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Freshly baked banana chocolate cookies with gooey chocolate chips

Chewy Banana Chocolate Cookies

Chewy and moist banana chocolate cookies made with ripe bananas, oats, and rich dark chocolate. Perfectly sweet and bakery-style.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Ripe bananas Mashed
  • 1 ½ cups All-purpose flour
  • 1 cup Dark chocolate chips Lightly floured
  • ½ cup Brown sugar Packed
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Rolled oats
  • ½ cup Unsalted butter Softened
  • 1 large Egg Room temp
  • 1 teaspoon Cinnamon Ground
  • ½ cup Chopped walnuts Optional

Equipment

  • 2 Large mixing bowls For wet and dry ingredients
  • 1 Electric mixer / hand mixer For creaming butter & sugar
  • 1 set Measuring cups/spoons
  • 2 Baking sheets Lined with parchment paper
  • 1 roll Parchment paper
  • 2 Wire cooling racks For cooling cookies
  • 1 Cookie scoop or tablespoon For portioning dough
  • 1 Rubber spatula For folding in chips & oats

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Mash bananas; cream butter & sugar; beat in egg and vanilla.
  3. Whisk flour, baking soda, salt, and cinnamon separately.
  4. Combine wet and dry ingredients; fold in oats, chocolate chips, and walnuts.
  5. Scoop dough onto baking sheet and bake for 12–15 minutes until edges are golden.
  6. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For thicker cookies, chilling the dough for 30 minutes before baking is recommended. You can skip the walnuts or replace them with raisins or more chocolate chips.