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Soft, chewy, and ultra-moist cookies capturing the warm, caramelized banana flavor of banana bread with melty chocolate chips. Made with one small overripe banana and pantry staples in one bowl, ready in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: About 12 cookies (1-ounce each) 1x

Ingredients

Scale
  • 1 small overripe banana, mashed (about 1/4 cup)
  • 1/2 cup vegetable oil or melted butter
  • 1 cup light brown sugar, packed
  • 1 egg yolk (or vegan flax egg substitute: 1 1/2 teaspoons ground flaxseed + 2 tablespoons cold water)
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour (or 1:1 gluten-free baking flour blend for gluten-free)
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup chocolate chips (or dairy-free for vegan option)

Instructions

  1. Mash one small overripe banana until you have about 1/4 cup mashed banana.
  2. In a large bowl, mix melted butter or vegetable oil, brown sugar, and mashed banana until smooth.
  3. If making vegan, prepare a flax “egg” by mixing 1½ teaspoons ground flaxseed with 2 tablespoons cold water and letting it thicken 5 minutes.
  4. Add the egg yolk (or prepared flax “egg”) and vanilla to the bowl and stir to combine.
  5. Add the flour, salt, baking soda, and cinnamon; stir just until no flour streaks remain—do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the bowl and let the dough rest about 15 minutes while you preheat the oven to 350°F and line a baking sheet with parchment paper.
  8. Scoop 1-ounce (about a heaping spoonful) dough balls and place them 2 inches apart on the prepared baking sheet.
  9. Bake at 350°F for 10–11 minutes, until edges look set and centers still feel a bit soft.
  10. Allow the cookies to cool before serving.

Notes

Use a super ripe banana for optimal flavor and sweetness., Do not overmix the dough to keep cookies tender and chewy., Remove cookies slightly underbaked to maintain gooey centers as they firm up once out of oven., Substitute vegetable oil with melted or browned butter for a richer flavor., Use coconut or neutral oil to keep dairy-free., Gluten-free 1:1 baking flour blend works well for gluten-free version., Add mix-ins like chopped nuts, peanut butter chips, or instant oats for texture variations., Adjust spices with additional cinnamon, nutmeg, cardamom, or pumpkin pie spice if desired., Cookies keep moist and fresh stored airtight at room temperature or refrigerated, or freeze dough or baked cookies for longer storage.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10-11 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approx. 150 calories per cookie (estimate)
  • Fat: Approx. 7 g per cookie
  • Carbohydrates: Approx. 22 g per cookie
  • Protein: Approx. 2 g per cookie