Banana Bread Chocolate Chip Cookies
Deliciously soft and chewy banana bread chocolate chip cookies that are easy to make and bursting with flavor.
Equipment
- cookie scoop
- cookie sheet
- parchment paper sheets
- rubber spatula
Ingredients
- 1 small overripe banana, mashed should measure ¼ cup
- ½ cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk *
- 1 teaspoon vanilla extract
- 1 ⅓ cups all purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ⅔ cup chocolate chips
Instructions
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
- Add the egg yolk and vanilla extract. Mix well.
- Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.
- Last, fold in the chocolate chips. Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated, use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Allow to cool before eating!
Notes
If you’d like to make these cookies vegan, swap out the egg yolk for 1 ½ teaspoons ground flaxseed mixed with 2 tablespoons of cold water. Let the flax egg sit for 5 minutes to congeal before using in place of egg yolk.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 1gCholesterol: 5mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 1mgIron: 3mg
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