Name: Banana Oat Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter; ½ cup packed light brown sugar; ¼ cup granulated sugar; ½ cup mashed ripe banana (from 1 small banana); 1 teaspoon pure vanilla extract; 1 cup rolled oats; ½ teaspoon ground cinnamon; Pinch of ground nutmeg; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup all-purpose flour; ¾ cup chopped dark chocolate (plus extra for topping)

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These Banana Oat Chocolate Chunk Cookies are what happens when banana bread and chewy chocolate chip cookies come together in the best way. They’re rich with the nutty flavor of brown butter, the warmth of cinnamon, and the gooey decadence of dark chocolate chunks. Plus, they’re eggless and incredibly easy to make. I love how they stay soft and chewy for days, with those irresistible golden brown edges that give every bite the perfect amount of texture.

Why You’ll Love This Recipe

These cookies are my go-to when I’ve got a ripe banana on the counter and a craving for something sweet but cozy. I love that they:

Are egg-free — the banana does the job perfectly, so there’s no need to crack an egg.
Have a soft, chewy texture with crisp caramelized edges.
Combine the nostalgic flavor of banana bread with the indulgence of a chocolate chip cookie.
Use brown butter for an elevated, nutty richness that sets them apart.
Are easy to throw together using just one bowl and simple pantry ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
packed light brown sugar
granulated sugar
mashed ripe banana (from 1 small banana)
pure vanilla extract
rolled oats
ground cinnamon
pinch of nutmeg
baking soda
salt
all-purpose flour
chopped dark chocolate (plus extra for topping)

Directions

I start by browning the butter. Once it turns golden and smells nutty, I pour it into a clean bowl and let it cool until it’s just a bit warm.
While that cools, I mash my ripe banana and get the rest of the ingredients ready.
In a large bowl, I mix the cooled brown butter with both sugars until it blends smoothly. Then I stir in the mashed banana and vanilla extract.
I fold in the oats, salt, cinnamon, and nutmeg. Then I add the flour and mix gently, just until the streaks disappear.
I fold in the chocolate chunks last — my favorite part.
The dough chills in the fridge for about an hour. This helps the flavors meld and the texture firm up.
When I’m ready to bake, I preheat the oven to 350°F, scoop out the dough, and place it on parchment-lined baking sheets.
I bake the cookies for 8-10 minutes, just until the edges are golden and the centers are a bit soft. Then I let them rest for a couple minutes before transferring them to a rack to cool completely.

Servings and Timing

This recipe makes about 15 cookies.
Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 10 minutes
Total Time: About 1 hour 25 minutes

Variations

I sometimes toss in chopped pecans or walnuts for extra crunch.
Swapping dark chocolate for milk chocolate creates a sweeter cookie.
A sprinkle of flaky sea salt on top adds a savory contrast I can’t get enough of.
If I want something more decadent, I sandwich two cookies with a little nut butter or ganache.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days — they stay soft and chewy the whole time. If I want to enjoy them warm again, I reheat one in the microwave for 8–10 seconds. For longer storage, I freeze the baked cookies for up to 2 months and let them thaw at room temp before eating.

FAQs

What kind of oats should I use?

I always use old-fashioned rolled oats. They give the cookies a nice chewy texture. Quick oats absorb more moisture and make the cookies thicker and cakier.

Can I use salted butter?

Yes, but I skip the added salt in the recipe if I do. It helps keep the balance of flavors just right.

Why is there no egg in this recipe?

The banana acts as a binder, just like an egg would. I didn’t even miss the egg — the cookies are still chewy, moist, and hold together beautifully.

Can I skip chilling the dough?

I wouldn’t recommend it. Chilling helps develop flavor and prevents the cookies from spreading too much in the oven.

Can I use frozen banana?

No — frozen bananas release too much moisture and break down the texture. I stick with very ripe, fresh bananas only.

Conclusion

These Banana Oat Chocolate Chunk Cookies are my favorite way to use up a ripe banana when I’m not in the mood for banana bread. With their rich flavor, chewy texture, and gooey chocolate, they’re a perfect balance of comfort and indulgence. I love baking them ahead and keeping a stash on hand for whenever the cookie craving hits.

Banana Oat Chocolate Chunk Cookies

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Author: Yusraa
Total Time: 1 hour 25 minutes
Yield: 15 cookies
Diet: Vegetarian

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Description

Soft and chewy cookies that combine the cozy flavor of banana bread with the indulgence of chocolate chunks, made with brown butter, oats, and warm spices for a rich and comforting treat.

Ingredients

½ cup (113g) unsalted butter

½ cup packed light brown sugar

¼ cup granulated sugar

½ cup mashed ripe banana (from 1 small banana)

1 teaspoon pure vanilla extract

1 cup rolled oats

½ teaspoon ground cinnamon

Pinch of ground nutmeg

½ teaspoon baking soda

¼ teaspoon salt

¾ cup all-purpose flour

¾ cup chopped dark chocolate (plus extra for topping)

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Instructions

Brown the butter in a saucepan over medium heat until golden and nutty in aroma. Transfer to a clean bowl to cool until just warm.
Mash the ripe banana and prepare remaining ingredients.
In a large bowl, mix cooled brown butter with brown sugar and granulated sugar until smooth. Stir in mashed banana and vanilla.
Fold in oats, cinnamon, nutmeg, baking soda, and salt.
Add flour and mix gently until no streaks remain.
Fold in chocolate chunks.
Chill dough in the refrigerator for 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough onto prepared sheets, spacing well apart.
Bake for 8–10 minutes, until edges are golden and centers are still slightly soft.
Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.