1 Bowl Banana And Chocolate Chip Cookies With Oats

It all began with a cookie craving on an ordinary weeknight. I mixed 8 simple ingredients in 1 bowl, shaped the cookies, and baked them. These banana and chocolate chip cookies with oats are as easy as they sound and are sure to become your new favorite banana cookie recipe!

They’re naturally gluten-free, vegan, and need no chill time. What could be better?

So whether you’ve found overripe bananas on your countertop (we’ve all been there with those brown bananas), you’re looking for banana recipes or desserts, but want something different from the usual banana bread... these banana bread chocolate chip cookies are for you.

Actually, I could call them banana bread cookies because they literally taste like my banana bread. I know it's full of cookie recipes out there, but this is truly one to be proud of when you serve it.

If you're looking for other cookie recipes, check out these indulgent ones: Caramel Coffee Cookies, Hazelnut Shortbread Cookies (my favorite), Slice And Bake Shortbread Cookies With Chocolate Chunks!

Jump to:

• Why you will love them
• Ingredients to make fabulous banana bread cookies
• How to make banana and chocolate chip cookies, step-by-step:
• ​Notes
• FAQS
• Can I Freeze Them?
• Banana And Chocolate Chip Cookies Recipe

Why you will love them

Here’s why you’ll love this recipe:

• Super Easy: just mix 8 ingredients in one bowl, bake and you’re done.
• Simple Ingredients: these banana and chocolate chip cookies recipe uses ingredients you probably already have at home, actually I am 100% sure about it.
• Healthy-ish and Delicious: it's a lighter option that’s still packed with flavor, and that makes them a tasty treat or a delicious breakfast.
• No Chill Time: like I said above, you just toss, shape and bake, no chilling required. That means a treat on demand!
• Tastes Like Banana Bread... but in a cookie form.

Ingredients to make fabulous banana bread cookies

As I mentioned earlier, one day I decided to throw together a quick batch of cookies. I simply tossed 8 ingredients into a bowl, mixed them up, and baked them. And these banana and chocolate chip cookies were born.

The whole thing was so effortless and the result was...delicious! I remember feeling a sense of accomplishment for whipping up such a tasty treat with minimal effort lol

So, let's see what you need:

• Bananas. Go for that very ripe banana sitting on your countertop. Yes, over-ripe bananas (those brown spotty ones, you know) here are better than fresh bananas. So don't try to use the unripe ones, the cookies won't be that good. Also, I recommend that you use a scale, and weigh them. 
• Coconut oil. It will make the cookies moist and delicious, with a delicate coconutty flavor. If you don't like it, use a light unflavored oil. If you don't have oil (doubt it) use melted butter (unsalted butter here works better)
• Brown Sugar: Demerara works well, but if you’re using raw brown or coconut sugar, add a bit more oats as these types can make the batter a bit wetter. I haven't tested this recipe with maple syrup or other sweeteners.
• Oats. You'll need to grind them, see the "oat" paragraph below.
• Chocolate. Choose from dark chocolate chips, milk chocolate chips, white chocolate chips, or even chocolate chunks—pick your favorite (dark is mine).
• Baking powder, baking soda, salt: essential for the perfect texture and flavor balance.
• Optional: you can add just a bit of vanilla extract, not too much or it will change the consistency of the batter.

You may notice these cookies are also vegan (unless you use butter) and gluten free!

How to make banana and chocolate chip cookies, step-by-step:

I have to be honest with you, it almost feels "silly" to write an entire blog post about these cookies because they are just that SIMPLE! But I’m so in love with them that I could spend all day describing their flavor (don’t worry, I won’t do that eheh).

There are just two steps you need to follow to make these beauties:

Combine wet ingredients

Into a large bowl, combine mashed banana, coconut oil (or melted butter), brown sugar and stir with a whisk or fork (all ingredients at room temperature).

Add dry ingredients + bake.

Grind the oats and add them to the wet ingredients (mashed bananas, coconut oil, and brown sugar). Then, mix in the other dry ingredients: baking powder, baking soda, salt, plus chocolate chips/chunks. Stir everything together with a spatula until the batter is thick and sticky.

Use a cookie scoop to portion out the cookies onto the prepared baking sheet. Flatten them with slightly wet hands, then bake in a preheated oven at 180°C (356°F) for 12 minutes. Allow them to cool on a cooling rack.

One bowl, about 8 minutes to make, and just a few simple ingredients. What more could you ask for? 🙂

​Notes

Consistency

If you're wondering, "Are they like regular cookies?", no they’re not. They don’t have that typical thin, crispy texture, nor are they overly sugary or buttery. In fact, they contain very little sugar (just 20 grams, plus the natural sweetness from the bananas. That is why we use old bananas (well, "old").

When you take a bite, you’ll notice they’re more like a cake, which is why I call them banana bread cookies. They’re slightly chewy, almost like eating a delicious oat banana bread in cookie form.

Can you tell I am kinda obsessed with these soft banana cookies?

Cookies Can Be Nutritious

Delicious cookies that are both tasty and nutritious aren't just a dream, they're a reality. And for a recipe developer or blogger like me, it's like hitting the jackpot!

Just look at the ingredients: oats, bananas, a bit of oil, and a tiny amount of sugar. Oats and bananas are AMAZING for your health.

These cookies are perfect for breakfast or as a snack. A couple of these cookies, paired with a cup of milk, are enough to satisfy both your taste buds and your hunger. The healthy fats will help keep you feeling full throughout the morning!

FAQS

Should I Use Oats Or Ground Oats?

For this healthy banana bread cookies recipe, I've tried using:

• a mix of finely ground oats + old fashioned oats (first test)
• roughly ground oats (second test)

Both were a success! In the photos, you see the ones made with roughly ground oats (that I ground with my food processor). I haven't tried oat flour instead, that would absorb a bit more and you may have to adjust quantities.

How Can I Store These?

Well, I have to be honest. They lasted less than 24 hours, each time I made them. We ate 2 of them straight out of the oven, 2 for dessert, 4 for breakfast and 2 as a morning snack.

Anyway, store them into an airtight container/ziploc bag, into the fridge. For max 3 days, I would say.

Can I Freeze Them?

I've never tried freezing them when baked. In my opinion, they wouldn't be as good as eaten on the same/next day. Short answer: no.

If you're wondering if you can freeze the dough, try (haven't tested it). That could be a solution if you want to make them in advance, then bake them at the moment.

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Do you have other questions?

It's not easy to answer all the questions you may have, so PLEASE leave a comment below and I'm glad to reply! Thank you.

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If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!  🙂

Remember: if you try one of my recipes, tag me on Instagram or DM me the photos! 

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Don’t forget to pin and share this easy and delicious recipe!

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If you LOVE banana bread you should try this MOIST vegan banana bread recipe! It's one of the most loved on the blog.

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