I have been on the hunt for a cookie, that I don't feel guilty eating, and I finally found it. These Banana Oatmeal Cookies are incredibly easy to make, and taste amazing. You are going to love how simple, delicious, and healthy they are. Healthy eating has never tasted so delicious.
These Soft Banana Oatmeal Cookies with chocolate chips are one of my favorite soft cookies to make and the best way to use up overripe bananas.
You only need a few simple ingredients for these Banana Oatmeal Chocolate Chip Cookies. This healthy banana oatmeal cookie recipe makes a great snack and you’ll love the chewy texture.
Ingredients you’ll need for these Soft Banana Oatmeal Cookies:
- Shortening
- Brown Sugar
- Egg
- Ripe Mashed Banana
- Quick Oats
- All Purpose Flour
- Salt
- Cinnamon
- Baking Soda
- Nutmeg
- Chocolate Chips
How to make Banana Oatmeal Cookies:
- Preheat oven to 350°F. Grease baking sheet and set aside.
- Cream shortening and brown sugar in large mixing bowl at medium speed until well blended, then beat in egg.
- Add one cup mashed banana and mix until creamy.
- In a separate large bowl, mix together oats, flour, salt, cinnamon, baking soda and nutmeg, then stir dry ingredients into wet ingredients creamed mixture. Fold in chocolate chips. Making sure to scrape the sides of the bowl.
- Using acookie scoop, drop spoonfuls of cookie dough onto prepared baking sheet (if you don’t have a cookie scoop, just use a medium-sized spoon to drop cookie dough onto pan. This cookie dough will be too sticky to roll into balls).
- Place cookies 2 inches apart on baking sheet.
- Bake for 15-17 minutes, then remove from oven and let cool 1-2 minutes on baking sheet, then remove to a cooling wire rack.
Notes
To make these chewy banana oatmeal cookies healthier you can:
- Switch out milk chocolate chips for dark chocolate chips, mini chocolate chips or sugar free chocolate chips.
- Use coconut flour, oat flour or whole wheat flour, in place of all purpose flour.
- Use honey, coconut sugar or other natural sweeteners in place of the sugar
- Use apple sauce or coconut oil in place of shortening or butter
Helpful Kitchen Items Needed for these Healthy Cookies:
- Hand or Stand Mixer (with paddle attachment)
- Cookie Sheet
- Parchment Paper
- Mixing Bowl
- Cooling Rack
Storing these Healthy Banana Oatmeal Cookies:
- Store these cookies in an airtight container at room temperature for 3 days. If you want them to last longer you can store them in the refrigerator and they should last 5-7 days.
Other Healthy Desserts we love:
- HEALTHY PUMPKIN COOKIES RECIPE
- HEALTHIER NO BAKE CHOCOLATE PEANUT BUTTER COOKIES RECIPE
- PEACHES AND CREAM OATMEAL COOKIES RECIPE
- PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES RECIPE
- BREAKFAST COOKIES RECIPE
- HEALTHY BANANA WALNUT MUFFINS RECIPE
- THE BEST HEALTHIER ZUCCHINI OATMEAL COOKIES RECIPE
- HEALTHY ABC CHOCOLATE PUDDING
- SHEET PAN HEALTHY BANANA CAKE RECIPE
Banana Recipes you’ll want to try:
- EASY CHOCOLATE CHIP BANANA BREAD RECIPE
- PEANUT BUTTER CHIP BANANA BREAD RECIPE
- BANANA BREAKFAST SMOOTHIE RECIPE
- EASY BANANA CREAM PIE RECIPE
- 2 INGREDIENT BANANA MUFFINS RECIPE
- BANANA NUT BLONDIES WITH MAPLE SYRUP FROSTING RECIPE
- CHOCOLATE BANANA BLENDER MUFFINS RECIPE
- FROSTED BANANA CAKE RECIPE
- MINI BANANA CHOCOLATE CHIP MUFFINS RECIPE
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Serves: 24
Soft Banana Oatmeal Cookies Recipe
So soft and full of flavor – these cookies are delicious!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
PrintPin
Ingredients
- ¾ cup shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 cup mashed ripe bananas about 2-3 medium banana
- 1¾ cup quick oats
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- 1½ cups chocolate chips (I used semi-sweet)
Instructions
Preheat oven to 350°F. Grease baking sheet and set aside.
Cream shortening and brown sugar in large bowl at medium speed until well blended, then beat in egg.
Add one cup mashed banana and mix until creamy.
In a separate bowl, mix together oats, flour, salt, cinnamon, baking soda and nutmeg, then stir into creamed mixture. Fold in chocolate chips.
