I can’t stop making these Mashed Banana Cookies because they come out chewy like oatmeal cookies but studded with gooey chocolate chips that make every bite a tiny indulgence.
I’m obsessed with these banana oat chocolate chip cookies, like seriously obsessed. I love that the mashed banana keeps them soft and a little gooey, not sickly sweet, just honest.
I gab about them to anyone who’ll listen because they taste like a classic cookie but lighter, and I can eat three before I notice. And the chocolate pockets?
Melted, sticky spots that make me forget polite manners. I call them my Banana Chocolate Chip Cookies No Butter cheat, and yeah they double as Mashed Banana Cookies in my snack rotation.
Pure, stupidly good cookie joy. Zero guilt attached always.
Ingredients
- Plus the ripe bananas: creamy sweetness and natural binder, keeps cookies moist.
- Rolled oats: chewy texture, whole-grain vibe, actually adds some healthy heft.
- Basically brown sugar: caramel notes, makes them sweeter and a little more tender.
- The egg: helps structure and adds protein, so cookies don’t fall apart.
- Butter or oil: adds richness and slight crisp edges, you can taste it.
- Plus vanilla extract: warm background flavor, makes them taste homemade and cozy.
- Baking powder: gives a touch of lift so cookies aren’t flat and dense.
- Basically cinnamon: cozy warmth and a tiny spice kick with the banana.
- Salt: balances sweetness, sharpens flavors, brings out banana and chocolate.
- Plus chocolate chips: melty pockets of sweetness, fun bites in every cookie.
Ingredient Quantities
- 2 large very ripe bananas, mashed (about 1 cup)
- 1 1/2 cups old fashioned rolled oats
- 1/3 cup packed light brown sugar (or more if you like it sweeter)
- 1 large egg, lightly beaten
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 3/4 cup semisweet chocolate chips
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl mash 2 very ripe bananas with a fork until mostly smooth, a few small lumps are ok.
3. Stir in 1 large lightly beaten egg, 2 tablespoons melted butter or neutral oil, 1 teaspoon vanilla extract and 1/3 cup packed light brown sugar until combined; taste and add a little more sugar if you like it sweeter.
4. In another bowl combine 1 1/2 cups old fashioned rolled oats, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt.
5. Add the dry mixture to the banana mixture and stir until just mixed, don’t overwork it or the oats get tough.
6. Fold in 3/4 cup semisweet chocolate chips, saving a few to press on top of the cookies if you want them to look extra gooey.
7. Scoop heaping tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart; gently flatten each mound with the back of a spoon or your fingers because these won’t spread much on their own.
8. Bake for 10 to 12 minutes, until the edges are set and the tops look slightly dry; they might seem soft but they firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely; if you want chewier cookies chill the dough 20 to 30 minutes before baking.
10. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer keeping.
Equipment Needed
1. Baking sheet lined with parchment paper or a silicone mat
2. Medium mixing bowl for the banana mixture
3. Another bowl for the dry ingredients
4. Fork for mashing the bananas (or a potato masher if you like)
5. Measuring cups and spoons (1 cup, 1/3 cup, tbsp and tsp)
6. Wooden spoon or rubber spatula for stirring and folding
7. Tablespoon or small cookie scoop to portion the dough
8. Wire cooling rack to cool the cookies after baking
FAQ
Banana Oat Cookies Recipe Substitutions and Variations
- Bananas (2 large mashed = ~1 cup) — swap with 3/4 to 1 cup unsweetened applesauce or canned pumpkin puree. You lose the strong banana flavor and may want a touch more brown sugar if you like it sweeter.
- Old fashioned rolled oats — use quick oats 1:1 for a slightly softer, quicker bake, or use 1 cup oat flour for a denser, more cake like cookie but reduce any extra liquid a bit.
- 1/3 cup packed light brown sugar — replace with 1:1 coconut sugar for a similar texture and caramel note, or use 3 tablespoons maple syrup or honey but cut back on another wet ingredient slightly so batter isnt too loose.
- 1 large egg — make a flax or chia egg for vegan: mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water, let sit 5 minutes until gelled. Works well as a binder though texture is a tad different.
Pro Tips
1. Use really ripe bananas, like spotted to black, they mash easier and make the cookies sweeter. If your bananas arent quite there, roast them at 350 F in their skins for 15–20 minutes to speed it up, then cool and mash.
2. Don’t overmix once you add the oats. Stir until everything’s just combined, or the oats get chewy and the cookies turn dense. A few streaks of egg or little lumps of banana are fine.
3. Press a couple extra chocolate chips on top right after scooping the dough. They make the cookies look gooey and store-bought pretty, plus they melt on top instead of hiding inside.
4. For chewier cookies chill the dough 20 to 30 minutes before baking. If you want them cakier, bake a minute or two longer. Let them cool on the sheet for 5 minutes after baking so they set up and dont fall apart.
Banana Oat Cookies Recipe
I can't stop making these Mashed Banana Cookies because they come out chewy like oatmeal cookies but studded with gooey chocolate chips that make every bite a tiny indulgence.
12
servings
154
kcal
Equipment: 1. Baking sheet lined with parchment paper or a silicone mat
2. Medium mixing bowl for the banana mixture
3. Another bowl for the dry ingredients
4. Fork for mashing the bananas (or a potato masher if you like)
5. Measuring cups and spoons (1 cup, 1/3 cup, tbsp and tsp)
6. Wooden spoon or rubber spatula for stirring and folding
7. Tablespoon or small cookie scoop to portion the dough
8. Wire cooling rack to cool the cookies after baking
Ingredients
-
2 large very ripe bananas, mashed (about 1 cup)
-
1 1/2 cups old fashioned rolled oats
-
1/3 cup packed light brown sugar (or more if you like it sweeter)
-
1 large egg, lightly beaten
-
2 tablespoons melted butter or neutral oil
-
1 teaspoon vanilla extract
-
1/2 teaspoon baking powder
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon fine salt
-
3/4 cup semisweet chocolate chips
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl mash 2 very ripe bananas with a fork until mostly smooth, a few small lumps are ok.
- Stir in 1 large lightly beaten egg, 2 tablespoons melted butter or neutral oil, 1 teaspoon vanilla extract and 1/3 cup packed light brown sugar until combined; taste and add a little more sugar if you like it sweeter.
- In another bowl combine 1 1/2 cups old fashioned rolled oats, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt.
- Add the dry mixture to the banana mixture and stir until just mixed, don’t overwork it or the oats get tough.
- Fold in 3/4 cup semisweet chocolate chips, saving a few to press on top of the cookies if you want them to look extra gooey.
- Scoop heaping tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart; gently flatten each mound with the back of a spoon or your fingers because these won’t spread much on their own.
- Bake for 10 to 12 minutes, until the edges are set and the tops look slightly dry; they might seem soft but they firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely; if you want chewier cookies chill the dough 20 to 30 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer keeping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 54g
- Total number of serves: 12
- Calories: 154kcal
- Fat: 5.6g
- Saturated Fat: 2.8g
- Trans Fat: 0.02g
- Polyunsaturated: 0.5g
- Monounsaturated: 1g
- Cholesterol: 21mg
- Sodium: 80mg
- Potassium: 142mg
- Carbohydrates: 23.6g
- Fiber: 1.9g
- Sugar: 13g
- Protein: 3.1g
- Vitamin A: 81IU
- Vitamin C: 1.8mg
- Calcium: 14.3mg
- Iron: 0.82mg
