Banana bread cookies take everything you love about banana bread, and marries it with everything you love about oatmeal chocolate chip cookies! These puffy cookies are the perfect treat when you want something a little bit different.
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Do you have trouble making decisions?
Maybe banana bread sounds good, but cookies do too! How will you decide??
Now you don't need to, because I'm bringing you banana bread cookies! It's an oatmeal chocolate chip cookie that has a similar taste and texture to banana bread, making them the perfect hybrid.
This is a great make-ahead recipe because the bananas help keep the cookies moist for days. Send them to school, bring them on a picnic, or offer up leftovers at work because you're going to want to eat the entire batch!
Ingredients
- Butter
- Brown sugar
- Granulated sugar
- Banana
- Eggs
- Vanilla Extract
- Flour
- Baking soda
- Old fashioned oats
- Chocolate Chips
How to make banana bread cookies
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a silpat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed until light and fluffy.
- Beat in the bananas, eggs and vanilla.
- Gradually add the flour and baking soda and mix on low until well blended.
- Add oats and chocolate chips and mix just until incorporated.
- Drop batter by the spoonful onto the prepared baking sheet, leaving about 2 inches between cookies. Bake for 15 minutes or until golden brown. Let cool slightly on the pan before removing to a rack to cool completely.
Top tips
Don't overmix
Once you're mixing in the dry ingredients, mix just until incorporated. If you overmix the batter at this point, the cookies may become tough and dry.
What kind of bananas to use for banana cookies
You'll want to choose very ripe bananas to use in this recipe. I'd recommend at least a few black spots, all the way up to completely black on the peels. Firm, green or bright yellow bananas won't mash as well and won't be as sweet as over-ripe bananas.
Use a cookie scoop
A cookie scoop will help you make perfectly round, evenly sized cookies, which allows them to bake at the same speed, creating perfect cookies every time! If you don't have a cookie scoop, try using two spoons to drop dollops of dough onto your baking sheet.
How to store
Keep cookies in an air tight container at room temperature or in the refrigerator for up to 4 days. You can also freeze cookies in a zip top plastic bag for up to 3 months.
Tips for customizing banana bread cookies
- Swap the chocolate chips for raisins
- Add a pinch of cinnamon
- Add ½ cup chopped walnuts
- Top with cream cheese frosting
- Bake into bars instead of cookies, adjusting the baking time as needed
More cookie recipes
- Oatmeal Chocolate Chip Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies
- Spicy Chocolate Dipped Pistachio Shortbread Cookies
- Whole Wheat Chocolate Fudge Cookies
- Peanut Butter Pretzel Cookies
- Buttery Bourbon Cherry Cookies
- Nutmeg Ginger Apple Snaps
- Christmas Cut Out Cookies
- Peanut Butter Blossoms
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Banana Bread Cookies
Ingredients
- 1 cup butter, softened, (2 sticks)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup mashed banana, (about 3 medium bananas)
- 3 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups old fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a silpat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed until light and fluffy.
- Beat in the bananas, eggs and vanilla.
- Gradually add the flour and baking soda and mix on low until well blended.
- Add oats and chocolate chips and mix just until incorporated.
- Drop batter by the spoonful onto the prepared baking sheet, leaving about 2 inches between cookies. Bake for 15 minutes or until golden brown. Let cool slightly on the pan before removing to a rack to cool completely.
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