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Banana Bread Chocolate Chip Cookies

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These banana bread chocolate chip cookies are soft, chewy, and bursting with banana flavor. Made with wholesome ingredients and less sugar, they’re a healthier treat that comes together in under 30 minutes—perfect for snacking, lunchboxes, or whenever you crave a sweet bite.

Ingredients

Scale
  • 2 medium ripe bananas, mashed (about 200g)
  • 1/2 cup rolled oats (50g, optional)
  • 3/4 cup whole wheat flour (90g)
  • 1/2 cup all-purpose flour (60g)
  • 1 tablespoon cornstarch (8g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 cup coconut oil, melted and cooled (60ml)
  • 1/3 cup brown sugar, packed (67g)
  • 1 large egg, room temperature (or 1 flax egg for vegan)
  • 1 teaspoon pure vanilla extract
  • 1/2–2/3 cup semi-sweet chocolate chips (85–115g)
  • Optional: 1/3 cup chopped walnuts, pecans, or unsweetened coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, mash the bananas with a fork until mostly smooth.
  3. Add melted coconut oil, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk until well combined.
  4. In a separate medium bowl, whisk together whole wheat flour, all-purpose flour, cornstarch, rolled oats, baking soda, salt, and cinnamon.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  6. Fold in chocolate chips and any optional mix-ins. If the dough is very soft, chill for 10 minutes.
  7. Scoop dough balls (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. You should get about 16–18 cookies.
  8. Bake for 9–11 minutes, or until edges are set and just turning golden. Centers should look soft.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend and certified gluten-free oats. For vegan, use a flax egg and dairy-free chocolate chips. If dough is too wet, add extra flour or oats; if too stiff, add a splash of almond milk. Chilling the dough helps prevent spreading. Cookies taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: banana bread cookies, chocolate chip cookies, healthy cookies, easy banana cookies, chewy cookies, whole wheat cookies, dairy-free cookies, snack, dessert, lunchbox

Find it online: https://atomicbite.com/banana-bread-chocolate-chip-cookies-recipe-easy-chewy-and-healthy/