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!

a banana oatmeal cookie leaning on a stack of 3 cookies with bananas and oats.

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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.

overhead view of banana oatmeal cookies surrounded by oats and chocolate chips.
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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.

stack of 4 banana oatmeal cookies with a bite taken from the top cookie.

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.

Recipe Card

Banana Oatmeal Cookies Recipe

4.66 from 23 votes
Prep: 15 minutes
Cook: 12 minutes
Chill Time: 10 minutes
Total: 37 minutes
Servings: 40 cookies
Author: Becky Hardin
overhead image of banana breakfast cookies on a yellow plate
Made for lazy weekend mornings, busy school drop-offs, and anything in between, you'll love munching on these banana oatmeal breakfast cookies!
Step-by-step photos can be seen below the recipe card.
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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
  • cups all-purpose flour 300 grams
  • 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
  • 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
    wet and dry ingredients in glass bowls for banana breakfast cookies
  • Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
    banana breakfast cookie dough in a glass bowl without chocolate chips
  • 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.
    banana breakfast cookies on a parchment paper lined baking sheet before baking
  • Bake for 10-12 minutes or until the cookie edges are just set and bottoms are slightly browned.
    overhead image of banana breakfast cookies on a yellow plate
  • 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.
Storage: Store banana cookies in an airtight container at room temperature or in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Serving: 1cookieCalories: 131kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 65mgPotassium: 81mgFiber: 1gSugar: 11gVitamin A: 78IUVitamin C: 1mgCalcium: 16mgIron: 1mg

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.

wet and dry ingredients in glass bowls next to a bowl of chocolate chips.

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.

cookie dough in a glass bowl with oats.

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.

chocolate chip cookies on a parchment paper lined baking sheet before baking.

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.

overhead image of banana oatmeal breakfast cookies on a yellow plate.
What size cookie scoop should I use?

We love using a cookie scoop for consistent, uniform cookies. For these breakfast cookies, we used a 2 tablespoon size cookie scoop.

Can I skip chilling the cookie dough?

We don’t recommend it. Chilling the cookie dough prevents the cookies from spreading too much while they bake.

More Breakfast Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.66 from 23 votes (23 ratings without comment)
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2 Comments
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Karen Gagnon
Karen Gagnon
March 13, 2022 12:27 pm

What temperature should; I bake the cookies at?

Becky Hardin
Becky Hardin
March 17, 2022 11:58 am
Reply to  Karen Gagnon

350!