Banana Oatmeal Chocolate Chip Cookie Recipe

A Sweet Start

My grandson Leo calls these his “monkey cookies.” I still laugh at that. He said it’s because of the bananas and the nuts. It always makes me smile when I mash those ripe bananas. Doesn’t that smell amazing?

This recipe is a wonderful way to start baking. It is simple and forgiving. You really cannot mess it up. That is why it matters. It builds your kitchen confidence.

Mixing with Heart

You will need two bowls. One for the wet, one for the dry. Stir the banana mash with the almond butter and maple syrup. It will look a little lumpy and that is just fine.

In the other bowl, the oats and cinnamon wait for their friends. I love adding the chocolate chips. They are like little sweet surprises. What is your favorite cookie add-in? Is it chocolate chips or something else?

A Little Kitchen Story

I first made these on a rainy Tuesday. My bananas were too spotted for bread. I decided to try something new. I mixed them with what I had in the pantry.

The whole house smelled like a warm hug. My husband followed his nose right into the kitchen. That is the best compliment a baker can get. Sometimes the best recipes are happy accidents.

Why This Matters

These cookies are a bit healthier than most. They use the banana for sweetness. This means you need less maple syrup. That is a good thing to know.

Using what you have is an important lesson. It saves food from going to waste. It also makes you creative. Have you ever created a new recipe from leftover fruit?

The Perfect Bake

When you drop the dough, do not worry about perfect shapes. Rustic cookies have more character! Gently press them down with a fork. This helps them bake evenly.

Watch for the golden edges. That is your sign they are ready. They will be soft when they come out. Fun fact: The cookies keep baking on the hot tray after you take them out! Let them sit for a few minutes. They will firm up perfectly.

Time to Share

Nothing makes me happier than sharing food. I pack these in Leo’s lunchbox. I bring them to my book club. Food is a way to show people you care.

Who would you share a batch of these cookies with? Tell me if you give them a try. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Ripe bananas, mashed	2 large (about 3/4 cup)
Almond butter	1/2 cup
Maple syrup	3 tbsp
Vanilla extract	1 tsp
Rolled oats	2 cups
Salt	1/4 tsp
Cinnamon	1/2 tsp	Optional
Chocolate chips	1/4 cup
Walnuts, chopped	1/3 cup

My Favorite Banana Cookie Story

I have always loved the smell of cookies in the oven. It makes the whole house feel like a hug. This recipe came from my friend, Sarah. She brought me a batch when I had a cold. I still laugh at that day. I felt better instantly!

These cookies are a little different. They are soft and chewy, not too sweet. The bananas make them so moist. Doesn’t that smell amazing? They are perfect for an after-school snack. Let’s get baking together.

Ingredients

• 2 ripe bananas
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups oats
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup chocolate chips
• 1/4 cup walnuts, chopped

Instructions

Step 1: First, get your oven nice and hot. Set it to 350°F. Then, line your baking sheet with parchment paper. This little paper is a lifesaver. It stops the cookies from sticking. I learned that the hard way once!

Step 2: Now, let’s make the wet mix. Grab a big bowl. Mash your ripe bananas with a fork. Add the almond butter, maple syrup, and vanilla. Stir it all until it looks smooth. This part is so easy and fun.

Step 3: Time for the dry stuff. Get another bowl. Put in the oats, salt, cinnamon, chocolate chips, and walnuts. Stir them up with a spoon. I love the look of the chocolate chips mixed in. It’s like finding little treasures.

Step 4: Pour your wet mixture into the dry one. Mix everything together until it’s all combined. The dough will be thick and sticky. (A hard-learned tip: If your dough seems too wet, add a few more oats. Too-dry dough? A splash of milk fixes it!).

Step 5: Drop spoonfuls of dough onto your baking sheet. Gently press down on each one to flatten them. This helps them bake evenly. Do you like soft or crispy cookies? Share below! Now, pop them in the oven.

Step 6: Bake for 12 to 15 minutes. You will know they are done when the edges turn a light golden brown. Let them cool on the pan for a bit. This is the hardest part, waiting! But it’s worth it.

Cook Time: 12–15 minutes
Total Time: About 25 minutes
Yield: 12 cookies
Category: Snack, Dessert

Let’s Mix It Up!

This recipe is like a good friend. It’s wonderful just as it is. But it also loves to try new things. Here are a few fun twists we can add. It’s fun to play with your food sometimes.

• Sunshine Cookie: Swap the chocolate chips for dried cranberries and sunflower seeds. It tastes like a sunny day.
• Trail Mix Cookie: Use peanut butter instead of almond butter. Add a handful of raisins too. Perfect for an adventure.
• Double Chocolate Cookie: Add two tablespoons of cocoa powder to the dry mix. Because sometimes, you just need more chocolate.

Which one would you try first? Comment below! I think I’d pick the Trail Mix cookie. It reminds me of my grandson.

The Perfect Plate

A cookie is a treat all on its own. But making it look pretty is part of the fun. I love serving these cookies warm. They are so cozy and comforting.

For a real treat, crumble one over a bowl of vanilla ice cream. You can also pack two in a lunchbox with some apple slices. It makes a balanced little meal. For a drink, a cold glass of milk is the classic choice. For the grown-ups, a cup of coffee with a splash of cream is just right.

Which would you choose tonight? I know my choice. Ice cream and a cookie, always!

Keeping Your Cookies Happy

These cookies are best kept in the fridge. They will stay fresh for about five days. You can also freeze them for a sweet treat later.

Just place them in a single layer on a tray. Once frozen, pop them into a bag. I once forgot a batch in my freezer for a month. It was a lovely surprise to find them.

To reheat, warm them in a toaster oven for a few minutes. This makes them taste fresh from the oven. Batch cooking saves you time on busy days.

You can always have a healthy snack ready. Have you ever tried storing it this way? Share below!

Easy Fixes for Cookie Troubles

Is your dough too wet? This can happen with very ripe bananas. Just add a few more tablespoons of oats.

Are your cookies not holding together? Make sure you press the dough down firmly before baking. I remember when my first batch fell apart. I learned to press them down well.

Do they taste bland? Do not skip the salt and cinnamon. Salt makes the chocolate flavor pop. Getting it right makes you feel like a great baker.

This builds your confidence in the kitchen. Which of these problems have you run into before?

Your Cookie Questions Answered

Q: Are these cookies gluten-free?
A: Yes, if you use certified gluten-free oats.

Q: Can I make the dough ahead?
A: You can keep the dough in the fridge for one day.

Q: What can I use instead of almond butter?
A: Peanut butter or sunflower seed butter work well.

Q: Can I double this recipe?
A: Absolutely. Just use a bigger bowl for mixing.

Q: Are the walnuts important?
A: No, you can leave them out if you prefer. Fun fact: The riper the banana, the sweeter your cookie will be. Which tip will you try first?

Bake Some Joy Today

I hope you love making these cookies. They always make my kitchen smell wonderful. Sharing food is a way to share love.

I would be so happy to see your creations. Please share a picture of your baking adventure. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.