Gooey Banana Chocolate Chip Cookies

Nothing beats warm, gooey chocolate chip cookies. The smell that fills the air when you cook them. Yum! I’m drooling just thinking about it. However, this recipe isn’t your typical chocolate chip cookie recipe. Instead, I’ve added a special ingredient… bananas! Yep, these Banana Chocolate Chip Cookies are the twist on the typical cookies that you need in your life right now.

❤️ Why You’ll Love These Banana Chocolate Chip Cookies

• Delicious: These banana chocolate chip cookies are so ooey, gooey, and delicious
• Easy: Whip up these cookies so easily and quickly. They’ll take less than 30 minutes
• Food Waste: I can’t be the only one that ends up with overly ripe bananas. This recipe is a great way to use them up without tossing the

🍲 Ingredients

Bananas – Bananas contain essential nutrients that can help enhance heart health, manage blood pressure, and even are a mood-boosting food. The best part is that they are also so versatile, you can add them into baking, oatmeal, eat them on their own, make milkshakes, smoothies, etc.

Almond Flour – Naturally gluten-free, almond flour contains lots of nutrients and vitamins like vitamin E, magnesium, and fiber. It’s also low in carbs and high in healthy fats so it can be a great alternative flour for those on a keto diet

👩‍🍳 How to Make Banana Chocolate Chip Cookies

1. Preheat your oven to 375F and line two baking sheets with parchment paper and lightly grease.
2. In a large bowl, combine the butter and brown sugar.  You can use a wooden spoon or a regular spoon to combine.  Stir till smooth and well incorporated.  To the bowl, add the bananas and vanilla.  Mash till smooth and stir till well combined.
3. To the bowl, add the almond flour, baking powder, baking soda and salt.  Whisk till combined.  You can now fold in the chocolate chips!
4. Using a 1-2 tbsp. ice cream scoop begin dropping them onto your parchment paper leaving around 2 inches between each cookie.
5. Bake your cookies for 10-12 minutes or until lightly golden brown on the outside.  They will seem undercooked (just slightly) but don’t panic.  Remove them from the oven and let them cool completely on the baking sheet.
6. Enjoy as a snack or for breakfast.

🪄 Tips and Tricks

• Bake with a Playlist: For this recipe, I team up with my friends at Chiquita. One of the cool things Chiquita is doing right now is partnering with Spotify. All you have to do is scan the sticker on your Chiquita bananas on the Spotify app and you’ll be given a curated playlist that’s perfect for that kitchen dance party while baking these vegan cookies or podcasts that are perfect for those not in the mood for dancing.
• How do I use bananas in their different stages of life?
  • Green: Unripe bananas have a ton of nutritional benefits. Green bananas have a high resistant starch content and low sugar content, meaning that those who suffer from Type 2 Diabetes are actually better off eating green bananas than yellow ones. Unripe bananas also have probiotic bacteria that help with good colon health, AND unripe bananas can help you absorb nutrients like calcium, better than ripe bananas can. Any recipe that calls for plantains you can replace with unripe bananas. Another way to eat them is as fries. How? Cut them how you would potatoes or chips, cover them in breadcrumbs & season to your preference then fry or bake them up, and you have a healthy snack! I’ve also been experimenting by throwing them into salads and curries.
  • Ripe: This is the easiest stage in the banana’s life for you to digest a banana because the resistant starch changed to simple sugar. Bananas also obtain higher levels of antioxidants as they ripen, and fully ripe bananas produce TNF which gives ripe bananas anti-cancer qualities. 
  • Overripe: One of the best parts about bananas is that you can freeze them when they get overripe and take them out when you need them for recipes such as baking, pancakes, milkshakes, and smoothies.

🗒 Variations

• Vegan: These cookies are entirely vegan as long as you use vegan butter
• Gluten-Free: This recipe is gluten-free as long as you use almond flour

🗒 Substitutions

• Butter: You can substitute vegan butter with regular butter, the substitute is usually 1:1
• Flour: If you don’t have almond flour, you can use regular flour or whole wheat flour. Use 2 cups vs. 2.5 cups
• Chocolate Chips: You can use chocolate chunks, or semi-sweet chocolate chips instead of dark

🗒 Other banana recipes to try

• Banana Nutella Crepes
• Zucchini Banana Bread
• 5-Minute Fried Banana Recipe

👝 How to Store Leftovers

Store leftover banana chocolate chip cookies in an airtight container on your counter for 7-days. You can also freeze these by freezing in an airtight container, and thawing out on the counter when ready to consume.

🤔 Common Questions

What can I do with old bananas?

Freeze them and when you have any baking, pancakes, or smoothies that call for bananas, take them out and plop them into your recipe.

How to make cookies chewy vs. crunchy?

Brown sugar keeps your cookies moist and soft vs. using processed white sugar.

Gooey Chiquita Banana Chocolate Chip Cookies

4.45 from 9 votes

These gooey banana chocolate chip cookies are incredibly easy and delicious. They only take 20-minutes to make and you'll want to eat them all up.

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Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 22 minutes mins

Course Budget friendly, 30 minute meals, 10 Ingredients or Less, How To’s, Sweet Treats, Kid Friendly

Cuisine Vegan

Servings 20

Ingredients

  

1x2x3x

• 1/2 cup vegan butter
• 1 cup brown sugar or coconut sugar
• 2 over-ripe bananas mashed
• 1 tsp vanilla
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• dash of sea salt
• 1 cup dark chocolate chips

Instructions

 

• Preheat your oven to 375F and line two baking sheets with parchment paper and lightly grease.
• In a large bowl, combine the butter and brown sugar.  You can use a wooden spoon or a regular spoon to combine.  Stir till smooth and well incorporated.  To the bowl, add the bananas and vanilla.  Mash till smooth and stir till well combined.
• To the bowl, add the almond flour, baking powder, baking soda and salt.  Whisk till combined.  You can now fold in the chocolate chips!
• Using a 1-2 tbsp. ice cream scoop begin dropping them onto your parchment paper leaving around 2 inches between each cookie.
• Bake your cookies for 10-12 minutes or until lightly golden brown on the outside.  They will seem undercooked (just slightly) but don’t panic.  Remove them from the oven and let them cool completely on the baking sheet.
• Enjoy as a snack or for breakfast.

Video

Notes

If you are not using almond flour then you can use 2 cups of regular all-purpose.

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