Description

These soft and chewy cookies capture the comforting flavors of banana bread in a convenient handheld treat. Infused with cinnamon and studded with chocolate chips, they’re perfect for breakfast, dessert, or a midday snack.

Ingredients

1 small overripe banana, mashed (about 1/4 cup)
1/2 cup vegetable oil or melted butter
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup chocolate chips

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare Wet Ingredients:
In a large mixing bowl, whisk together the mashed banana, vegetable oil (or melted butter), brown sugar, egg yolk, and vanilla extract until well combined.
Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, and salt.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Chocolate Chips:
Fold in the chocolate chips until evenly distributed throughout the dough.
Shape the Cookies:
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should still appear soft.
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure the banana is overripe for optimal sweetness and moisture.

For a nutty variation, consider adding 1/2 cup of chopped walnuts or pecans to the dough.

These cookies can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Banana Bread Cookies, Chocolate Chip Cookies, Banana Desserts