Description
Soft, cakey, and loaded with gooey chocolate, these Banana Bread Chocolate Chip Cookies bring the best of two classics together in under 30 minutes.
Ingredients
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- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 ripe banana, mashed
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and brown sugar in a large bowl until light and fluffy.
- Mix in the mashed banana, egg, and vanilla extract until fully combined.
- Stir in the flour and baking soda, mixing just until the dough comes together. Don't overmix.
- Fold in the chocolate chips gently.
- Scoop the dough using a 2 Tbsp cookie scoop, spacing them about 2 inches apart on the baking sheet.
- Bake for 9–11 minutes, until the edges are lightly golden and the tops look set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days or freeze for 2–3 months. For a gluten-free version, use 1:1 GF baking flour. Swap the egg for a flax egg and the butter for coconut oil to make it vegan-friendly.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg