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.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
To freeze, layer them in an airtight container with baking paper between each layer so they don’t stick together, then thaw in the fridge overnight.
Thermomix Banana Oat Chocolate Chip Cookies
Ingredients
- 90 g unsalted butter
- 1 tablespoon honey
- 140 g overripe banana peeled weight, about 1½ medium bananas, mashed, see notes
- 140 g rolled oats
- 150 g plain flour
- 75 g caster sugar
- ½ teaspoon bicarbonate of soda
- 65 g chocolate chips plus a few extra for pressing on top
Instructions
- Add the butter to the Thermomix bowl and melt for 3 min/60°C/speed 2. If it's not fully melted, heat for a few seconds longer. Scrape down the sides of the bowl with a spatula.
- Add the honey and mashed banana, and mix for 10 sec/speed 3. Scrape down the sides of the bowl with a spatula.
- Add the oats, flour, sugar and bicarbonate of soda. Mix for 10 sec/reverse/speed 3.
- Add the chocolate chips and stir through by hand with a spatula. The mixture will be sticky, so pop the bowl in the fridge for 20 minutes to let it firm up (making it easier to roll). If it's still too sticky, let it chill for a bit longer.
- When you're ready to bake, preheat your oven to 200°C/400°F (180°C fan) and line a large baking tray (or two if needed) with baking paper.
- Take walnut-sized portions of the mixture and roll into balls with your hands. Arrange them on the prepared trays, leaving a little space between each one, then gently flatten each one and press a couple of chocolate chips into the top. Bake one tray at a time for 10 minutes. They're ready when the edges start to turn golden brown. Note: These cookies don't spread much during baking, so they'll come out looking close to how you shaped them.
- Let the cookies cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Did you make this recipe?
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