Banana Bread Chocolate Chip Cookies
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Banana bread lovers, you need to try these banana bread chocolate chip cookies! These banana bread cookies are made in just 20 minutes with zero chill time. Plus, since they don’t use eggs, you can easily make them completely vegan!
Hands up if you also have a bunch of overripe bananas in your kitchen! These banana bread chocolate chip cookies are perfect for when you’ve got a bunch of bananas to use but don’t feel like making banana bread again!
Since these cookies use banana as the binder, there’s no need to add eggs. Did we just make accidentally eggless cookies? And if you swap out the butter for vegan butter, you can make these banana bread cookies completely vegan! So they’re perfect if you have food allergies.
Why You’ll Love These Banana Bread Chocolate Chip Cookies
- These banana bread chocolate chip cookies are so easy to make! They’re made in one bowl, and you don’t even need to chill the cookie dough.
- You can easily make these cookies dairy-free, eggless, or vegan.
- They’re packed with banana bread flavor thanks to mashed bananas and a sprinkle of ground cinnamon.
Ingredients Needed
- Chocolate Chips: You can use regular chocolate chips or vegan ones. You can also swap out the chips for chocolate chunks!
- Bananas: Make sure those bananas are super ripe with tons of brown spots. They’ll be easier to mash and sweeter.
- Butter: You can use regular butter or vegan butter.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy.
Step 3: Add the mashed bananas and vanilla. Beat until just combined.
Step 4: Add in the flour, salt, baking soda, and cinnamon. Stir in the chocolate chips.
Step 5: Use a medium cookie scoop or a spoon to make 1 ½ tablespoon sized cookie dough balls and place them on the baking sheet, around 3-4 inches apart.
Step 6: Bake the cookies one sheet at a time for 6-8 minutes. Take them out of the oven when the edges have set but the middles look slightly under-baked.
Step 7: Remove from the oven and let cool for 5 minutes on the baking sheet before removing to a wire cooling rack.
Substituting for Food Allergies
As a recipe developer who is dairy-free, all I want is desserts that taste like the real deal! Here are a few swaps you can make if you’re like me and have food allergies.
If you want to make these banana bread chocolate chip cookies gluten-free, just swap out the flour for an equal amount of 1-1 gluten-free baking flour. My favorite gluten-free flour to use is Bob’s Red Mill!
If you’re dairy-free or vegan, all you need to do is use vegan butter and vegan chocolate chips. These cookies are naturally eggless (adding eggs would make them too cakey!) so if you’re egg-free, then you’re good to go!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour. It’s super easy to add too much flour if you’re using measuring cups, which will make your banana bread cookies cakey and dry.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour!
- Take the cookies out of the oven when the edges have set but the middles look a little underbaked – they’re going to continue baking on the baking sheet! This is the key to perfectly chewy cookies.
Storage Instructions
Store the cooled cookies in an airtight container at room temperature for 5-6 days.
You can freeze the baked cookies in a freezer bag for up to 2 months. Let them thaw at room temperature before enjoying!
More Recipes Using Ripe Bananas
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Banana Bread Chocolate Chip Cookies
Ingredients
Banana Bread Chocolate Chip Cookies
- ⅔ cup (140 g) butter, softened , (regular or dairy free)
- ¼ cup (50 g) granulated sugar
- ½ cup (105 g) light brown sugar
- ⅓ cup mashed ripe banana
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1¾ cup (219 g) all-purpose flour
- ½ cup semisweet chocolate chips, (regular or dairy free)
Instructions
- Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the mashed banana and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the flour, cinnamon, salt, and baking soda until a dough forms. Stir in the chocolate chips.
- Use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 6-8 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle!
- Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon