Description
Warm, tender cookies that taste like banana bread with the addition of melty chocolate chips. Perfectly soft and chewy, these cookies are a quick and delicious treat.
Ingredients
Scale
- 2 medium ripe bananas, about 240 g peeled
- 113 g (1/2 cup) unsalted butter, melted and slightly cooled
- 100 g (1/2 cup) granulated sugar
- 110 g (1/2 cup packed) brown sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 g) baking soda
- 3/4 tsp kosher salt
- 250 g (2 cups) all-purpose flour
- 175 g (1 cup) chocolate chips
- Optional: 60 g (1/2 cup) chopped walnuts or pecans
Instructions
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment or silicone mats. Mash the ripe bananas to a smooth pulp.
- In a medium bowl, whisk melted butter and granulated sugar until smooth. Whisk in brown sugar, egg, and vanilla, then fold in the mashed banana.
- In another bowl, whisk together flour, baking soda, and salt. Combine with the wet mixture until just combined. Stir in chocolate chips and nuts, if using.
- Scoop dough into 1-tablespoon rounds and chill for 10 minutes.
- Place scoops 5 cm apart on baking sheets and bake for 10–12 minutes, rotating sheets halfway. Cookies are done when edges are set and centers appear slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
For better flavor, use very ripe bananas. For a vegan option, substitute butter with coconut oil and use a flax egg. Store cookies in an airtight container with a slice of bread to maintain softness.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg