Banana Chocolate Chip Cookies Recipe

Reviewed on Apr. 27, 2013 by Moonbeam81

These are absolutely delicious! My husband consumed the entire batch in two days, I would completely recommend making this.

Reviewed on Mar. 14, 2013 by VHickey

Quick and easy to make...ingredients were already in my pantry and fridge. Not too sweet, and very tasty. I used mini chocolate chips, so I only used 2/3 cup. The cookie has a cake-like consistency, which I love.

Reviewed on Jan. 01, 2013 by KmMcK

These cookies were more like chocolate chip banana pancakes.

Reviewed on Nov. 06, 2012 by jwilton

What a great & simple way to use up over ripe bananas. I added 1/8 tsp each of cinnamon & nutmeg and everyone loved them.

Reviewed on Sep. 30, 2012 by tomlee

These are delicious! My whole family loved them. Way better than regular chocolate chip cookies.

Reviewed on Sep. 19, 2012 by Ashaline

I am always looking for cake-like cookies. There is nothing like them. And these cookies are soft and delicious! I really loved them. I had quite a few people stop by today and I gave them each a cookie and they all asked for another one. My little niece even asked for one for the road! You really do need to double it though, because I doubled and it only made 3 dozen. I wouldn't have wanted them any smaller either. Great cookie!

Reviewed on Jul. 21, 2012 by mixin-micky

All my friends LOVE this:) They always want me to make it!

Reviewed on Jul. 02, 2012 by indietitian

Delicious and nice sized cookies! Very filling.

Reviewed on Apr. 19, 2012 by monkeysea

They were way too cakey didnt taste at all like a cookie should

Reviewed on Mar. 28, 2012 by 4happykids

My kids loved this cookie. The only thing is that they were a bit soft. Other than that it was great.

Reviewed on Mar. 25, 2012 by ahtnamasjmb

I made my second batch of these today, and this time I used coconut oil in place of butter, half the sugar, and more bananas and I think they are even better =] Thanks so much for this amazing recipe!

Reviewed on Mar. 24, 2012 by ahtnamasjmb

I am going to have to say, these are the most amazing cookies I have ever made/had. I am saving this recipe for the rest of my life! I used more bananas than called for, and probably more chocolate(what girl wouldn't). They turned out so amazing and soft. The banana wasn't too much which was shocking since I added more than called for. Either way I am making more of these tomorrow, and this will be the only reason I buy bananas! YUMMM

Reviewed on Feb. 18, 2012 by AbbottBeth

These soft cookies have been a big hit with my husband and others who have tried them - I'm sure I will be making them often, especially when I end up with some overripe bananas!

Reviewed on Jan. 30, 2012 by dustinslove

Love these. not to sweet really seem good for you. My kids ask for these all the time

Reviewed on Jan. 13, 2012 by Aili

I triple this recipe. Everyone in my family loves them, and my daughter's school friends and my husband's coworkers. To make it a little bit healthier, I use half spelt flour (whole grain) and half all purpose. I also mash the bananas with the baking soda and let them froth while I mix the other wet ingredients, which makes the cookies a little fluffier (Alton Brown explains the science of it). Love them, make them often!

Reviewed on Jan. 12, 2012 by Adf3180

I made this recipe last night, OMG it was so good. It taste life a cookie muffin. I will be making this recipe all the time to curve my sweet tooth for chocolate chip cookies.

Reviewed on Jan. 03, 2012 by ajlien73

I missed the part that said they would be cake-like haha. oops. not bad though. I replaced the sugar with honey, and the butter with applesauce to make a bit healthier. also, used peanut butter chips, instead of regular. I think I'll keep the recipe saved, but instead of making like cookies, I'll pour the batter in the 15x10 pan and make bars to cut out? we'll see how that one goes!

Reviewed on Jan. 03, 2012 by Theresa Bour

Great cookie! I added dried fruit also. Kids loved it as breckfast cookie

Reviewed on Jan. 02, 2012 by poptartsrock

These should be called,what they really are, which is pancakes! They come out the same, which is fine but not what I was expecting. I will make these again but play with the recipe some.

Reviewed on Dec. 31, 2011 by twomanydogs

Very tasty - I like that the cookies are nice & fluffy, and have just the right amount of banana flavor.

For my cookies, I followed the recipe - except I used a whole banana rather than measuring the amount.

Will save this recipe to make again.

Reviewed on Dec. 23, 2011 by jenluv37

Delicious recipe! I made it with almond flour instead of all purpose flour, so it needed an additional cup. Talk about the best chocolate/banana/nut flavor EVER! YUM!!!

Reviewed on Nov. 27, 2011 by 1275

This recipe was okay; I didn't have much against it; it was just a little boring. The only problem was that my family ate some of them, then lost interest. I really like bananas, but I will probably stick with banana bread. Banana cookies are interesting- so don't just take my judgement into account, you may like them.

Reviewed on Oct. 30, 2011 by Sunny1978

Very good. They're definitely a soft cookie often described to me as banana muffin tops. Last time I made them I used butterscotch chips in lieu of chocolate and they were just as good.

Reviewed on Oct. 27, 2011 by Erin-Kathleen

I loved how fluffly these cookies were. And it was the perfect hint of banada.

Reviewed on Oct. 25, 2011 by Louba

My family loves these cookies! The first time I made them I put in 1 cup of chocolate chips which is what the recipe calls for. My daughter found that too much so the second time I made them I put in 3/4 cup. Next time I'll try 1/2 cup as 3/4 cup is still too much unless you'd rather taste the chocolate chips instead of the cookie. The recipe calls for 1 cup (6 oz) which is incorrect because 1 cup is actually 8 oz.

Reviewed on Oct. 12, 2011 by cassieandra23

Didn't like these. Maybe it was a texture thing. They didn't taste like cookies at all. No one else would eat them either. Had to throw a bunch out

Reviewed on Sep. 27, 2011 by elendil

These were very good! Thank you for sharing the recipe!

Reviewed on Sep. 26, 2011 by NanaCarole

It was not great . It was just ok

Reviewed on Sep. 19, 2011 by joyceena

I loved this recipe!! I added 1/4 teaspoon banana essence, and used a small ice cream scooper to scoop the batter in small paper cupcakes (size of a tablespoonful) since this cookie has a fluffy texture, it turned out a great yummy treat :P (Might use tiny chocolate chips next time instead of regular ones.)

Reviewed on Sep. 09, 2011 by sava_nutrici0n

They do have a fluffy cake texture, and there actually prettey good, and eassy to do

Reviewed on Jul. 23, 2011 by SadiraXMortus

I love banana when used in recipes, and these cookies were simply amazing. Thank you!

Reviewed on Jul. 19, 2011 by amithystblade

I like to use 1/2 brown sugar and white sugar. It made it even better. Also, the browner the bananas, the sweeter banana flavor you will get (just don't use it if it is moldy on the outside).

Reviewed on Jun. 03, 2011 by 1968Debra

Another good way to use up over-ripe bananas. I used 1/2 sugar and 1/2 splenda. I also used 1/2 white and 1/2 wheat for the flour to make them more healthy. Next time I think I will try raisins for the chocolate chips. This is a keeper.