Banana Chocolate Chip Cookies Recipe
Introduction
These banana chocolate chip cookies are a delicious twist on a classic treat, combining the natural sweetness of ripe bananas with rich dark chocolate chips. Soft and tender with a subtle hint of vanilla, they make a perfect snack or dessert that’s easy to prepare at home.
Ingredients
- 1/2 cup mashed ripe banana (about 1 large ripe banana)
- 1/3 cup melted coconut oil (use refined coconut oil for no coconut flavor)
- 1/2 teaspoon baking soda
- 1/2 cup unrefined cane sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup dark chocolate chips
- 1 teaspoon vanilla extract (optional)
Instructions
- Step 1: Place the mashed ripe banana in a mixing bowl. Measure 1/2 cup to ensure the right moisture—too little banana will result in dry cookies.
- Step 2: Add the melted and cooled coconut oil, vanilla extract if using, and cane sugar. Whisk everything together until well combined.
- Step 3: Using a rubber spatula, stir in the all-purpose flour and baking soda until the dough is consistent and thick.
- Step 4: Fold in the dark chocolate chips evenly throughout the dough.
- Step 5: Refrigerate the dough in its bowl for 10 minutes. Avoid refrigerating longer as the dough will become too tough to shape.
- Step 6: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and set it aside.
- Step 7: Form 10 cookie dough balls of equal size and place them on the prepared baking sheet, spacing them about a thumb’s width apart.
- Step 8: Lightly oil your hand and gently press down each dough ball to flatten. Since these cookies don’t expand much during baking, the shape you form now is how they will look once baked. Thicker cookies will have a softer, banana-bread-like center.
- Step 9: Bake cookies on the center rack for 16-18 minutes until the sides turn a golden brown.
- Step 10: Remove from oven and let cookies cool on the baking sheet for 15 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
- Use very ripe bananas with brown spots for the best natural sweetness and moisture.
- Try substituting dark chocolate chips with white chocolate or chopped nuts for different flavors and textures.
- Refined coconut oil keeps the flavor neutral, but unrefined adds a subtle coconut taste if you enjoy that.
- Don’t skip refrigerating the dough briefly; it makes shaping easier and helps the cookies hold their shape during baking.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in a low oven or microwave briefly to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different oil instead of coconut oil?
Yes, you can substitute melted butter or a neutral oil like vegetable or canola oil. Keep in mind that coconut oil adds a subtle flavor and firmness to the cookies.
Will these cookies be very sweet?
These cookies have a balanced sweetness from the ripe banana and cane sugar, but they aren’t overly sweet. You can adjust sugar slightly if you prefer a less sweet cookie.
PrintBanana Chocolate Chip Cookies Recipe
These Banana Chocolate Chip Cookies are soft and moist, made with ripe bananas and dark chocolate chips for a naturally sweet treat. Using coconut oil and unrefined cane sugar, these cookies provide a subtle tropical flavor while maintaining a tender texture. Perfect for a quick snack or dessert, these cookies bake to golden perfection with a soft center reminiscent of banana bread.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup Mashed Ripe Banana (about 1 large ripe banana)
- 1/3 cup Melted Coconut Oil (refined for neutral flavor)
- 1/2 teaspoon Baking Soda
- 1/2 cup Unrefined Cane Sugar
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Dark Chocolate Chips
- 1 teaspoon Vanilla Extract (optional)
Instructions
- Measure Banana: Place the mashed ripe banana in a mixing bowl, ensuring you have exactly 1/2 cup to maintain proper moisture balance in the cookies.
- Combine Wet Ingredients: Add the melted and cooled coconut oil, vanilla extract (if using), and unrefined cane sugar to the banana. Whisk together until the mixture is smooth and homogenous.
- Add Dry Ingredients: Using a rubber spatula, stir in the all-purpose flour and baking soda until you form a consistent, thick dough.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the dough, spreading them evenly without overmixing.
- Chill Dough: Refrigerate the dough in the mixing bowl for 10 minutes. This prevents the dough from becoming too tough and hard to shape.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and set aside.
- Shape Cookies: Form 10 equal-sized dough balls and place them on the prepared baking sheet, leaving space between each.
- Flatten Cookies: Lightly oil your hand and press each dough ball flat to your preferred thickness. The cookies will not spread during baking, so shape them as desired for the final texture.
- Bake: Bake the cookies on the center rack for 16-18 minutes at 350 °F (180 °C), until the edges turn golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet rack for 15 minutes before transferring to a wire cooling rack to finish cooling.
Notes
- Use refined coconut oil if you want a neutral flavor; unrefined will add coconut taste.
- Measuring mashed bananas exactly is crucial to avoid dry cookies.
- Do not refrigerate the dough for longer than 10 minutes to avoid toughening the dough.
- The cookies do not expand much during baking, so shape them to desired thickness before baking.
- These cookies have a soft texture similar to banana bread when a bit thicker.
Keywords: Banana Cookies, Chocolate Chip Cookies, Coconut Oil Cookies, Soft Cookies, Banana Dessert
