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Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies
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These Banana Chocolate Chip Cookies combine the natural sweetness of ripe bananas with melty chocolate chips to create perfectly moist, chewy cookies. Easy to make with simple ingredients, they are versatile treats perfect for breakfast, snacks, or dessert, loved by kids and adults alike.

Ingredients

Scale

Wet Ingredients

  • 2 to 3 ripe bananas, mashed
  • Butter or coconut oil, softened (about 1/2 cup)
  • 1 egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar

Main Mix-ins

  • 3/4 cup chocolate chips (semi-sweet)

Optional Add-ins and Variations

  • Chopped walnuts or pecans (for crunch)
  • White or dark chocolate chips (for extra chocolatey)
  • A pinch of cinnamon or nutmeg (for spiced flavor)
  • Flax egg (for vegan option)

Instructions

  1. Prepare your bananas and wet ingredients: Mash 2 to 3 ripe bananas in a large mixing bowl until smooth. Add softened butter or coconut oil, brown sugar, and vanilla extract, then mix until fully combined and creamy.
  2. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour (or gluten-free blend), baking soda, and salt to ensure even distribution and consistent cookie texture.
  3. Mix dry and wet ingredients together: Gradually add the dry flour mixture into the banana mixture. Stir gently until just combined; avoid overmixing to prevent tough cookies.
  4. Fold in chocolate chips: Gently incorporate the chocolate chips into the dough so they are evenly spread, giving melty chocolate pockets in every bite.
  5. Bake and enjoy: Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12-15 minutes until the edges are golden and centers remain soft. Let cookies cool slightly before serving.

Notes

  • Choose ripe bananas for maximum sweetness and moisture.
  • Mix dough just until combined to maintain chewy texture.
  • Use room temperature butter for smooth blending in the batter.
  • Chilling the dough for 30 minutes helps control spread and yields thicker cookies.
  • Bake until edges are golden; centers will set as cookies cool, ensuring chewiness.
  • For gluten-free, substitute all-purpose flour with almond flour or gluten-free flour blend.
  • For vegan options, replace butter with coconut oil and egg with a flax egg.
  • Store cookies in an airtight container at room temperature up to 4 days, or freeze dough/cookies up to 3 months.
  • Reheat frozen cookies in microwave 15-20 seconds or in a low oven until warm.

Nutrition

Keywords: banana cookies, chocolate chip cookies, moist cookies, gluten-free cookies, easy dessert, chewy cookies, vegan option

Find it online: https://eazyummy.com/banana-chocolate-chip-cookies/