Banana Chocolate Chip Cookies Recipe

Introduction

These Banana Chocolate Chip Cookies are a delightful twist on the classic treat, combining the natural sweetness of ripe bananas with rich dark chocolate chips. Soft, flavorful, and easy to make, they’re perfect for a cozy snack or a simple dessert.

Ingredients

• 1/2 cup mashed ripe banana (about 1 large ripe banana)
• 1/3 cup melted coconut oil (use refined for no coconut flavor)
• 1/2 teaspoon baking soda
• 1/2 cup unrefined cane sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup dark chocolate chips
• 1 teaspoon vanilla extract (optional)

Instructions

1. Step 1: Place the mashed ripe banana in a mixing bowl. Measure exactly 1/2 cup to avoid dry cookies.
2. Step 2: Add melted, cooled coconut oil, vanilla extract, and sugar. Whisk until combined.
3. Step 3: Stir in flour and baking soda with a rubber spatula until the dough is thick and consistent.
4. Step 4: Fold in the dark chocolate chips evenly throughout the dough.
5. Step 5: Refrigerate the dough in its bowl for 10 minutes to firm it up without making it too hard to shape.
6. Step 6: Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper.
7. Step 7: Shape 10 equal-sized cookie dough balls and place them on the baking sheet, spaced about a thumb’s width apart.
8. Step 8: Lightly oil your hand and gently press down each dough ball to flatten. The cookies won’t expand while baking, so shape determines the final thickness.
9. Step 9: Bake on the center rack for 16-18 minutes until the edges turn a golden brown.
10. Step 10: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use refined coconut oil to avoid a coconut flavor if preferred.
• For chewier cookies, slightly underbake by reducing the time by 1-2 minutes.
• Substitute dark chocolate chips with walnuts or pecans for added crunch.
• Add a pinch of cinnamon or nutmeg for a warm spice note.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a toaster oven or microwave for a few seconds until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas are ideal because they are sweeter and mash easily, improving the cookie’s flavor and texture.

Will these cookies be gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.

Banana Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 81 reviews

• Author: Hugo
• Total Time: 33 minutes
• Yield: 10 cookies 1x
• Diet: Vegetarian

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Description

Delicious and moist Banana Chocolate Chip Cookies made with ripe bananas, coconut oil, and dark chocolate chips. These cookies are naturally sweetened with cane sugar and have a soft, chewy texture similar to banana bread. Perfect for a quick treat or dessert, these cookies bake to golden perfection and are easy to make with simple pantry ingredients.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup Mashed Ripe Banana (equivalent to 1 large ripe banana)
• 1/3 cup Melted Coconut Oil (use refined for neutral flavor)
• 1 teaspoon Vanilla Extract (optional)

Dry Ingredients

• 1/2 teaspoon Baking Soda
• 1/2 cup Unrefined Cane Sugar
• 1 1/2 cup All-Purpose Flour
• 1/2 cup Dark Chocolate Chips

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Instructions

1. Measure and Prepare Banana: Place the mashed ripe banana in a mixing bowl. Ensure you have exactly 1/2 cup to avoid a dry cookie texture.
2. Combine Wet Ingredients: Add the melted and cooled coconut oil, vanilla extract (if using), and cane sugar to the banana. Whisk everything together until fully combined.
3. Mix Dry Ingredients: Using a rubber spatula, stir in all-purpose flour and baking soda until the dough is consistent and thick.
4. Add Chocolate Chips: Fold in the dark chocolate chips carefully, mixing just enough to distribute evenly without overworking the dough.
5. Chill Dough: Refrigerate the dough in the bowl for 10 minutes to firm up. Avoid chilling longer to prevent the dough from becoming too tough to shape.
6. Preheat Oven and Prepare Baking Sheet: Meanwhile, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
7. Shape Cookies: Form 10 evenly sized dough balls and place them spaced apart on the baking sheet.
8. Flatten Cookies: Lightly oil your hands and gently press down each ball to flatten. The shape you form now will remain as these cookies do not expand during baking. Thicker cookies yield a softer center.
9. Bake: Bake the cookies on the center rack for 16-18 minutes until the edges turn a golden brown color.
10. Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring each to a wire cooling rack to cool completely.

Notes

• Using ripe bananas is crucial for sweetness and moisture.
• Refined coconut oil is recommended to avoid coconut flavor overpowering the cookies.
• Measure the mashed banana accurately to ensure the correct cookie texture.
• The cookies do not rise or spread much, so shape them as desired before baking.
• Do not over-chill the dough or it will become too hard to shape.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: Banana chocolate chip cookies, banana cookies, healthy cookies, easy cookie recipe, soft cookies, homemade cookies, coconut oil cookies