Banana Bread Cookies - Lane & Grey Fare (2024)

These Banana Bread Cookies taste like a combination of moist banana bread and soft and chewy chocolate chip cookies! They're the best of both worlds! If that wasn't enough, these banana and chocolate chip cookies could not be more simple to make! You'll only need one ripe banana and you don't need a mixer; the banana cookies come together with just a whisk and spatula! If that wasn't enough, this banana cookies recipe is gluten free, nut fee, eggless and can easily be made vegan!

These Banana Bread Cookies are the best chocolate chip banana cookies! If you're looking for an easy dessert recipe with bananas, look no further! It's the best banana recipe for when you want to make chocolate chip banana bread but only have one ripe banana left! Thanks to the mashed banana, theses cookies don't even need an egg replacer and still manage to stay soft for days!

The first day these cookies are soft and chewy in the middle with thin crispy edges just like myApple Cinnamon Cookies.Once stored overnight, the cookies will be soft and chewy throughout.

For more recipes using ripe bananas, try my Gluten Free Banana Cake, my Double Chocolate Banana Bread and my Pumpkin Banana Muffins.

Reasons to Love These Banana Bread Chocolate Chip Cookies

• Allergy Friendly-These cookies aregluten free, nut free, egg free and can easily be dairy free (vegan)!
• Soft & Gooey Inside-These cookies are gooey, soft and oozing with chocolate!
• Crispy Edges- The first day the cookies have soft and chewy middles with crispy edges. After storing them overnight, they become soft throughout.
• Chocolate Chips-They are loaded and topped with chocolate chips like in myNo Butter Chocolate Chip Cookies.
• Easy to Make-You don't need a mixer to make these! All you need is a whisk and a spatula to make this easy banana dessert recipe!
• Tastes Like Banana Bread- These cookies taste like banana bread with chocolate chips!

Ingredient Notes

• Gluten Free Flour-If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flourbecause it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
• Butter/ Vegan Baking Stick-For this recipe we are actually using melted butter.
• Banana- We only need one ripe banana mashed up for this recipe!
• Light Brown Sugar-I use light brown sugar instead of granulated for added moisture. I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread while baking.
• Milk-If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
• Cinnamon- Adds that cozy flavor that is a classic staple of banana bread!
• Chocolate Chips-To keep vegan, make sure to use gluten free/vegan chocolate chips.I love these allergy friendly chocolate chips.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make Banana Bread Cookies

Here are the step by step instructions to make this recipe for banana cookies!

Step 1:Whisk Together the Dry Ingredients

In a medium bowl, whisk together the gluten free flour,baking soda andkosher salt. Set aside.

Step 2: Melt the Butter

Put thebutter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until completely melted. Set aside to cool.

Step 3: Mash the Banana

Peel the super ripe banana onto a small plate. Mash it with the back of a fork. Set aside.

Step 4: Mix the Wet Ingredients

In a large bowl, combine the light brown sugar, the cooled melted butter, the mashed banana, the pure vanilla extract and the ground cinnamon. Whisk until it is all fully combined and blended.

Add in the milk and whisk again until everything is fully emulsified and blended.

See Also

Banana Bread Recipe: A Delicious Twist on A Breakfast!Banana Bread Baked Oatmeal

Step 5: Add in the Flour Mixture and then the Chocolate Chips

Using a whisk, stir in the gluten free flour mixture a third at a time until just combined. When it gets too thick, switch to a spatula.

Scrape down the sides of the bowl and fold in 1 cup of chocolate chips until everything is combined.

Step 6: Chill

The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.

When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 7: Scoop the Dough and add Additional Chocolate Chips

Take the dough out of the freezer.Using an ice cream scoop or large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops.

The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then pat off any excess water lightly with a paper towel. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking.You can also wash the cookie scoop half way throughto get off any stuck on dough.

Pour the additional ½ cup chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough.

Step 8:Bake the Cookies and Cool

Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13 minutes.

I only bake 6 at a time. Pop the rest of the dough balls back in the freezer while the first batch is baking.

Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack.If you don't do this, the cookies will break apart into a giant mess.

Repeat this with the remaining dough balls.

Expert Baking Tips

• Use Packed Cups of Flour-Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.For this recipe use packed cups or please read the gram amount.
• Freeze the Cookie Dough-If you don’t freeze the dough for at least 30 minutes, the cookies will be impossible to form into scoops. The dough will be very wet and sticky.
• Wash Your Cookie Scoop-If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
• Dampen Your Hands-The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then pat off any excess water lightly with a paper towel. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking.
• Reshape the Cookies-If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.

Recipe FAQs

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