Chocolate Chip Banana Cookies
These soft, slightly cakey Chocolate Chip Banana Cookies are made with overripe bananas and chocolate chips for a sweet, satisfying treat in just 20 minutes.
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed The riper the sweeter; lots of brown spots is good.
- 1/2 cup brown sugar (light or dark)
- 1/4 cup coconut oil, melted Or melted butter for richer flavor.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Swap with 1:1 gluten-free flour blend if needed.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup chocolate chips Use chopped chocolate or chunks for less sweet pockets.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas until mostly smooth. Add the brown sugar, melted coconut oil (or butter), and vanilla. Stir until you have a cohesive wet mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt so the leavening is evenly distributed.
- Pour the dry ingredients into the wet ingredients and fold gently until just combined. Don’t overmix — a few streaks of flour are okay.
- Fold in the chocolate chips, reserving a few to press on top for appearance if desired.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 1.5–2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a chewy texture, add 1-2 tablespoons of brown sugar and reduce baking time slightly. For cakier cookies, increase baking soda and bake longer.