Perfect Banana Milk Chocolate Chip Cookies
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Banana and chocolate are blissfully together in chocolate chip cookies! Yasss!! Perfect Banana Milk Chocolate Chip Cookies for summer-time are the perfect treat featuring bananas and milk chocolate together in this yummy chocolate chip cookie recipe with no eggs included!
Vegan option as well! More banana? You’ll love these Peanut Butter Banana Bars and this Banana Snack Cake with Cream Cheese Frosting!
Our Perfect Banana Chocolate Chip Cookies Are Derived From Our Perfect Chocolate Chip Cookies!
These delightful and delicious vegan banana chocolate chip cookies are derived from these Perfect Chocolate Chip Cookies, which if you’ve ever been on Pinterest, there’s a good chance you’ve seen them. They’ve been pinned over 1 million times!
But if you’ve never had the pleasure… (wha??) Trust me, you really need to bake up a batch and see for yourself!! It’s an easy recipe for banana chocolate chip cookies and with hot piping cookies 15 minutes later, works really well and makes everyone happy, right? That’s how it works around our house!
Truly exceptional and my all time favorite chocolate chip cookie to make. Perfect Chocolate Chip Cookies has a video and more tips for making perfect chocolate chip cookies like these! YUM!
The only changes are using a banana and omitting the egg and using milk chocolate chips, because milk chocolate and banana together is freaking dreamy.
Other Options to Milk Chocolate Chips
Feel free to substitute semi-sweet or dark chocolate chips easily, or even add in some crunchy walnuts, because walnuts and bananas go awesome together!
If you’re going vegan all the way, then try Enjoy Life Chocolate Chips
What Are The Texture of Banana Milk Chocolate Chip Cookies Like?
The texture of these Banana Milk Chocolate Chip Cookies are perfectly buttery, chewy, thick and chocked full of rich, milk chocolate chips and banana flavor. They are absolutely divine with a soft and chewy texture!
You’ll love that these are vegan banana chocolate chip cookies as well. No egg is needed with the banana for these cookies! The banana makes it possible to omit the eggs and is the binding agent to hold the cookies together!
I used Milk chocolate chips in these, so they are pretty common, but if you’re solely going for vegan fare, make sure your chocolate chips
I took some of these cookies to my mom and sister a few weeks ago. We met at my sister’s house, so I brought 2 bags of cookies for each to keep. We were getting ready to go shopping and it was so hot out that day, so we decided to leave them on the counter, so they wouldn’t melt in the car.
But, we forgot to grab a few for the ride to town, so before we left, I ran back into my sister’s house and realized there was only one bag on the counter! Ok…weird!!! Only outside 3 minutes and BOOM!!
It wasn’t hard to figure out though. My sister’s husband was home, spied them and took them. I yelled out to him, but didn’t hear a word. Or did he? Anyways, it ‘s so typical of him, really. ha!
I always have bananas, because I dearly love bananas and banana desserts, especially these banana muffins and this banana bread! I know I’m not alone! Plus, these banana with chocolate cookies rock!
Ingredients You Need for Banana Cookies with Milk Chocolate Chips!
- all-purpose flour
- baking soda
- salt
- unsalted butter, see notes below room temperature, use vegan butter for vegan option
- brown sugar
- sugar
- banana, mashed – Make sure your bananas are starting to brown or has lots of brown spots. The more overripe the banana, the better when it comes to banana flavor and taste coming through
- vanilla extract
- Milk Chocolate Chips, I used Ghirardelli, use vegan chocolate chips for vegan option or you could opt for chocolate chunks
How to the Best Make Banana Chocolate Chip Cookies
- Preheat the oven to 350°F and line 2 baking sheets
with parchment paper or spray with non-stick spray.
- In a medium bowl, sift or whisk together the flour, baking soda and salt, Set aside.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
- Add the mashed banana and vanilla and mix on low speed until mixed in.
- Gradually add the dry ingredients mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm.
- Using a small or large cookie scoop
or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire rack or cooling rack to cool completely.
- Makes 18 -30 cookies depending on size.
- For additional flavor, you could add a sprinkle of pecans, walnuts or sea salt.
Tips for Banana Chocolate Chip Cookies Recipe
- Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
- Flour Tips: Don’t over-mix cookie batter especially after the flour is added and add it gradually.
- Make sure your baking soda is not expired.
- Chocolate Chip Tips: If you’re in chocoholic mode, go the full 2 ¼ cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking. Use Vegan chocolate chips
to go fully vegan!
More Variations
- Add some pecans, walnuts or some flaked sweetened coconut to the cookie dough, or change out the milk chocolate chips to white chocolate chips or semi-sweet chocolate chips.
Storing Cookies
- Store cookies at room temperature for up to 3-4 days in airtight container.
- Freezer – Freeze banana chocolate chip cookies for up to 2 months tightly sealed.
Creating a tasty snack like these banana chocolate chip cookies doesn’t have to take a lot of time or skill; just a few simple ingredients are enough to make something truly special. With this helpful recipe, you can now provide your family with a yummy homemade banana cookies that won’t disappoint!
These (eggless) banana chocolate chip cookies are so easy to make, super soft and great when you have a banana or two to use up! So, bake away and enjoy the sweet reward!
More Banana Dessert Recipes!
- Ultimate Banana Cake with Fluffy Nutella & Toffee Frosting
- Luscious Banana Cream Delight
- Heavenly Frosted Banana Bars
- Double Dark Chocolate Banana Snack Cake (We can’t stop eating it!)
- Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
- ‘Winning’ Banana Bars {Browned Butter & Caramel Frosting}
- 25 Delicious Recipes for Ripe Bananas!
Perfect Banana Milk Chocolate Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter see notes below room temperature, use vegan butter for vegan option
- ½ cup firmly packed light brown sugar
- 6 tablespoons sugar
- 1 ripe banana large & mashed well
- 1 teaspoon vanilla extract
- 2 ¼ cups Milk Chocolate Chips I used Ghirardelli, use vegan chocolate chips for vegan option
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
- Add the mashed banana and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Chill dough if dough is warm.
- Using a small or large cookie scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
- Small cookies bake 8-10 minutes
- Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Notes
- Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
- Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually. Make sure your baking soda is not expired.
- Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.
Nutrition
Hi Elizabeth! I haven’t tried it with coconut oil, but you might try 3 tablespoons coconut oil softened instead of the butter. If it works out let us know? Good luck!
Can I use coconut oil instead of butter? And how much I’m wondering…
No eggs needed Drea! They are delicious as written! Enjoy!
Are there any eggs in this recipe?
Enjoy Michelle! We love these cookies!!
Thank you, Kim! I’m looking forward to making this!
🙂
Michelle
I’ve updated the information for you Michelle. Hope you enjoy! xo