Banana Chocolate Chip Cookies Recipe
Introduction
These Banana Chocolate Chip Cookies are a delicious twist on the classic treat, combining natural banana sweetness with rich dark chocolate. Soft and flavorful, they make a perfect snack or dessert for any banana lover.
Ingredients
- 1/2 cup mashed ripe banana (about 1 large ripe banana)
- 1/3 cup melted coconut oil (use refined 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 carefully to ensure you have 1/2 cup for optimal moisture; too little will make the cookies dry.
- Step 2: Add melted and cooled coconut oil, vanilla extract (if using), and cane sugar. Whisk until the mixture is well combined.
- Step 3: Using a rubber spatula, gently stir in the all-purpose flour and baking soda until the dough is thick and consistent.
- Step 4: Fold in the dark chocolate chips to evenly distribute throughout the dough.
- Step 5: Refrigerate the dough in its bowl for 10 minutes only; longer chilling can make the dough too firm to shape.
- Step 6: Preheat the oven to 350 °F (180 °C) and line a large baking sheet with parchment paper.
- Step 7: Form 10 evenly sized cookie dough balls and arrange them on the baking sheet, spacing each about a thumb’s width apart.
- Step 8: Lightly oil your hands and press each cookie ball to flatten them slightly. These cookies won’t expand much, so the shape you create now is the final shape. Thicker cookies will have a softer center.
- Step 9: Bake in the center rack of the oven for 16-18 minutes, until the cookie edges turn a golden brown.
- Step 10: Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use refined coconut oil to avoid coconut flavor if preferred.
- For a nuttier touch, add a handful of chopped walnuts or pecans before baking.
- Try swapping dark chocolate chips for milk or white chocolate chips for a sweeter cookie.
- Make sure to measure the mashed banana precisely to keep the right dough consistency.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. To enjoy, thaw at room temperature or warm slightly in the oven for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of oil instead of coconut oil?
Yes, you can substitute melted butter or a neutral oil like vegetable or canola oil, but coconut oil provides a nice texture and subtle flavor.
Will these cookies be gluten-free if I use a gluten-free flour?
Using a gluten-free all-purpose flour blend should work, but texture may vary slightly. Consider adding a binder like xanthan gum if your blend doesn’t already include it.
PrintBanana Chocolate Chip Cookies Recipe
These Banana Chocolate Chip Cookies are soft, naturally sweetened treats combining ripe banana and dark chocolate chips for a wholesome snack. Made with simple ingredients like mashed banana, coconut oil, cane sugar, and all-purpose flour, these cookies are easy to prepare and baked to golden perfection. Their moist texture and rich flavor make them perfect for banana lovers looking for a delicious homemade cookie option.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Banana Mixture
- 1/2 cup Mashed Ripe Banana (equivalent to 1 large ripe banana)
- 1/3 cup Melted Coconut Oil (refined coconut oil for neutral flavor)
- 1 teaspoon Vanilla Extract (optional)
- 1/2 cup Unrefined Cane Sugar
Dry Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
Add-ins
- 1/2 cup Dark Chocolate Chips
Instructions
- Prepare the banana base: Place the mashed ripe banana in a mixing bowl, ensuring you have exactly 1/2 cup for optimal moisture and texture.
- Combine wet ingredients: Add melted coconut oil, vanilla extract (optional), and cane sugar to the banana, whisking thoroughly to combine into a smooth mixture.
- Mix dry ingredients: Using a rubber spatula, stir in the all-purpose flour and baking soda until the dough reaches a consistent and thick texture.
- Fold in chocolate chips: Gently fold the dark chocolate chips into the dough, mixing evenly without overworking the batter.
- Chill the dough: Refrigerate the dough for 10 minutes to firm it up slightly, making it easier to shape the cookies without becoming too hard.
- Prepare for baking: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper to prevent sticking.
- Shape the cookies: Form 10 equal-sized dough balls and place them on the prepared baking sheet, leaving space between each for handling.
- Flatten the dough balls: Lightly oil your hand and gently press down each dough ball to flatten, as these cookies won’t spread during baking. Thicker cookies will have a softer, more banana bread-like center.
- Bake: Bake the cookies in the center rack of your oven for 16-18 minutes until the edges turn a nice golden brown.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Refined coconut oil prevents coconut flavor from overpowering the cookies.
- Do not skip chilling the dough or cookies may be hard to shape.
- The cookies do not spread during baking, so shape them to your desired thickness beforehand.
- These cookies have a soft, moist texture and will keep well stored in an airtight container for 2-3 days.
Keywords: banana cookies, chocolate chip cookies, healthy cookies, homemade cookies, soft cookies, banana dessert
