These Eggless Banana Bread Chocolate Chip Cookies are incredibly soft, wonderfully chewy, and bursting with chocolate chips in every bite. They stay fresh and delicious for days, allowing you to savor their delightful flavor all week long. With their easy-to-make recipe and delicious banana undertone, these cookies will surely bring a smile with every bite. You’ll absolutely love these charming, banana-flavored treats!
Oriana’s Thoughts On The Recipe
Do you have a lone ripe banana sitting on your counter? This recipe is a great way to use it up! I’m sharing a recipe that’s close to my heart and perfect for any occasion: Eggless Banana Bread Chocolate Chip Cookies. I love how easy and quick these cookies are to whip up. Seriously, you only need one ripe banana, and the rest of the ingredients are probably already in your pantry!
What’s fantastic about these cookies is how soft and chewy they stay for days. Plus, they’re loaded with chocolate chips, making them a favorite for kids and adults alike.
They’re eggless and can be easily adapted to be dairy-free and gluten-free. So whether you have a food allergy or are just looking to try something new, these cookies are perfect for you. Let’s dive into the recipe and see why these cookies are so special!
What I Love About This Recipe
Effortless Baking Fun: These cookies are incredibly easy to make. You don’t need to be an expert baker to get these right. With just a few simple steps, you’ll have a batch of delightful cookies ready in no time.
Pantry Staples: This recipe uses simple, everyday pantry items, so you won’t need to make any special trips to the grocery store.
Versatile and Adaptable: Because this recipe is eggless, it can easily be tweaked to suit other dietary needs. To make these cookies dairy-free and gluten-free, substitute butter with a plant-based alternative and use gluten-free flour.
Soft and Chewy Goodness: These cookies have the perfect texture. They’re soft and chewy, which is exactly what you want in a chocolate chip cookie. Each bite melts in your mouth!
Chocolate Lovers’ Dream: Loaded with semi-sweet or dark chocolate morsels, these cookies are a treat for any chocolate lover. The chocolate chips are generously sprinkled throughout, ensuring you get a taste of chocolate in every bite.
Long-Lasting Freshness: One of the best things about these cookies is how they stay soft for days. Bake a batch, and enjoy them throughout the week without worrying about them getting hard or stale.
Potential Cons Of The Recipe
While these cookies are fantastic, there are a few potential cons:
- Texture Preference: Some people might prefer a crispier cookie rather than a soft and chewy one.
- Banana Flavor: If you’re not a fan of banana flavor, this might not be the recipe for you.
- Chilling Time: The cookie dough requires some chilling time before baking, which might not be ideal if you’re in a hurry.
Tips To Mitigate These Cons
- Adjust Baking Time: For a crispier cookie, simply bake them a bit longer.
- Banana Flavor: If banana isn’t your favorite, try my Eggless Chocolate Chip Cookies.
- Plan Ahead: If you’re short on time, prepare the dough in advance and chill it until you’re ready to bake. This way, you won’t feel rushed.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: Provides the structure for the cookies. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. You can use gluten-free flour as a substitute.
- Baking soda & Baking powder: These leavening agents help the cookies rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavor of the cookies. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cinnamon: Adds a warm, spiced flavor.
- Butter: Adds richness and helps with the chewy texture. Note: Use dairy-free butter if needed.
- Granulated sugar and brown sugar: The combination of sugars gives the cookies their sweetness and helps with their texture.
- Ripe banana: Adds moisture and flavor. Make sure it’s very ripe for the best results.
- Pure vanilla extract: Enhances the overall flavor of the cookies.
- Semi-sweet or dark chocolate morsels: Loads the cookies with chocolatey goodness. Note: Use dairy-free chocolate if needed.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
Step 2 – Cream Butter and Sugars
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together at medium speed until smooth, for about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Step 3 – Add Dry Ingredients
Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. The dough will be thick and soft. Cover and chill the dough in the refrigerator for 1 hour and up to 3 days.
Step 4 – Form The Cookies
Scoop cookie dough into large balls, about 1 1/2 tablespoons per cookie (about 50 g each). Place the balls of dough on each cookie sheet.
Step 5 – Bake
Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired; this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Recipe Tips
- Use a ripe banana for the best flavor and moisture.
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Make sure your butter is softened, not melted.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter . Use dairy-free chocolate chips. Check out my favorite dairy-free substitutes here.
Variations & Additions
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Spices: Try adding nutmeg or ginger for a different flavor profile.
- Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.
Storing and Freezing Instructions
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
FreezeUnbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!
Frequently Asked Questions
Simply bake them a few minutes longer than the recipe suggests.
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for longer storage.
Yes, you can skip the chilling time if you’re in a hurry, but there are a few things to consider. Chilling the dough helps solidify the fats (like butter), preventing the cookies from spreading too much during baking. It also allows the flavors to meld together for a richer taste. If you decide to skip the chilling time, you might notice that the cookies spread more and have a slightly different texture, but they will still be delicious.
- Eggless Pumpkin Chocolate Chip Cookies
- The Best Eggless Chocolate Chip Cookies [Video]
- Easy Butterscotch Chocolate Chip Cookies (Egg-Free)
- Easy Eggless Peanut Butter Cookies
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Eggless Banana Bread Chocolate Chip Cookies
Ingredients
- 1 1/2 cups (210 g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/2 cup (80 – 100 g) mashed ripe banana (one ripe medium banana)
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 cup (150 g) semi-sweet or dark chocolate morsels or chunks
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add banana and vanilla and mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Reduce speed to low and add in flour mixture; mix until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
- Cover and chill the dough in the refrigerator for 1 hour and up to 3 days. Note: If you chill the dough for longer than a few hours, allow the dough to sit out at room temperature for at least 20 minutes before rolling and baking because it will be quite hard to roll, and the cookies may not spread that much.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Scoop cookie dough into large balls, about 1 1/2 tablespoons of dough per cookie (about 50 g each). Place on the prepered baking sheet.
- Bake for 12 – 14 minutes, until barely golden brown around the edges. Remove from oven, and press a few more chocolate chips into the tops of the warm cookies, if desired, this is optional and only for looks. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter . Also use dairy-free chocolate chips. Check out my favorite dairy-free substitutes here.
- Use a ripe banana for the best flavor and moisture.
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Make sure your butter is softened, not melted.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
- Nuts: Add chopped walnuts or pecans for extra crunch.
- Spices: Try adding nutmeg or ginger for a different flavor profile.
- Mix-ins: White chocolate chips, cinnamon chips, butterscotch chips, or raisins make great additions.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
