Alcuni degli Banana Chocolate Chip Cookies taste like banana bread in a cookie form. It’s a thick chewy cookie packed with banana chocolate flavors and made with just Ingredienti 6 in meno di 30 minuti.
I love making simple and healthy cookies, but for a sweet cookie with a classic taste, nothing beats banana and chocolate chips. These cookies are similar to my Healthy Banana Cookies but with a delicious chocolate taste.
They are a great way to make classic cookies with a healthier twist!
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
Ti piace questa ricetta?
Lascia un commento di seguito o vai al nostro pagina Facebook dove rispondo a (quasi) tutti i commenti, il nostro pagina Instagram per ispirazione o il nostro Pinterest per salvare le ricette!
Banana Chocolate Chip Cookies
Ingredienti
- ½ bicchiere Banana matura schiacciata - equivalente a 1 banana grande matura (nota 1)
- ⅓ bicchiere Olio di cocco fuso - (note 2)use refined coconut oil for no coconut flavors
- ½ cucchiaino da tè Bicarbonato di sodio
- ½ bicchiere Zucchero di canna non raffinato - (nota 3)
- 1 bicchiere Farina XNUMX - (nota 4)
- ½ bicchiere Gocce Di Cioccolato Fondente - (nota 5)
- 1 cucchiaino da tè Estratto di vaniglia - opzionale
Istruzioni
- Metti la banana matura schiacciata in una ciotola. Assicurati di misurarne mezza tazza, perché una quantità insufficiente renderebbe il biscotto secco.
- Add melted, cooled coconut oil, vanilla extract, and sugar and whisk to combine.
- Use a rubber spatula to stir in flour and baking soda.
- When the dough is consistent and thick, fold in the chocolate chips and stir to incorporate.
- Refrigerate the dough in its bowl for 10 minutes (not more) or the dough will be too touch and hard to shape.
- Meanwhile, preheat oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Set aside.
- Form 10 cookie dough balls of the same size and place them on the baking sheet leaving a thumb apart.
- Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. These cookies won't expand in the oven. The shape you give now is what you get in the end. The thicker, the softer the center stays, like banana bread.
- Cuocete i biscotti sulla griglia centrale del forno per 16-18 minuti a 180 °C (350 °F) finché i bordi non saranno ben dorati.
- Lasciateli raffreddare sulla griglia per 15 minuti prima di trasferirli su una griglia di raffreddamento.
Note
Alimentazione
Ingredienti e sostituzioni
You only need 6 base ingredients for this recipe. Here’s how to pick them.
- Banana matura schiacciata – Bananas act as a natural sweetener and binding agent in the recipe, replacing the need for eggs or other binders. The riper the banana, the sweeter and more aromatic the cookies will be. If you only have yellow bananas, they will work but result in less sweetness. Applesauce or mashed pumpkin can also work as substitutes but will alter the flavor and moisture content. Avoid overly watery fruits, as they can make the cookies soggy.
- Olio di cocco fuso – This provides moisture and flakiness to the cookies while maintaining their softness. Refined coconut oil is great for neutral flavors, while unrefined oil adds a coconut aroma. You can also use light olive oil or melted vegan butter for a similar texture. Avoid solid fats like shortening, as they might make the cookies too dense.
- Bicarbonato di sodio – To make the cookies light and tender.
- Zucchero di canna non raffinato – Can sugar adds sweetness and a slight molasses-like flavor that pairs beautifully with banana and chocolate. You can use brown sugar, coconut sugar, or demerara sugar for a similar result. White granulated sugar is also fine but will give a milder flavor. Avoid liquid sweeteners like maple syrup, as they can disrupt the dough’s consistency.
- Farina XNUMX – This provides structure to the cookies. Whole wheat pastry flour could work for a nuttier flavor, but avoid regular whole wheat flour as it will make the cookies too heavy. For a gluten-free version, use my guida alla conversione senza glutine.
- Gocce Di Cioccolato Fondente – These bring rich chocolate flavors and melty pockets of gooey goodness. Semi-sweet chocolate chips or chopped dark chocolate are good alternatives. For a different texture, you can substitute some chips with nuts like pecans, walnuts, or almonds.
How to Make Banana Chocolate Chip Cookies
These cookies are super easy to make. Here’s how in pictures. Get the full details in the recipe card further down.
Mash the ripe banana in a mixing bowl.
