- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1 small overripe banana, mashed (ours was about 1/4 of a cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup 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
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
- Add the egg yolk and vanilla extract. Mix well.
- Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.
- Last, fold in the chocolate chips. Set aside to let the flour hydrate in the dough while the oven preheats.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, rolling them into balls in your hands. Place 2 inches apart on the prepared cookie sheet and bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Allow to cool before eating!
Keywords: banana chocolate chip cookies, banana bread cookies, banana cookies, banana recipes
Notes
- If you’d like to make these cookies vegan, I’ve had success swapping out the egg yolk for 1 1/2 teaspoons ground flaxseed mixed with 2 Tablespoons of cold water. Let the flax egg sit for 5 minutes to congeal before using in the recipe in place of egg yolk!
