The perfect combination of gooey chocolate chip cookies and moist banana bread, these Banana Chocolate Chip Cookies are soft and chewy. Fresh banana gives an extra flavor boost while also keeping them extra moist. It also takes the place of the egg, making these eggless chocolate chip cookies too!
Eggless Chocolate Chip Cookies
What’s better than freshly baked chocolate chip cookies? Freshly baked cookies that are super moist and flavorful, thanks to the addition of a banana!
I consider these cookies a bit like chocolate chip banana bread cookies. They have that amazing banana bread flavor combined with the soft, chewy chocolate chip cookie texture. The edges are just slightly crisp while the center is soft, moist, and filled with loads of chocolate chips.
I HIGHLY recommend enjoying these warm with a glass of milk! Cookie perfection!
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
- 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.
- Sugar – Both brown sugar & granulated sugar are used in these cookies.
- Vanilla extract
- Semi sweet chocolate chips – You can also substitute dark chocolate if desired.
How to Make Banana Chocolate Chip Cookies
Here’s how to make these super easy, super moist banana bread cookies.
- Make the dough. Whisk the dry ingredients together and set aside. Beat the butter, sugars, and bananas until light and fluffy. Add the dry ingredients, stirring until well combined. Fold in the chocolate chips.
- Chill. Cover the bowl and refrigerate for 30 minutes.
- Bake. Scoop the dough onto baking sheets covered with parchment paper. Bake for 8 to 10 minutes, until set and golden brown around the edges. Cool on the cookie sheet.
Tips & Variations
Here are a few important thing to keep in mind with these eggless chocolate chip cookies.
- Use overripe bananas. The riper the banana, the sweeter and easier to mash they will be. Look for one with brown spots, just like you would if making banana bread.
- Don’t overmix. Stir the dough just to combine everything, overmixing can make them too doughy.
- Don’t overbake. The cookies will continue to cook as they cool on the baking sheet. While the edges should be brown, it’s okay if the centers look a bit underbaked.
- Add some nuts or sea salt. Feel free to stir in some chopped nuts to the batter or add a sprinkle of sea salt to the tops of the cookie dough balls for extra crunch and flavor.
- Try dark chocolate chips. The only flavor combo better than semi-sweet chocolate and banana? Dark chocolate and banana!
Can I Make These Cookies Vegan?
Using bananas instead of eggs gets these cookies one step closer to being vegan chocolate chip cookies. 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 or switch t vegan dark chocolate chips.
How to Store these Banana Cookies
Your banana cookies can be stored at room temperature for up to 3 days, either in a ziptop bag or airtight container.
These cookies can also be frozen. Allow them to cool completely, then transfer to a freezer ziptop bag. Freeze for up to 2 months. Thaw on the counter then enjoy!
More Easy Cookie Recipes:
- Double Chocolate Pumpkin Cookies
- 4-Ingredient Almond Joy Cookies
- Salted Caramel Chocolate Chunk Cookies
- Banana Pudding Cookies
Banana Chocolate Chip Cookies
- 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.