Banana chocolate chip cookies combine two favorite treats into one. They’re soft and very easy to make.
These chocolate chip cookies are like banana bread or banana cake wrapped into a cookie. They are soft and cakey and so easy to make. No mixer required. All you do is whisk the ingredients in a bowl and 30 minutes later you have a fresh-baked batch of banana chocolate chip cookies.
Easy No-Mixer Cookie Recipe
I’ve made these cookies many times and so have my readers! You don’t have to take my word for it, here’s what some readers have said about this recipe:
“I made these cookies just now and they are absolutely to die for! …They turned out so soft and fluffy.”
‘Mine turned out soft! I like this recipe.”
“These turned out so yummy!!!!! They turned out kind of like banana muffin tops. Loved how easy the recipe was. This will be my new go-to recipe for using up ripe bananas.”
I love the combination of chocolate and bananas in these cookies. It works really well!
Ingredients
Ingredients- Overripe mashed bananas
- Granulated sugar
- Vegetable oil
- Egg
- All-purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Baking soda
- Vanilla extract
- Semisweet chocolate chips
Note: Just like banana bread, you want to use overripe bananas for this recipe. I usually use ones that have peels that are dark brown. That means the sugars in the fruit have intensified and will give your cookies a strong banana flavor.
Recipe Steps
You will need two bowls for this recipe. Whisk the bananas, sugar, vegetable oil, vanilla, and eggs in one. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt.
Add the flour mixture to the wet ingredients and stir until the dough comes together. Mix in the chocolate chips. The dough will be very sticky.
Scoop generous tablespoons of the dough to form the cookie balls. Drop them on a prepared baking sheet. Space them about two inches apart.
Bake the cookies for 10 minutes at 350°F. or until they are slightly firm and lightly browned. Cool the cookies on a baking rack.
How to Store the Cookies
How to Store the CookiesKeep them in an airtight container and they will keep for several days at room temperature. You can also freeze the baked cookies for later.
If you want to try a creative chocolate chip cookie recipe this banana version is a great one to try. It’s definitely going into my “keeper” file!
More Banana Cookie Recipes
Banana Chocolate Chip Cookies
Ingredients
- 1 cup mashed overripe bananas
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together mashed bananas, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to wet mixture and stir until combined.
- Stir in the chocolate chips.
- Using a cookie scooper or small ice cream scoop, scoop large tablespoons full of dough and drop onto cookie sheet, about 2 inches apart. The cookie batter will be very wet and sticky. You won't be able to handle it with your hands.
- Bake for approximately 10 minutes or until lightly brown and firm. Let cookies finish cooling on wire rack before eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These were really, really lovely! They made fluffy cookies, that I agree were a bit like muffin tops and consequently, i did make mini muffins with this dough. A touch of turbinado sugar on top added a little added colour and crunch. I did use extra banana in lieu of oil and stevia for sugar, the stevia may have made them a little pale but the flavour was still wonderful!
Thank you so much for sharing this recipe!
We’re so glad you loved them! Thanks for sharing your adjustments, too.
These are so tasty and soft. I made them
With gluten free flour and they were superb!
We’re so glad you enjoyed them!
Try today. And it’s so soft and my boys love it. Thank you I found this recipe
I’m so glad your boys loved it!
I was searching for a recipe that was quick and didn’t require a mixer…this checked the boxes. An excellent recipe, and the family loved these soft cookies! Thanks!
I’m so happy your family liked them!
THESE ARE AMAZING!!!!!!! the texture is so cloud-like and fluffy!!!!!! Will definitely be making them again!
I’m so glad you enjoyed!
These turned out so yummy!!!!! They turned out kind of like banana muffin tops. Loved how easy the recipe was. This will be my new go to recipe for using up ripe bananas
I’m so glad you enjoyed!
Can you make these without vegetable oil?
I have not tested any other versions
Mine turned out soft! I like this recipe
I’m glad you enjoyed!
I made these cookies just now and they are absolutely to die for! I cooked mine for 12 minutes though. They turned out so soft and fluffy. Definitely will be making these again!
that’s great to hear!!
Can I make this without the cinnamon?
yes but they might be bland without it.
Nom nom nom. This sounds like a great recipe… banana bread on the go!
Yup! And you dont have to wait an hour for it to bake. =)