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!
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.
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!
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!
How to make Banana Chocolate Chip Cookies
Ingredients:
butter (I use salted)
brown sugar
granulated sugar
overripe bananas (The more brown spots they have, the better.)
cornstarch (Helps hold the cookies together but keeps them tender.)
baking soda
baking powder
salt
chocolate chips (I like using half milk and half semi sweet.)
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!
Soft and chewy banana cookies loaded with chocolate chips.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 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 extract
2 cups all purpose flour
1 Tbsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips
Instructions
Preheat oven to 375 degrees.
In a large mixing bowl, beat the butter, brown sugar, and sugar until light and fluffy. Beat in mashed bananas and vanilla.
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.
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. Cool for 3-5 minutes on the cookie sheet, then remove to cooling racks.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
You found this in eBay, correct? They don’t have those pages anymore but I think it’s the same recipe I found many years ago. I’m so glad I wrote it down, it’s a favorite for us.
I try not to let my kids eat the whole batch in one day, so how do you store them? If I stack them, they stick, and if I leave them out they get hard fast. I haven’t figured out the best storage other than just eating them in all these years.
Yes, Trish did post a similar recipe on e-bay, but it looks like now she has moved it to her website. I fixed the link. Her recipe is for peanut butter chocolate chip banana cookies, which also sound delicious!
I originally rated 2/5 stars, cuz they looked very bad, but I let them sit for few hours and OMG they’re literally the cookies i was looking for! but next time i’ll add a bit more flour. I want to change the review but i can’t😩
So glad that they turned out in the end! It could be that your bananas were larger than the ones I used and that made your dough more sticky. If it happens next time, I do recommend adding a bit more flour. You could even bake one test cookie first if you aren’t sure, then you won’t waste and entire pan with either too much or too little flour. Good luck!
I had some very ripe bananas to use up and wanted something chocolatey that would please my picky eaters, and was also out of eggs. So I made these and was very pleasantly surprised – they turned out really great. I used 2 1/2 bananas because they were small, and also baked them for 11-12 minutes. I’ll be making them again!
Can you tell me what I am doing wrong? I followed the recipe to a T and they come out super flat and spread so thin it’s like a sheet cake. The first batch I burnt so I turned it down to 350 for 9 minutes and they are flat as a board
Dang, that’s frustrating. Usually that means they need more flour, but if you followed the recipe exactly, I’m not sure why they were flat. That’s never happened to me. Maybe your bananas were extra large so the dough was too runny. You could try adding a bit more flour, that should do the trick.
after you scoop out the cookie dough onto the sheet, put them in the fridge for a bit so the butter can set up again! the butter needs to be cooler so that it doesn’t just instantly melt in the oven
i made these and they tasted really good! my only issue was the cookies fell apart quite a lot. it wasn’t so bad the day i made them, but the days after that they became increasingly prone to falling apart. could easily have been an issue with how i made them. i whacked them in the freezer and discovered they’re just as tasty when eaten frozen, and while firm they are still soft enough to eat comfortably, so these might be a good choice to make ice cream sandwiches with!
I am not sure why they fell apart, that has never happened to mine. 🙁
I have frozen them before, and they are tasty. I don’t know why I haven’t thought of making them into ice cream sandwiches. Genius idea!
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
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.
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! 😉
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!
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.
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. 🙂
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!
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..
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!
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.
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
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.
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!
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.
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!
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!
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! 🙂
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
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!
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
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!
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 !
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!
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.
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.
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 🙂
You found this in eBay, correct? They don’t have those pages anymore but I think it’s the same recipe I found many years ago. I’m so glad I wrote it down, it’s a favorite for us.
I try not to let my kids eat the whole batch in one day, so how do you store them? If I stack them, they stick, and if I leave them out they get hard fast. I haven’t figured out the best storage other than just eating them in all these years.
Reply
Yes, Trish did post a similar recipe on e-bay, but it looks like now she has moved it to her website. I fixed the link. Her recipe is for peanut butter chocolate chip banana cookies, which also sound delicious!
Reply
I originally rated 2/5 stars, cuz they looked very bad, but I let them sit for few hours and OMG they’re literally the cookies i was looking for! but next time i’ll add a bit more flour. I want to change the review but i can’t😩
Reply
So glad that they turned out in the end! It could be that your bananas were larger than the ones I used and that made your dough more sticky. If it happens next time, I do recommend adding a bit more flour. You could even bake one test cookie first if you aren’t sure, then you won’t waste and entire pan with either too much or too little flour. Good luck!
Reply
I had some very ripe bananas to use up and wanted something chocolatey that would please my picky eaters, and was also out of eggs. So I made these and was very pleasantly surprised – they turned out really great. I used 2 1/2 bananas because they were small, and also baked them for 11-12 minutes. I’ll be making them again!
