Oatmeal Chocolate Chip Cookies with Banana

These oatmeal chocolate chip cookies with banana are the wholesome, naturally sweetened cookie that tastes indulgent and is made entirely from ingredients you feel good about. Two overripe bananas mashed into a creamy base with natural peanut butter, maple syrup, egg, and vanilla, stirred together with oat flour, flaxseed meal, chia seeds, cinnamon, and old-fashioned oats, loaded with chocolate chips and chopped walnuts, and baked until golden at the edges and still soft in the center. No refined sugar, no butter, no white flour. Every ingredient is doing real nutritional work and the cookies taste genuinely delicious.

A Quick Look At The Recipe

• ✅ Recipe Name: Oatmeal Chocolate Chip Cookies with Banana
• 👥 Serves: 18 cookies
• 🔢 Calories: 161 cal
• 🥣 Main Ingredients: Wet Ingredients, overripe bananas, natural peanut butter or almond butter, pure maple syrup, egg, pure vanilla extract, Dry Ingredients, oat flour
• ⭐ Why You'll Love It: These oatmeal chocolate chip cookies with banana are made with mashed banana, peanut butter, flaxseed, chia seeds, and maple syrup for a naturally sweetened, wholesome cookie. Excellent as lactation cookies.

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Combined in a cookie that is also naturally sweetened and satisfying enough to serve as a real snack, these are the cookies that new moms can eat without hesitation and that the whole family will actually want to eat alongside them.

Why You’ll Love This Recipe

No refined sugar, butter, or white flour. Bananas and maple syrup provide all the sweetness, peanut butter provides the fat and richness, and oat flour and rolled oats provide the structure.

The galactagogue combination makes these excellent lactation cookies. Oats, flaxseed, and chia seeds together in one naturally sweetened, satisfying cookie is a meaningful snack for breastfeeding mothers.

The banana and peanut butter combination is extraordinary. Mashed overripe banana and natural peanut butter together produce a cookie base that is naturally sweet, creamy, and packed with flavor before a single additional ingredient goes in.

– Lyuda

Ingredients Needed to Make Oatmeal Chocolate Chip Cookies with Banana

The Wet Base

Overripe bananas are the primary sweetener and provide natural sugar, moisture, and a strong banana flavor. The riper the better. Heavily spotted, almost black bananas produce the most sweetness and the best flavor. Natural peanut butter or almond butter adds fat, richness, and protein. Maple syrup adds sweetness and a warm, slightly caramel depth. One egg provides structure and binding. Vanilla extract adds warmth and rounds out all the other flavors.

The Dry Ingredients

Oat flour is the gluten-free flour base made from ground oats. Old-fashioned rolled oats add texture, chew, and the most fiber-rich component of the cookie. Flaxseed meal is one of the key lactation-supporting ingredients and also acts as a secondary binder that helps the cookie hold together. Chia seeds add omega-3 fatty acids and absorb moisture during the dough rest to help thicken and bind. Baking soda provides a small amount of lift. Cinnamon adds warmth.

The Mix-Ins

Semi-sweet chocolate chips add sweetness and richness in every bite. Chopped walnuts or pecans add crunch and healthy fat. Extra chocolate chips pressed on top before baking make the finished cookies look bakery-quality.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Oatmeal Chocolate Chip Cookies with Banana

Step 1: Prep the Oven and Pan

Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper. Set aside.

Step 2: Make the Wet Base

In a large bowl, mash the overripe bananas with a fork until as smooth as possible with minimal lumps. Add the natural peanut butter or almond butter, maple syrup, egg, and vanilla extract. Whisk together until the mixture is completely combined, smooth, and creamy with no streaks of individual ingredients remaining.

Step 3: Add the Dry Ingredients

Add the oat flour, flaxseed meal, baking soda, salt, and cinnamon to the wet mixture. Stir with a rubber spatula or wooden spoon until just combined and no dry patches remain. Do not overmix.

Step 4: Fold in the Mix-Ins

Add the rolled oats, chia seeds, chopped walnuts or pecans, and chocolate chips. Fold gently until evenly distributed throughout the dough. Let the dough rest at room temperature for 5 minutes. During this rest the oats absorb moisture from the banana and nut butter base and the chia seeds begin to gel, both of which thicken the dough to a properly scoopable consistency.

Step 5: Scoop and Flatten

Using a cookie scoop or a spoon, portion about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing each mound about 1 inch apart. Use your fingers or the bottom of a glass to flatten each cookie to roughly 1/2 inch thickness. These cookies will not spread during baking so the shape you press them into before they go in the oven is the shape they will come out. Press a few extra chocolate chips onto the top of each flattened cookie.

Step 6: Bake and Cool

Bake at 350°F for 10 to 14 minutes until the edges are lightly golden and set and the centers still look slightly underdone and soft. They will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.