No Chill Banana Chocolate Chip Cookies
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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
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
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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).
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?
No Chill Banana Chocolate Chip Cookies
Ingredients
- 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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