Chocolate chip banana cookies are soft and cake-like with lots of chocolate chips inside! A delicious cookie recipe!
Is there anything better than a batch of fresh baked chocolate chip cookies? How about a warm loaf of banana bread?
This recipe combines those two beloved desserts – these chocolate chip banana cookies are soft, pillowy, and absolutely delicious.
These chocolate chip banana cookies are fluffy and have a cake-like texture. These were made with gluten free flour, but if you don’t need to be gluten free, you can go ahead and use all-purpose flour.
I used Namaste Perfect Flour Blend – if you use a different brand of gluten free flour, you may need to adjust the amount. If your batter seems too wet, add a bit more flour until it is a thick cookie dough.
Notes about these chocolate chip banana cookies:
- If you need these to be egg free, you can eliminate the eggs and add 1/3 cup unsweetened applesauce or an additional 1/3 cup mashed banana.
- If you would rather use dairy butter and regular chocolate chips or chunks, go ahead and do so.
- You can store these in an airtight container for several days.
Chocolate Chip Banana Cookies
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Cream the butter with the sugar until creamy and light and fluffy. Beat in the eggs and vanilla.
Mix in the mashed bananas. Add the dry ingredients, and mix on low speed until combined.
Stir in the dairy free chocolate chips.
Drop by spoonfuls onto the lined cookie sheets.
Bake in preheated oven for 11-13 minutes. Cool on wire racks.
Store in an airtight container.