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Home » Recipe Index » Dessert: Cookies » Banana Chocolate Chip Cookies (No Eggs)

Banana Chocolate Chip Cookies (No Eggs)

June 7, 2019 by Kara Cook 72 Comments

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Banana Chocolate Chip Cookies – chewy instead of cakey, these cookies have just the right amount of banana flavor, and are loaded with chocolate chips. Kids and adults will love them!

You can’t have too many chocolate chip cookie recipes, can you? Chocolate Chip Peanut Butter Oatmeal Cookies and Seven Layer Cookies are two of my personal favorites!

stack of banana chocolate chip cookies

Do you often find yourself with overripe bananas in your pantry that need to be used up? It is a common occurrence at my house. I have lots of banana bread recipes, but sometimes my kids are just not in the mood for banana bread.

We needed a variation. Cookies came to mind, so I started searching.

banana chocolate chip cookies on a cooling rack

CHEWY BANANA CHOCOLATE CHIP COOKIE RECIPE

I found a recipe for peanut butter banana chocolate chip cookies from Mom on Timeout. Since I was out of peanut butter chips, so decided to modify the recipe slightly. They were a huge hit with my family!

Most banana cookies that I’ve tried are soft, fluffy, and cake-y. These cookies are more on the chewy side like traditional chocolate chip cookies, which I happen to prefer.

They are so simple to make. Just scoop the dough onto cookie sheets and bake. No chilling, no rolling, no fuss. They will be my go-to banana cookie from now on!

banana cookies with chocolate chips

I ended up sending some of the cookies to work with my husband, and they got rave reviews from his co-workers as well. I didn’t add chopped nuts this time, but I think that would be a perfect addition.

Another bonus to these cookies is that they don’t have any eggs – so if you have an egg allergy or just happen to be out of eggs, they are the perfect cookie recipe!

overhead shot of stack of banana cookies with chocolate chips

How to make Banana Chocolate Chip Cookies

Ingredients:

  • butter (I use salted)
  • brown sugar
  • granulated sugar
  • overripe bananas
  • vanilla extract
  • flour
  • cornstarch
  • baking soda
  • baking powder
  • salt
  • chocolate chips

Beat butter and sugars in a large mixing bowl till creamy. Beat in mashed bananas and vanilla. Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small mixing bowl. Add to wet ingredients and stir till just combined. Fold in the chocolate chips.

Drop by spoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 375° for 9-10 minutes or till lightly golden brown around the edges.

Variations for Banana Chocolate Chip Cookies:

-Add some chopped pecans or walnuts. They’re tasty in banana bread, so they’ll be tasty in these cookies as well!

-Switch up the type of chocolate chips. I like a mixture of milk and semi-sweet, but you could also add white chips, or even some peanut butter baking chips.

-Stir in some sweetened flaked coconut. You could even toast it first. Yum!

What would you put in your banana cookies?

banana chocolate chip cookies recipe collage


 

Looking for more banana recipes? Here you go!

  • Orange Banana Muffins with Sour Cream Glaze
  • Strawberry Banana Crepe
  • Chocolate Chip Raspberry Banana Bread

 

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CHOCOLATE CHIP BANANA COOKIE RECIPE

Yield: 2 1/2 dozen

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies - a perfect recipe for using overripe bananas!

Soft and chewy banana cookies loaded with chocolate chips.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup butter, softened to room temperature
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 over-ripe bananas, mashed
  • 2 tsp vanilla
  • 2 cups flour
  • 1 Tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in mashed bananas and vanilla.
  3. Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small mixing bowl. Add to the wet ingredients and stir till just combined. Fold in the chocolate chips.
  4. Drop by spoonfuls onto silpat lined or lightly greased cookie sheets.
  5. Bake at 375° for 9-10 minutes or till lightly golden brown around the edges. Cool for 3-5 minutes on the cookie sheet, then remove to cooling racks.

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Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 116mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 1g
© Kara
Category: Dessert: Cookies
Originally published March 30, 2017. Updated June 2019.

If you’re tired of using overripe bananas in banana bread, give these chewy banana chocolate chip cookies a try. They are delicious all year round!

