Banana 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
Scale
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
