Double Chocolate Banana Cookies
This recipe for Double Chocolate Banana Cookies has been modified and updated as of February 2023.
These quick and easy Double Chocolate Banana Cookies are chewy in the middle and crisp at the edges. They’re made in one bowl, need only one brown banana, and are free of egg and dairy!
Double Chocolate Banana Cookies
Does anyone else ever end up with that one lonely brown banana on their counter? And you keep thinking you should do something with it, but you don’t know what? Theses Double Chocolate Banana Cookies are chocolate chip cookies made with a single mashed overripe banana (in place of the egg) and a little Dutched cocoa powder. I like to consider this recipe “accidentally vegan” since I didn’t set out to create a vegan recipe but instead found that leaving out the egg led to a cookie with more of a “cookie” texture (the original version of this recipe included egg, which resulted in a thicker, cake-like cookie).
The dough comes together just like a standard chocolate chip cookie, but instead of needing two bowls, everything will be mixed together in just one bowl. I like to beat the sifted cocoa powder into the wet ingredients before stirring in the flour. There’s no chill time for this dough, so you can go from mashed banana to warm cookie in 30 minutes!
Why You’ll Love These Cookies
- Only need one brown banana
- Quick and easy to make
- Rich chocolate flavor
- Egg-free and dairy-free (if using vegan butter)
What You’ll Need
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.
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. I haven’t tested this recipe with yellow bananas.
Vanilla extract adds flavor.
Dutched cocoa powder adds a richer flavor and darker color to these cookies (vs regular cocoa powder). In a pinch, you can use regular cocoa powder, but your cookies will look lighter than the ones pictured.
Baking soda leavens the cookies.
Salt enhances flavor.
Chocolate chips bring even more chocolate flavor to the cookies. I like to top the dough balls with extra chocolate chips before baking, but that’s totally optional (the cookies are good both with and without the extra chocolate).
More Chocolate Banana Recipes
- 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
- 6 Tbsp (30g) Dutched cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (130g) unbleached all-purpose flour
- 1/2 cup (88g) chocolate chips (+ more to top dough balls)
- 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.
- Sift in the cocoa powder (if you don't sift it, your batter may have lumps of cocoa). Add the baking soda and salt and beat until cocoa powder is well incorporated.
- 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 12-13 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 wave mine in the air to quickly cool it down).
- Store leftover cookies in an airtight container at room temperature.
For Smaller Cookies: scoop dough balls 1.5 Tbsp in size and place 8 per baking sheet. Bake at 350°F for 8-9 minutes.