Filed Under: Dessert: Cookies, Recipe Index Tagged With: bananas, chocolate chips

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Reader Interactions

Comments

  1. Jade

    December 6, 2020 at 3:19 pm

    I’ve made these a few times and my family loves them. I like how I can adjust the time to make them more chewy or firm. I have a son with food allergies and these do the trick. Would you mind if we made a YouTube video of us baking them to promote food allergy awareness? Thanks, Jade

    Reply
  2. Denise Parillo

    September 29, 2020 at 10:38 pm

    These cookies were heavenly. I added 2 tablespoons of peanut butter because we are not fanatic of bananas. I cut down on the chocolate chips to 1 1/4 of a cup, and added a teaspoon of cinnamon and 1/4 of pecans. These browned nicely and were soft yet crunchy. The best of it these are eggless and quick to make. It can be adjusted and be made completely dairy free and gluten free as well. I’m ready to experiment with blueberries, cranberries, and apples. Thank You Kara for this wonderful recipe.

    Reply
    • Kara Cook

      October 18, 2020 at 9:03 pm

      So glad you liked them! Thanks for sharing your yummy variation ideas – I want to try them with peanut butter!

      Reply
  3. Kanoa

    June 27, 2020 at 6:21 pm

    I don’t have overripe bananas.. they are perfectly yellow. I am so eager to make these lol Can I still make them if my bananas aren’t overripe?

    Reply
    • Kara Cook

      July 1, 2020 at 9:10 pm

      I recommend waiting till the bananas are overripe. They not only turn softer, but sweeter and more flavorful. Baked goods just aren’t quite as tasty with yellow bananas. Trust me, it’s worth the wait! 😉

      Reply
  4. Angie

    May 27, 2020 at 2:24 pm

    These are incredible! At the start of the pandemic, I was making these almost weekly because they’re delicious and so that we could save our milk and eggs for other recipes. Now, I’m not nearly as concerned about having milk and eggs on hand- but these have become a family favorite so I’m still making them often. Thank you so much for sharing!

    Reply
    • Kara Cook

      June 12, 2020 at 9:13 pm

      Glad to hear that they have made your quarantine time a little tastier! 🙂

      Reply
  5. Maggie

    May 15, 2020 at 5:54 pm

    Are amazing. I have made them once a week since I found this recipe 3 weeks ago. Two tweaks: (1) err on the side of undercooking; take them out after 9 mins even if they seem like they’ll fall apart. Unlike cookies made with eggs, these don’t crisp well and become tough to eat. (2) 2 cups of chocolate chips is way too much for me (And this coming from someone who eats chocolate bars everyday). I would use 1-1.5 cups of choc chips.

    Reply
    • Kara Cook

      May 23, 2020 at 9:07 am

      So glad they are such a hit at your house Maggie! I agree with underbaking instead of overbaking. (I feel that way about most cookies-haha.)
      And yes, you can definitely adjust the amount of chocolate chips. I have one son who always wants me to add more. 🙂

      Reply
  6. Monica

    May 9, 2020 at 10:47 am

    I am so excited to make these! I don’t have any cornstarch though. How will that affect my results?

    Reply
    • Kara Cook

      May 23, 2020 at 9:08 am

      I would just add an extra tablespoon of flour. They probably won’t be quite the same, but that should still work.

      Reply
  7. Anne-Marie

    May 3, 2020 at 6:32 pm

    Those cookies are delicious!! Mine did not look at all like the picture – I shoud definitely work on my presentation skills, Haha. 🙌

    So yummy!

    Anne-Marie

    Reply
    • Kara Cook

      May 23, 2020 at 9:11 am

      The important thing is that they taste good! My family likes them just as much even when I haven’t made them picture perfect for the website. 😉

      Reply
  8. Theresa M Leidig

    April 26, 2020 at 3:50 pm

    These are exactly how I like my cookies! Thank you for my new go-to healthier cookie recipe! They are delicious!

