Banana Chocolate Chip Cookies
These easy Banana Chocolate Chip Cookies are the “vanilla” version of my popular Double Chocolate Banana Cookies! With fresh banana, ground cinnamon, and dark chocolate chips, these flavorful banana cookies hit all the craving notes.
Banana Chocolate Chip Cookies
Banana cookies have been on my to-bake radar for months now. I knew I wanted to create a simple banana cookie with a classic cookie texture – in other words, not cakey! When I developed my Double Chocolate Banana Cookies recipe earlier this year, I figured it would be easy to use that recipe to create a “vanilla” version without cocoa powder. With a couple of simple swaps, I landed on these Banana Chocolate Chip Cookies. They’re made in one bowl, require no chill time, and have a lovely cookie texture that’s chewy and soft without being fluffy or cake-like. The banana flavor shines through and the dark chocolate chips compliment the cookie (though a semi-sweet or milk chocolate will work as well).
Why You’ll Love These Cookies
- The dough comes together in one bowl
- You need just one overripe (brown) banana
- No chill time = cookies in your belly faster
- Chewy cookie texture that’s not cakey
- They’re “accidentally” vegan (no egg or dairy!)
What You’ll Need
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Plant-based butter (or regular butter) adds buttery flavor to the cookies and mixes with the sugar to create a classic cookie texture. Feel free to use your favorite vegan butter or regular butter. I used Country Crock Plant Butter Sticks with Olive Oil.
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White granulated sugar adds sweetness and that crisp cookie edge we all love. You can replace the regular white sugar with raw cane sugar, unrefined cane sugar, or coconut sugar (note that the gram measurements will vary).
- Light brown sugar also adds sweetness and brings moisture to the cookies.
- Overripe banana adds banana flavor and acts as a binder (in place of egg) to hold the ingredients together. You’ll want your banana to be very spotted or brown (not yellow).
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Vanilla extract adds flavor.
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Baking soda leavens the cookies.
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Salt enhances flavor.
- Ground cinnamon adds a hint of spice and reminds you of a warm banana loaf.
- All-purpose flour makes up the bulk of the cookie dough. I used an unbleached variety but any all-purpose flour will work.
- Chocolate chips compliment the banana flavor and bring extra oomph to these cookies. I used a dark chocolate chip, but any chocolate chip will work (semi-sweet, milk, or white) – just make sure they’re dairy-free if needed.
FAQ
Do I have to use dark chocolate chips? Definitely not. If semi-sweet or milk chocolate chips are more your style, feel free to use those instead. White chocolate chips would also be delicious. Just make sure the chips you use are dairy-free if needed.
How can I add nuts to the dough? Chopped walnuts be delicious in these cookies. I love banana nut baked goods! You can replace 1/2 of the chocolate chips with chopped walnut pieces (or whatever nut you’d like to add!).
Can I add more cinnamon? Of course. The cinnamon flavor is very subtle as-is. If you like more spice, you can add as much as you’d like.
What butter did you use? I used the Country Crock Plant Butter Sticks with Olive Oil for these cookies. It has a nice buttery flavor and mimics real butter in texture.
Banana Chocolate Chip Cookies
Quick and easy Banana Chocolate Chip Cookies made with fresh banana, ground cinnamon, and dark chocolate chips. A perfectly chewy - not cakey - banana cookie!
Ingredients
- 1/2 cup (113g) plant-based butter (or regular butter), softened
- 1/2 cup (113g) white granulated sugar
- 1/4 cup (59g) light brown sugar, packed
- 1/3 cup (88g) mashed overripe banana (about 1 spotted/brown banana)
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/4 cups (163g) unbleached all-purpose flour
- 1/2 cup (88g) dark chocolate chips (+ more to top dough balls)
Instructions
- Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, beat together the butter and sugars until fluffy. Beat in the mashed banana and vanilla extract. Add the baking soda, salt, and cinnamon and beat until combined.
- Add the flour and use a large spoon or spatula to gently mix the dough together. Stir in the 1/2 cup of chocolate chips.
- Scoop dough balls 3 Tbsp in size using a cookie scoop. Add six dough balls to your parchment-lined baking sheet and top each dough ball with extra chocolate chips by gently pressing the chips into the tops/sides of the dough balls.
- Bake at 350°F for 11-12 minutes. Immediately after baking, if desired, you can use the back of a spoon to gently re-shape any cookies that look lop-sided. Allow the cookies to cool on the baking sheet for 2 minutes before gently removing to a cooling rack.
- Repeat steps 5 & 6 to finish baking the dough, making sure your baking sheet has totally cooled before scooping the dough balls (I carefully wave mine in the air to quickly cool it down).
- Store leftover cookies, once cooled, in an airtight container at room temperature.
Notes
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
- Chocolate Chips: feel free to use your favorite chocolate chips - dark, semi-sweet, milk, or white (just make sure they're dairy-free if needed).
- Nuts: replace 1/4 cup of the chocolate chips with your favorite chopped nut or replace the full 1/2 cup with chopped nuts for a cookie without chocolate.
DID YOU MAKE THIS RECIPE? I WOULD LOVE TO SEE!
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