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Thick and chewy banana oatmeal cookies with chocolate chips

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Banana oatmeal cookies with chocolate chips

I am very particular about oatmeal cookies. I only like them if they have a really chewy texture; and I am not too fond of cakey oatmeal cookies. Luckily, I found a great recipe that, with some of my changes, delivered exactly what I was looking for! Not only did I get my thick and chewy cookies, they also turned out to be low fat, using only 2 tablespoons of oil for 30 cookies, with banana and yogurt substituting for the rest of the fat. As though that was not good enough, I also added in some chocolate chips! So, please meet these most wonderful, very thick and chewy banana oatmeal cookies with chocolate chips! They are so thick, they even look super tall when I stack them up, one on top of the other:

Banana oatmeal cookies with chocolate chips

What makes these cookies so chewy and thick? First of all, I am using old-fashioned (or rolled) oats, and NOT quick or instant oats. Using old-fashioned oats will always produce a chewier texture, while if you use quick or instant oats, your oatmeal cookies will be too soft, almost cake-lake, and flat.

I am also using banana and yogurt to substitute for what otherwise would have to be butter or oil, and that also adds some chewiness and creates this nice sticky texture: the cookies taste like there is a touch of honey in them! Stuffed with chocolate chips, these cookies are quickly becoming my new favorite!


Banana oatmeal cookies with chocolate chips

It’s also important to chill the dough for about an hour before you bake the cookies, as that will also help the cookies to remain thick as they bake. Overall, this is a very successful cookie recipe, and I am very happy with it! If you like thick and chewy oatmeal cookies – this is the recipe for you!

Thick and chewy banana oatmeal cookies with chocolate chips

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 30 cookies

Thick and chewy banana oatmeal cookies with chocolate chips


  • 1 and 1/2 cup flour, sifted or aerated (see important note below!)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 ripe banana
  • 1 egg
  • 2 tablespoons oil
  • 3/4 cup brown sugar
  • 1/4 cup regular granulated sugar
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups old-fashioned oats
  • 1 cup chocolate chips


  1. Important note about properly measuring flour using measuring cups: The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! 🙂
  2. Pre-heat oven to 350 degrees F. In a large bowl, combine together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, mash the banana. Add the egg, oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
  4. Add the banana-egg mixture to the flour mixture and stir until just combined. Fold in the oats, then fold in the chocolate chips.
  5. Line two baking sheets with parchment paper. Take a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 2 inches apart. At this point, I would refrigerate baking sheets with cookie dough balls for about an hour to chill the dough. This will ensure that cookies, when baked, will not flatten out, and that they will remain tall, so that we end up with thick and chewy cookies!
  6. Bake for 12 minutes until cookies are slightly golden brown. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.


Adapted from: Woman's Day




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{ 85 comments… add one }
  • Kayle (The Cooking Actress) September 9, 2013, 8:43 am

    Ok these cookies look beautiful and so gooey and chewy and delicious AND I can’t believe they’re low fat, that’s awesome!!

  • Barb September 9, 2013, 8:55 am

    Oh my… don’t I wish I had one of those right now! Julia, when are you going to make a cookbook? I’d be the first to buy it! 🙂

  • Monique September 9, 2013, 8:57 am

    They are irresistable with their melty places:)

  • Stacy | Wicked Good Kitchen September 9, 2013, 9:28 am

    Oooh! Gorgeous banana and oatmeal cookies, girl. Love that you added chocolate chips and used yogurt in the cookie batter, too!

  • Tash September 9, 2013, 11:30 am

    Oooooh, how lovely! Low-fat and a good source of low-GI energy, flavonoids from the chocolate as well as potassium from the bananas all wrapped in one delicious bundle! They’re practically a health-food 🙂 I think Mr VP would like these, too, so I will have to give them a go when I get the chance. Yum!

  • Ari @ Ari's Menu September 9, 2013, 11:40 am

    Oh my goodness, that top photo is drool city!!!

  • [email protected] n Dishes September 9, 2013, 3:14 pm

    I am with you on oatmeal cookies having to be chewy! These cookies look chewy and delish, and normally I don’t like to mess with replacing fat in cookies, but in this case I don’t think I’d be missing the fat at all!

  • Matt @ The Athlete's Plate September 9, 2013, 7:48 pm

    Yes please! These look so good!

  • [email protected] September 9, 2013, 8:19 pm

    Oh, these look delicious, Julia! I love how the banana and yogurt make them low fat. I really would eat these for breakfast!