    Reply
    • Kara Cook

      May 23, 2020 at 9:12 am

      So glad you like them Theresa! 🙂

      Reply
  9. Alice

    April 23, 2020 at 11:43 am

    Found this recipe less than an he ago. Whipped em’ up and yumm! Great cookie

    Reply
  10. Patty

    April 18, 2020 at 9:24 am

    I just made these, using cinnamon chips. OMG! Awesome recipe, thank you!

    Reply
  11. Carmen

    April 11, 2020 at 2:23 pm

    Just made this as I had some over ripe bananas I wanted to use up. OMG DELISH! And so easy! Thanks for a great recipe!

    Reply
    • Kara Cook

      April 15, 2020 at 10:47 pm

      So glad you liked them Carmen! Thanks for taking the time to stop by and leave a comment. 🙂

      Reply
  12. Mary E Ammirati

    April 9, 2020 at 7:59 am

    I only have Self-Rising flour. How can I use this in your recipe?

    Reply
    • Kara Cook

      April 15, 2020 at 10:54 pm

      You can omit the baking powder, baking soda, and salt. The self rising flour still has more leavening, so your cookies will probably be more puffy than the original recipe, but they should still be tasty. Let me know how they turn out!

      Reply
  13. Davidé

    March 20, 2020 at 3:46 pm

    I made these cookies exactly they way the recipe stated to and they were perfect…. I froze 1/2 the dough for later use however we finished all the baked cookies this morning so I ended up thawing and baking the rest… just as perfect as the unfrozen dough..

    Reply
  14. Louise

    March 19, 2020 at 11:16 am

    Very cakey. Wouldn’t recommend unfortunately

    Reply
  15. Akash

    January 23, 2020 at 7:12 pm

    I’ve made this recipe twice now. Awesome banana bread-ish flavor! Very soft insides, almost a little cakey. Everyone loved them!

    Reply
  16. Amy

    December 14, 2019 at 11:41 pm

    Can this dough be made beforehand & frozen?

    Reply
  17. Jaime

    July 20, 2019 at 11:13 pm

    Wondering if I can add almond flour instead of cornstarch

    Reply
    • Genie

      May 2, 2020 at 11:50 am

      I suspect you would be better off substituting arrowroot or tapioca starch.

      Reply
  18. Maisey

    April 6, 2019 at 10:54 pm

    Love the cookies…next time I make them we will use 1/2 the amount of chocolate chips.

    Reply
  19. Cory Beuermann

    March 17, 2019 at 9:21 am

    I was just wondering if you use salted Or unsalted butter.

    Reply
    • Kara Cook

      April 9, 2019 at 10:27 am

      I always just use regular salted butter, but you could use unsalted if you prefer.

      Reply
  20. Denise

    February 20, 2019 at 6:28 am

    Would love to make these, where do I find the steps and ingredients to make the cookies?

    Reply
    • Kara Cook

      February 20, 2019 at 8:02 am

      Apparently my site had a temporary glitch and all the recipe cards disappeared. 🙁 They are all working again, so you should see the recipe now. Sorry about that!

      Reply
  21. Anna Davis

    January 23, 2019 at 5:23 pm

    Absolutely love love love these cookies!!! Amazing banana flavor and great texture. The only thing is, they’re a little too soft but if I let them cook longer then the bottom may have been too dark. I wonder if adding a touch more flour would solve this issue. I live at 4600 ft so I wonder if the high altitude makes any kind of difference. Still amazingly yummy!!!!! One for my collection for sure.

    Reply
    • Kara Cook

      February 20, 2019 at 8:01 am

      They are soft because of the banana, so there’s not much you can do to change the texture. Just enjoy them soft. 😉

      Reply
  22. Martha jo

    December 30, 2018 at 3:53 am

    Cookies was on time had 3-ripe banana I forgot eggs I though til I went back to recipe just now my 22year old love them I had to stop him from eating them up
    from me had no corn starch what was it for,I was going to add oatmeal forgot to love oatmeal in cookies. thank you

    Reply
    • Kara Cook

      December 30, 2018 at 8:44 pm

      The cornstarch just gives them a nice texture, but they would still be tasty without it – as you discovered. 🙂

      Reply
  23. Megan S

    December 2, 2018 at 9:12 pm

    These were great! I followed the recipe except I added one egg. They were delicious and a perfect fluffy yet chewy texture and just the right amount of banana.

