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Soft, chewy, and moist banana bread flavored cookies loaded with chocolate chips, made with simple ingredients in one bowl with no chill time, ready in under 30 minutes.

Ingredients

Scale
  • 1 small overripe banana, mashed (about 1/4 cup)
  • 1/2 cup vegetable oil or melted butter
  • 1 cup light brown sugar, packed
  • 1 egg yolk (or for vegan, 1 1/2 tsp ground flaxseed + 2 Tbsp water to make flax egg)
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour (or 1:1 gluten-free baking flour blend for gluten-free)
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips

Instructions

  1. Mash the overripe banana until you have about 1/4 cup mashed banana.
  2. In a large bowl, mix together the vegetable oil or melted butter, brown sugar, and mashed banana until evenly combined.
  3. If making vegan, mix 1 1/2 teaspoons ground flaxseed with 2 tablespoons cold water and let sit 5 minutes to thicken to make a flax egg.
  4. Add the egg yolk (or prepared flax egg) and vanilla extract, beating the mixture well to blend.
  5. Add the all-purpose flour, salt, baking soda, and cinnamon; stir gently until just combined and no streaks of flour remain.
  6. Fold in the chocolate chips.
  7. Cover the bowl and let the dough rest while you preheat the oven to 350°F to hydrate the flour.
  8. Line a baking sheet with parchment paper and use a 1-ounce cookie scoop or spoon to portion dough onto the sheet, spacing cookies about 2 inches apart.
  9. Bake at 350°F for 10 to 11 minutes, until edges are set and cookies are puffed but centers still appear slightly underdone.
  10. Let the cookies cool completely before serving.

Notes

Use a super ripe, overripe banana for the best sweetness and flavor., Mix the batter gently to avoid overworking, which can make cookies tough or cakey., Underbake slightly for soft, gooey centers; cookies will continue to cook as they cool., Swaps: vegetable oil can be replaced with melted butter or coconut oil 1:1 ratio; butter adds richness, coconut oil adds tropical hint., To make vegan, use flax egg instead of egg yolk and vegetable oil or vegan butter., To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend., Add-ins include chopped nuts, dried cranberries, chopped dates, or swirl in peanut butter., Can vary chocolate chip type: dark, milk, white, or mini chips; cocoa powder (2–3 tbsp) can be added by reducing flour., Adjust sweetness by reducing brown sugar if banana is very ripe or swapping for coconut sugar., Spice options: increase cinnamon or add 1/4 tsp nutmeg or ground ginger for warmth., Store cooled cookies in airtight container at room temp for 3-4 days; refrigerate up to 1 week., Freeze baked cookies on tray then transfer to container, good for up to 3 months; thaw at room temp or bake at 300°F for 5-8 minutes., Freeze unbaked dough balls on tray then store in bag up to 3 months; bake from frozen adding 2-4 minutes bake time., Refresh leftover cookies in 300°F oven for 4-6 minutes or microwave for 8-12 seconds to melt chocolate and soften centers., Using whole egg instead of yolk adds structure but makes cookies cakier, yolk keeps them tender and gooey.

Nutrition

Find it online: https://cookingcrumbs.com/banana-bread-chocolate-chip-cookies/