Get the Recipe: Banana Chocolate Chip Cookies
Soft and chewy Banana Chocolate Chip Cookies made with ripe bananas, rich brown butter, and melty dark chocolate chips. Sweet banana flavor, buttery taste, and gooey centers make these cookies warm, cozy, and irresistible.
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.
Calories: 207kcal, Carbohydrates: 38g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 32mg, Sodium: 208mg, Potassium: 34mg, Fiber: 4g, Sugar: 8g, Vitamin A: 49IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 2mg