Banana Bread Chocolate Chip Cookies Easy Healthy Treat Recipe

The first bite of these banana bread chocolate chip cookies is like getting a warm hug from your grandma—if your grandma was secretly a nutritionist with a sweet tooth. Soft, chewy, and packed with those classic banana bread flavors, these cookies are everything you crave in a healthy treat. The aroma of ripe bananas and melty chocolate chips wafting from the oven is honestly one of the happiest smells I know. There’s just something irresistible about combining two all-time favorites—banana bread and cookies—into one easy, crowd-pleasing snack.

I started baking banana bread chocolate chip cookies during a time when my bananas were always getting too ripe (story of my life). Instead of tossing them or making yet another loaf, I decided to experiment—and wow, did it pay off. The cookies came out thick, soft, and just the right amount of sweet. It’s a recipe I’ve tweaked and tested again and again, so you can trust it’s foolproof.

These cookies are my go-to for everything: after-school snacks, post-workout pick-me-ups, and cozy Sunday mornings with coffee. They’re healthy enough for breakfast but decadent enough to satisfy dessert cravings. Plus, you won’t need any fancy ingredients—most are pantry staples you probably already have tucked away. If you’re like me and love recipes that feel like a treat but are secretly good for you, this banana bread chocolate chip cookies recipe will become your new obsession.

Whether you’re baking for picky eaters, trying to use up ripe bananas, or just need a quick, healthy cookie fix, these will hit the spot every single time. Trust me—once you try them, you’ll look for excuses to let your bananas get extra spotty!

Why You’ll Love This Banana Bread Chocolate Chip Cookies Recipe

• Quick & Easy: These banana bread chocolate chip cookies take less than 30 minutes from mixing bowl to mouth. Perfect for busy schedules, spontaneous cravings, or surprise guests.
• Simple Ingredients: No trips to specialty stores or hard-to-pronounce health foods. Bananas, oats, and a handful of baking basics are all you need.
• Perfect for Any Occasion: I’ve baked these for brunch, packed them in lunchboxes, and even brought them to potlucks—there’s never a crumb left.
• Crowd-Pleaser: Kids love them, adults rave about them, and honestly, even my “cookie snob” friends ask for the recipe.
• Unbelievably Delicious: The flavor is like the best banana bread you’ve ever had, but in a soft, portable cookie form. Add melty chocolate chips, and you’ve got magic.

These cookies stand out because of a couple of sneaky tricks. Blending the ripe bananas gives the dough an ultra-smooth texture—no weird banana chunks, just pure flavor. I also use just the right mix of oats and whole wheat flour for a hearty but tender crumb. And, let’s face it, nothing beats catching a gooey chocolate chip mid-bite!

This isn’t just another banana cookie recipe. It’s the one you’ll come back to when you want comfort food that’s quick, healthy, and just plain fun. There’s a special kind of satisfaction in making a treat that feels indulgent but is actually good for you. Whether you’re the baker in your house or just starting out, you’ll find success with this recipe. I’ve baked dozens of batches, and every time, someone asks, “What’s your secret?” (It’s the bananas—always the bananas!)

Ingredients Needed for Banana Bread Chocolate Chip Cookies

Everything you need for these banana bread chocolate chip cookies is probably already in your kitchen. These wholesome ingredients combine to make a treat that’s both nourishing and irresistible. Here’s what you’ll need:

• Ripe Bananas (2 large or 3 medium, mashed, about 1 cup / 240g) – The spottier, the better! Super ripe bananas make the cookies naturally sweet and moist.
• Old-Fashioned Rolled Oats (1 cup / 100g) – Adds hearty texture and fiber. Quick oats work in a pinch, but I love the chew of rolled oats.
• Whole Wheat Flour (3/4 cup / 90g) – For an extra nutrition boost. All-purpose flour is fine if that’s what you have.
• Baking Soda (1/2 teaspoon) – Gives the cookies a little lift so they’re not too dense.
• Salt (1/4 teaspoon) – Just enough to balance the sweetness.
• Cinnamon (1/2 teaspoon) – Warm spice that brings out those cozy banana bread vibes.
• Coconut Oil (1/4 cup / 60ml, melted and cooled) – Keeps the cookies tender. You can use melted butter or a neutral oil if you prefer.
• Pure Maple Syrup (1/3 cup / 80ml) – Adds sweetness without refined sugar. Honey works too, but the flavor changes a bit.
• Vanilla Extract (1 teaspoon) – Rounds out the flavors.
• Egg (1 large, room temperature) – Binds everything together. For vegan, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and set for 5 mins).
• Semi-Sweet Chocolate Chips (1/2 cup / 85g) – Because, chocolate. Mini chips are super cute, but any size works. Go dairy-free if you like.

