mga ito 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 Mga sangkap ng 6 sa ilalim ng 30 minuto.
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 Malusog na Banana Cookies but with a delicious chocolate taste.
They are a great way to make classic cookies with a healthier twist!
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Banana Chocolate Chip Cookies
Ingredients
- ½ tasa Dinurog na Hinog na Saging - equivalent 1 large ripe banana (note 1)
- ⅓ tasa Natunaw na Langis ng Niyog - (note 2)use refined coconut oil for no coconut flavors
- ½ kutsarita Baking soda
- ½ tasa Hindi Pinong Cane Sugar - (tala 3)
- 1 ½ tasa Flour ng Lahat-Lyong - (tala 4)
- ½ tasa Maitim na Tsokolate Chips - (tala 5)
- 1 kutsarita Vanilla Extract - opsyonal
tagubilin
- Place the mashed ripe banana in a mixing bowl. Make sure you measure 1/2 cup because not enough of it makes the cookie dry.
- 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.
- Bake the cookies on the center rack for 16-18 minutes at 350 °F (180 °C) until the sides are nicely golden brown.
- Hayaang lumamig ang mga ito sa rack nang 15 minuto bago ilipat sa cooling rack.
Mga Tala
Pagkain
Ingredients at Substitutions
You only need 6 base ingredients for this recipe. Here’s how to pick them.
- Dinurog na Hinog na Saging – 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.
- Natunaw na Langis ng Niyog – 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.
- Baking soda – To make the cookies light and tender.
- Hindi Pinong Cane Sugar – 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.
- Flour ng Lahat-Lyong – 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 gabay sa pagpapalit na walang gluten.
- Maitim na Tsokolate Chips – 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.
I-bake ang mga cookies sa gitnang rack sa loob ng 16-18 minuto sa 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
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.
- Iwasan ang Overmixing – 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.
- Gumamit ng Parchment Paper – Line your baking sheet with parchment paper to prevent sticking and ensure even baking.
- Palamigin nang Maayos – 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.
- Doblehin ang Batch – These cookies freeze beautifully. Make a double batch and store extras in the freezer for a quick treat.
Mga Tip sa Imbakan
You can store the cookies in an airtight container hanggang 2 araw 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 hanggang 4 araw.
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:
My family just love them. my son suggested me to add in half PB chips half chocolate chips and was awesome thank you.
This cookie recipe was so simple and so delicious, I will definitely be making another batch very soon! Teenager approved, too! I loved how easy to follow the directions were and how it didn’t require a ton of ingredients to make a delicious, and perfectly textured cookie. Will definitely be adding this into my regular bakes!
loved this recipe! so simple and easy to make and it’s delicious! thank you!
Salamat !
Nagustuhan ito ng pamilya ko!