Banana Chocolate Chip Cookies

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These Banana Chocolate Chip Cookies taste like banana bread in a cookie form. It's a thick chewy cookie packed with banana chocolate flavors and made with just 6 ingredients.

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Prep Time10

Cook Time18

Total Time28

Servings: cookies

Calories: 221.8kcal

Author: Carine Claudepierre

Ingredients

½ cup Mashed Ripe Banana equivalent 1 large ripe banana (note 1)
⅓ cup Melted Coconut Oil (note 2)use refined coconut oil for no coconut flavors
½ teaspoon Baking Soda
½ cup Unrefined Cane Sugar (note 3)
1 ½ cup All-Purpose Flour (note 4)
½ cup Dark Chocolate Chips (note 5)
1 teaspoon Vanilla Extract optional

US Customary - Metric

Instructions

Place the mashed ripe banana in a mixing bowl. Make sure you measure 1/2 cup because not enough of it makes the cookie dry.
Add melted, cooled coconut oil, vanilla extract, and sugar and whisk to combine.
Use a rubber spatula to stir in flour and baking soda.
When the dough is consistent and thick, fold in the chocolate chips and stir to incorporate.
Refrigerate the dough in its bowl for 10 minutes (not more) or the dough will be too touch and hard to shape.
Meanwhile, preheat oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
Form 10 cookie dough balls of the same size and place them on the baking sheet leaving a thumb apart.
Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. These cookies won't expand in the oven. The shape you give now is what you get in the end. The thicker, the softer the center stays, like banana bread.
Bake the cookies on the center rack for 16-18 minutes at 350 °F (180 °C) until the sides are nicely golden brown.
Let them cool down on the rack for 15 minutes before transferring to a cooling rack.

Notes

Note 1: You can use yellow banana, the cookies will simply be less sweet.

Note 2: Any low-flavor oil work, like light olive oil or melted plant-based butter.

Note 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or coconut sugar.

Note 4: I do not recommend gluten-free flour for this recipe as the cookies would be packed and dense.

Note 5: Feel free to use semi-sweet chocolate chips for sweeter cookies.

Storage: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, thaw the day before at room temperature.

Nutrition