Banana Bread Chocolate Chip Cookies
by Sommer Collier — last updated on Aug 14, 2025 
These gluten-free, nutritious Banana Bread Chocolate Chip Cookies taste just like your favorite banana bread and are loaded with dark chocolate chips and oats!
The Best Banana Bread Chocolate Chip Cookies With Oats
If your household is anything like ours, you probably have a freezer full of bananas ready to make into bread (or smoothies) at any moment.
So, how can you use up that bounty of over-ripe bananas without involving a loaf pan and loads of sugar? These Banana Bread Chocolate Chip Cookies combine the beloved flavor of your favorite banana bread with the terrific texture and easy bake-ability of oatmeal cookies. Plus, chocolate chips – Yay!
Sommer’s Recipe Notes
These drool-worthy, slightly chewy and not too sweet Banana Bread Chocolate Chip Cookies are a great nutritious treat that your family will love.
Why You’ll Love This Banana Bread Chocolate Chip Cookies Recipe
- Gluten-Free – Not only does this oatmeal banana cookies recipe happen to be naturally gluten-free, it’s also slightly lower in fat and carbs, and much lower in sugar than most cookies.
- One-Bowl Magic – I love that these cookies come together in one bowl and what’s even better is that the cleanup is SO EASY.
- Indulgent Yet Wholesome – These banana oatmeal cookies are packed with sweetness from the chocolate chips, but they’re also made with whole and nutritious ingredients like oats and almond flour.
Give this easy, nutritious recipe a try next time you have a sweet tooth craving and extra brown bananas ready to go!
Ingredients & Tips
- Bananas – For the best results, use super ripe bananas that are a little mushy.
- Dry ingredients – You’ll need a mix of certified gluten-free quick oats, almond flour, some baking powder and brown sugar.
- Wet ingredients – Use an egg at room temperature and a high quality vanilla extract.
- Chocolate chips – For that gooeyness, you’re going to need some dark or semi-sweet chocolate chips.
Recipe Variations & Dietary Swaps
- Nuts – Stir in some of your favorite chopped nuts, like macadamia nuts, walnuts or pecans for a crunch twist.
- Peanut butter – Add a dollop of peanut butter into the batter for a delicious complement to those dark chocolate chips.
- White chocolate chips – Swap the chocolate chips with white chocolate for a creamier version.
- Vegan – Replace the egg with a flaxseed and water combo.
- Honey – Reduce the amount of processed sugar by swapping the brown sugar with honey.
- Protein boost – Stir in a scoop or two of your favorite protein powder.
How To Make Banana Bread Chocolate Chip Cookies
All you need is one bowl, a handful of wholesome ingredients and 30 minutes to make these delicious banana bread chocolate chip cookies.
Find the full Banana Bread Chocolate Chip Cookies recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – These banana chocolate chip cookies are extra moist (like banana bread). You can keep them in an airtight container at room temperature for up to 3 days. After that, you can store them in the refrigerator for up to 10 days.
- Freezing Leftovers – Place these cooking in an airtight, freezer-safe container and freeze for up to 3 months.
- Reheating Leftovers – I love to warm these up just a little bit in the oven or in the microwave and enjoy them warm!
Serving Suggestions
You can chow down on these cookies as is, and you can also enjoy them in so many different ways.
Pair them with a cup of coffee or a glass of milk for a quick and satisfying breakfast bite. Or turn them into an ice cream sandwich with a dollop of vanilla ice cream in the middle.
Frequently Asked Questions
Yep! Just make sure to use dairy-free or vegan chocolate chips to make these dairy-free oatmeal banana cookies.
Totally! They will have a slightly chewier texture, but you can make your banana oats chocolate chip cookies with regular oats if you have those on hand. I would avoid making these with steel cut oats since those would take longer to fully cook.
Unlike traditional chocolate chip cookies, these cookies don’t spread while baking.
Yes, you can freeze the dough and store it in a freezer safe bag until you’re ready to bake. You can bake straight from frozen, too!
No problem. You can use oat flour or regular all purpose flour, but the consistency will be a bit cake-y and less like a cookie.
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Banana Bread Chocolate Chip Cookies
Video
Ingredients
- 2 cups quick oats
- 1 ½ cups almond flour
- 2 large brown bananas mashed (about 1 cup)
- ½ cup light brown sugar or palm sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In the bowl of an electric stand mixer, combine the oats, almond flour, mashed bananas, brown sugar, egg, baking powder, vanilla, and salt. Beat until the mixture looks smooth and consistent.
- Then turn the mixer on low and mix in HALF the chocolate chips.
- Use a 1.5 tablespoon cookie scoop to portion the cookies onto the baking sheets. Set them 2 inches apart.
- Press 4-5 chocolate chips in the top of each cookie, using the chips to flatten the dough balls a little.
- Bake for 12 minutes, until set around the edges. Cool on the cookie sheets for 5 minutes before moving.
Excellent recipe! I used the swerve brown sugar and they were perfect.
Hello,
Would old fashioned oats work in this recipe
Hi Jeanne,
Sure! Happy Baking. :)
What a yummy way to use up brown bananas. I loved how healthy these are too. So moist and full of flavor. Our new-go-to banana recipe!
So yummy.I can’t wait to try this delicious recipe. Thanks for sharing.
These turned out so good! Loved how the flavors really shine!
These cookies are amazing and I love to make them when I let my bananas get brown!
Yum, yum, triple yum 😋😋😋. It is so difficult when both my husband and I have varying food allergies to find something for both of us who have sweet teeth. These were just the right thing! I substituted the chocolate chip for PB chips.
These are best if eaten the same day. They don’t hold up well for more than one day and taste best out of the oven.
Do you think these would hold up wellenough to mail to my grandkids? I’d send priority mail but that will take 2-3 days…I could freeze them before mailing, perhaps, or put in a cold pack–? Thanks! (If not, I will make them for the next time I travel to see them–whenever that may be…)
Hi Marlene,
It’s hard to say when they’ll be sitting on a truck in uncontrolled temperatures. If you want to try it, I might but them in a small styrofoam shipping cooler.
Yum these look delicious! I love when you can add chocolate chips to something and it can still be considered somewhat healthy. 😉 Thanks for sharing! You’re the best!
This was a huge hit with my kids! Everyone loved it!
These are so good! Mini bites of banana bread heaven!