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These Banana Oatmeal Chocolate Chip Cookies are healthy, easy to make, and naturally sweetened with banana and maple syrup. Each cookie has 5 grams of protein, comes together with simple pantry ingredients.
When I shared these cookies on Tiktok they went completely viral with over 6 million views. They’re soft, chewy, and perfect for breakfast, snacks, or dessert.
Table of Contents
If you’re a fan of my Easy Vegan Banana Bread, Peanut Butter Banana Oatmeal Bars and my Healthy Breakfast Cookies then trust me when I say you will LOVE these Chocolate Chip Banana Oatmeal Cookies.
If you’ve ever wanted a cookie that feels wholesome enough for breakfast like my Healthy Breakfast Cookie but still tastes like a treat, these oatmeal banana chocolate chip cookies deliver. I’ve been developing healthy baked goods for over a decade, and my banana recipes are consistently loved because they’re approachable, naturally sweet, and easy to make.
When I shared these cookies on TikTok, the video reached over 6 million views and over 35,000 shares, and for good reason. They’re made with oats, banana, nut butter, and chocolate chips, no flour required. The result is a soft, chewy cookie that tastes like banana bread in cookie form and happens to be packed with fibre and protein!
Recipe Highlights
- Easy to make: Made in one bowl, with simple ingredients and no mixer required. For another easy cookie also try these Almond Flour Chocolate Chip Cookies.
- Healthy and nourishing: Made with simple wholesome ingredients and packed with 5 grams of protein per serving. If you love these cookies also make sure to try these Cookie Baked Oats for your next breakfast!
- Freezer-friendly. Easy to freeze and reheat. You can also freeze the dough and bake them at a later date.
- Versatile: Enjoy them for breakfast, a snack or a healthy dessert.
Key Ingredients
- Oats: you can use either quick oats or rolled oats for this recipe. My personal preference is to use rolled oats because they give the cookies a nice chewy texture. Don’t use steel cut oats in this recipe, they won’t work.
- Chocolate chips: I find mini chocolate chips best in these cookies. If you love chocolate chips also try these cookie dough overnight oats.
- Bananas: 2 ripe bananas (about 3/4 cup.) The riper the bananas you use the sweeter the cookies will be. If you love bananas make sure to also try these Banana Overnight Oats and Banana Bread Baked Oatmeal.
*This is just an ingredient overview. The full recipe is below in the recipe card.
How to Make Banana Oatmeal Chocolate Chip Cookies
Step 1: mash the banana and add it to a mixing bowl with the almond butter, maple syrup and vanilla extract.
Step 2: In another bowl mix together the oats, walnuts and chocolate chips.
Step 3: Add the wet and dry ingredients together.
Step 4: Mix until it forms a dough.
Step 5: Use a cookie scoop to scoop out even cookies onto a baking sheet. Press down with your hands.
Step 6: Bake at 350 degrees F for 12-15 minutes.
Recipe Variations
- Nut free: Use sunflower seed butter and omit walnuts.
- Less added sugar: Skip the maple syrup and substitute with more banana. Use sugar free chocolate chips.
- Try some add ins: Try cinnamon, nutmeg, shredded coconut, dried cranberries, or cacao nibs.
How To Store
Store cookies in an airtight container at room temperature for up to 2 days, or in the fridge for 6 days to keep them fresher longer. These cookies also freeze well for up to 3 months. Let thaw at room temperature before eating.
Jess’s Tips
- Use ripe bananas: The riper the banana, the sweeter and softer the cookies will be. Save the less ripe bananas for recipes like Banana Overnight Oats.
- Press the cookies down: These cookies do not spread, so flatten them slightly before baking.
- Use rolled oats: They give the best texture and structure.
- Adjust dough if needed: If the dough feels too wet, add a small handful of oats.
- Do not overbake: Bake just until golden at the edges for soft cookies.
- Let them cool: They firm up slightly as they cool on the baking sheet.
