Banana chocolate oatmeal cookies are great for breakfast and with both banana and oats included, they are basically healthy, aren’t they? They also have less sugar than regular cookies. You can make them quickly and easily in the morning as the dough does not need to chill and they only need about 10 minutes in the oven. Let them cool a little and enjoy.
However, I should mention that although they look like cookies, they are not really cookies at all. They are moist and very soft, not only in the center but also around the edges, have a rather cake-like texture and remain chewy for several days. So if you love bananas, oats and chocolate you should give it a try, because they are unmistakably banana!
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats / parchment paper
- Medium bowl
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Extras: instead of chocolate, you can use nuts (such as walnuts or pecans), caramel or toffee bits, dried cranberries or any other add-in you prefer.
No Spreading: by using shortening, the cookies get a soft, cake-like texture which does not spread to a flat, crispy cookie and the use of quick-cooking oats also has the effect of holding the cookies together, resulting in less spreading.
Baking Sheet: if you bake more than one batch, do not place the dough on a warm baking sheet. Let the sheet cool between batches to prevent the dough from spreading too fast. It is easier to use at least 2 baking sheets, which shortens the waiting time.
Soft Cookies: use butter and shortening to get soft cookies. The combination of these two types of fat keeps the cookies tender. Plus, the use of white and brown sugar also makes the cookies softer. Brown sugar contains molasses, which provides more moisture to the cookie.
Directions – How to Make Banana Chocolate Oatmeal Cookies
Preheat the oven to 204°C / 400°F. Line 2 baking sheets with parchment paper or silicone mats and set aside. Weigh your ingredients.
Whisk together flour, cinnamon, salt and baking powder. In the bowl of a stand mixer beat the butter, shortening, sugars on high speed until fluffy, for about 2 minutes. Scrape down the sides of the bowl.
Whisk in the egg, banana and vanilla extract on high speed and scrape down the sides and bottom of the bowl. Add the flour mixture on low speed until just combined. Do not overmix.
Gently fold in the oats and chocolate chips until they are just incorporated. The dough will be soft.
Use a tablespoon or cookie scoop to spread the dough and place on the prepared baking sheets, 5cm / 2-inches apart. Bake for 10-12 minutes or until slightly browned at the sides.
Let the cookies cool on the baking sheet for about 5 minutes, then put them on a wire rack to cool completely.
Storage: you can keep the cookies at room temperature for up to 4 days or freeze them in a freeze-proof container or zipper bag for up to 3 months. Store scooped, shaped and unbaked cookies in the fridge for up to 2 days or freeze them for up to 3 months. Let them thaw overnight in the fridge before baking.
My Summary for Banana Chocolate Oatmeal Cookies
Taste: these cookies are full of banana and very chocolaty thanks to the chocolate pieces.
Texture: they are thick, chewy and soft. Not only in the center but also at the edges. Just to remind you: anyone expecting “real” cookies here will be disappointed, because as I mentioned above, the texture is more cake-like.
PROS: they are quick and easy to make, which is why they are perfect for breakfast.
More Banana & Cookie Recipes
- Brownie Crinkle Cookies
- Caramel Banana Cream Pie
- Chocolate Chip Macadamia Nut Cookies
- Salted Caramel Cookies
- 142g all-purpose flour (550)
- 2g ground cinnamon
- 5g salt
- 3g baking soda
- 42g butter, at room temperature
- 77g vegetable shortening, at room temperature
- 75g granulated sugar
- 83g light brown sugar
- 1 large egg, at room temperature
- 170g mashed banana, about 2 large bananas
- 10g vanilla extract
- 120g quick-cooking oats
- 50g semi-sweet chocolate chips
- Preheat the oven to 204°C / 400°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together flour, cinnamon, salt and baking powder in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, granulated and brown sugar on high speed until fluffy, for about 2 minutes. Scrape down the sides of the bowl.
- Whisk in the egg, banana and vanilla extract on high speed. Scrape down the sides and bottom of the bowl.
- Add the flour mixture on low speed and mix until just combined. Do not overmix.
- Gently fold in the oats and chocolate chips with a silicone spatula until they are just incorporated. The dough will be soft.
- Use a tablespoon or cookie scoop to spread the dough and place on the prepared baking sheets, 5cm / 2-inches apart. Bake on the middle rack for 10-12 minutes or until slightly browned at the sides.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.