Use up your browning bananas and make these delicious Banana Oatmeal Cookies! They are full of chewy oats, sweet bananas, pecans, and gooey chocolate in every bite!
I love using leftover bananas to bake things other than banana bread. These cookies are just that.
The texture from the oats reminds me of an oatmeal cookie, and the hints of banana flavour brings a natural sweetness to the cookies.
These no chill cookies are chewy, irresistibly delicious, and so easy to bake.
For more banana recipes, try Banana Pecan Cake, Blueberry Banana Breakfast Bars, and The Best Banana Muffins.
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Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the ingredients we’re using!
- Brown sugar – I used dark brown sugar for this recipe, but light brown works as well.
- Bananas – Make sure your bananas are super ripe and have lots of brown spots all over. The riper, the sweeter!
- Chocolate chips – I used semi-sweet chocolate chips. This will be added inside the batter and sprinkled on top! You can use dark if you’d like, but milk will be to sweet.
- Egg – Remove 2 hours prior to baking.
- Flour – I used all-purpose flour for this recipe.
- Oats: Quick or rolled oats work great for this recipe.
- Pecans – I chopped up pecans before adding them in and also left a bit aside to sprinkle on top.
- Vanilla – Using a good quality vanilla is important to enhance the banana flavour.
Step by step instructions
Here is how to make and bake these banana oatmeal cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. Check the recipe card for details on how to brown the butter. Allow it to cool as you prep the rest of your ingredients. Mash the bananas and chop the pecans.
Step 2 – Mix dry ingredients. In a medium bowl, add in flour, oats, cinnamon, baking soda, baking powder, and salt.
Step 3 - Mix wet ingredients. In a medium bowl, add in cooled brown butter, brown sugar, and white sugar. Then mix in egg, vanilla, and mashed bananas.
Step 4 - Add in dry ingredients. Mix until a soft cookie dough forms. Don't overmix!
Step 5 - Mix in add-ins. Toss in the chocolate chips and chopped pecans and mix a few more times.
Step 6 – Scoop and bake. Scoop the cookies onto the prepared baking tray and add an extra pecan and chocolate chips on top. Bake 6 at a time for 10-13 minutes or until the middle has set.
Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Use a chopped up chocolate bar for extra gooey centres.
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Make sure to use super ripe bananas. The riper the banana, the sweeter the cookies. The more black spots on the banana peels, the better.
- Make sure to use fresh bananas, and not frozen. If you use frozen bananas, make sure to drain the liquid before using them.
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Do I have to brown the butter?
No! But if you’re already melting it on the stovetop, you may as well brown it! Browning the butter really elevates these cookies and brings them SO much flavour.
Do I have to add oats?
Yes! If you want a classic banana cookie, try my Banana Bread Chocolate Chip Cookies.
Can I use frozen bananas?
Yes. Make sure to drain the extra liquid that comes from them before mashing them up and using them
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Banana Oatmeal Cookies
Ingredients
- 1/2 cup butter browned and cooled
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 cup ripe bananas 2 medium, mashed
- 2 cups all-purpose flour
- 1 cup rolled oats
- 3/4 tsps baking soda
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper. Chop the pecans and mash the bananas.1/2 cup pecans, 1 cup ripe bananas
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).1/2 cup butter
- In a medium bowl, add in flour, oats, cinnamon, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 cup rolled oats, 3/4 tsps baking soda, 1 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp salt
- In a large bowl, whisk cooled brown butter, brown sugar, and sugar. Add in vanilla, egg, and bananas. Whisk until smooth.1/2 cup butter, 1/2 cup brown sugar, 1/3 cup white sugar, 1 egg, 1 tbsp vanilla, 1 cup ripe bananas
- Add in the dry ingredients and mix until a soft cookie dough forms. Don't over-mix!
- Add in the chocolate chips and pecans and mix in a few times.1/2 cup semi-sweet chocolate chips, 1/2 cup pecans
- Scoop 6 cookie dough balls and place on the prepared cookie sheet. Add extra pecans and chocolate chips on top.
- Bake for 10-13 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
Lourdes says
Every recipe is just as great as the other
Ania says
Thank you so much Lourdes!
Patricia says
Healthy Banana Chocolate Chip cookies, do you have a gluten free version?
Anonymous says
This worked exactly as written, thanks!