Banana Chocolate Chip Cookies
If you have overripe bananas sitting on your counter, this is the cookie recipe you’ve been waiting for: soft, chewy, deeply banana-flavored, and loaded with dark chocolate. These banana chocolate chip cookies are like banana bread in cookie form — with all the rich caramel notes from browned butter and perfectly melty chocolate pockets.
This recipe combines texture science with simple steps so you’ll get bakery-quality results every time! Try my Banana Bread Cookies too!
Why These Cookies Work
Bananas bring moisture, natural sugar, and binding power to cookies, creating a tender interior and rich brown color. The brown butter adds nutty depth that elevates simple banana + chocolate to something extraordinary. Unlike some recipes, we’ll explain why each step matters so you can bake these banana chocolate chip cookies with confidence.
What You’ll Need
2 sticks butter, browned
⅔ cup coconut sugar or light brown sugar
2 egg yolks
1 tsp vanilla extract
⅔ cup mashed ripe bananas
2 ⅔ cup gluten free flour, see note
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips
Banana Ripeness Guide
| Strong deep banana flavor | Flavor Impact |
| Yellow with brown spots | Mild banana flavor |
| Mostly brown | Best balance of sweet and moist |
| Blackened | Strong deep banana flavor |
Instructions
First, brown the butter. Place the two sticks of butter in a skillet over low medium heat. Stir occasionally, until the butter has turned a golden brown color.
Remove from the heat and set aside.
In a large mixing bowl, combine the gluten free flour, baking soda, sea salt, and coconut sugar. Stir to combine.
Then, add in the brown butter, egg yolks, vanilla, and mashed banana. Stir together.
Fold in the chocolate chips.
Place the bowl in your fridge for 30 to 45 minutes.
After that, preheat your oven to 350 degrees Fahrenheit. Line a pan with parchment paper.
Use a cookie scoop to scoop out balls of dough. Leave at least 3 inches of space between each dough ball.
Bake for 12 to 13 minutes. These banana chocolate chip cookies will look very gooey still. Remove from the oven and allow these cookies to cool for 15 minutes on the pan.
Finally, carefully remove to a cooling rack. Top with flaky sea salt if desired.
Tips for Perfect Cookies
Don’t skip chilling. Warm dough spreads too much.
Watch the butter. Pull it off just as it browns, or it can burn.
Banana amount matters. Too little and the flavor hides; too much and the texture is cakey.
Variations
Vegan
Replace egg yolks with unsweetened applesauce and use vegan butter + dairy-free chocolate.
Gluten-Free
Use 1:1 gluten-free flour with xanthan gum. Add a tablespoon of cornstarch for extra tenderness.
Extra Banana Boost
Add ¼ teaspoon cinnamon or banana extract for layered banana flavor.
With Nuts or Oats
Add ½ cup chopped walnuts or ½ cup oats for texture contrast.
Storage
Room Temp: Airtight container, up to 4 days.
Freeze Dough Balls: Up to 3 months. Bake these banana chocolate chip cookies straight from frozen, add 1–2 minutes to bake time.
Freeze Baked Cookies: Wrapped tightly, up to 1 month.
Frequently Asked Questions (FAQs)
Too much flour or chilled dough that’s overly firm. Let dough warm 10 min before baking.
Use chocolate chunks instead of chips for larger pockets.
Yes — it makes them chewier and richer.
You May Also Like
- Banana Oatmeal Cookies
- Banana Oatmeal Peanut Butter Cookies
- Gluten Free Dairy Free Cookies
- Oat Flour Chocolate Chip Cookies
- Vegan Peanut Butter Oatmeal Cookies
If you make these banana chocolate chip cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Banana Chocolate Chip Cookies
Ingredients
- 2 sticks butter, browned
- ⅔ cup coconut sugar, or light brown sugar
- 2 egg yolks
- 1 tsp vanilla extract
- ⅔ cup mashed ripe bananas
- 2 ⅔ cup gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
Instructions
- First, brown the butter. Place the two sticks of butter in a skillet over low medium heat. Stir occasionally, until the butter has turned a golden brown color.
- Remove from the heat and set aside.
- In a large mixing bowl, combine the gluten free flour, baking soda, sea salt, and coconut sugar. Stir to combine.
- Then, add in the brown butter, egg yolks, vanilla, and mashed banana. Stir together.
- Fold in the chocolate chips.
- Place the bowl in your fridge for 30 to 45 minutes.
- After that, preheat your oven to 350 degrees Fahrenheit. Line a pan with parchment paper.
- Use a cookie scoop to scoop out balls of dough. Leave at least 3 inches of space between each dough ball.
- Bake for 12 to 13 minutes. The cookies will look very gooey still. Remove from the oven and allow these cookies to cool for 15 minutes on the pan.
- Finally, carefully remove to a cooling rack. Top with flaky sea salt if desired.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Be sure to scrape the little brown specs out of the skillet of brown butter. These add so much flavor.
- Do not skip the refrigeration step. The dough will be too wet otherwise.
- Store leftovers in an airtight container for up to 4 days at room temperature.