Banana Oatmeal Chocolate Chip Cookies

From the kitchen of Carly

Soft, chewy cookies built on mashed banana and studded with chocolate chips. Oats and dates keep them substantial without any refined sugar, while cinnamon adds warmth. Mix, rest, scoop, bake. That's it.

Banana Oatmeal Chocolate Chip Cookies

Spotty bananas are your secret here. They sweeten these cookies without refined sugar, and with dates stirred in, you get a soft, almost fudgy crumb that holds together with just oil and oats. The cinnamon doesn't announce itself, it just deepens everything. These are chewy in the best way.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 3bananas
  • 2 cupold fashioned oats
  • 1 cuppitted and chopped dried dates
  • 1/4 cupoil
  • 1/2 tspcinnamon
  • 1/2 cupchocolate chips, walnuts or raisins
  • 1/4 tspsalt

Instructions

  1. Set the oven to 350 degrees.

  2. In a large bowl, mash the bananas until smooth, then fold in the oats, dates, oil, cinnamon, chocolate chips (or walnuts or raisins), and salt until everything is evenly combined.

  3. Let the mixture rest for 10 minutes so the oats can absorb some moisture.

  4. Scoop the batter onto a Silpat or parchment-lined baking sheet using a mini ice cream scoop or tablespoon, spacing them out evenly.

  5. Slide the sheet into the oven and bake for 25 minutes, until the cookies are set and lightly golden.

  6. Transfer to a wire rack and cool before serving.

  7. For bars instead of cookies, press the dough into a greased 7x11 dish and bake at 350 degrees for 35 to 40 minutes. Once out of the oven, let it cool completely before cutting into bars or squares.

  8. To freeze, cool the baked cookies fully, then pack them into a zip-top bag, label it, and freeze for up to 3 months.

Tips from the kitchen

  • Ripe bananas matter. If they're not spotty or very soft, mash them and let them sit at room temperature for a day or two before baking.
  • Don't skip the 10-minute rest after mixing. The oats and dates need that time to absorb moisture so the cookies hold their shape in the oven.
  • Use a mini ice cream scoop for uniform cookies that bake evenly. This also makes the whole process faster than trying to eyeball portions.

Variations

  • Walnut version: swap the chocolate chips for chopped walnuts for a nuttier, less sweet cookie with a slight bitter edge.
  • Bar form: press the dough into a greased 7x11 dish, bake for 35-40 minutes, and cut into squares for a dessert that's easier to pack.
  • Cardamom twist: add 1/4 teaspoon cardamom instead of cinnamon for a more floral, complex warmth.
  • Triple chocolate: use half chocolate chips and half cocoa powder mixed into the dry ingredients for deeper chocolate flavor without extra sweetness.

Make ahead and storage

Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies in a Ziploc bag for up to 3 months. No thawing needed, just eat them straight from the freezer or leave on the counter for 10 minutes.