Banana Chocolate Chip Cookies
Who doesn’t love a warm, chewy cookie straight from the oven? Today, I’m excited to share my favorite recipe for Banana Chocolate Chip Cookies.
These cookies are a delightful way to use up those overripe bananas sitting on your counter, making them the ultimate overripe banana recipe.
Whether you’re looking for healthy banana chocolate chip cookies, cookies with banana and oats, or even a version without eggs, this versatile recipe will have you covered. Let’s dive in!
Why You’ll Love These Cookies
- Soft and Chewy: The perfect texture that melts in your mouth.
- Banana and Chocolate Bliss: Sweet banana meets rich chocolate for an irresistible combo.
- Quick and Easy: Minimal ingredients and simple steps.
- Healthy Twist: A nutritious addition of oats and banana makes these guilt-free.
- Perfect for Any Occasion: Enjoy them fresh, as a snack, or even for dessert.
Ingredients
Here’s what you’ll need to make these easy banana chocolate chip cookies:
- 2 cups all-purpose flour
- 1/2 cup rolled oats (not quick-cooking)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cold and cut into small pieces
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 very ripe banana, mashed
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
Method
Step 1: Prep Your Oven
Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, oats, baking soda, and salt.
Step 3: Cream the Wet Ingredients
In a large bowl, cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy. Beat in the mashed banana and vanilla extract.
Step 4: Combine and Add Chocolate
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
Step 5: Shape and Bake
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Bake for 12–14 minutes, or until golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Expert Tips
- Avoid Overmixing: Mixing too much can make the cookies tough. Keep it gentle!
- Banana Substitute: If you’re out of bananas, try applesauce as a substitute.
- Egg-Free Option: This recipe works perfectly without eggs, thanks to the banana.
Delicious Variations
- Sprinkle sea salt on top before baking for a sweet-and-salty combo.
- Use dark or white chocolate chips for a different twist.
- Add chopped nuts for extra crunch.
- Substitute some oats with almond flour for a gluten-free option.
Common Questions
Can I use quick oats instead of rolled oats?
Rolled oats are better for texture, but quick oats can work in a pinch.
Can I make these cookies ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours.
Are these cookies healthy?
With oats, banana, and no eggs, these cookies are a healthier option than traditional ones.
How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Conclusion
There you have it! These Banana Chocolate Chip Cookies are the perfect treat for any occasion. Whether you’re looking for banana and chocolate chip cookies, healthy banana chocolate chip cookies, or a creative overripe banana recipe, this is your go-to recipe.
Bake a batch today and let me know your favorite variations in the comments below. Don’t forget to check out more delicious recipes on my blog. Happy baking!
Banana Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup rolled oats not quick-cooking
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons 1 stick unsalted butter, cold and cut into small pieces
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 very ripe banana mashed
- 1 tablespoon vanilla extract
- 3 cups semisweet chocolate chips
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a baking sheet.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy. Beat in the mashed banana and vanilla extract.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1 ½ inches apart. Bake for 12-14 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