If you want to get fancy, you can add chopped walnuts or pecans (about 1/3 cup / 35g) for extra crunch. A pinch of nutmeg or a handful of shredded coconut is great too. For gluten-free banana bread chocolate chip cookies, swap in a 1:1 gluten-free flour blend (I like King Arthur’s) and make sure your oats are certified gluten-free. These ingredients are super flexible. I’ve even used almond flour (same amount) for a grain-free batch, and it turned out awesome.

When it comes to bananas, don’t be shy—those dark, spotty ones hiding in your fruit bowl are perfect. If you want a little less sweetness, cut the maple syrup by a tablespoon. For lower fat, swap half the coconut oil for unsweetened applesauce, but you’ll lose a little richness.

Equipment Needed

You really don’t need a bunch of fancy tools for these banana bread chocolate chip cookies. Here’s what I recommend:

• Mixing Bowls – One large for wet ingredients, one medium for dry. I use glass but any will do.
• Measuring Cups & Spoons – Accurate measuring means perfect cookies. If you bake a lot, a digital scale (for grams) is worth it.
• Fork or Potato Masher – For mashing bananas. A sturdy fork does the job just fine.
• Whisk or Spoon – For mixing. No stand mixer needed!
• Spatula – For scraping down the bowl and folding in chocolate chips.
• Baking Sheet – Lined with parchment paper for easy cleanup and no sticking. Silicone baking mats work, too.
• Cookie Scoop or Spoon – Makes portioning dough easy. I love my small ice cream scoop, but two spoons work if that’s all you have.
• Wire Cooling Rack – Optional, but helps cookies cool evenly and not get soggy bottoms.

If you’re on a budget, you can skip the scoop and mat—just use two spoons and parchment or lightly grease your baking sheet. I’ve made these in tiny apartment kitchens with just the basics (and maybe a little chaos), and they still turn out great. Just wash your mixing tools soon after using banana—it can get sticky if you let it dry!

How to Make Banana Bread Chocolate Chip Cookies

1. Prep and Preheat:
   
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Gather all your ingredients—it just makes life easier.
2. Mash Bananas:
   
   In a large bowl, mash the bananas (about 1 cup/240g) with a fork or potato masher until mostly smooth. Some small lumps are totally okay—they add to that banana bread charm.
3. Mix Wet Ingredients:
   
   Add 1/4 cup (60ml) melted coconut oil, 1/3 cup (80ml) maple syrup, 1 teaspoon vanilla extract, and 1 large egg (or flax egg) to the mashed bananas. Whisk until well-combined and glossy. If your coconut oil seizes up a bit, don’t panic—it’ll melt back in the oven.
4. Combine Dry Ingredients:
   
   In a medium bowl, stir together 1 cup (100g) rolled oats, 3/4 cup (90g) whole wheat flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Mixing separately helps prevent clumps.
5. Mix Wet and Dry:
   
   Pour the dry ingredients into the wet banana mixture. Stir gently with a spatula or wooden spoon until just combined—don’t overmix! Overmixing can make cookies tough.
6. Add Chocolate Chips:
   
   Fold in 1/2 cup (85g) chocolate chips (plus nuts or extras, if using). The dough will be thick and a little sticky.
7. Scoop Cookies:
   
   Using a cookie scoop or spoon, drop 2-tablespoon portions of dough onto your prepared baking sheet, spacing them about 2 inches (5cm) apart. The cookies don’t spread much, so gently flatten each mound for a classic cookie shape.
8. Bake:
   
   Bake for 10-12 minutes, until edges are set and tops look just dry but still soft. For softer cookies, bake closer to 10 minutes; for a bit more bite, leave them in up to 12 minutes.
9. Cool:
   
   Let cookies cool on the pan for 5 minutes (they’ll be fragile straight out of the oven), then transfer to a wire rack. The banana flavor gets even better as they cool.
10. Enjoy:
    
    Dig in while the chocolate is melty, or let them cool completely for easy snacking. Store any leftovers in an airtight container.

