Chocolate banana cookies use fresh fruit and chocolate chips for a simple treat full of sweetness. Like banana bread cookies, they’re something new to try!
Have you made chocolate banana cookies yet? They’re a bit like banana bread cookies with fresh fruit and oatmeal too. Light and simple to make they’ve become one of our favorite new desserts.
- My oldest daughter actually came up with these when we had a ton of bananas and she wanted to bake.
- She wanted to just make simple chocolate chip cookies but with a twist.
If you follow my blog at all you know I hate to waste anything. I came up with 26+ overripe banana recipes because of this when I bought too many and they were turning quite brown. The best time to use them in baking I say!
These banana oatmeal cookies didn’t last long in our house. 😉
Actually, you don’t have to wait until you have brown bananas for these. Fresh is fine too. Overripe banana cookies just make them sweeter.
Chocolate banana cookies
- Chocolate chips – I prefer mini semi sweet
- Mashed banana
- overripe or ripe bananas can be used
- Oats – not instant
- Brown sugar
- makes them moist, soft and chewy
- we used vanilla but banana would be even better
- not low fat
- Baking soda and powder
- Optional – a heaping tbsp. of peanut butter
- Baking sheet with parchment paper
They aren’t going to rise a lot, but a bit. The texture is more dense than cake like just to give you an idea.
I like to put them on wire racks to cool immediately once they’re done. This will keep them really soft.
You’ve got to try them!!
Other banana recipes you will love:
- Banana pudding cake is so moist it is ridiculous
- Our 4 ingredient banana bread uses boxed cake mix that’s been doctored up
- This banana cream pie is my friend’s creation that’s always a hit
Pair them with a glass of our fresh squeezed lemonade and it’s a great fresh treat.
Chocolate Banana Cookies
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- Mix dry ingredients (except chocolate chips) in one bowl and wet (including mashed banana) in another.
- Gently fold wet ingredients into dry ingredients until combined.
- Fold chocolate chips into dough mixture until well combined.
- Use a tablespoon to scoop out a ball of dough and put on to parchment paper with about 2″ in between each ball of dough, they still spread a bit but not a lot.
- Bake for about 10 minutes or until edges are lightly browned and center is still a bit soft.
- Leave on baking sheet to continue cooking or transfer to cooling rack for a chewier cookie.