If you’re looking for a great cross between banana bread and cookies, then voila! Banana chocolate oatmeal cookies. They are soft and chewy on the inside and crispy on the outside, bearing the banana bread taste we all remember from our childhood.
Banana chocolate oatmeal cookies
These banana chocolate oatmeal cookies are very easy to make and you can even engage children (promising they get to lick the spoons afterwards), so that they begin to take interest in cooking.
You can have banana oat cookies for breakfast as well, as they are packed with nutrients and will keep you full for a long time. Also, why not make breakfast cookies larger than regular ones, so that you can grab 1-2 and eat them on the go? They do go great with coffee, trust me.
More cookies you will love:
- Cranberry white chocolate cookies
- Chocolate caramel cookies
- Lemon almond cookies
- Mini meringue cookies
- Air fryer chocolate cookies
- Banana bread cookies with cream frosting
These cookies make the perfect base for a lot of add-ins, like chocolate, nuts, cranberries, raisins or extracts. Of course you can replace the vanilla extract with rum, almond, lemon or other delicious extracts you and your family love.
Always choose the ripest bananas you can find. The more brown spots, the better they are. This is because this is when bananas are the sweetest and also soft enough to mix well with the other ingredients.
Can you use quick oats in cookies?
It’s your choice whether to add quick oats or old-fashioned, but I figured out that the old-fashioned go better, as they hold their shape better and add more texture to the cookies. You can add them to a food processor and turn them into flour or use as is, as I did in this recipe.
Another great thing about these banana chocolate oatmeal cookies is that the dough can be frozen, so you can just take it out, thaw and bake when in a hurry. To add variety, freeze the basic dough and only incorporate the add-ins before baking. The dough will keep in the freezer for up to 3 months.
Baked cookies last for up to a week in the frigde, in an airtight container. Or just about a few hours?
Tips and tricks for the best banana oatmeal cookies:
- Ripe bananas – as I was telling above, they are sweet, as well as soft, so they give the cookies the best texture and flavor;
- Spices – you can add nutmeg or cinnamon, which go great with oats and bananas, adding an amazing flavor to the cookies;
- You don’t need to chill the dough, as it already holds its shape well;
- To add a special flavor, roast the bananas before adding them in the bowl. Place the bananas on a baking sheet lined with aluminum foil and bake for 15 minutes.
Banana oatmeal cookies are great in many combinations, and are a quick and easy dessert or breakfast treat. What do you like to add to the batter to personalize it, and when do you enjoy them most?
Banana oatmeal cookies
This recipe is crazy easy and quick and only uses a few ingredients most of us have in the pantry. If you want to make a basic recipe, use only 2 ingredients: banana and oats. I chose to add a bit of a crunchy to my cookies and used pecan nuts and make them sweeter by adding dark chocolate chunks
How do you make 4 ingredient banana oatmeal cookies?
- Smash the bananas to get a puree. It doesn’t have to be smooth.
- Add the oats and mix well.
- Add the pecan nuts and the chocolate and mix gently to incorporate.
- Bake at 350 F for 8-10 minutes or until lightly golden.
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Banana chocolate oatmeal cookies
- 2 ripe bananas medium size
- 1 and 1/2 cup fine oats you may need a little more or less, depending on the size of your bananas
- 1/2 cup pecan nuts
- 1/2 cup chopped chocolate
- Preheat the oven at 350 F and line a baking sheet with baking paper.
- Smash the bananas using a fork or a potato masher to get a puree. It doesn't have to be smooth.
- Add 1 cup of the oats and mix well with a spoon
- Add the pecan nuts and the chocolate and mix gently to incorporate. If needed add the rest of the oats (and a little more if dough is still too soft)
- Spoon the dough into the baking tray leaving about 1" space between cookies.
- Bake at 350ºF for 8-10 minutes or until lightly golden. Serve when completely cooled.
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