Homemade Banana Oatmeal Cookies are chewy, hearty, and loaded with flavor. Made with real bananas and studded with chocolate chips, these banana breakfast cookies are guaranteed to sweeten any morning!
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What’s in This Banana Oatmeal Cookies Recipe?
These banana breakfast cookies have it all! Made with chewy oats, sweet bananas, warm cinnamon, pure vanilla extract, and chocolate chips, these satisfy any breakfast craving. They’re wonderfully quick and easy to make, perfect for busy mornings.
- Bananas: Ripe bananas are a must for this recipe. They mash easily and add a little extra sweetness, too.
- Butter: Unsalted butter makes these cookies super moist and tender.
- Sugar: A combination of brown and granulated sugar makes these cookies delightfully sweet.
- Vanilla: Pure vanilla extract enhances the sweetness of these cookies.
- Flour: All-purpose flour gives these cookies structure.
- Oats: Old-fashioned oats hold their shape well, creating a wonderful texture.
- Cornstarch: The secret to thick, chewy, ultra-tender cookies.
- Cinnamon: Ground cinnamon adds a touch of warmth to these cookies.
- Leavening: Baking powder and baking soda work in tandem to produce fluffy, chewy cookies.
- Chocolate Chips: We like semisweet chocolate chips, but milk or dark also work.
Variations on Banana Oatmeal Chocolate Chip Cookies
This is a naturally egg-free recipe! If you’d like to add an egg to the cookie dough for a little extra protein, the cookies will turn out more like muffin tops than chewy cookies. And while we haven’t personally tested a gluten-free version of this recipe, try replacing the flour with a 1:1 gluten-free flour replacement. Make sure to use certified gluten-free oats, too.
You can also omit the chocolate chips. Instead of chocolate chips, use an equal amount of chopped walnuts/pecans, cinnamon chips, or dried cranberries/cherries/raisins.
How to Store and Reheat
Store banana oatmeal cookies in an airtight container at room temperature or in the refrigerator for up to 4 days. Enjoy cold or at room temperature.
How to Freeze
Freeze banana oatmeal cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw at room temperature for 30-60 minutes before enjoying.
Serving Suggestions
These banana breakfast cookies hit the spot without being overly rich. The oats and bananas help keep you full until lunch, and we love adding a little peanut butter on top. Start your morning right with a breakfast cookie and a delicious cup of Bulletproof Coffee for sustained energy for the long day ahead.
Notes from the Test Kitchen
Made with basic baking ingredients, these banana breakfast cookies come together easily. It doesn’t get much better than cookies for breakfast! They’re the perfect sweet treat with a cup of coffee or to grab on your way out the door.
Banana Oatmeal Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet
- Cookie Portion Scoop
Ingredients
- 2 bananas mashed
- ½ cup unsalted butter 113 grams, slightly melted (1 stick)
- 1 cup brown sugar 213 grams
- ½ cup granulated sugar 100 grams
- 1 tablespoon pure vanilla extract 12 grams
- 2½ cups all-purpose flour 300 grams
- 1½ cups old-fashioned oats 150 grams
- 1 tablespoon cornstarch 7 grams
- 2 teaspoons ground cinnamon 6 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- 1¼ cups semisweet chocolate chips 213 grams, divided
Instructions
- In a medium bowl, whisk the flour, oats, cornstarch, cinnamon, baking soda, baking powder, and salt together. Set aside.2½ cups all-purpose flour, 1½ cups old-fashioned oats, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Add the mashed bananas, butter, sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.2 bananas, ½ cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar, 1 tablespoon pure vanilla extract
- Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
- Fold in 1 cup of chocolate chips.1¼ cups semisweet chocolate chips
- Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren’t holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips into the tops of each cookie.
- Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
- While the cookie dough freezes, preheat oven to 350°F.
- Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
- Bake for 10-12 minutes or until the cookie edges are just set and bottoms are slightly browned.
- Let the cookies cool completely on the baking sheet before transferring to a container for storage.
Becky’s Tips
- For best results, use ripe bananas. They mash more easily and add a delightful sweetness.
- Add a pinch of ground nutmeg with the cinnamon for a little something extra.
- To ensure the cookies are the same size and bake easily, use a cookie scoop to scoop the dough. I like using a 2 tablespoon sized scoop.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Banana Oatmeal Cookies Step by Step
Prepare the Dough: In a medium bowl, whisk 2½ cups of all-purpose flour, 1½ cups of old-fashioned oats, 1 tablespoon of cornstarch, 2 teaspoons of ground cinnamon, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt together. Set aside. Add 2 mashed bananas, ½ cup of unsalted butter, 1 cup of brown sugar, ½ cup of granulated sugar, and 1 tablespoon of pure vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.
Combine the Dough: Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix. Fold in 1 cup of chocolate chips.
Chill the Cookies: Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon-sized cookie scoop to scoop cookies onto the baking sheet. Press a few of the remaining chocolate chips into the tops of each cookie. Place the baking sheet of cookie dough balls in the freezer for 10 minutes. While the cookie dough freezes, preheat oven to 350°F. Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
Bake the Cookies: Bake for 10-12 minutes or until the cookie edges are just set and the bottoms are slightly browned. Let the cookies cool completely on the baking sheet before transferring them to a container for storage.
We love using a cookie scoop for consistent, uniform cookies. For these breakfast cookies, we used a 2 tablespoon size cookie scoop.
We don’t recommend it. Chilling the cookie dough prevents the cookies from spreading too much while they bake.
What temperature should; I bake the cookies at?
350!