Name: Banana Oat Chocolate Chunk Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter; ⅓ cup (80ml or 90g) mashed ripe banana (from 1 small banana); ½ teaspoon pure vanilla extract; ½ cup (110g) packed light brown sugar; ¼ cup (50g) granulated sugar; ⅔ cup (65g) rolled oats; ½ teaspoon ground cinnamon; pinch of nutmeg; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup plus 2 tbsp (160g) all purpose flour; ¾ cup (125g) chopped dark chocolate, plus extra for topping

Jump to Recipe· 3.9 from 8 reviews

The Banana Oat Chocolate Chunk Cookies Recipe is an absolute game-changer when it comes to homemade cookies. These chewy, richly flavored treats bring together the best of banana bread and classic chocolate chip cookies in one bite. With the cozy warmth of brown butter, the wholesome goodness of oats, and the indulgent pockets of dark chocolate chunks, every morsel is a delightful celebration of textures and flavors that stay fresh and chewy for days. If you’re looking for a cookie recipe that feels like a warm hug from the inside out, this is it!

Ingredients You’ll Need

Seven clear glass bowls and one metal measuring cup are arranged on a white marbled surface. The top row has three bowls: one filled with white flour with a soft, powdery texture; one with light brown dry oats, dry and flaky; and one with white granulated sugar appearing fine and grainy. Below these are four smaller bowls and one measuring cup: on the left is a bowl with medium-sized chunks of dark chocolate, rough and uneven; next to it is a metal measuring cup with mashed yellow banana, smooth and creamy; to the right is a bowl with a lightly frothy mixture showing dark brown liquid with bubbles on top; next to it is a small bowl with light beige mixture of peanut butter and sugar, sticky and dense. A whole ripe banana lies at the bottom left corner, bright yellow with some brown spots. photo taken with an iphone --ar 4:5 --v 7

Getting these cookies just right is all about simple, well-balanced ingredients that complement each other perfectly. Each item plays a key role, whether it’s building the chewy texture, imparting warm spices, or creating those irresistible caramelized edges.

Unsalted butter (½ cup): Browned to bring a deep, nutty flavor that adds so much richness.
Light brown sugar (½ cup, packed): Adds sweetness and moisture while contributing to that chewy texture.
Granulated sugar (¼ cup): Balances the sweetness and helps with cookie structure.
Mashed ripe banana (⅓ cup): The star ingredient that ensures moistness and a wonderful, natural sweetness.
Pure vanilla extract (½ teaspoon): Enhances the flavor with its warm aromatic undertone.
Rolled oats (⅔ cup): Brings chewiness and wholesome heartiness.
Ground cinnamon (½ teaspoon): Adds a subtle, comforting spice that pairs beautifully with banana.
Nutmeg (pinch): Provides a hint of earthiness and warmth.
Baking soda (½ teaspoon): The leavening agent that gives just the right amount of rise.
Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
All purpose flour (1 cup plus 2 tbsp): The backbone that holds the cookie together without making it dense.
Chopped dark chocolate (¾ cup), plus extra for topping: Melts into gooey pockets and adds depth and richness.

How to Make Banana Oat Chocolate Chunk Cookies Recipe

Step 1: Brown the Butter

This step takes your cookies from good to extraordinary. Melt the unsalted butter in a pan over medium heat, swirling often. Watch carefully as it foams, turns golden, and develops those beautiful brown specks—that’s your brown butter magic. Pour it into a bowl to cool down, but don’t let it get cold—just warm to the touch.

Step 2: Mix Sugars and Butter

Once your brown butter is ready, stir in the brown sugar and granulated sugar gently. You want the mixture to look fluffy but be careful not to overwork it or it will stiffen up. This mixture forms the sweet, tender base for your dough, gently enveloping the banana flavor to come.

Step 3: Add Banana and Vanilla

Stir in the mashed ripe banana and vanilla extract until the mixture looks syrupy and slightly separated—don’t worry, this is perfect! The banana adds natural sweetness and moisture, making these cookies wonderfully soft without any eggs.