    Reply
    • Kara Cook

      December 3, 2018 at 11:21 am

      Thanks for sharing your variation. Glad you loved them!

      Reply
  24. Kelsey Lucas

    December 2, 2018 at 6:04 pm

    Just wanted to say THANK YOU!! Just made these and holy cow, sooooo yummy! I’m super picky when it comes to my cookies and I didn’t want to just make banana bread again with my over ripe bananas and got brave trying a new recipe and I’m so happy I did!

    Reply
    • Kara Cook

      December 3, 2018 at 11:21 am

      Yay! I’m so glad you tried them and loved them. Thanks so much for stopping by!

      Reply
  25. Lalanya Sparkman

    October 17, 2018 at 12:21 pm

    I made the banana/chocolate chip cookies yesterday. I didn’t have quite enough brown sugar so I adjusted the regular sugar to equal the right amount. I use all organic/NON GMO ingredients and they were Amazing!! I’m in training classes for my new job, took them to class with me and they dissapered Fast!! So today I had some pumpkin puree and cream cheese that I needed to use so I adjusted the recipe a little. 1/4 brick of softened cream cheese with the butter, about 1 1/2 cups pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. I bumped the cooking time to 13 minutes to make sure they weren’t doughy. They are Amazing too!! Both flavors came out cake like for me.

    Reply
  26. Iris

    October 6, 2018 at 4:51 am

    This recipe is so good! I just thought that it was a bit too sugary because my bananas were very sweet so I’ll put less sugar next time but otherwise they turned out delicious!

    Reply
    • Kara Cook

      October 9, 2018 at 8:12 pm

      Extra ripe bananas would make it extra sweet, so that’s a good idea.

      Reply
  27. Cathy

    July 23, 2018 at 3:04 pm

    This is a great recipe for those with banana bread fatigue. Also better than the usual cakey type banana cookie. Mine came out a little soft but letting them cool on the sheet for at least five minutes then moving to a rack to cool completely helps. I used a mix of semi sweet and milk chocolate chips, the flavour is very nice. I’m going to try your banana orange muffins next time I have extra bananas.
    Nice work!

    Reply
    • Kara Cook

      July 24, 2018 at 9:10 am

      Thanks so much for taking the time to comment Cathy! I like these so much more than the traditional cakey banana cookies, glad you liked them as well. I hope you enjoy the banana orange muffins just as much! 🙂

      Reply
  28. Lisa

    June 14, 2018 at 4:41 pm

    Just made these and they turned out delicious. Forgot to add cornstarch but still came out perfect. They didn’t spread too much while baking and I added an extra minute or too. Family and kids loved them as well

    Reply
    • Kara Cook

      June 15, 2018 at 10:25 am

      Glad to hear that they turned out even without the cornstarch. 🙂

      Reply
  29. MONICA Ann LEBLANC

    June 5, 2018 at 2:45 pm

    My daughters loved the fact that they could eat the cookie dough raw due to no eggs! I used milk chocolate chips and so good! This will be a repeat recipe for sure!

    Reply
    • Kara Cook

      June 6, 2018 at 1:55 pm

      That is definitely a bonus of this recipe! We love cookie dough at our house as well. 🙂

      Reply
  30. Paul Morris

    May 19, 2018 at 2:20 pm

    Love the chewy and crispness of these. My tweak was cut chips to 1 1/2 cups and add 1/2 coconut flakes. Delish!!!

    Reply
    • Kara Cook

      June 6, 2018 at 1:56 pm

      I love coconut, so I’ll have to try that!

      Reply
  31. Mariss

    April 29, 2018 at 9:49 pm

    I have not made these yet but they seem similar to a recipe I have for Pumpkin cookies. Although these sound delish and will make these as written. I want to make some with oatmeal. I am wondering what the ratio of adding oats Quick or Old Fashioned to reduced flour would be. I doubled recipe with flour being 4 cups. I estimated ratio of 1 1/2 flour 2 1/2 Oats also added cinnamon.
    Thank you for sharing your recipe. I bet butterscotch chips would be good too

    Reply
    • Kara Cook

      June 6, 2018 at 1:57 pm

      I haven’t tried subbing oats for flour in this recipe, so I’m not sure of the ratio, but it doesn’t hurt to experiment. And yes, I bet they would be delicious with butterscotch chips!

