coffee, a tall glass of cold milk, or even a scoop of vanilla ice cream for dessert.

To store, keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed freezer-safe bag for up to 2 months. Just thaw and enjoy whenever a craving hits!

Frequently Asked Questions

How ripe should the bananas be?

The riper, the better! You want bananas with lots of brown spots on the peel. They’re sweeter and mash more easily, giving the cookies great flavor and moisture.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour and make sure your oats are certified gluten-free.

Can I use quick oats instead of old-fashioned?

You can, but the texture will be softer and less chewy. Old-fashioned oats really give that hearty bite.

Can I add nuts or dried fruit?

Absolutely. Walnuts, pecans, raisins, or dried cranberries all work wonderfully in this recipe.

Do I need to chill the dough?

No chilling required! These cookies are quick to mix and bake right away, making them perfect for busy days.

How do I keep them from getting too soft or soggy?

Make sure to bake until the edges are golden and let them cool completely before storing. Store in a single layer or between sheets of parchment to avoid sogginess.

If you’re a fan of these Chewy Banana Oatmeal Cookies, you might love experimenting with other unique cookie flavors. Here are some creative favorites from the blog:

Condensed Milk Snow Cookies for melt-in-your-mouth magic.
Salted Caramel Kentucky Butter Cake Cookies if you’re into rich, buttery treats.
Chocolate Instant Pudding Cookies for a soft and fudgy bite.
Zesty Lemon Oatmeal No-Bake Cookies when you want a bright and refreshing spin.
Peanut Butter Blossom Cookies for that perfect peanut butter and chocolate combo.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how your cookies turned out. Did you go with chocolate chips or mix in something extra like walnuts or dried cranberries?

I love seeing your creations and swaps! And if you’re looking for more cozy treats, follow along over on my Pinterest board: Life with Jam Recipes for daily inspiration.