Step 4: Combine Dry Ingredients

Mix in the oats, cinnamon, nutmeg, salt, and baking soda. Then add the flour and fold everything gently until most of the flour streaks disappear. You’ll want a slightly shaggy, thick dough, so take care not to overmix, which can make your cookies tough.

Step 5: Add Chocolate Chunks and Chill

Fold in the dark chocolate chunks evenly so every cookie will have delicious, gooey pockets of melting chocolate. Cover your dough and refrigerate it for at least one hour—this step helps the flavors meld and sets the dough for perfectly shaped cookies.

Step 6: Bake the Cookies

Preheat your oven to 350°F and line cookie sheets with parchment paper. Use a cookie scoop to portion dough balls about 1.35 ounces each and space them out with plenty of room to spread. Press a few extra chocolate chunks on top for that irresistible bakery look. Bake for 8 to 10 minutes until the edges are gloriously golden and the centers are still tender. Let them cool briefly on the sheet before transferring to a wire rack.

How to Serve Banana Oat Chocolate Chunk Cookies Recipe

A group of golden brown oatmeal chocolate chip cookies is spread out on a white parchment sheet. Each cookie has a bumpy texture with visible rolled oats and melted dark chocolate chunks scattered throughout. The cookies have a slightly crispy edge with a softer center. A single cookie in the lower right corner is missing a small bite, showing the chewy inside. Around the cookies, some loose rolled oats and chunks of dark chocolate are scattered on a brown surface. A yellow banana is seen in the bottom left corner. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a charming finishing touch, sprinkle flaky sea salt or a dusting of cinnamon powder right after baking. This adds a subtle contrast that brings out the sweetness and the richness of the chocolate and brown butter flavors.

Side Dishes

Pair these cookies with a cold glass of milk or a warm cup of coffee or chai tea for a cozy snack experience. The warmth of the beverage complements the spice in the cookies beautifully. For something extra special, serve with a scoop of vanilla ice cream for a mouthwatering dessert.

Creative Ways to Present

Want to impress friends or family? Arrange the cookies on a rustic wooden board with fresh banana slices, small bowls of chopped dark chocolate, and oats for a fun build-your-own treat station. Or stack them in a jar tied with twine for a thoughtful homemade gift!

Make Ahead and Storage

Storing Leftovers

Keep the cookies in an airtight container at room temperature for up to 5 days. They maintain their chewy texture but if they start firming up, a quick zap in the microwave softens them right up.

Freezing

You can freeze the cookie dough balls before baking—just place them on a tray to freeze solid, then transfer to a zipper bag. Bake straight from frozen, adding an extra minute or two to the baking time. Alternatively, freeze baked cookies layered with parchment paper to prevent sticking for up to 3 months.

Reheating

To revive the freshly baked taste, warm cookies in the oven at 300°F for about 5 minutes or microwave briefly (10-15 seconds). This brings back the melty chocolate and chewy softness like they just came out of the oven.

FAQs

Can I substitute the all-purpose flour with gluten-free flour?

Absolutely! Using a gluten-free blend designed for baking will work well here. Just make sure your blend contains xanthan gum or another binder to help give the cookies structure and chew.

Is it necessary to brown the butter?

Browning the butter adds a rich, nutty depth that really elevates these cookies. While you could use melted butter without browning, you’ll miss out on that complex caramel flavor and those golden, caramelized edges.

How ripe should the bananas be?

For best flavor and sweetness, use bananas that are very ripe—with lots of brown spots. They mash easily and bring intense natural sweetness that makes these cookies moist and delicious.

Can I make these cookies eggless?

Yes, this recipe is already eggless! The ripe bananas provide the moisture and binding usually offered by eggs, making these cookies perfect for those avoiding eggs without sacrificing texture.

How do I keep the cookies chewy for longer?

Store your cookies in an airtight container at room temperature, and consider placing a slice of bread in the container to maintain moisture. Avoid refrigerating them for extended periods as it can dry them out.

Final Thoughts

If you love cookies that feel like a warm, nostalgic hug, the Banana Oat Chocolate Chunk Cookies Recipe is going to become your new obsession. The way brown butter, banana, oats, and chocolate chunks mingle together is pure magic. I can’t wait for you to try it and share these irresistibly chewy, comforting cookies with your favorite people!