Chewy Banana Oatmeal Cookies Recipe

The Best Banana Oatmeal Chocolate Chip Cookies

These banana oatmeal chocolate chip cookies combine naturally sweet, ripe bananas with chewy oats and a touch of warm spice. A hint of cinnamon and nutmeg enhances the flavor, while chocolate chips add pockets of melty richness. The texture leans toward a classic oatmeal cookie—chewy with a moist crumb from the mashed bananas—so they feel comforting and satisfying. They’re especially addictive the day after baking, when the flavors have had time to meld.

This recipe comes from my friend Amy’s family, and it’s been a favorite comfort cookie for generations. Family members often make a batch for someone who needs a pick-me-up, and it’s easy to see why: the cookies are simple to make, use pantry staples and ripe bananas, and appeal to both kids and adults.

The dough is mixed a bit differently than many cookie recipes. Rather than creaming shortening and sugar, you cut the shortening into the dry ingredients until you have a coarse crumb—almost like preparing a crumb topping. Then the egg, mashed bananas and oats are stirred in, followed by chocolate chips. That method gives the cookies their unique texture and helps distribute the banana evenly throughout the dough.

If you have overripe bananas on the counter, this is a delicious way to use them. The cookies freeze well too: bake, cool completely, then freeze in an airtight container for up to a month. Thaw at room temperature or warm briefly in a low oven for freshly baked flavor.

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Step-by-Step Photos for How to Make The Best Banana Oatmeal Cookies

Frequently Asked Questions about How to Make The Best Banana Oatmeal Cookies

What can I use instead of shortening?

Coconut oil works well as a substitute for vegetable shortening and adds a very subtle coconut note. If you prefer a neutral flavor, solid vegetable shortening gives the most classic texture, but softened butter can also be used—expect a slightly different texture and flavor when using butter.

Do I have to sift the flour?

Sifting helps aerate the flour and remove lumps, making it easier to cut in the shortening. If you skip sifting, the cookies will still turn out fine, but the texture may be a touch denser. Stirring or whisking the flour with the dry ingredients can be a suitable alternative.

What if I don’t have a pastry cutter?

A fork or your fingertips work to cut the shortening into the dry mix. Work quickly so the shortening stays cool and small pieces remain throughout the flour mixture—this helps produce the right crumbly texture.

Which chocolate chips are best?

Semi-sweet chocolate chips are a great choice, especially in mini size, because they distribute evenly. Use whatever you enjoy—milk, dark, or semi-sweet chips all work. You can also mix chip types or add chopped chocolate for a richer bite.

Can I use quick oats instead of old-fashioned oats?

Yes. The recipe calls for old-fashioned oats for a chewier texture, but quick oats are an acceptable substitute and will produce a slightly softer cookie.

How many cookies does the recipe yield?

Expect about 3 dozen medium-sized cookies, depending on how large you scoop the dough.

Baker’s Tools for Banana Oatmeal Cookies:

• Pastry Cutter
• Vegetable Shortening
• Baking Mats
• Parchment Paper
• Oven Mitts
• Cooling Rack

Other Banana Oatmeal Cookies

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• Banana Oatmeal Cookies

• Chewy Banana Oatmeal Cookies