Banana Cookies
Chewy chocolate chip cookies with a hint of banana in every sweet bite! These incredible treats are sure to become your new favorite cookie!
I’m obsessed with these cookies! The bananas add moisture and richness, and a slight nuance of their sweet flavor – but they don’t overpower the cookie with banana. It’s not like banana bread turned into a cookie; it’s like a chocolate chip cookie with a hint of banana.
Since we use mashed bananas in the cookie dough, we don’t need eggs! Bananas add great texture to these cookies, the same way eggs do in baking. So, using banana means you don’t need eggs. That means, not only do you shed about 10 grams of fat (from two eggs), you add nutrients and fiber from the fruit.
I used semisweet chocolate chips, but you can change things up! Feel free to use milk chocolate chips or white chocolate chips in these cookies. Caramel chips would be amazing too. And if you’re a nut fan, add about 1/2 cup of chopped walnuts or pecans when you fold in the chocolate chips.
Why do we add cornstarch to the cookie dough? Cornstarch is added to keep the cookies from spreading out while they bake. We want these cookies puffed up and chewy, not flat and crisp.
Banana Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 2 ripe bananas, peeled and mashed
- 1 packed cup light or dark brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixture, beat together the butter, brown sugar, and granulated sugar until smooth. Beat in the bananas and vanilla.
- Add the flour mixture and mix until just combined. Fold in the chocolate chips.
- Cover the bowl with plastic and chill the dough for at least 30 minutes (this will prevent the cookies from spreading out while baking).
- Preheat oven to 375 degrees. Line two to three large baking sheets with parchment paper or coat with cooking spray.
- Using a cookie scoop (or tablespoon), drop the dough onto the prepared pans, making 36 cookies.
- Bake for 9 minutes, until light, golden brown around edges and on top. Cool the cookies, on the baking pans, for 5 to 10 minutes before serving.
- Store leftovers in an airtight container for up to 5 days.