Banana Bread Chocolate Chip Cookies

Banana bread lovers, you need to try these banana bread chocolate chip cookies! Made in just 20 minutes with zero chill time. Plus, since they don’t use eggs, you can easily make them completely vegan!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 144

Author Gabby Kislanko

Equipment

Ingredients

Banana Bread Chocolate Chip Cookies

⅔ cup butter, softened (regular or dairy free)
¼ cup granulated sugar
½ cup 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 all-purpose flour
½ cup semisweet chocolate chips (regular or dairy free)

US Customary - Metric

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

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition