Go Back
To make these tasty cookies, gather these ingredients: - 1 cup mashed ripe bananas (about 2-3 medium bananas) - 1/2 cup melted coconut oil (or unsalted butter) - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup rolled oats - 1 cup all-purpose flour (or whole wheat for a healthier choice) - 1 teaspoon baking soda - 1/2 teaspoon sea salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional for crunch) You can swap some ingredients for different flavors or needs: - Use applesauce instead of banana for less sugar. - Swap coconut oil with butter for a richer taste. - For a gluten-free version, use gluten-free flour. - Replace chocolate chips with dried fruit for a fruity twist. - Omit walnuts if you want a nut-free cookie. These cookies are not only delicious but also offer some nutrition: - Each cookie has around 120 calories. - They provide healthy fats from coconut oil. - Bananas add potassium and fiber. - Oats give you whole grains and keep you full. - Chocolate chips add sweetness and a little joy! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This step keeps the cookies from sticking. You can also use a silicone mat if you prefer. In a large mixing bowl, mash about two to three ripe bananas until smooth. Add in 1/2 cup of melted coconut oil. If you prefer, you can use unsalted butter instead. Next, mix in 1/2 cup of packed brown sugar and 1/4 cup of granulated sugar. Stir well until the mixture is creamy and smooth. This will ensure your cookies are sweet and moist. In another bowl, sift together 1 cup of rolled oats, 1 cup of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Mix these dry ingredients well to avoid lumps. Gradually add this dry mix to the banana mixture. Stir gently until just combined. Be careful not to overmix, as this keeps your cookies tender and chewy. Now it's time to add the fun! Fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped walnuts. These add a nice crunch and extra flavor. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake in the preheated oven for 10-12 minutes. The cookies are ready when the edges are lightly golden and the centers look set. Let them cool on the baking sheet for five minutes before moving them to a wire rack. Enjoy your delightful treat! To make soft cookies, use ripe bananas. Ripe bananas add moisture and sweetness. Next, do not overmix the dough. Overmixing makes cookies tough. Instead, stir until the dry and wet ingredients combine. Lastly, bake just until edges turn golden. This keeps the centers soft and chewy. One common mistake is using cold ingredients. Cold oil or eggs can affect texture. Always use room-temperature eggs and melted oil. Another mistake is not measuring flour correctly. Too much flour can lead to dry cookies. Use a spoon to fluff the flour, then scoop it into your cup. Finally, do not skip the resting step after baking. Letting cookies cool helps them set perfectly. You can enhance flavor by adding nuts or spices. Chopped walnuts add a nice crunch. You can also try adding cinnamon or nutmeg for warmth. For a fun twist, use dark chocolate chips instead of semi-sweet. You can even fold in dried fruit like cranberries or raisins. These add bursts of flavor and texture. Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots for the best results. Don't Overmix: Mix the dough just until the ingredients are combined. Overmixing can lead to tough cookies instead of soft and chewy ones. Chill the Dough: If you have time, chill the cookie dough in the refrigerator for 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting freshness. {{image_4}} To make gluten-free cookies, swap all-purpose flour for gluten-free flour. This flour mixes work well. You can also use almond flour for a nutty flavor. The rest of the recipe stays the same. Just be sure to check that your oats are gluten-free as well. For a vegan version, skip the egg and use a flax egg instead. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. Replace coconut oil with a plant-based butter. The cookies will still taste great! You can add spices to change the taste. Cinnamon or nutmeg gives a warm flavor. Try mixing in different nuts like pecans or almonds for crunch. Dried fruits like raisins or cranberries can add a sweet twist. Get creative and find your favorite mix! To keep your cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb any moisture. This method helps the cookies stay soft and tasty. If you want to keep them for a longer time, place a slice of bread in the container. The bread adds moisture and keeps cookies from drying out. When stored properly, these cookies last for about one week at room temperature. If you place them in the fridge, they can last up to two weeks. Just remember to seal them well to prevent them from absorbing odors from other foods. You can freeze these cookies for later enjoyment. Let them cool completely before you freeze them. Place cookies in a single layer in a freezer-safe bag. Remove as much air as possible before sealing. They can stay fresh for up to three months in the freezer. To enjoy, just thaw them at room temperature or warm them in the oven for a few minutes. This will bring back that fresh-baked taste. Yes, you can use frozen bananas. Just thaw them first. Frozen bananas are soft and sweet. They work well in this recipe. Make sure to drain any excess liquid after thawing. This keeps the dough from being too wet. You can use unsalted butter instead of coconut oil. Melt it in the microwave or on the stove. This change gives a rich flavor. You can also try vegetable oil. It works well, too. To make chewier cookies, add an extra egg yolk. This adds moisture and richness. You can also chill the dough before baking. This step helps the cookies stay thick and chewy. Another tip is to bake them for a shorter time. These cookies can fit many diets. For gluten-free, use a gluten-free flour mix. For vegan, swap the egg for a flax egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water, then let it sit. These swaps keep the cookies tasty for everyone! In this blog post, we explored key ingredients, step-by-step baking, and useful tips. You learned about ingredient substitutes and how to store cookies for freshness. I shared ways to make soft cookies and offered gluten-free and vegan options. Remember, experimenting with flavors can make your cookies unique. With this knowledge, you can bake delicious cookies that match your taste and diet needs. Enjoy the process and share your treats with friends and family!

Banana Oatmeal Chocolate Chip Cookies

Delicious and chewy cookies made with ripe bananas, oats, and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup mashed ripe bananas (approximately 2-3 medium bananas)
  • 1 2 coconut oil, melted (or unsalted butter)
  • 1 2 packed brown sugar
  • 1 4 granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup rolled oats
  • 1 cup all-purpose flour (whole wheat can be used for a healthier option)
  • 1 teaspoon baking soda
  • 1 2 sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 2 chopped walnuts (optional, for added crunch)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas, melted coconut oil, packed brown sugar, and granulated sugar. Stir well until the mixture is creamy and smooth.
  • Add the egg and pure vanilla extract to the banana mixture. Beat them in with a fork or whisk until fully blended and homogeneous.
  • In a separate bowl, sift together the rolled oats, flour, baking soda, and sea salt. Mix well to ensure there are no lumps.
  • Gradually add the dry ingredients to the wet banana mixture. Stir gently until just combined; avoid overmixing to keep the cookies tender.
  • Fold in the semi-sweet chocolate chips and chopped walnuts, if using, ensuring they are evenly distributed throughout the dough.
  • Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
  • Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. Carefully transfer them to a wire rack to cool completely.

Notes

For an eye-catching display, arrange the cookies on a rustic wooden platter. Garnish with a few fresh banana slices and a light sprinkle of rolled oats to enhance the visual appeal.
Keyword banana, chocolate chip, cookies, oatmeal