  • Anne ~ Uni Homemaker September 9, 2013, 9:01 pm

    I adore thick and chewy cookies. This looks amazing Julia! *drool*

  • Tina @ Tina's Chic Corner September 9, 2013, 10:17 pm

    Omg these look phenomenal! I need to make these asap. Love thick & chewy cookies. 🙂

  • Daniela September 9, 2013, 10:43 pm

    OMG, only looking at these gorgeous pics made my mouth water.
    Love the little tricks you shared with us to prepare the SUPer cookie.
    Thanks you, Julia!

  • Baltic Maid September 10, 2013, 9:53 am

    I love these cookies!! Not only do they look incredibly tasty (!!!) but they’re low-fat, too. Irresistible… <3

  • Orchidea September 10, 2013, 10:32 am

    Wow… these cookies look really delicious!!! I want to try them next weekend, I will let you know.

  • [email protected] September 10, 2013, 12:01 pm

    I love thick and chewy oatmeal cookies and love that you added banana!

  • veganmiam.com September 10, 2013, 4:03 pm

    Love the first shot! You create wonderful baking photos!

  • Kiersten @ Oh My Veggies September 10, 2013, 8:24 pm

    Look how melty those chocolate chips are! I feel the same way about oatmeal cookies–I like them chewy, not cakey or crispy.

  • [email protected] September 11, 2013, 5:07 pm

    I like my oatmeal cookies chewy, too. Yours look perfect – love the inclusion of banana. Good stuff – thanks.

  • Yvonne @ bitter baker September 11, 2013, 7:48 pm

    OMG!! That melted chocolate!! Give me!! Seriously, these look amazing.

  • Chris Scheuer September 12, 2013, 11:35 am

    Wow, they look amazing Julia, and certainly not low-fat. I’m so impressed! But I think I’d be even more impressed if you put a few in a package and sent them my way 🙂

  • Sarah K. @ The Pajama Chef September 12, 2013, 11:48 am

    these look incredible! love the idea of banana in oatmeal cookies. 🙂

  • Kiran @ KiranTarun.com September 13, 2013, 11:18 am

    Love fruit in cookies, and this is no exception. Ooey gooey deliciousness 😀

  • Dorothy @ Crazy for Crust September 15, 2013, 7:15 pm

    These are amazing! Banana, oatmeal, and chocolate. I’m totally in! I’m with you – chewy is better! Pinned!

    • Julia September 18, 2013, 12:30 am

      Yes, chewy is so much better than soft oatmeal cookie! 🙂

  • laurasmess September 16, 2013, 11:02 am

    Can I just say… ohhhh yeeeeeeah. Melted chocolate, gooey centres… these are calling my name. Delicious!

    • Julia September 18, 2013, 12:30 am

      Thanks, Laura. 🙂

  • Ally September 17, 2013, 9:13 am

    Made these today and they are fabulous! I did put them in the fridge first as suggested.The only thing is that in the instructions there is vanilla added to the banana mixture but I do not see it in the ingredients list. No prob – I just put in a splash but would like to know what the recipe calls for. I will be making these often. Thanks Julia!

    • Julia September 18, 2013, 8:25 pm

      Yes, there should be vanilla in the ingredients list! I updated the recipe to reflect vanilla. Glad you liked the cookies! 🙂

  • kaypendragon September 17, 2013, 12:44 pm

    You forgot to include the vanilla in the ingredients list.

    But these are quite delicious – they smell like banana bread while they’re baking!

    • Julia September 18, 2013, 12:30 am

      Yes, I did forget to include vanilla in the ingredients list! Thanks for catching! Corrected the recipe. Oh yes, these cookies are very tasty: they are quite crunchy and sticky, which is how I like oatmeal cookies to be.

  • lisa October 10, 2013, 2:47 am

    These look awesome, do u think I could cut the sugar a little without making a huge difference?

  • Nina October 20, 2013, 5:16 am

    This looks very yummy and very healthy!!! 🙂 What can we use as substitute for Kosher salt? Is table salt ok? 🙂

    • Julia October 25, 2013, 12:28 am

      You can substitute 1/4 teaspoon of table salt for 1/2 teaspoon of kosher salt in this recipe. Because of the differences in texture and volume, table salt is more salty than kosher salt, so just make sure to use LESS of table salt than what the recipe calls for here.

  • fiorella October 28, 2013, 5:19 pm

    this recipe has no oats?

    • Julia October 30, 2013, 1:16 am

      Yes, it does have oats. The recipe uses old-fashion oats – it’s the second ingredient from the bottom.

