Kitchen Fun With My 3 Sons

Banana Chocolate Chip Cookies

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Banana Chocolate Chip Cookies are the perfect, soft, chewy cookie you’re craving. Fresh banana gives an extra flavor boost to the cookies while also making them so soft, you’ll be surprised there are no eggs in this recipe!

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

What’s better than fresh chocolate chip cookies in the afternoon? They’re also our favorite dessert on pizza night. So who knew this classic cookie could be made without eggs and actually taste even better? It’s true! Banana replaces the eggs in this Banana Chocolate Chip Cookies recipe and it really ups the flavor. I’d say they a bit like a chocolate chip banana bread cookie. The edges were just slightly crisp while the inside was soft and a little chewy and of course filled with melted chocolate chips. Cookie perfection!

Make sure you also check out these other amazing cookie recipes: Double Chocolate Pumpkin Cookies | 4-Ingredient Almond Joy Cookies | Salted Caramel Chocolate Chunk Cookies | Banana Pudding Cookies

The Ingredients

Here’s what you’ll need to make the Banana Chocolate Chip Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):

  • All-purpose flour
  • Baking soda
  • Corn starch
  • Salt
  • Unsalted butter
  • Bananas – The best bananas to use are on the over-ripe side. They’re sweeter and softer than less ripe bananas and work very well in baked goods.
  • Brown sugar
  • Granulated sugar
  • Vanilla extract
  • Semi sweet chocolate chips

ingredients to make Banana Chocolate Chip Cookies

How to Make Banana Chocolate Chip Cookies

Start by whisking together the dry ingredients in a mixing bowl. Set this aside.

Next, use an electric mixer to beat together the butter, sugars, and bananas until light and fluffy. I just dropped the whole bananas into the bowl without mashing them first. This worked fine, but I thought it might go a little easier if the bananas were pre-mashed. You can decide which method you like best.

ingredients in a bowl

Mix the dry ingredients into the wet until well combined.

mixing wet ingredients into dry ingredients

Fold in the semi-sweet chocolate chips.

folding chocolate chips into cookie dough

Cover the bowl and refrigerate the dough for 30 minutes.

chocolate chip cookie dough in a teal bowl

Use a cookie scoop or spoons to scoop the dough onto cookie sheets covered with parchment paper. Bake the cookies at 375ºF for 8-10 minutes until the cookies are set and golden brown around the edges. Cool the cookies on the cookie sheets before serving.

Banana Chocolate Chip Cookies on a wire cooling rack

Can I Use Milk Chocolate?

The best chocolate to use for Banana Chocolate Chip Cookies is semi-sweet. This is because milk chocolate tends to burn too quickly. Semi-sweet chocolate also has that great flavor we all expect in a chocolate chip cookie.

Another delicious option would be semi-sweet chocolate chunks instead of chips.

dipping Banana Chocolate Chip Cookies into a glass of milk

Can I Make These Cookies Vegan?

Using bananas instead of eggs gets these cookies one step closer to being vegan. To take it all the way, use your favorite vegan butter substitute that is good for baking. I’d recommend you use a butter substitute that you’ve already used in baking before so you know it will work for cookies. You’ll want to use one that is a cup-for-cup substitute, so where the recipe calls for 1/2 cup of butter you’ll also be able to use the same exact measurement of vegan butter. If you cannot find an unsalted version of the vegan butter, reduce the 1 teaspoon of salt in the recipe to 1/4-1/2 teaspoon.

It’s fairly easy to find great semi-sweet vegan chocolate chips, so go with those for this recipe.

How to Store the Cookies

Keep the leftover cookies in a zip top bag or an airtight container at room temperature for up to three days.

stacked Banana Chocolate Chip Cookies next to milk

More Recipes You’ll Love

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Published By Jill
Banana Chocolate Chip Cookies are the perfect, soft, chewy cookie you're craving. Fresh banana gives an extra flavor boost to the cookies while also making them so soft, you'll be surprised there are no eggs in this recipe!
5 from 2 votes
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 24


  • 2 cups all-purpose flour
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 over-ripe bananas peeled and mashed
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi sweet chocolate chips


  • In a medium mixing bowl, whisk together the flour, corn starch, baking soda, and salt; set aside.
  • In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, granulated sugar, and banana until light and fluffy. Stir in the vanilla extract.
  • Mix the flour mixture into the wet mixture just until combined. Fold in the chocolate chips.
  • Cover the dough in the bowl and refrigerate for 30 minutes.
  • Preheat the oven to 375F. Line cookie sheets with parchment paper.
  • Scoop the dough into the prepared cookie sheets to form 24 dough balls, 2-inches apart.
  • Bake the cookies at 375F for 8-10 minutes until set and lightly golden brown around the edges.
  • Cool the cookies on the cookie sheets before serving warm.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Banana Chocolate Chip Cookies on Pinterest

about me


I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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These cookies are excellent! I just made them this morning and we love them so much. I did add an extra half banana, only because they were on the smaller side. Very good! Thank you so much. (:5 stars


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