      Reply
  32. Amber Elder

    April 15, 2018 at 4:01 pm

    My family wanted banana cookies and so I delivered they were amazing

    Reply
    • Kara Cook

      June 6, 2018 at 1:57 pm

      So glad to hear it Amber!

      Reply
  33. Susana

    March 29, 2018 at 11:29 pm

    Im currently baking these cookies. I was so excited to try this new recipe because I love banana and I’m always looking for new Ideas. I skipped the cornstarch and baking powder because I didn’t have any. Does that make a big difference? I noticed when the cookies were baking they were really fluffy and they took longer than 10 minutes to get brown. I was hoping for a more thinner cookie result although the cookies came out amazing! They’re delicious!! Please let me know if the steps I missed could have caused the fluffiness. I plan on making these cookies again !

    Reply
    • Kara Cook

      June 6, 2018 at 1:59 pm

      I would have thought that omitting them would have had the opposite effect, so I’m not sure what happened!

      Reply
  34. Kimberly

    March 12, 2018 at 7:07 pm

    I used 1 cup of chocolate chips instead of 2 cups and mine turned out more cake like. They are PHENOMENAL!!! I am keeping this recipe forever!!!

    Reply
    • Kara Cook

      March 14, 2018 at 5:18 pm

      I am so happy to hear that you love them. Yay! 🙂

      Reply
  35. Sameema

    March 10, 2018 at 12:04 am

    How long these can stay on room temperature? incase I bake a big batch do I need to freeze them?

    Reply
    • Kara Cook

      March 14, 2018 at 5:16 pm

      They are fine at room temperature for 3-4 days at least, but they also freeze really well.

      Reply
  36. Shar

    March 2, 2018 at 7:53 am

    This is a perfect banana chocolate chip recipe—chewy, with a crisp exterior. I used milk chocolate chips. Delish. Just what I was looking for. Thanks, Kara!

    Reply
    • Kara Cook

      March 2, 2018 at 6:27 pm

      So glad you loved them! 🙂

      Reply
  37. Melvin Baylor

    January 30, 2018 at 1:57 pm

    so glad I come across this!

    Reply
  38. Michelle Denton

    January 22, 2018 at 10:45 am

    These are amazing! I followed the recipe exactly and they came out perfect!

    Reply
    • Kara Cook

      January 23, 2018 at 7:55 am

      So glad to hear it Michelle!

      Reply
  39. Carolyn

    January 18, 2018 at 12:04 pm

    I made these with Stevia instead of the white sugar (did use the brown sugar) and added 1/3 c nonfat greek yogurt to the mix. Everything else was the same. They turned out great! Mine were more like muffins (cakelike) than cookies, but no one cared. My son ate 3 and asked for another.

    Reply
  40. Maki

    January 10, 2018 at 8:59 am

    My family loves these so much I just made a second batch in a week! I used gluten-free flour and room temp coconut oil in place of regular flour and butter.

    Reply
    • Kara Cook

      January 10, 2018 at 9:44 am

      So glad to hear that they turned out with your substitutions. Thanks for letting me know, I bet some of my readers will be happy to hear it!

      Reply
  41. Sharon

    December 16, 2017 at 10:09 am

    These cookies are so good! Super soft and tasty. I did not have any cornstarch on hand, so I substituted with arrowroot. Added 1 cup of toasted chopped walnuts. Will definitely make these again 🙂

    Reply
  42. Melody

    October 8, 2017 at 3:27 pm

    I just mixed up the banana chocolate chip cookie recipe and realized there were no eggs in the recipe. Is that correct?
    Thanks

    Reply
    • Christina Viol

      December 14, 2017 at 6:53 pm

      I read the whole thing and she made the recipe without eggs for anyone who might have an egg allergy. I’ll be giving this one a try

      Reply

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