These Banana Bread Cookies taste like a combination of moist banana bread and soft and chewy chocolate chip cookies! They're the best of both worlds! If that wasn't enough, these banana and chocolate chip cookies could not be more simple to make! You'll only need one ripe banana and you don't need a mixer; the banana cookies come together with just a whisk and spatula! If that wasn't enough, this banana cookies recipe is gluten free, nut fee, eggless and can easily be made vegan!
These Banana Bread Cookies are the best chocolate chip banana cookies! If you're looking for an easy dessert recipe with bananas, look no further! It's the best banana recipe for when you want to make chocolate chip banana bread but only have one ripe banana left! Thanks to the mashed banana, theses cookies don't even need an egg replacer and still manage to stay soft for days!
The first day these cookies are soft and chewy in the middle with thin crispy edges just like my Apple Butter Cookies and my Apple Cinnamon Cookies. Once stored overnight, the cookies will be soft and chewy throughout.
For more recipes using ripe bananas, try my Gluten Free Banana Cake, my Double Chocolate Banana Bread and my Pumpkin Banana Muffins.
Reasons to Love These Banana Bread Chocolate Chip Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- These cookies are gooey, soft and oozing with chocolate!
- Crispy Edges- The first day the cookies have soft and chewy middles with crispy edges. After storing them overnight, they become soft throughout.
- Chocolate Chips- They are loaded and topped with chocolate chips like in my No Butter Chocolate Chip Cookies.
- Easy to Make- You don't need a mixer to make these! All you need is a whisk and a spatula to make this easy banana dessert recipe!
- Tastes Like Banana Bread- These cookies taste like banana bread with chocolate chips!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- For this recipe we are actually using melted butter.
- Banana- We only need one ripe banana mashed up for this recipe!
- Light Brown Sugar- I use light brown sugar instead of granulated for added moisture. I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread while baking.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Cinnamon- Adds that cozy flavor that is a classic staple of banana bread!
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Banana Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups packed AP flour (294 grams).
- Use 2 tablespoons milk.
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 11 minutes. Reshape as needed. Should make 24 cookies.
How to Make These Cookies with Oil
- Eliminate the butter and replace with ½ cup vegetable oil.
- Still chill the dough and bake for the same amount of time.
- The cookies will be thicker and less gooey but still super delicious!
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Banana Bread Cookies
Here are the step by step instructions to make this recipe for banana cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda and kosher salt. Set aside.
Step 2: Melt the Butter
Microwave the butter in 11 second increments until almost fully melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool. Do not microwave until it bubbles or browns.
Step 3: Mash the Banana
Peel the super ripe banana onto a small plate. Mash it with the back of a fork. Set aside.
Step 4: Mix the Wet Ingredients
In a large bowl, whisk together the light brown sugar, cooled melted butter, mashed banana, pure vanilla extract and ground cinnamon until fully combined.
Add in the milk and whisk again until everything is fully emulsified and blended.
Step 5: Add in the Flour Mixture and Chocolate Chips
Whisk in the gluten free flour mixture a third at a time until just combined. When it gets too thick, switch to a spatula.
Scrape down the sides of the bowl and fold in chocolate chips until combined.
Step 6: Chill and Form into Balls
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and freeze for 30 min.
After 30 min, using a large cookie scoop, make 12 scoops with the dough.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 7: Add Additional Chocolate Chips
Pour the additional chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
Step 8: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or please read the gram amount.
- Freeze the Cookie Dough- If you don’t freeze the dough for at least 30 minutes, the cookies will be impossible to form into scoops. The dough will be very wet and sticky.
- Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
- Dampen Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then pat off any excess water lightly with a paper towel. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
Yes. You are able make the dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 15 minutes instead of 13.
Yes! Most gluten free and eggless baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless cookies, these actually get softer the next day due to the banana!
I like to use light brown because it really helps add moisture and gives the cookies that classic banana bread flavor.
I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread while baking.
If you want to remove the banana, other ingredients need to be added in its place. Please check out my recipes for Small Batch Chocolate Chip Cookies, Eggless Chocolate Chip Cookies, Cinnamon Chocolate Chip Cookies and No Butter Chocolate Chip Cookies (to name a few).
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want the cookies warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 15 minutes instead of 13.
Other Banana Recipes You'll Love
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📖 Recipe
Banana Bread Cookies
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 banana mashed (about ⅓ cup of mashed)
- 1 ¼ cups light brown sugar , packed
- ½ cup unsalted butter or vegan baking stick, melted
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ cup milk
- 1 ½ cup chocolate chips (reserve ½ cup for rolling)
Instructions
- In a medium bowl, whisk together the 1 ¾ cups multipurpose gluten free flour, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- Put the ½ cup of butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until completely melted. Set aside to cool.
- Peel the 1 super ripe banana onto a small plate. Mash it with the back of a fork. Set aside.
- In a large bowl, combine the 1 ¼ cups light brown sugar, the ½ cup cooled melted butter, the mashed banana, 1 teaspoon pure vanilla extract and the ¾ teaspoon ground cinnamon. Whisk until it is all fully combined and blended.
- Add in the ¼ cup milk and whisk again until everything is fully emulsified and blended.
- Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. When it gets too thick, switch to a spatula.
- Scrape down the sides of the bowl and fold in 1 cup of chocolate chips until everything is combined.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Take the dough out of the freezer. Using an ice cream scoop or large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops.The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then pat off any excess water lightly with a paper towel. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13 minutes.I only bake 6 at a time. Pop the rest of the dough balls back in the freezer while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.Repeat with the rest of the dough.
John says
These cookies are so yummy! And they were so easy to make!