About This Recipe

These cookies… just, WOW. I think about these cookies long after I’ve made them—they’re just that good. They bake up with crisp, golden edges and a perfectly chewy center that makes every bite incredibly satisfying. Made without eggs, and what an end result! They stay extra rich and dense rather than cakey, which helps give them that ideal chewy texture. The banana flavor runs deep throughout the dough, creating an almost caramel-like richness in the center that sets them apart from a typical chocolate chip cookie. Soft, gooey, and packed with melty chocolate, they’re the kind of cookie you find yourself craving again and again.

Key Ingredients

Bananas – Ripe banana is the heart of these cookies, adding natural sweetness, deep flavor, and that soft, almost caramel-like texture in the center. It also helps keep the cookies moist and tender.

Oats – Add a subtle chew and rustic texture that makes these cookies feel hearty and satisfying without being heavy. They also help balance the softness of the dough.

Flour – Provides structure, helping the cookies hold their shape while still baking up soft and tender in the center.

Butter – Brings richness and flavor, giving the cookies those golden, crisp edges and a classic bakery-style depth.

Chocolate Chips – These babies melt into gooey pockets throughout the cookies, adding sweetness and contrast to the banana-forward dough.

Cornstarch – A small amount of cornstarch keeps the cookies extra soft and tender, creating that pillowy, bakery-style texture.

Baking Soda – Helps the cookies spread properly and gives them a light lift while still keeping the centers dense and chewy.

Vanilla – Enhances all the other flavors, adding warmth and rounding out the sweetness of the banana and chocolate.

Cinnamon – Adds a cozy warmth that pairs perfectly with banana, giving the cookies a subtle spice and depth.

FAQ’s

Helpful Tips

Use room temperature ingredients: In this recipe, that means eggs, banana and softened butter mix more evenly and create a smoother dough.
Spoon and level your flour: Avoid scooping directly from the bag, which packs in too much flour. Instead, spoon flour into your measuring cup and level it off for accurate results.
Don’t overmix the dough: Mix just until the flour disappears. Overmixing can make cookies dense or tough.
Let banana be ripe—but not overripe and watery: Very ripe bananas are great for flavor, but if they’re overly liquidy, they can make the dough too loose.
Bake on parchment or silicone mats: This prevents sticking and helps the cookies spread evenly without burning the bottoms.
Watch for visual cues, not just time: Look for golden edges and set centers rather than relying only on the timer, since ovens vary.
Don’t overbake: Pull the cookies out when the centers still look a little soft (but edges are golden brown)—they’ll continue to set as they cool.

More Recipes!

Here are some more recipes you might enjoy!

Peanut Butter Pie Cookies

Banana Pudding Sugar Cookies

Brown Butter Chocolate Chip Banana Bread

Banana Snacking Cake

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!

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Banana Bread Chocolate Chip Cookies

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Wait Time 30 minutes mins

Total Time 57 minutes mins

SERVINGS 15 cookies

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Equipment

• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Baking sheet
• Mixing bowls (medium & large)
• Kitchen Scale

Ingredients 

• 1 cup + 2 tbsp (252 g) unsalted butter, softened  (just barely melted is also fine)
• 3/4 cup (150 g) granulated sugar
• 1 cup + 2 tbsp (216 g) light brown sugar
• 6 tbsp (90 g) mashed banana (about 1 banana)
• 3 tsp (12 g) vanilla extract
• 1 1/2 tsp (6 g) cornstarch
• 2 1/4 cups (270 g) all-purpose flour 
• 1 cup + 2 tbsp (115 g) instant or quick oats
• 1 1/2 tsp (9 g) salt
• 1/4 tsp cinnamon (optional, but gives great warmth!)
• 1 1/2 tsp (6 g) baking soda
• 2 cups (340 g) mix of semi sweet & dark chocolate chips (+ more for topping)
• Flaky sea salt for topping
• Sliced bananas for garnish

Instructions 

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• Place butter and sugars in a large mixing bowl. Mix well with a rubber spatula until everything is combined. Do not overmix.
• Add banana and vanilla. Mix again until combined.
• In a separate bowl, whisk together cornstarch, flour, salt, cinnamon (if using) and baking soda. Then fold into the butter, sugar and banana mixture.
• As you fold, add the oats and mix until everything is barely combined. Then gently fold in the chocolate chips.
• Using your hands or a large cookie scoop, portion the dough into balls. (I use a 2.25-inch ice cream scoop, which yields about 15 large cookies weighing roughly 3–3.25 ounces each). Place the balls of dough onto a baking sheet lined with parchment paper.
At this point, I like to cover my balls of dough with plastic wrap and chill in the fridge overnight (for best flavor!). If you are short on time, place the baking sheet in the fridge and let the balls of dough rest (uncovered) for at least 30-60 minutes before baking.
• When ready to bake, preheat the oven to 375°F (190°C).
If the cookies have been refrigerated overnight, let the dough sit at room temperature for about 30 minutes before baking. Baking the dough straight from the fridge may prevent the cookies from spreading properly.
• Place 4 dough balls on a baking sheet (these cookies can spread so we want to give them room to do their thing) Top each ball with a slice of banana before baking, if desired. Bake for 11–13 minutes.
Keep in mind that all ovens bake differently, so look for visual cues rather than relying strictly on time. The cookies are ready when the edges are golden brown, the tops have lightly browned in spots, and the cookies have spread nicely.
• Remove the cookies from the oven and, while they’re still hot, use a large round bowl or soup bowl to gently swirl around each cookie to shape them into perfect circles. Top with flaky sea salt.
• Let the cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
Storage: Store in an airtight container at room temperature for up to 3–4 days. To freeze, place cooled cookies in a freezer-safe bag or container and freeze for up to 2–3 months. Thaw at room temperature or warm briefly before serving for that fresh-baked texture.

Keyword banana bread, chocolate chip cookies, cookies