Soft and Chewy Banana Chocolate Chip Cookies
All the delicious flavor of banana bread in a soft, chewy, moist banana chocolate chip cookie. You'll love EVERYTHING about these banana bread cookies.
Equipment
- Mixing bowl
- cookie sheet
- parchment paper
- cookie scoop
Ingredients
- 1 small overripe banana, mashed should measure ¼ cup
- ½ cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk *
- 1 teaspoon vanilla extract
- 1 ⅓ cups all purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ⅔ 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. Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a 1 ounce cookie scoop or a spoon to scoop out about dough balls, placing them about 2 inches apart on the prepared cookie sheet.
- 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!
Notes
If you'd like to make these cookies vegan, swap out the egg yolk for 1 ½ teaspoons ground flaxseed mixed with 2 Tablespoons of cold water. Let the flax egg sit for 5 minutes to congeal before using in place of egg yolk.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg
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