Reply
So glad to hear you enjoyed them Ranya! I hope they become a staple at your house and help keep you from having to toss those extra bananas! 😉
Reply
I made this a few times and they turns out cakey each time i really don’t know where is the problem i really hope you can help me??
Reply
The only thing I can think of that would make them cakey is if your bananas are really large. Try using small bananas and see if that helps.
Reply
Can you tell me what I am doing wrong? I followed the recipe to a T and they come out super flat and spread so thin it’s like a sheet cake. The first batch I burnt so I turned it down to 350 for 9 minutes and they are flat as a board
Reply
Dang, that’s frustrating. Usually that means they need more flour, but if you followed the recipe exactly, I’m not sure why they were flat. That’s never happened to me. Maybe your bananas were extra large so the dough was too runny. You could try adding a bit more flour, that should do the trick.
Reply
after you scoop out the cookie dough onto the sheet, put them in the fridge for a bit so the butter can set up again! the butter needs to be cooler so that it doesn’t just instantly melt in the oven
Reply
Thanks for the tip Lasha!
Reply
i made these and they tasted really good! my only issue was the cookies fell apart quite a lot. it wasn’t so bad the day i made them, but the days after that they became increasingly prone to falling apart. could easily have been an issue with how i made them. i whacked them in the freezer and discovered they’re just as tasty when eaten frozen, and while firm they are still soft enough to eat comfortably, so these might be a good choice to make ice cream sandwiches with!
Reply
I am not sure why they fell apart, that has never happened to mine. 🙁
I have frozen them before, and they are tasty. I don’t know why I haven’t thought of making them into ice cream sandwiches. Genius idea!
Reply
I do not have cornstarch could I use baking powder, I googled substitutions and it brought me to flour or baking powder
Reply
You could use flour as a substitution, but definitely don’t use that much baking powder, it would ruin the cookies!
Reply
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
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
So glad you liked them! Thanks for sharing your yummy variation ideas – I want to try them with peanut butter!
Reply
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
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
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
Glad to hear that they have made your quarantine time a little tastier! 🙂
Reply
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
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
I am so excited to make these! I don’t have any cornstarch though. How will that affect my results?
Reply
I would just add an extra tablespoon of flour. They probably won’t be quite the same, but that should still work.
Reply
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
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
These are exactly how I like my cookies! Thank you for my new go-to healthier cookie recipe! They are delicious!
Reply
So glad you like them Theresa! 🙂
Reply
Found this recipe less than an he ago. Whipped em’ up and yumm! Great cookie
Reply
I just made these, using cinnamon chips. OMG! Awesome recipe, thank you!
Reply
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
So glad you liked them Carmen! Thanks for taking the time to stop by and leave a comment. 🙂
Reply
I only have Self-Rising flour. How can I use this in your recipe?
Reply
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
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
Very cakey. Wouldn’t recommend unfortunately
Reply
I’ve made this recipe twice now. Awesome banana bread-ish flavor! Very soft insides, almost a little cakey. Everyone loved them!
Reply
Can this dough be made beforehand & frozen?
Reply
Wondering if I can add almond flour instead of cornstarch
Reply
I suspect you would be better off substituting arrowroot or tapioca starch.
Reply
Love the cookies…next time I make them we will use 1/2 the amount of chocolate chips.
Reply
I was just wondering if you use salted Or unsalted butter.
Reply
I always just use regular salted butter, but you could use unsalted if you prefer.
Reply
Would love to make these, where do I find the steps and ingredients to make the cookies?
Reply
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
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
They are soft because of the banana, so there’s not much you can do to change the texture. Just enjoy them soft. 😉
Reply
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
The cornstarch just gives them a nice texture, but they would still be tasty without it – as you discovered. 🙂
Reply
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
Thanks for sharing your variation. Glad you loved them!
Reply
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
Yay! I’m so glad you tried them and loved them. Thanks so much for stopping by!
Reply
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
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
Extra ripe bananas would make it extra sweet, so that’s a good idea.
Reply
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
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
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
Glad to hear that they turned out even without the cornstarch. 🙂
Reply
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
That is definitely a bonus of this recipe! We love cookie dough at our house as well. 🙂
Reply
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
I love coconut, so I’ll have to try that!
Reply
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
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
My family wanted banana cookies and so I delivered they were amazing
Reply
So glad to hear it Amber!
Reply
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
I would have thought that omitting them would have had the opposite effect, so I’m not sure what happened!
Reply
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
I am so happy to hear that you love them. Yay! 🙂
Reply
How long these can stay on room temperature? incase I bake a big batch do I need to freeze them?
Reply
They are fine at room temperature for 3-4 days at least, but they also freeze really well.
Reply
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
So glad you loved them! 🙂
Reply
so glad I come across this!
Reply
These are amazing! I followed the recipe exactly and they came out perfect!
Reply
So glad to hear it Michelle!
Reply
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
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
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
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
I just mixed up the banana chocolate chip cookie recipe and realized there were no eggs in the recipe. Is that correct?
Thanks
Reply
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