  • Kelli November 28, 2013, 5:18 pm

    I made these today and they turned out amazing! I didn’t have old-fashioned oats so I used quick oats and they worked just as good. This recipe is definitely a keeper, thanks so much!

    • Julia December 7, 2013, 3:29 am

      Kelli, so glad to hear that you liked them! I did make these with quick oats as well, and they turned out just fine too, just a bit flatter, but still good! 🙂

  • Dasha December 1, 2013, 7:11 pm

    I’m so sorry, but this was such a bad recipe. I pride myself in baking well, but I simply couldn’t eat it. There wasn’t a single comment here that mentioned how well they turned out; rather how great they look. Well… they didn’t taste good at all. 🙁

    • Julia December 7, 2013, 3:31 am

      Dasha, that’s one of my most favorite recipes ever! Sorry to hear they did not turn out for you. Were you using old oats maybe? Did you measure your flour correctly or did you overpack it?

  • Cindy December 3, 2013, 8:46 pm

    They look good…but I am pretty sure the photo is enhanced with a touch of melted chocolate. I have never seen a chocolate chip that melty in any cookie.

    • Julia December 7, 2013, 3:33 am

      Cindy, I heated them up in a microwave because I didn’t have time to take photos of them right after I’ve baked them (which is when they look their best because the chocolate is naturally melty when they are fresh out of the oven).

  • Lori December 14, 2013, 1:32 pm

    I love these cookies and so did my kids! I actually forgot to add the oil and they were still wonderful.

    • Julia December 19, 2013, 2:38 pm

      Lori, glad you and your kids loved the cookies! 🙂 Interesting about not using oil – I need to try that too and see what the texture is like.

  • Kaity December 29, 2013, 9:45 am

    Thank you so much for sharing this!
    They are delicious. I used a 90% dark chocolate bar instead of chocolate chips, but ’cause of a time crunch I didn’t get to have the one hour rest period in the fridge, so they have the tendency to easily fall apart. I’m sure this step makes the world of a difference. I will absolutely make again, but making sure I put them in the fridge first.!

    • Julia December 30, 2013, 3:23 pm

      Hi Kaity – thanks for stopping by! 🙂 Glad you liked the cookies! Yes, cooling the cookies ensures they don’t flatten out much. Did you use old-fashioned oats too? I made these with both types of oats, and the results were quite different in both cases, texture-wise. Quick oats made a flatter softer cookie. Old-fashioned oats resulted in the cookies you see in the photos! 🙂

  • Cassie January 7, 2014, 2:15 am

    These look amazing! Can’t wait to try them.
    Any ideas on substitue for the yogurt? We have a dairy allergy and I’d like to not have to go to a specialty store to get soy/almond yogurt. Would extra banana work well? Or maybe applesauce?

    • Julia January 7, 2014, 3:23 pm

      Applesauce will work great – applesauce oatmeal cookies are always delicious! Extra banana might work too but it will have to be really-really ripe – black on the outside and falling apart on the inside. 🙂 If you don’t have such banana, just use applesauce to be safe. 🙂

  • Areen January 18, 2014, 8:52 am

    Can i use quick oats rather than old fashioned?

    • Julia January 20, 2014, 2:47 pm

      Yes, you can – I did! It’s just the cookies will be too soft, almost cake-lake, and flat if you use quick or instant oats, but still very delicious and eatable – I ate them all! With old-fashioned oats, you’ll get a taller, crunchier cookie.

  • erin January 24, 2014, 3:21 pm

    do you know if/how these freeze? I’d like to make a bunch at once…?

    • Julia January 28, 2014, 3:05 pm

      These should freeze well, unbaked, raw. I’ve frozen these short-term (right before baking) so that they turn out taller. So, freezing these while unbaked and keeping them in an air-tight container or plastic bag should work just fine, I am pretty sure.

  • Amber February 7, 2014, 4:46 pm

    These look amazing. You don’t happen to have a calorie count on these do you? 🙂

  • Christy Eaton April 9, 2014, 5:12 pm

    Just made these, pretty tasty, now to have self control to not eat it all right now! I put half old fashioned, half grinded oats, but I think next time I will make it with only old fashioned 🙂

  • Micah April 16, 2014, 7:04 pm

    i made these and used less sugar, i used whole wheat flour and probably only 1/2 c choc chips and coconut oil .. very good!

    • Julia July 8, 2014, 2:35 pm

      Micah, thanks for stopping by and great ideas on how to make these cookies even healthier!