Using acookie scoop, drop spoonfuls of cookie dough onto prepared baking sheet (if you don't have a cookie scoop, just use a medium-sized spoon to drop cookie dough onto pan. This cookie dough will be too sticky to roll into balls).
Place cookies 2 inches apart on baking sheet.
Bake for 15-17 minutes, then remove from oven and let cool 1-2 minutes on baking sheet, then remove to a cooling rack.
Notes
To make these chewy banana oatmeal cookies healthier you can:
- Switch out milk chocolate chips for dark chocolate chips, mini chocolate chips or sugar free chocolate chips.
- Use coconut flour, oat flour or whole wheat flour, in place of all purpose flour.
- Use honey, coconut sugar or other natural sweeteners in place of the sugar
- Use apple sauce or coconut oil in place of shortening or butter
Nutrition
Calories: 153 kcal · Carbohydrates: 21 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 7 mg · Sodium: 126 mg · Potassium: 78 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 16 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg
Equipment
Baking Sheet
Medium Mixing Bowl (2)
cookie scoop
Recipe Details
Course: Dessert
Cuisine: American
Recipe adapted from Food.com
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Join The Discussion
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Velvet & Vinegar says:
Can I have one right now, please?
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JR says:
Can coconut oil be substituted shortening? If so, is the amount the same?
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Cyd says:
We haven't used coconut oil in these cookies before, so were aren't sure how they would turn out. Keep us posted if you give it a try.
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Amanda says:
I made these for treats to have after Church today! They were a HUGE hit! They were delicious!
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Ocean says:
Can i use butter for the shortening not a fan of the texture shortening gives cookies in baking thanks!
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Rei says:
Hi, I don't like shortening too, so I made them with butter about hour ago and they are delicious. Half of them are already gone. :)
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Cyd says:
They have butter flavor shortening which tastes amazing in cookies. Butter has a lower melting point, which means that the fat melts at a lower temperature and the cookies will spread and flatten out faster during baking. Often you will hear of people using half butter and half shortening. You may still have some flattening.
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Barbara says:
Just made cookies and they taste delicious. I added vanilla extract and put them in the refrigerator for about 20 minutes to firm up. Came out with no problem using a medium cookie scoop. Got 48 good size cookies. Co- worker 's will be very happy tomorrow .. Thanks
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Ashley says:
omg love them! just got them out of the oven!!! i replaced shortening with applesauce used 3 super ripe bananas, dark chocolate chips and added some coconut flour to bind. kind of dense but very yummy!! thank you! could make a great breakfast cookie. great way to use brown bananas!!
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Ashley says:
i also added a splash of vanilla :)
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Emilee says:
See AlsoRaspberry Almond Scones RecipeOmg!! I made these just tonight for Easter Sunday with the family, I tried one and it was so good!! I'll be making them again reall soon(: thanks!!
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Stephanie Vassillion says:
Just made these. The apartment smells amazing!
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Michaela @ 1001 Voyages Gourmands says:
Awesome! Just took them from the oven and they taste heavenly!! I do similar ones just instead of mashed banana I use pumpkin purrée, but found your recipe thanks to research on what to do with banana :) I couldn't have found better!! Thank you!! :)
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Theresa says:
How long do these keep for?
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Cyd says:
They are good for a few days in an airtight container.
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Gabrielle Meyer says:
SOOOO good!turned out great... addeda splash of vanilla too.
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Katy says:
How much shortening? 2/3?
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Cyd says:
Recipe calls for 3/4 cup.
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Lyndsey Reese says:
Can I use regular oats?
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Cyd says:
Yes, you can use regular oats in this recipe.
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Patricia Mapley says:
Made these this morning. My husband proclaims them delicious. I used butter flavored shortening and 60% Dark Chocolate Chips. YUMMY!
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Meridith says:
Can you freeze the dough to these? I usually freeze my extra cookie dough in balls to use later, but I’ve never tried with any type of cookie like this!
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Cyd says:
This dough should freeze just fine.
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Jen says:
Ok what did I do wrong... my cookies didn’t “spread” like cookies should. I ended up with little balls instead. I subbed coconut flour for all-purpose, which I’ve never used before. I have also never cooked with shortening. Is there a technique I’m missing?
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Cyd says:
You problem was with the flour. Coconut flour is tricky to work with because it is not a grain-based flour. It's not an easy substitute, so it's best to use established recipes. You can't substitute coconut flour on a 1:1 ratio for all-purpose flour, or most other flours, but try to cut down the amount of flour to 1/4 of what you would normally use.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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