Is it just me, or is it hard to eat an entire bunch of bananas before they go bad? Whether that happens to you regularly or infrequently, it’s important to have a few go-to banana recipes so that your bananas don’t go to waste. I recommend these banana chocolate chip cookies!
These cookies are crazy soft. The riper the bananas, the stronger (and better!) the flavor. This recipe is gluten free but can easily be made gluten-full.
One of my “secret” ingredients is instant vanilla pudding mix. I love adding pudding mix to cookie dough! I’ve found that it makes for incredibly soft cookies. I also used a mix of milk and dark chocolate chips for added flavor and texture.
Mashing bananas is easy, especially if they’re really ripe. Break them into small chunks in a bowl and then mash them with a fork. Don’t worry about making the mashed bananas smooth. Expect that there will be some tiny chunks in there.
While you can use a mixer to add in the chocolate chips, I prefer doing this by hand. I want all of my chocolate chips to remain intact!
It’s also important that you chill the dough for at least 1 hour. The dough will be easier to handle if it’s cold.
Bake the cookies for no more than 12 minutes. Mine were finished in 10 minutes. They’ll be soft, but that’s what we’re going for here! Let them rest on the baking sheet for 5 minutes before removing them to a wire cooling rack. That will help them firm up a bit more.
If you like bananas and chocolate chip cookies, then you’ll love this recipe! Tag me @rosesandwhiskers on Instagram if you make them and use the hashtag #rosesandwhiskers.
Happy baking! 
Banana Chocolate Chip Cookies
Ingredients
- 2 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3.4 oz. packet instant vanilla pudding mix
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla
- 2 medium very ripe bananas mashed
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (176°C) and line baking sheets with parchment paper or silicone baking mats. You'll need 3 to 4 baking sheets, but if you don't have that many, just reuse what you have.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a large bowl, cream the butter, sugars and pudding mix on high speed until light and fluffy. Beat in the eggs and yolk, one at a time, until incorporated. Mix in the mashed banana and vanilla. The batter will be a little lumpy.
- Gradually add in the flour mixture on low speed, until just combined. Fold in the chocolate chips by hand.
- Cover and chill the dough in the refrigerator for 1 hour.
- Scoop 12 balls of dough onto a baking sheet. Each ball should be about 1.5 inches. Press the top of each cookie dough ball with the back of a spoon to slightly flatten it.
- Bake for 10 to 12 minutes, or until the edges are lightly browned. Let the cookies rest on the pan for 5 minutes before removing them to a wire cooling rack.
- Store in an airtight container. These cookies also freeze well.