  • [email protected] May 26, 2014, 6:36 pm

    These cookies look mind-blowing amazing! That first photo of the melty chocolate was all it took to convince me. These cookies are so happening here soon. 😀 Pinned!

  • Megan June 11, 2014, 11:13 am

    I don’t have yogurt 🙁 what can I use instead?

    • Julia July 8, 2014, 2:34 pm

      You can use buttermilk (can even make your own really easily with milk and vinegar) or use more very ripe mashed bananas.

  • Kathy July 8, 2014, 5:41 pm

    I made these for out 4th of July Barbeque and they were good! I substituted sour cream for yogurt because that was what I had available. I could not fit cookie sheets in my fridge with all the other party foods in there, so I chilled the dough in a bowl in the fridge for one hour and the cookies were thick, moist and chewy as advertised!

    • Julia July 14, 2014, 2:57 pm

      Kathy, so glad you liked these cookies! I love how thick and chewy they are – my preferred way to eat oatmeal cookies! And, good to know that sour cream worked well as a substitution for Greek yogurt!

  • Corsboo August 18, 2014, 9:25 pm

    These sound great! Can I use honey Greek yogurt instead of plain? I have a big container of that available right now. And should I change the sugar amounts if I do?

    • Julia August 19, 2014, 2:30 pm

      Yes, you can use Greek yogurt instead of the plain one. Sugar amounts will remain the same.

  • Nataly September 5, 2014, 12:48 am

    Omg these are so fab!!!!! I added dried cranberries as well and ahhhhhhh they are so so good!!!!!

    You think I could sub the sugar for honey? Or maybe even agave? And how would I do it. I am new to this baking stuff.

    • Julia September 5, 2014, 2:32 pm

      Thank you! So glad you liked the cookies. Good to know that cranberries worked well! To substitute sugar for honey, you just do 1 cup for 1 cup, in this case just use 1 cup of honey to replace all the sugar. You might have to reduce the amount of Greek yogurt by half (use 2 tablespoons instead of 1/4 cup), or add a couple of tablespoons more flour or oats. Here is a good article on this subject: http://www.cooks.com/recipe/4516i4d5/substituting-honey-for-sugar.html

  • Brittany November 18, 2014, 1:06 pm

    These look delicious! What is the nutrition information?

  • Phenon November 23, 2014, 8:17 am

    THE true thick and chewy recipe!

    I sent my boyfriend to the store to get yogurt or sour cream. He forgot it. So, I used the oil amount in recipe, and added 1/3 cup coconut oil. It’s all I had. I also added 3 tablespoons of crunchy peanut butter, and one extra small banana. I also only used 3/4 cup of brown sugar since I added extra banana. Banana chocolate peanut deliciousness!

  • Elise January 19, 2015, 1:49 am

    I did this recipe but used butterscotch instead of Chocolate Chips (Had ran out!) and they came out really good! These are my new favorite cookie!

  • Lori in Maine January 28, 2015, 3:11 pm

    Hi Julia, these cookies look amazingly delicious! All I want to know is can you taste the banana?? I adore oatmeal cookies AND anything with banana. I hope to make these today or tomorrow but really want the banana flavor to shine. Thanks in advance. I love reading your blog, great recipes!!

  • Txnmama March 8, 2015, 12:26 am

    Just made these cookies! I made half of the cookies with raisins and the other half with mini chocolate chips. This is a great recipe and I will be using it often. Oatmeal cookies are my husband’s favorite and I have been looking through lots of recipes to find a healthier version and I like this one. I used coconut oil. I was eager to try this particular recipe bc of the use of yogurt! Yummy cookies! Thank you for sharing!

  • Sonia mathew April 18, 2016, 7:10 pm

    Cookies turned out chewey and delicious .my kids loved it. Thanks. Now I make this every now and then,good way to use overripe bananas .

  • Jessica October 26, 2016, 5:41 am

    If I make the dough the night before and then bake it in the morning, will the dough be chilled for too long? Thanks for sharing this recipe, it looks amazing!

  • Gabi December 13, 2016, 3:50 pm

    I’ve made the cookies, they are devine.Half a Bach simple (for my 2and half year old doghter ) and half with dark chocolate. I’ve modify a little bit the recipe. I’ve added 2 bananas and no eggs and instead off the yogurt I put some single cream with a spoon of lemon juice(I didn’t had yougurt in house)
    Thank you very much for sharing this recipe with us.

    • Julia December 17, 2016, 7:08 pm

      Gabi, so glad you liked the cookies!

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