Add the rest of the wet ingredients and top them with the dry ingredients.
Stir the batter until just mixed and incorporate the chocolate chips.
When the dough is ready, use an ice cream scoop to form cookie dough balls.
Place the dough balls on a baking sheet and flatten them.
Bake the cookies on the center rack for 16-18 minutes at 350 °F (180 °C).
I consigli di Carine per la pasticceria
I have a few more tips for you to make the best cookies, every single time.
- Measure the Banana Precisely – Ensure you have exactly ½ cup of mashed banana, as too little will make the cookies dry and too much will make them soggy. Use a measuring cup for accuracy.
- Cool the Coconut Oil – Let the melted coconut oil cool slightly before mixing. If it’s too hot, it can partially cook the banana or cause uneven dough.
- Evitare la miscelazione eccessiva – Once you add the flour, stir just until the dough comes together. Overmixing can develop the gluten and make the cookies tough.
- Refrigerate for Exactly 10 Minutes – Chilling firms up the dough for easier shaping, but don’t exceed 10 minutes, as the dough will become too stiff.
- Shape the Cookies Thoughtfully – These cookies don’t spread, so press them into your desired thickness and shape before baking. Thicker cookies will be softer in the center, while thinner ones will be crisper.
- Usa la carta pergamena – Line your baking sheet with parchment paper to prevent sticking and ensure even baking.
- Raffreddare correttamente – Allow the cookies to cool on the baking sheet for at least 15 minutes to firm up before transferring them to a cooling rack. This step is crucial for their structure.
- Raddoppia la dose – These cookies freeze beautifully. Make a double batch and store extras in the freezer for a quick treat.
Suggerimenti per la conservazione
You can store the cookies in an airtight container fino a 2 giorni at room temperature. If you live in a warm or humid climate, the cookies might become softer due to the banana. To keep them fresh longer, store them in a sealed container in the fridge fino a 4 giorni.
These cookies freeze really well. Place them in a sealed container or freezer bag for up to a month. To thaw, leave them at room temperature for a few hours or overnight. For a freshly baked texture, warm them slightly in the oven or microwave.
More Healthy Chocolate Chip Cookies
If you like chocolate chip cookies, you’ll love these other recipe:
they are AMAZING my whole family loves them
That’s so nice to hear, thank you.
So easy to make and they are so soft and very tasty! Thank you.
I am so happy you love the cookies!
Made this cookies and will be honest was a bit weary, as I tried a different recipe last night and had to throw away the whole batch! So pleased that this recipe was a 10/10! Danke!
And I used 1/2 cup almond flour and 1 cup all purpose flour and the cookies turned out great! Love em. Keeper of a recipe. Quick. Easy. Simple! And love it isn’t tooo sweet
Bitte schön ! I appreciate the lovely review.
Ottimi biscotti! Morbidi, gustosi e sani. La ricetta ha funzionato alla perfezione
I have been using Tigernut flour to make chocolate chip cookies, so will try this recipe with that.
Hi
Can i use whole wheat flour in place of all purpose? Is yes, please specify the quantity required
I haven’t tried yet, so I can’t recommend on quantity. Uusally a 1:1 ratio works, but since wholewheat flour has more fiber, the cookies will be less moist.
Pienamente riuscita con la farina integrale, ho aggiunto un po’ di latte per renderli più morbidi alla lavorazione.
Made these cookies. Super easy and the whole family loved them thank you
Hi, when you mention half a cup of flour what size cup are we using?
just to make sure when i try and make these i get the measurements correct. many thanks
Standard American measurement cups. A cup is 250ml. If you are baking in grams and ml, click the metric button on top of the recipe card to convert the recipe in your metric units, so you won’t need any cups.
So Easy and Delicious Tyfs! Moist and Tasty! This is a welcome addition to my recipe desserts list! I added 2 TBS almond Pulp to the recipe just to experiment and to use up some left from making almond milk!! Be Blessed ❤
I just made a batch with chocolate chips & another batch with blueberries. They were very good!
What a great idea to add blueberries! thanks for sharing.
Me and my fam loved it! Thanks for sharing your recipe! I also love that it’s dairy free and half the sugar as a regular cookie! Very tasty!
I wonder if I could use 1 full cup of banana next time ???
Thanks for the lovely feedback. If you double the amount of banana you need to double the other ingredients as well or the batter will be too wet and the cookies too soft.