These soft, chewy banana oat chocolate chip cookies are a great way to use up overripe bananas, and they come together easily in the Thermomix. They’re ideal for school lunchboxes or an afternoon snack.
When testing this recipe, I found that measuring the banana by weight (after peeling) kept the mixture from turning out too wet or too dry, so it’s the right consistency to roll into cookies.
I love finding new ways to use up ripe bananas, and if you have any leftover after this recipe, my Thermomix chocolate chip banana bread is another one worth making.
Why You’ll Love This Recipe
- Made with simple pantry staples you likely already have.
- Freezer friendly, so you can always have a batch on hand (see notes below for freezing instructions).
Recipe Ingredients
Please see the recipe card at the bottom of this post for the full ingredients and quantities.
- Bananas – use soft, overripe bananas. If yours aren’t quite there yet, I’ve got a simple method for ripening bananas in the oven to speed up the ripening process.
- Butter – use unsalted butter so you can control the salt content.
- Honey – use runny honey.
- Oats – use jumbo or rolled outs – not quick oats as the texture will be different.
- Flour – use plain flour.
- Caster sugar
- Bicarbonate of soda
- Chocolate chips – I like to use dark chocolate chips but milk and white chocolate also work well, or a combination.
Step-by-Step Directions
These step-by-step Thermomix photos are here as a visual guide. You’ll find all the exact times, temperatures, and quantities in the printable recipe card below.
- Melt the butter in the Thermomix.
- Add the honey and mashed banana and mix until combined.
- Add the oats, sugar, flour and bicarbonate of soda and mix until combined.
- Add the chocolate chips and stir them in with a spatula, so they stay intact.
- Place the mixture, still in the Thermomix jug in the fridge for 20 minutes to chill so that it’s easier to roll.
- Roll into balls, flatten, then press a couple of chocolate chips into the top of each one before baking.
Recipe Tips
The cookies don’t spread much: This is normal for banana oat cookies. Just flatten them as best as you can before baking.
Don’t move them while hot: Let the cookies cool undisturbed on the tray for a few minutes after baking, this is what stops them falling apart. They’ll firm up as they cool.
How to tell when they’re done: The cookies should be golden brown around the edges and still soft in the centre when you take them out. They’ll harden slightly as they cool on the tray.
Did you make this recipe?
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