Soft Banana Chocolate Chip Cookies

There’s something truly magical about baking cookies, especially when they embody the comforting sweetness of Soft Banana Chocolate Chip Cookies. I remember the first time I tried making these delightful treats; the aroma of warm cookies wafting through my kitchen brought back memories of my grandmother’s baking. She always had a knack for transforming simple ingredients into something extraordinary. With a delightful blend of banana and dark chocolate, these cookies are perfect for any occasion, whether you’re enjoying a cozy night in or need a sweet treat to share with friends.

Key Ingredients for Soft Banana Chocolate Chip Cookies

When it comes to creating the perfect cookie, the ingredients play a crucial role. Each component in these Soft Banana Chocolate Chip Cookies works harmoniously to achieve the desired texture and flavor. From the natural sweetness of mashed ripe banana to the nutty essence of almond flour, the ingredients not only taste great but also contribute to a beautifully chewy cookie.

• 1¾ cups finely ground almond flour: This nutty flour provides a wonderful base for the cookies, giving them a light and fluffy texture while keeping them gluten-free.
• ¼ cup tapioca starch: This adds structure and chewiness to the cookies, balancing the moisture from the bananas.
• 1 teaspoon baking soda: A crucial leavening agent that helps the cookies rise and achieve that soft, fluffy texture.
• 1 teaspoon ground cinnamon: This lovely spice adds warmth and depth to the flavor profile of the cookies.
• ½ teaspoon Diamond Crystal kosher salt: A touch of salt enhances the sweetness and balances the flavors in the cookies.
• ½ cup refined coconut oil, melted and cooled to room temperature: This oil adds richness and moisture, keeping the cookies soft.
• ½ cup coconut sugar: A healthier alternative to regular sugar, coconut sugar lends a caramel-like sweetness.
• ½ cup mashed ripe banana: The star ingredient that not only sweetens the cookies but also keeps them moist.
• 1 large egg, room temperature: The egg acts as a binder, helping to hold the ingredients together.
• 1 teaspoon vanilla extract: A hint of vanilla complements the flavors beautifully.
• ½ cup toasted pecans, roughly chopped: These nuts add a delightful crunch and nutty flavor.
• ½ cup dark chocolate chips: Who can resist the rich flavor of chocolate in cookies?

Cooking Method for Soft Banana Chocolate Chip Cookies

Making these Soft Banana Chocolate Chip Cookies is a breeze. Follow these simple steps, and you’ll be enjoying warm, fresh cookies in no time!

1. Start by whisking together the almond flour, tapioca starch, baking soda, ground cinnamon, and kosher salt in a medium bowl. Set this bowl aside to let the dry ingredients blend well.
2. In a larger bowl, combine the melted coconut oil and coconut sugar. Using a hand mixer, cream the mixture on medium-high speed until it lightens in color, about two minutes. This step is essential for achieving a light texture in your cookies.
3. Next, add the mashed ripe banana, egg, and vanilla to the mixture. Blend until well combined, ensuring the mixture is smooth and creamy.
4. Pour the dry ingredients into the wet mixture and mix on low speed until just combined. Be careful not to overmix; you want to keep the texture light.
5. Stir in the toasted pecans and dark chocolate chips with a spatula, making sure they are evenly distributed throughout the dough.
6. Chill the cookie dough in the refrigerator for at least 30 minutes. This step is key to firming up the dough, allowing for easier handling and a better cookie shape.
7. Preheat your oven to 350°F, positioning the rack in the middle. Prepare two rimmed baking sheets by lining them with parchment paper to prevent sticking.
8. Using a medium cookie scoop, portion out about 1½ tablespoons of dough and place twelve evenly spaced balls on each lined baking sheet.
9. Bake the first tray in the oven for nine to eleven minutes, or until the edges of the cookies are golden brown. Keep an eye on them; they cook quickly!
10. Once done, remove the tray from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack using a small offset spatula. This will help them hold their shape and keep the chocolate gooey.
11. Let the cookies cool on the wire racks for at least ten minutes before digging in. Enjoy the irresistible aroma!

