These Banana Oatmeal Cookies are incredibly easy to make, and taste amazing. You are going to love how delicious and simple this recipe is.
These Soft Banana Oatmeal Cookies with chocolate chips are one of my favorite soft cookies to make and the best way to use up overripe bananas.
You only need a few simple ingredients for these Banana Oatmeal Chocolate Chip Cookies. This healthy banana oatmeal cookie recipe makes a great snack and you’ll love the chewy texture.
Recipe Ingredient Notes
To make Banana Oatmeal Cookies, you will need the following ingredients:
- Shortening
- Brown Sugar
- Egg
- Ripe Mashed Banana
- Quick Oats
- All Purpose Flour
- Salt
- Cinnamon
- Baking Soda
- Nutmeg
- Chocolate Chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Banana Oatmeal Cookies:
- Preheat oven to 350°F. Grease baking sheet and set aside.
- Cream shortening and brown sugar in large mixing bowl at medium speed until well blended, then beat in egg.
- Add one cup mashed banana and mix until creamy.
- In a separate large bowl, mix together oats, flour, salt, cinnamon, baking soda and nutmeg, then stir dry ingredients into wet ingredients creamed mixture. Fold in chocolate chips. Making sure to scrape the sides of the bowl.
- Using a cookie scoop , drop spoonfuls of cookie dough onto prepared baking sheet (if you don’t have a cookie scoop, just use a medium-sized spoon to drop cookie dough onto pan. This cookie dough will be too sticky to roll into balls).
- Place cookies 2 inches apart on baking sheet.
- Bake for 15-17 minutes, then remove from oven and let cool 1-2 minutes on baking sheet, then remove to a cooling wire rack.
Storing and Other Tips
If you manage to not eat the whole tray of cookies immediately, these (cookie name) store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
To make these chewy banana oatmeal cookies healthier you can:
- Switch out milk chocolate chips for dark chocolate chips, mini chocolate chips or sugar free chocolate chips.
- Use coconut flour, oat flour or whole wheat flour, in place of all purpose flour.
- Use honey, coconut sugar or other natural sweeteners in place of the sugar.
- Use apple sauce or coconut oil in place of shortening or butter.
Enjoy More Delicious Oatmeal Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Caramel Oatmeal Cookies
- Oatmeal Coconut Dream Cookies
- Oatmeal Creme Pies
- Oatmeal Gingerbread Cookies
Banana Oatmeal Cookies
These Banana Oatmeal Cookies are incredibly easy to make, and taste amazing. You are going to love how delicious and simple this recipe is.
Serving Cookies
Ingredients
- ¾ cup shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 cup mashed ripe bananas, about 2-3 medium banana
- 1 ¾ cup quick oats
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- 1 ½ cups chocolate chips, (I used semi-sweet)
Instructions
- Preheat oven to 350°F. Grease baking sheet and set aside.
- Cream shortening and brown sugar in large bowl at medium speed until well blended, then beat in egg.
- Add one cup mashed banana and mix until creamy.
- In a separate bowl, mix together oats, flour, salt, cinnamon, baking soda and nutmeg, then stir into creamed mixture. Fold in chocolate chips.
- Using a cookie scoop , drop spoonfuls of cookie dough onto prepared baking sheet (if you don't have a cookie scoop, just use a medium-sized spoon to drop cookie dough onto pan. This cookie dough will be too sticky to roll into balls).
- Place cookies 2 inches apart on baking sheet.
- Bake for 15-17 minutes, then remove from oven and let cool 1-2 minutes on baking sheet, then remove to a cooling rack.
Notes
To make these chewy banana oatmeal cookies healthier you can:
- Switch out milk chocolate chips for dark chocolate chips, mini chocolate chips or sugar free chocolate chips.
- Use coconut flour, oat flour or whole wheat flour, in place of all purpose flour.
- Use honey, coconut sugar or other natural sweeteners in place of the sugar
- Use apple sauce or coconut oil in place of shortening or butter
Nutrition
Calories: 153 kcal · Carbohydrates: 21 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 7 mg · Sodium: 126 mg · Potassium: 78 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 16 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg
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