Troubleshooting Tips: If your dough seems too wet, add an extra tablespoon of oats. If it’s too dry, a splash of almond milk or water works wonders. For crispier edges, bake a minute longer. If your cookies spread too much, chill the dough for 10-15 minutes before baking. I’ve made every mistake in the book, and honestly, these cookies are pretty forgiving!

Cooking Tips & Techniques for Perfect Banana Bread Chocolate Chip Cookies

Here’s what I’ve learned after dozens of batches (and a few messes):

• Use Super Ripe Bananas: The blacker the peel, the sweeter and more flavorful your cookies. Greenish bananas just won’t work—trust me, I’ve tried.
• Don’t Overmix: Stir your dough just until everything is combined. Overmixing leads to tough cookies, and nobody wants that.
• Chill for Thicker Cookies: If you want thicker, bakery-style cookies, chill the dough for at least 15 minutes. The dough is soft, so this step helps it hold shape.
• Flatten Before Baking: These cookies don’t spread much, so shape them how you want them to look. Gently press with your palm or the back of a spoon.
• Watch Your Bake Time: Every oven runs a bit different. Start checking at 10 minutes. Cookies should look just set on top—don’t wait for golden brown edges, or they’ll be dry.
• Line Your Baking Sheet: Parchment or silicone mats prevent sticking and make cleanup a breeze.
• Let Them Rest: Fresh out of the oven, the cookies are fragile. Give them 5 minutes to set up before moving them to a rack.

My biggest fail? Once, I used bananas that were barely ripe, and the cookies tasted bland and a bit gummy. Lesson learned: patience pays off! If you’re multitasking, set a timer—these cookies go from perfect to overdone surprisingly fast. With practice, you’ll find your sweet spot for bake time and texture.

Variations & Adaptations

One of the best things about banana bread chocolate chip cookies is how easy they are to customize. Here are some of my favorite ways to switch them up:

• Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats. I’ve baked this way for friends, and nobody notices a difference.
• Vegan: Swap the egg for a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and set for 5 mins). Use dairy-free chocolate chips and coconut oil.
• Nutty Crunch: Add 1/3 cup (35g) chopped walnuts, pecans, or almonds. For a classic banana bread vibe, walnuts are my top pick.
• Lower Sugar: Cut maple syrup to 1/4 cup or use a sugar-free syrup. The bananas do most of the sweetening anyway.
• Extra Protein: Stir in 2 tablespoons of your favorite protein powder and reduce the flour by the same amount.
• Different Chips: Try mini chocolate chips, dark chocolate chunks, or even white chocolate for a fun twist.

I once added a handful of dried cranberries and shredded coconut for a tropical feel—so good! If you have allergies, sunflower seed butter works in place of coconut oil, and you can skip nuts entirely. You can also bake these as bars by pressing the dough into an 8×8-inch (20x20cm) pan and baking for 18-22 minutes. Get creative—this recipe is all about making it your own.

Serving & Storage Suggestions

I love serving banana bread chocolate chip cookies warm from the oven, when the chocolate is gooey and the edges are just crisp. They’re perfect with a glass of cold milk, a cup of coffee, or even crumbled over Greek yogurt for breakfast (no judgment here!). For a fancy touch, sprinkle a little flaky sea salt on top right after baking.

To store, let cookies cool completely and keep them in an airtight container at room temperature. They stay fresh for about 3 days. For longer storage, pop them in the fridge, where they’ll last up to a week. You can also freeze baked cookies for up to 2 months; just thaw at room temp or warm in the microwave for 10-15 seconds for that fresh-baked taste. If you love meal prep, freeze unbaked dough balls and bake straight from frozen—just add a minute or two to the bake time. As the cookies sit, the flavors deepen, and they become even more banana-y (in a good way!).

Nutritional Information & Benefits

Each banana bread chocolate chip cookie (based on a batch of 16) has roughly 110 calories, 3g protein, 4g healthy fat, and 17g carbs. Thanks to whole wheat flour and oats, you get extra fiber, and the bananas offer potassium and natural sweetness without needing lots of added sugar. Using coconut oil or nut butter adds healthy fats, and you can easily make these gluten-free or dairy-free.

These cookies are a great choice for anyone watching their sugar, avoiding processed snacks, or needing a nut-free lunchbox treat (just skip the nuts). If you want a higher-protein option, add a scoop of your favorite powder. Honestly, they fit into most healthy eating plans and let you satisfy your sweet tooth without guilt. Just be aware if you have allergies—these do contain eggs, gluten (unless adapted), and chocolate.

