These Banana Chocolate Chip Cookies are oatmeal cookies that everyone will love! They are gluten-free, vegan, and only 4 ingredients! These cookies are the perfect snack for anytime of the day.
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These cookies are definitely not your regular kind of cookie, but that’s exactly what I love about them! They are soft and resemble banana bread. The texture from the oats reminds me of an oatmeal cookie, and the hints of banana flavour brings a natural sweetness to the treat.
They’re the perfect snack to have at any time of the day. I typically stick them in the fridge and grab them when I’m headed out the door. If I’m at home I like to warm them up for that ooey gooey goodness!
For more simple recipes, try these 5 ingredient Peanut Butter Chocolate Cookies, Cherry Pie Bars, or Chocolate Chip Cookie Dough Fudge
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Why this recipe works
- 4 simple ingredients.
- Naturally sweetened from the bananas.
- Dairy-free & vegan!
- 20 minutes from start to finish.
- One bowl recipe.
- Loaded with oats and chocolate!
Key Ingredients
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the four ingredients we’re using!
- Bananas: Two fresh ripe bananas are needed for this recipe.
- Chocolate: I recommend dark or semi-sweet chocolate chips. Chopped chocolate works as well. You may also completely omit these.
- Oats: Quick or rolled oats work great for this recipe.
- Peanut Butter: Use creamy peanut butter. Natural is too runny.
Step by Step Instructions
Here is a more detailed step-by-step than the recipe card. Scroll down for a full recipe video and measurements.
Step 1: Preheat the oven to 350°F/175°C and line a baking tray with parchment paper.
Step 2: Add the mashed bananas and peanut butter into a bowl and mix until well combined.
Step 3: Add in oats and continue mixing.
Step 4: Fold in chocolate chips. The mixture will be very soft.
Step 5: Use a 3oz cookie scooper. Scoop large cookies onto the baking tray and gently shape into a cookie. Since this dough is on the runnier side, just do your best. These cookies do not spread in the oven, so I tend to make mine bigger and thicker.
Step 6: Bake six cookies at a time, for 8-10 minutes. You’ll know it’s ready when you gently touch the outside of the cookie and it’s not sticky. The inside will still look soft.
Step 7: Remove from the oven and allow to sit on the tray until cool. The cookies will continue to bake from the warmth!
Expert Baking Tips
Here are five awesome baking tips from my kitchen to yours
Creamy peanut butter must be used. Natural is too runny. I always buy mine in bulk from Jif or Kraft.
Immediately after baking, leave on the baking tray to cool for 5-10 minutes. The inside is still super soft and needs to set!
Use quick oats or large flake oats. I cannot guarantee results with other kinds!
Chocolate chips may be substituted for any other add-in (such as nuts, raisins, etc), or completely left out!
Use fresh bananas, not frozen ones.
FAQ
Can I use frozen bananas that have thawed?
No, the excess liquid from the frozen bananas will make the cookies too runny. Fresh, ripe bananas must be used.
My cookies aren’t setting!
You probably haven’t baked them long enough! Gently touch the outside of the cookie while it’s still in the oven and if it’s not sticky, then you know it’s ready.
My cookies are too runny and messy to work with!
This probably means your peanut butter is too runny or the climate around you is different than mine! I would a) Stick the dough in the fridge for 30 minutes to help set, and/or b) While shaping the cookie on the tray wet your fingers with some water.
Can I freeze them?
Yup! Freeze in a bag for up to 1 month. It takes a few hours for it to thaw, so I usually do this when I plan on having a snack later on during the day and take it with me in the morning.
Check out these other recipes
- Carrot Cake Cheesecake Bars
- Strawberry Chocolate Chunk Brownies
- Easter Chocolate Chip Cookies
- Mini Egg No Bake Chocolate Oatmeal Bars
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Banana Chocolate Chip Cookies
Ingredients
- 2 bananas fresh and ripe
- 1/2 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1 1/2 cups rolled or quick oats
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper or a silicon baking mat.
- In a bowl, add the mashed bananas and creamy peanut butter. Mix with a spatula until well combined.2 bananas, 1/2 cup creamy peanut butter
- Add in the oats and continue on mixing.1 1/2 cups rolled or quick oats
- Toss in the chocolate chips and mix. The dough will be very soft.1/2 cup semi-sweet chocolate chips
- Scoop 3-4 tbsp onto the prepared baking tray and lightly shape into a circle. The cookies do not spread in the oven. Bake 6 cookies at a time.
- Bake for 8-10 minutes. You'll know it's ready when the outside edge is a light golden colour or you gently touch it and it's not sticky.
- Once baked, allow to sit on the baking tray for 5-10 minutes before transferring to a cooling rack. Enjoy!
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