Mimi's Organic Eats » Recipes » Cookies » No Chill Banana Chocolate Chip Cookies
No Chill Banana Chocolate Chip Cookies
Cookies • Gluten Free • Eggless • Vegan • High Altitude | Published March 15, 2023 by Mimi Council
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If you’re looking for a cookie recipe for black bananas, I got you covered with these No Chill Banana Chocolate Chip Cookies. Moist, soft, chewy and they require no chill time. These simple Banana Chocolate Chip Cookies are a must bake!
If you’re looking for more soft and chewy cookies, check out my Eggless Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, or my Vegan Raspberry Chocolate Chip!

Table of Contents
Use up overly ripe bananas in these simple Banana Chocolate Chip Cookies! I love baking cookies with overly ripe bananas because they make cookies incredibly soft, pillowy, and naturally sweet. Overly ripe bananas are best for baking because the starches have had time to turn into sugars. This creates a sweet, banana flavor with natural sugar. And their soft consistency (which is not ideal for eating alone) is great for mixing into cookie dough!
This recipe for No Chill Banana Chocolate Chip Cookies is quick and easy. With no chill time, these cookies are ready in under 30 minutes! Plus, you still get an incredibly soft and chewy cookie. While I add simple chocolate chips to this recipe, it's super flexible. You could swap out the chocolate for different varieties or you can also add in dried fruit or nuts. So, don't throw out those black bananas and make these cookies instead!

Why You'll Love This Recipe
Uses Ripe Bananas: You will love this recipe for simple Banana Chocolate Chip Cookies because this is a cookie recipe for black bananas! Do you ever open your pantry and then just realize you have a bundle of black bananas starring at you? It happens to the best of us and now you can use them up in this delicious cookie recipe.
No Chill: These simple Banana Chocolate Chip Cookies are soft, chewy, and they don’t require any chill time. So, you can easily turn your black bananas into homemade cookies in under 30 minutes!
Soft & Chewy: Bananas are a great ingredient for baked goods because they provide moisture as well as bring fluffiness and chewiness to cookies when used. That makes these simple Banana Chocolate Chip Cookies incredibly soft!

Ingredients
- Butter: I use Organic Valley Butter.
- Light Brown Sugar: I make my own organic light brown sugar, but you can also use store bought too.
- Bananas: Make sure your bananas are very ripe!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda & Salt: Necessary for cookies, be sure your baking soda is fresh.
- Cinnamon: My favorite cinnamon is Frontier Co-Op Organic Korintje Cinnamon.
- Dark Chocolate Chips: I use organic dark chocolate chips, but you could also use semi sweet if you like.
- Cane Sugar: I sprinkle organic cane sugar on top after baking, this step is totally optional, but I love the texture it provides!

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this recipe.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use prefer to use nontoxic parchment paper for ease and I think cookies bake best with it.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combine and there are no chunks of butter. Add the bananas and mix to combine.
Step 3
Add the flour, baking soda, sea salt, and cinnamon in that order. Mix on low until combined. Add the chocolate chips and mix to combine.









Step 4
Using a cookie scoop or your hands, form the cookie dough into 18 balls and place on the prepared baking sheets.
Step 5
Bake for 12 to 14 minutes or until lightly golden brown on the bottoms and edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Easy Substitutions
- If you are vegan, feel free to use vegan butter in place of regular butter.
- I'm using dark chocolate chips, but feel free to use semi sweet, milk chocolate or white chocolate.
- If you want to add nuts, walnuts, or pecans would be great options. Add 85 grams of chopped nuts to the dough.
- Dried fruit would also be a nice addition, you can add 85 grams of dried fruit like blueberries, cranberries, raisins, or strawberries.
- If you are gluten free, there's a simple substitution listed in the Notes at the bottom of the recipe.

FAQ's
Yes, just be sure to add ¼ salt to the recipe.
Yes, I provide a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link the flour I used to test these with.
As bananas begin to ripe, their starches turn to sugar. This makes them much more sweet which is one of the reasons they are ideal for baked goods. When bananas begin to ripe they also become softer and mushier, making them not as ideal to eat, but this texture blends in very well with butter and sugar!

Craving More?
- Big Oatmeal Banana Chocolate Chip Cookies
- Vegan Banana Chocolate Chip Cookies
- Chocolate Chip Banana Bread Bars
- Can Bananas Ever Be Too Ripe for Baking?
- Eggless Banana Waffles

No Chill Banana Chocolate Chip Cookies
Mimi CouncilIngredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 2 bananas (very ripe)
- 318 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 198 grams dark chocolate chips
- 3 tablespoons cane sugar (for topping)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combine and there are no chunks of butter. Add the bananas and mix to combine.
- Add the flour, baking soda, sea salt, and cinnamon in that order. Mix on low until combined. Add the chocolate chips and mix to combine.
- Using a cookie scoop or your hands, form the cookie dough into 18 balls and place on the prepared baking sheets.
- Bake for 12 to 14 minutes or until lightly golden brown on the bottoms and edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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