Conclusion

Banana bread chocolate chip cookies are the answer to every “what can I do with ripe bananas?” moment. They’re quick, healthy, and completely addictive. I love how versatile they are—whether you want a light breakfast, a sweet snack, or a healthier dessert, these cookies check every box.

Don’t be afraid to make them your own. Toss in nuts, swap the flour, or try fun add-ins—the recipe is forgiving and perfect for experimenting. Every time I bake a batch, I’m reminded why this is a staple in my kitchen: simple, delicious, and always a hit with family and friends.

If you bake these banana bread chocolate chip cookies, let me know how it goes! Leave a comment, share your twists, or tag me on social media. Your feedback makes my day and helps others find their new favorite cookie recipe. Happy baking, and don’t forget—let those bananas get super spotty!

Frequently Asked Questions

Can I make banana bread chocolate chip cookies without eggs?

Absolutely! Use a flax egg (mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for 5 minutes). This works great and keeps the cookies moist.

What’s the best way to ripen bananas quickly?

If your bananas aren’t ripe, place them in a warm oven (about 250°F/120°C) for 10-15 minutes. Or, store them in a paper bag overnight to speed things up naturally.

Can I freeze the dough for later?

Yes! Scoop dough balls onto a tray, freeze until solid, then store in a zip-top bag for up to 2 months. Bake straight from frozen, adding 1-2 minutes to the baking time.

Are these banana bread chocolate chip cookies gluten-free?

They can be! Use a 1:1 gluten-free flour blend and certified gluten-free oats. The texture is just as delicious.

How do I keep the cookies from turning out dry?

Make sure your bananas are super ripe and don’t overbake. Check cookies at the 10-minute mark—they should look just set. If the dough seems dry, add a splash of almond milk or more mashed banana.

Pin This Recipe!

Banana Bread Chocolate Chip Cookies

---

• Author: Bella
• Total Time: 22 minutes
• Yield: 16 cookies 1x

Print Recipe

Pin Recipe

Description

These banana bread chocolate chip cookies are soft, chewy, and packed with classic banana bread flavors. They’re a healthy, easy treat perfect for breakfast, snacks, or dessert, made with wholesome ingredients and pantry staples.

---

Ingredients

Scale 1x2x3x

• 2 large or 3 medium ripe bananas, mashed (about 1 cup / 240g)
• 1 cup old-fashioned rolled oats (100g)
• 3/4 cup whole wheat flour (90g)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup coconut oil, melted and cooled (60ml)
• 1/3 cup pure maple syrup (80ml)
• 1 teaspoon vanilla extract
• 1 large egg, room temperature (or 1 flax egg for vegan: 1 tbsp flaxseed meal + 2.5 tbsp water)
• 1/2 cup semi-sweet chocolate chips (85g)
• Optional: 1/3 cup chopped walnuts or pecans (35g)
• Optional: pinch of nutmeg or handful of shredded coconut

---

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, mash the bananas until mostly smooth.
3. Add melted coconut oil, maple syrup, vanilla extract, and egg (or flax egg) to the mashed bananas. Whisk until well combined.
4. In a medium bowl, stir together rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
5. Pour the dry ingredients into the wet banana mixture. Stir gently with a spatula or wooden spoon until just combined.
6. Fold in chocolate chips (and nuts or other add-ins, if using). The dough will be thick and a little sticky.
7. Using a cookie scoop or spoon, drop 2-tablespoon portions of dough onto the prepared baking sheet, spacing about 2 inches apart. Gently flatten each mound.
8. Bake for 10-12 minutes, until edges are set and tops look just dry but still soft.
9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Enjoy warm or at room temperature. Store leftovers in an airtight container.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend and certified gluten-free oats. For vegan, use a flax egg and dairy-free chocolate chips. Chill dough for 15 minutes for thicker cookies. Don’t overmix the dough for best texture. Store in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 7
• Sodium: 70
• Fat: 4
• Saturated Fat: 2.5
• Carbohydrates: 17
• Fiber: 2
• Protein: 3

Keywords: banana bread cookies, healthy cookies, chocolate chip, banana cookies, easy snack, whole wheat, oats, healthy dessert, gluten-free option, dairy-free option