chocolate chip banana cookies

These delicious banana chocolate chip cookies are soft and fluffy. It is like if chocolate chip cookies and banana bread combined and had a baby. It has everything you want in chocolate chip cookies, but with all the banana flavor you love in banana bread. It is rich, moist, chewy, chocolaty, and bursting with all the sweet banana flavor.

I'm not a big baker by all means. And baking can be a little intimidating because everything needs to be measured super precisely and time correctly. If not, you may be left with a failed baked goods. It's like doing a science experiment every time. If you feel this way about baking, you will love how easy and simple these banana chocolate chip cookies are. I promise you can't fail and you won't be disappointed with the result. Plus, this banana chocolate chip cookie recipe is vegan-friendly!

I love making these banana chocolate chip cookies because it is so simple and easy. You just can't fail, and you only need eight ingredients! It is a great way to use up ripe bananas without wasting any food. While you can whip up another banana bread, but these banana chocolate chip cookies are something else you can get excited about.

What You Will Need To Make These Banana Chocolate Chip Cookie

Ripe Bananas

To make these delicious banana cookies, you will need 2-3 ripe bananas. You want bananas that are slightly brown or have many brown spots on them. You want to make sure the banana doesn't have any foul smell or mold before using it.

All-Purpose Flour

I used all-purpose flour to make these banana cookies. I have not tried this recipe with gluten-flour and will not be able to share with you how the cookies would come out.

Dark Chocolate Chips

I used dark chocolate chips in this banana cookie recipe because chocolate and banana are matched in heaven. While you can use milk chocolate chips, they do contain more sugar, less bitter but contain a touch of dairy. For a healthier option, go with no added sugar chocolate chip or dark chocolate chip with high cocoa content.

Sugar

You can opt-out of sugar if you are watching out for sugar consumption. The ripe bananas and chocolate chips will provide some sweetness for the banana cookies. However, if you want extra sweetness, add some coconut sugar to the recipe. Coconut sugar is typically less sweet compared to other types of sugar while adding hints of caramel flavor to the recipe.

Coconut sugar is a slightly healthier type of sugar compared to refined sugar, but it is still sugar and high in calories, so use accordingly. Coconut sugar is slightly better than brown sugar because it is lower on the glycemic index and lightly processed compared to other sugar like brown sugar. If coconut sugar is available for use, go with this type of sugar.

Vanilla Extract

Vanilla extract is a great addition to these banana chocolate chip cookies because it carries a sweet fragrance and a hint of caramel and floral flavor.

Baking Soda

To give these banana chocolate chip cookies their fluffy and soft texture, you need to add a touch of baking soda. This ingredient will release carbon dioxide gas, helping the cookie dough create that texture you desire.

If your baking soda is too old, the cookies won't come out as fluffy and soft. To test if your opened baking soda in the fridge is still good or not, you can test it. To test your baking soda, mix it with a splash of vinegar or lemon juice. If the mixture fizzes heavily, this is a sign that your baking soda is still good to use. If it has a slight or not much fizz, your baking soda has gone bad.

chocolate chips banana cookies

Banana chocolate chip cookies recipe

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Passive Time:

Serving Size: 24

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Ingredients

2 Cups All-Purpose Flour
1 cup
Chocolate chips
2 Whole Large Ripe Bananas or 3 small ripe bananas
1/2 Cup
Avocado Oil
3 tablespoons
coconut sugar
2 teaspoons
Vanilla Extract
1 teaspoon
Baking soda
A pinch of
Himalayan salt

Instructions

  1. Preheat the oven at 375F, line your baking pan with a baking sheet, parchment paper, or lightly spray with cooking spray.
  2. In a mixing bowl, mash the ripe bananas. Then add avocado oil and vanilla. Mix well.
  3. Add flour, baking soda, and coconut sugar to the wet mixture and mix well. You can use a hand mixer if it's available. While you are mixing, you will notice the dough has a bubbly and fluffy texture. If no reaction occurs, your baking soda may be too old.
  4. Stir the chocolate chip into the dough.
  5. Use a cookie scoop to scoop out the cookie dough and place it on the baking sheet. Make sure you leave some space in between cookies because they will expand. Repeat until your pan is full, or use up all the dough.
  6. Bake the cookies for 10 minutes or just until they start to turn golden brown on top.
  7. Sprinkle some Himalayan salt on top and let the cookie cool on a cooling rack.

Nutritional

Serving size: 24

Amount per serving: Calories: 98 calories. Total Fat: 2.8g, Saturated Fat 1.6g. Cholesterol: 2mg. Sodium: 58mg. Total Carbohydrate: 16.5g. Dietary fiber: 1g. Total Sugar: 6.6g. Protein: 1.8g.

**The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**

Recipe Notes

  • The more ripe the bananas, the sweeter the cookies will be naturally and stronger.
  • If you are a walnut banana bread fan, you can add a touch of walnut to this recipe, and it will be delicious! If you will add walnuts, chop the walnut finely and add 1/4-1/3 cup of walnuts.
  • If your cookie dough isn't fluffy and bubbly, your baking soda may be too old. If this is the cause, your cookie won't come out soft and fluffy.
  • Don't skim on the salt. It adds a great balance of the sweetness of the cookie while enhancing the banana and vanilla flavor. If you don't want to leave a mess in the house with the sprinkle, you can add a touch of salt in the cookie dough instead.
  • To store: place the leftover cookies in an airtight container and can last at room temperature for two to three weeks. But, most likely, the cookies will be gone on the same day.
  • Money Saving Tip: Some of these ingredients are available through Thrive Market

FAQ

Why aren't my banana cookies fluffy?

If your cookies aren't fluffy, it is because the baking soda you used in this recipe has gone bad. If you are using an opened or an old baking soda, make sure you test it before using it.

Are These Cookies Vegan?

Yes! This chocolate chip banana cookie recipe is vegan-friendly! The recipe contains no egg, butter, or dairy.

Are These Banana Chocolate Chip Cookies Healthy?

This banana chocolate chip cookie recipe is relatively healthy because it does not contain a high amount of added sugar, is made with simple ingredients, and is packed with bananas. However, even though this recipe is relatively healthy, it would be best if you still were mindful of consuming them.

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