Frequently Asked Questions
Yes. They’re made with oats, bananas, and nut butter, which provide fibre, healthy fats, and natural sweetness.
Because the cookies are baked, they don’t need to be refrigerated. The cookies can be stored in an airtight container on the countertop for 2 days, however stay longer if stored in the fridge for 6 days.
This usually happens if the bananas are very large or the cookies are underbaked. Make sure to measure the banana and bake until the edges are set, even if the centres are soft.
Try These Cookies Next!
If you tried these Chocolate Chip Banana Oatmeal Cookies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Chocolate Chip Banana Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
Chocolate Chip Banana Oatmeal Cookies are healthy and have 5 grams of protein per serving!
Ingredients
- 2 large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can sub peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the mashed bananas, almond butter, maple syrup and vanilla in a mixing bowl.
- In a separate mixing bowl, mix together the oats, salt, cinnamon, chocolate chips and walnuts.
- Add the wet ingredients to the dry ingredients and mix together until combined.
- Use a cookie scoop to scoop the cookies onto the baking sheet, then use your hands to gently press down on each cookie to flatten slightly.
- Bake for 12-15 until golden brown around the edges.
Notes
Use ripe bananas for the best sweetness and texture.
Flatten the cookies slightly since they do not spread much.
Rolled oats give the best chewy texture.
Add a small handful of oats if the dough feels too wet.
Bake just until the edges are set for soft cookies.
Let the cookies cool slightly so they firm up before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 139
- Sugar: 6.3
- Sodium: 114mg
- Fat: 7.1g
- Saturated Fat: 1.5g
- Carbohydrates: 16.2g
- Fiber: 3.2g
- Protein: 5g
How well do they freeze ??
Hi Amanda, these will freeze well for up to 2 months in a freezer safe bag!
i ended up adding honey instead of maple syrup, chunky peanut butter and shredded coconut . the taste and texture was soo good.
during baking i forgot to flip the tray since i use a gas oven and they baked unevenly, nonetheless they taste really good even if they are burnt???
So happy you enjoyed them!
I love it it is full of flavor and tastes heavenly
So glad you enjoyed the recipe!
Mmm sooo good! I used peanut butter and added shredded coconut and pumpkin seeds. A delicious pregnancy snack. Although I ate 5 straight away. Ooops. ?? Thank you for sharing!
So glad you enjoyed the recipe!
This is my second time making these. Hubby isn’t a big fan of walnuts so I made a batch with shredded coconut instead. I had made 2 batches last time and devoured them in no time. Lol. They’re a perfect snack and breakfast, especially when I’m busy and on the go! I love your recipes so thank you for sharing! ?
So happy you both love them 🙂
Delicious recipe!
My husband loved it as well and he is not a big banana fan.
I love that it is vegan, healthy and easy to make.
I used mainly peanut butter and a bit of almond butter because I didn’t have a lot left, and finer oats because we didn’t have whole oats.
Thank you
Thanks Shiran! I’m happy you both enjoyed them!
Loved. Loved loved these! I thought there was the perfect proportion of ingredients like only 1/4 cup of chocolate chips …..not to gooey sweet and I hate walnuts but it wasn’t a huge amount and I actually loved it. The fact that there’s no refined sugar and all good and healthy stuff and it tasted great made these a winner snack! I am not vegan but all the better because they were yummy and delicious! Thank you !! I’ve got tons of your recipes pinned to my Home Screen it’s crazy ???. Will make every one of them!
So happy you enjoyed them!
Just baked these cookies with my five-year-old, and they are perfection! A delicious and quick treat.
So happy you enjoyed the recipe 🙂
Enjoyed the cookies!
Made the recipe for the third time already.
Thank you!
Tatyana
Thanks so much Tatiana 🙂
Really enjoy this recipe.
Could you make this in a large baking pan and once baked cut them into bars?
Thank you
Diana
Happy you enjoyed it Diana!
Jessica can you bake the whole batter and once baked cut into bars?
Thank you again,
DIANA