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+ servings
Banana Chocolate Chip Cookies stacked next to a glass of milk
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5 from 3 votes

Banana Chocolate Chip Cookies

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!
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: banana bread cookies, easy chocolate chip cookies, eggless chocolate chip cookies
Servings: 24
Author: Jill


  • 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.