Helpful Notes about Soft Banana Chocolate Chip Cookies

As you embark on your baking adventure, here are some helpful tips to ensure your Soft Banana Chocolate Chip Cookies turn out perfectly every time!

• Storage: Keep these cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to a week.
• Freezing: You can freeze the cookie dough for future baking! Just scoop the dough onto a tray and freeze until solid, then transfer to a zip-top bag. Bake from frozen, just adding a couple of extra minutes to the baking time.
• Variations: Feel free to experiment! You can swap out pecans for walnuts or add dried fruit for an extra flavor boost.
• Measuring ingredients: For the best results, use a kitchen scale to measure your dry ingredients accurately.
• Don’t skip the salt: A pinch of salt helps to enhance the sweetness of the cookies.

How to Enjoy Soft Banana Chocolate Chip Cookies

These Soft Banana Chocolate Chip Cookies are perfect for various occasions and pair beautifully with different treats!

• As a snack: Enjoy these cookies as a delicious afternoon snack with your favorite beverage, whether it’s coffee, tea, or even a glass of milk.
• Lunchbox treat: These cookies make an excellent addition to school lunchboxes. They’re both nutritious and satisfying!
• Gifts: Package these cookies in a cute box or jar for a thoughtful homemade gift for friends and family.
• Seasonal serving: Whether it’s a cozy winter evening or a summer picnic, these cookies fit any setting perfectly.
• Storage tips: Keep any leftovers in a cool, dry place to maintain their amazing texture. They also freeze well for longer storage!

FAQ

Conclusion

The Soft Banana Chocolate Chip Cookies are truly a delightful treat that combines the sweetness of bananas with rich chocolate. They not only satisfy your sweet cravings but also offer a comforting, nostalgic flavor that reminds you of home. I encourage you to try making these cookies; they’re easy, delicious, and sure to impress your family and friends. Enjoy baking and indulge in the joy these cookies bring!

Soft Banana Chocolate Chip Cookies

Craving something sweet? Try these Soft Banana Chocolate Chip Cookies! With the perfect combination of flavors and a chewy texture, they're the ultimate treat for any occasion. Whether it's an afternoon snack or a dessert, indulge in these delightful cookies tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1¾ cups finely ground almond flour
• ¼ cup tapioca starch
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon Diamond Crystal kosher salt
• ½ cup refined coconut oil melted and cooled to room temperature
• ½ cup coconut sugar Blonde coconut sugar will make the cookies less dark. Maple sugar also works.
• ½ cup mashed ripe banana
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• ½ cup toasted pecans roughly chopped. Walnuts also work.
• ½ cup dark chocolate chips

Equipment

• Blender
• Food Processor
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In a medium bowl, whisk together almond flour, tapioca starch, baking soda, ground cinnamon, and kosher salt. Set aside.
2. Combine the coconut oil and coconut sugar in a large bowl. Use a hand mixer to cream the fat and sugar until lightened in color on medium high speed, about 2 minutes.
3. Add the mashed ripe banana, egg, and vanilla and blend until combined.
4. Pour in the flour blend (dry ingredients) and mix on low until combined. Stir in the toasted pecans and dark chocolate chips, if using.
5. Chill the cookie dough in the fridge in a covered bowl or container for at least 30 minutes and up to a day so the dough is stiffer and easier to work with.
6. When you’re ready to bake the cookies, heat the oven to 350°F with the rack in the middle. Then, line two rimmed baking sheets with parchment paper.
7. Using a medium cookie scoop, portion out 1½ tablespoons of the chilled batter and evenly space out 12 balls on each lined baking sheet. You should end up with 24 cookies.
8. Pop a tray in the oven and bake for 9 to 11 minutes or until the edges are golden brown. Repeat the process with the second baking sheet of cookies.
9. Use a small offset spatula to transfer the cookies to a cooling rack. Cool the cookies on the wire racks for at least 10 minutes so the cookies hold their shape and the chocolate is still gooey. Dig in!

Notes

• Tip 1: Don’t substitute ingredients! Baking, especially grain-free baking, is like a science experiment—so ingredients can’t be substituted willy nilly.
• Tip 2: Use a scale to measure the dry ingredients! The most precise way to measure dry ingredients for a baking recipe is to use an accurate kitchen scale.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.