These Chocolate Banana Oatmeal Cookies are a delicious and wholesome treat that combines the natural sweetness of ripe bananas with rich chocolate! They have the best texture thanks to the oats. These cookies are soft, chewy, require no chill time, and so easy to bake!
After making my Chocolate Oatmeal Cookies, I knew I had to make a banana version soon. This recipe is such a great way to use up ripening bananas!
These cookies are exploding in flavours and textures! They have hearty oats that adds the perfect chew to them. Paired with the sweet chocolate and bananas and it's a combination that's out of this world delicious!
They come together in one bowl with easy pantry ingredients. Let's get to baking!
Step by step instructions
Here is how to make and bake these chocolate banana oatmeal cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Prep. Preheat the oven to 350°F. Melt the butter and allow it to cool as you prep the rest of your ingredients.
Step 2 - Mix dry ingredients. Add the dry ingredients into a bowl; flour, sifted cocoa, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 3 - Whisk butter and sugars. In a large bowl, add in the melted and slightly cooled butter, white sugar, and brown sugar. Whisk together for 1-2 minutes until combined.
Step 4 - Mix in wet ingredients. Add in the eggs, vanilla, and mashed bananas. and Continue whisking for another 1-2 minutes until combined. It may be chunky from the bananas, that is normal!
Step 5 - Add in dry ingredients. Mix the dry ingredients in gently with a spatula, just until a soft cookie dough forms. Do not over-mix!
Step 6 - Mix in chocolate chips. Add the chocolate chips in and mix a few times until just combined.
Step 7 - Scoop and bake. Scoop the cookies 6 at a time per tray, spacing them apart from one another. Add extra chocolate chips on top (optional).
Step 8 - Bake. Bake the cookies for 13-16 minutes. They are ready when the edges are dry, and the middles are slightly puffy and not fully baked. They will continue to bake from the heat of the pan.
FAQ
How do I store these cookies?
These cookies stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
Do I have to add bananas?
Yes, it is a main ingredient in this recipe. If you want to make these without bananas, check out Chocolate Oatmeal Cookies.
How do I know when these cookies are done?
Since these cookies contain cocoa, they won’t have the typical golden-brown edges like regular cookies. Instead, they’re done when the edges look dry and slightly crisp, while the centres will remain soft and a bit underbaked. As they cool on the pan, the heat from the pan will continue to bake them to perfection!
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Chocolate Banana Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup mashed bananas about 1 large banana
- 1 1/2 cups all-purpose flour
- 1 3/4 cups rolled oats
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tsp cornstarch
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool as the rest of the ingredients are being measured.1/2 cup unsalted butter
- In a bowl, add the flour, oats, cocoa (sifted), baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1 3/4 cups rolled oats, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1 3/4 tsp baking powder, 1/4 tsp salt, 1/4 tsp cinnamon, 1 tsp cornstarch
- In a large bowl, add the melted and slightly cooled butter, brown sugar, and white sugar. Whisk together for 2-3 minutes vigorously until combined.1/2 cup dark brown sugar, 1/3 cup white sugar
- Add in the mashed bananas, eggs, and vanilla. Continue to whisk for another minute or two. The mixture may appear chunky from the bananas, that is normal.2 large eggs, 1 tbsp vanilla, 1/2 cup mashed bananas
- Add in the dry ingredients. With a spatula, gently fold just until a soft cookie dough forms. Do not over-mix!
- Add in the chocolate chips and mix in just until combined and evenly distributed.3/4 cups semi-sweet chocolate chips
- Scoop 6 cookies per tray, spacing them out evenly from one another. Bake for 14-16 minutes. Add extra chocolate chips on top. The cookies are ready when the edges are dry and completely baked, and the middles still look slightly puffy and underbaked. Remove from the oven, allow to cool on pan, and enjoy!
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