These delicious chocolate chip cookies add extra banana flavor with their soft, chewy textures and sweet banana bread-inspired taste! Not to mention, they’re super simple to make!
Begin by whisking together the wet ingredients. Stir in the mashed banana until thoroughly mixed (some lumps may remain) before gradually adding dry ingredients.
Ingredients
This classic pairing of banana and chocolate makes this the ideal way to use overripe bananas quickly and efficiently. These soft and chewy cookies boast all of the sweetness associated with banana bread and can be enjoyed as snacks and desserts.
These chocolate chip cookie ingredients may look familiar, but adding mashed banana and cinnamon adds an unexpectedly unique flair. Rolled oats add texture while helping prevent over-cakeiness by absorbing some moisture. Arrowroot powder adds structure while allowing the dough to hold together more successfully when baked – producing rounder cookies than flat ovals! In addition, baking soda, salt, and vanilla extract round off this traditional list, while flour adds the necessary browning.
These cookies are finished perfectly by adding plenty of chocolate chips for an irresistibly sweet finish. Vegan and gluten-free are simple to make and fit into any dietary regimen easily. Add chopped pecans or walnuts to the dough for added texture and flavor before baking for extra flare!
Preparation
These gourmet banana bread cookies feature toasty brown butter, pecans, and plenty of chocolate chips for an irresistibly decadent experience! Soft and chewy with notes of banana, cinnamon, and chocolate in every bite; plus, they stay super soft even after being frozen!
Before beginning these banana chocolate chip cookies, preheat the oven to 350F (175C) and line several baking sheets with parchment paper. In a large bowl, mix butter and sugar until they become light and fluffy – either using a hand mixer or a stand mixer works best – using either of them. Mix in the mashed banana, egg, and vanilla as needed before gradually mixing in flour, baking soda, salt, and cinnamon powder in batches just until combined, taking care not to overmix as the dough will become very thick at this stage.
Alternatively, these cookies can be customized by adding extra flavors and textures – for instance, rolled oats to add an additional texture or some toasted coconut for sweetness. Or try switching up your chocolate chip selection; darker chocolate could work particularly well! Additionally, gluten-free versions of this recipe can easily be made by replacing all-purpose flour with certified gluten-free blends (such as King Arthur’s or Bob’s Red Mill), while vegan options simply involve ensuring that butter and any non-dairy milk used are dairy-free!
Cooking
These cookies strike an ideal balance of sweet and chewy, using overripe bananas as soft centers while keeping a perfect ratio between sugar and flour to prevent cakey or too-cookie-like results. Plus, it’s a great way to utilize overripe fruit!
Start by preheating your oven to 350degF and prepping your baking sheet by lining it with parchment paper or a silicone baking mat.
Once your butter has been browned, transfer it to a heatproof bowl and allow it to reach room temperature (you may speed this process by placing the bowl in the fridge for 15-20 minutes). While your butter cools down, whisk together both granulated and light brown sugars until smooth; stir in mashed banana and egg; finally, mix in flour, baking soda, and ground cinnamon — until everything is well mixed.
Ensure that both the butter and eggs are at room temperature; this will help ensure everything comes together smoothly with no lumps. And be careful not to over-mash the banana, as chunks create an authentic banana bread texture and flavor!
Finally, combine in chocolate chips and nuts (or leave out altogether if that is what you prefer). Scoop out dough using large (1/4-cup) scoops, placing evenly spaced scoops on your baking sheet. Before baking, give each cookie a dusting of coarse sugar before popping it in the oven for 13 – 15 minutes until the edges have turned lightly golden while the center is underbaked; allow to cool on the tray for a few minutes before moving them onto a wire rack for complete cooling.
Serving
If you love banana bread but can’t wait an hour to bake, these easy cookies are your solution! Soft and chewy with just the right hint of banana flavor without overshadowing chocolate’s unique taste, they also make an excellent way to use up overripe bananas.
This recipe for chocolate chip cookie bars stands out from others by using mashed bananas instead of eggs to keep the cookies moist and make them easier to scoop. This can also be an ideal option for people without access to eggs or who have allergies that prevent them from eating them.
This recipe is easy and customizable – add extra spice using a teaspoon of ground cinnamon! Or, for crunchy cookies, add in chopped walnuts or pecans! Gluten-free flour could also work for these cookies if wheat products are avoided.
To prepare the cookie dough, preheat the oven to 350F and line a baking sheet or tray with parchment paper. Mash banana until very smooth (or nearly liquid). Whisk butter, sugars, vanilla extract, egg yolk, flour, baking soda, and salt until mixed together (but don’t overmix!). Finally, add chocolate chips or nuts as desired before incorporating chocolate chips or nuts.