Chocolate chip banana cookies

Chocolate chip banana cookies …super soft, delicious and the perfect way to use up those over-ripe bananas!

Are you tired of making banana bread with old bananas? Try whipping up a batch of these chocolate chip banana cookies! My whole family loves them! I won’t tell you how many I ate. Let’s just say more than one. ;) You could also lighten this recipe up by using applesauce in place of the butter. You could even add some chopped walnuts in as well. My kids are not a fan of nuts, so we didn’t add those this time, but they do add a nice crunch. And you don’t have to add the chocolate chips… but chocolate just makes everything better. I tend to always add in a few extra. ;)

Enjoy with a cold glass of milk!

Happy baking! xo -jamielyn

Looking for more recipes with bananas? You’ll love these too:

Banana nut brownies

Cinnamon chip banana bread

Banana nutella muffins 

Chocolate chip banana cookies

Course: Dessert

Cuisine: American

Keyword: Chocolate chip banana cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 36

Calories: 160kcal

Author: Jamielyn

Chocolate chip banana cookies ...super soft, delicious and the perfect way to use up those over-ripe bananas!

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Ingredients

• 3/4 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla
• 2 ripe bananas mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup old-fashioned oats
• 1- 1 1/2 cups chocolate chips

Instructions

• Line baking sheet with parchment paper or a baking mat and pre-heat oven to 350°.
• Sprinkle 1/4 cup brown sugar over the mashed bananas and stir together. Set aside.
• Cream butter, granulated sugar and remaining 1/4 cup brown sugar.
• Mix in egg and vanilla and stir until combined.
• Next stir in bananas and mix together.
• In a separate bowl whisk together flour, salt, baking soda and cinnamon. Slowly add to the wet ingredients.
• Fold in oatmeal and chocolate chips just until combined.
• Scoop cookie dough onto baking sheet and place dough about 2 inches apart. Bake for 11-12 minutes, or until the bottoms are golden brown.
• Allow to cool on pan for 2 minutes and then remove to cooling rack.

Notes

Notes: Store in an airtight container up to 3 days or freeze.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 45mg | Sugar: 14g | Vitamin A: 3.1% | Vitamin C: 0.8% | Calcium: 2.1% | Iron: 3.5%

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