Chocolate Banana Oatmeal Cookies, an easy banana oatmeal cookie recipe loaded with chocolate, oatmeal, banana, and toffee chips! These rich homemade chocolate cookies are almost brownie-like and great with a big glass of milk.
I couldn’t get enough of my Banana Oatmeal Cookies with Chocolate Chips and Walnuts so thought I’d change it up a little and add some chocolate to the batter and toffee chips for the walnuts. It resulted in these fabulous Chocolate Banana Oatmeal Cookies. The results were brownie-like and delicious if I do say so myself. The best!
I didn’t really realize until recently when I started thinking about what Christmas cookies I should make this year. Never too early to start thinking about Christmas cookies right?
These Chocolate Banana Oatmeal Cookies would definitely be great for the holidays and a cookie exchange, but really would be great any time of the year. They are almost brownie-like and packed with great flavor from the banana, chocolate, oats, and toffee chips. You might also like these Oatmeal Walnut Chocolate Chip Cookies if you’re not a banana fan.
Please note that toffee chips generally contain NUTS. So if you have a nut allergy in your family or bringing these cookies somewhere please keep that in mind. Be sure to check the product label if concerned as well.
If nuts are a concern, you can definitely substitute your favorite mix-ins for the chocolate chips and toffee chips, which I’ll talk more about in a minute.
How to Make Chocolate Banana Oatmeal Cookies
To start these Chocolate Banana Oatmeal Cookies, preheat your oven. Then line a couple of baking sheets with parchment paper sheets. I’m a big fan of parchment sheets for crispy cookie bottoms and easy clean-up.
To get started on the cookie batter, melt 1 cup of the mini chocolate chips in the microwave until smooth. Set them aside to cool while you continue with the cookie batter.
Next, in a large bowl mix the dry ingredients together including the flour, cornstarch, salt, baking powder, and baking soda.
In another large bowl beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, then the vanilla. Then beat in the melted chocolate and mashed banana.
Make sure your melted chocolate is cool. You don’t want to cook your eggs and end up with scrambled eggs in your cookie!
For the mashed banana, make sure your banana is very ripe and soft. Mash it with the back of a fork until it’s mushy. You could also use banana baby food if you want. The banana flavor isn’t super strong in these cookies. You could add a little banana extract to the batter but I think it’s fine without.
Beat the dry ingredients into the butter and sugar mixture until just combined, then stir in the oats, chocolate chips, and toffee chips.
I used old-fashioned oats. If you substitute other types of oats, your results may vary.
I used a medium cookie scoop (about 1 1/2 tablespoons) which resulted in about 30 cookies but you can use any size scoop or spoon you want. Just be sure to adjust the baking time.
Scoop the cookie batter onto your baking sheets. These cookies do not spread or flatten much so you can flatten them slightly with your hand.
Bake the cookies for about 10-14 minutes or until golden brown around the edges. Rotate the pans halfway through baking for best results.
Let the cookies cool a bit, then place them on cooling racks to cool completely.
Instead of adding the mini chocolate chips and toffee chips to the batter at the end of the recipe, you could substitute your favorite mix-ins. Chopped nuts, candy, or other baking chips would also work great.
A little almond extract to the batter would also be a great addition!
These cookies came out soft on the inside and almost like a brownie with a crispy outside. They were gobbled up super quick!
Hope you enjoy these Chocolate Banana Oatmeal Cookies!
Chocolate Banana Oatmeal Cookies
- 1 1/2 cups mini semi-sweet chocolate chips divided
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup unsalted butter softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana
- 1 1/2 cups old fashioned oats
- 1/2 cup toffee chips
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper
- Place 1 cup of the mini chocolate chips in microwave safe bowl. Microwave in 20-second intervals or so, mixing after each interval, until chips are melted and smooth. Set aside to cool.
- Mix together flour, cornstarch, salt, baking powder, and baking soda in small mixing bowl.
- In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Beat in egg, then vanilla and then the 1 cup of melted cooled mini chocolate chips then mashed banana.
- Beat in dry ingredients to butter and sugar mixture until just combined, then stir in oats, remaining 1/2 cup chocolate chips, and toffee chips.
- Using a medium cookie scoop (1 1/2 tablespoons), scoop dough onto prepared baking sheet leaving about two inches in between cookies. Flatten the cookies slightly with your hand.
- Bake cookies about 10-14 minutes at 350 degrees F or until golden brown around edges, rotating pans about halfway through baking. Cool slightly, then transfer to cooling racks to cool completely.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)