Banana Chocolate Chip Cookies
These moist, chocolate chip banana cookies combine ripe bananas and mini chocolate chips for a sweet treat perfect for snacking or dessert, suitable for all ages.
Ingredients
Instructions
- Sift together the flour, baking powder, baking soda, and salt.
- Cream the shortening, sugar, and eggs until fluffy.
- Gradually add the dry ingredients to the creamed mixture, alternating with mashed bananas.
- Stir in the mini chocolate chips last.
- Drop by teaspoonfuls onto a greased cookie sheet, spacing about 2 inches apart.
- Bake in a 350°F oven for 12 to 15 minutes or until lightly golden.
- Allow cookies to cool slightly before transferring to a wire rack.
Tips & Substitutions
For a softer texture, try using half butter and half shortening. If you want to reduce the sugar, you can substitute part of it with applesauce for a healthier twist. Make sure to mash the bananas thoroughly for even distribution. Adding a pinch of cinnamon can enhance the flavors beautifully, pairing well with these Banana Chocolate Chip Cookies.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. They also pair well with a hot cup of coffee or tea. For a fun twist, try crumbling them over yogurt or use them as a topping for desserts, making them a versatile addition to any meal.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, microwave for 10-15 seconds or warm in the oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Chocolate Chip Cookies contains roughly 82 calories, with 2g protein, 14g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the cookies may turn out denser, so consider using half whole wheat and half all-purpose for better texture while still incorporating some whole grains.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter for a richer flavor. If you're looking for a dairy-free option, coconut oil or a plant-based butter alternative works well too.
How can I make these cookies healthier?
To make these cookies healthier, consider reducing the sugar by a third and replacing some of the chocolate chips with nuts or dried fruits. You can also use whole grain flour and add a scoop of protein powder to boost nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).