If you’re looking for a cookie recipe for black bananas, I got you covered with these No Chill Banana Chocolate Chip Cookies. Moist, soft, chewy and they require no chill time. These simple Banana Chocolate Chip Cookies are a must bake!
If you’re looking for more soft and chewy cookies, check out my Eggless Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, or my Vegan Raspberry Chocolate Chip!
Why You’ll Love This Recipe
You will love this recipe for simple Banana Chocolate Chip Cookies because this is a cookie recipe for black bananas! Do you ever open your pantry and then just realize you have a bundle of black bananas starring at you? Yes, I do this frequently, not on purpose!
The bananas will get pushed to the back or covered up with a bag of something else, and they can get overlooked. Sometimes I even buy new bananas before I realize that there’s black bananas in the pantry!
So, this No Chill Banana Chocolate Chip Cookies are perfect for when you realize you have a few black bananas that need to be turned into something or they will be trash! These simple Banana Chocolate Chip Cookies are soft, chewy, and they don’t require any chill time. So, you can easily turn your black bananas into homemade cookies in under 30 minutes!
How to Make No Chill Banana Chocolate Chip Cookies
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combine and there are no chunks of butter. Add the bananas and mix to combine.
Step 3
Add the flour, baking soda, sea salt, and cinnamon in that order. Mix on low until combined. Add the chocolate chips and mix to combine.
Step 4
Using a cookie scoop or your hands, form the cookie dough into 20 balls and place on the prepared baking sheets.
Step 5
Bake for 12 to 14 minutes or until lightly golden brown on the bottoms and edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Ingredients for No Chill Banana Chocolate Chip Cookies
Homemade Organic Light Brown Sugar
Very Ripe (black) Organic Bananas
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Korintje Cinnamon
Nuts.com Organic Dark Chocolate Chips
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Try these No Chill Banana Chocolate Chip Cookies the next time you want a cookie recipe for black bananas! Delicious simple Banana Chocolate Chip Cookies!
Ingredients
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) packed organic light brown sugar
2 organic bananas, very ripe
318 grams (2 1/2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon organic cinnamon
198 grams (1 cup) organic dark chocolate chips
Directions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combine and there are no chunks of butter. Add the bananas and mix to combine.
- Add the flour, baking soda, sea salt, and cinnamon in that order. Mix on low until combined. Add the chocolate chips and mix to combine.
- Using a cookie scoop or your hands, form the cookie dough into 20 balls and place on the prepared baking sheets.
- Bake for 12 to 14 minutes or until lightly golden brown on the bottoms and edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Recipe Video
Notes
- Gluten Free – Replace the all purpose flour with 333 grams (2 cups plus 2 tablespoons) organic gluten free flour blend.
- High Altitude – Bake for 10 to 12 minutes or until golden brown around the edges.
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Did you like this post?
Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
