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These soft cookies have a cake-like texture and lots of banana flavor that folks seem to love, promises Vicki Raatz of Waterloo, Wisconsin.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Banana Chocolate Chip Cookies in Light & Tasty February/March 2007, p21
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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
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