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Eggless Banana Choco Chip Cookie

Eggless Banana Choco Chip Cookie

My 276th recipe, “Eggless Banana Choco Chip Cookie”, a super delicious way to use up those leftover ripened bananas. The work week has passed over so quickly and it is now again back to my favorite part, the weekend. It is time for late night movies, lazy mornings and a cookie or two for breakfast 🙂

eggless banana choco chip cookie

I love all kind of cookies. That is the reason why you would see different kinds of cookies on the blog. Especially choco chip cookies are one of my favorite for their crisp edges and chewy centers. However this banana choco chip cookie recipe was not inspired by my love for cookies. Instead it was inspired by those bad boys sitting on the counter. Yes, you got me right. I was indeed referring to those well ripened bananas which have turned slightly black over the skin and now, you are not sure if you want to eat it or throw it away.

eggless banana choco chip cookie

It so happened that a couple of weeks ago when I was doing my weekend shopping, RK managed to slip in a whole bunch of bananas into our cart. Some how I missed to notice it while billing as well as after coming home. And then without being aware that a whole bunch of bananas were sitting at home we went away for a 3 day vacation. And only after we came back and I was cleaning the counter, I noticed the bunch of bananas which were unintentionally hidden from view. Since it was happily sitting for a few days without being touched it had gone to an over ripened state.

eggless banana choco chip cookie

As usual I was left with the only choice of using up those over ripened bananas in some kind of baking recipe. I always make banana nut muffins with left over bananas. However, this time around I wanted to try something different. I decided to make a cookie with it and I found a recipe here which I really liked.

eggless banana choco chip cookie

I usually add flax seed egg as an substitute for regular eggs while baking cookies. However this recipe didn’t need any eggs since the addition of those ripened bananas add the needed moisture and binding. The eggless banana choco chip cookie turned out with a crispy edge and a perfectly soft and chewy center, which I absolutely love. The banana flavor was a real welcome addition to an already delicious choco chip cookie. Ever since, this eggless banana choco chip cookie has become a regular fixture at my home. It is so delicious that you would want to buy extra bananas the next time you go shopping, so that you can taste this eggless banana choco chip cookie for yourself 🙂

eggless banana choco chip cookie

Eggless Banana Choco Chip Cookie

eggless banana choco chip cookies

Banana Choco Chip Cookie

5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Cookie
Cuisine Global
Servings 35

Ingredients
  

  • 2 Cups All purpose flour
  • 1 tsp Baking soda
  • 1 Tbsp Corn starch
  • 1 tsp Salt
  • 1/2 Cup Unsalted Butter (Softened, at room temperature)
  • 3 small Banana (ripe)
  • 1 Cup Brown Sugar
  • 1/4 Cup Sugar
  • 2 tsp Vanilla extract
  • 1 1/2 Cups Choco Chips

Instructions
 

  • First add all the dry ingredients (flour, baking soda, corn starch and salt) to a large mixing bowl and whisk until combined.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-1.jpg" alt="cookie" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-2.jpg" alt="cookie" width="48%" />
  • Mash the ripe banana nicely and add it to a mixing bowl along with butter, sugar, vanilla and beat with a hand whisk until light and fluffy.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-3.jpg" alt="cookie" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-4.jpg" alt="cookie" width="48%" />
  • Now, add the dry ingredients to the wet in batches and fold until combined. Add the choco chips and mix it in. Refrigerate the dough for about 15 mins.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-5.jpg" alt="cookie" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-6.jpg" alt="cookie" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-7.jpg" alt="cookie" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-8.jpg" alt="cookie" width="48%" />
  • Pre heat the oven to 375 F. Grease a baking sheet or cover with parchment paper and keep aside. Scoop about a tablespoon of batter and place it onto the baking sheet.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-9.jpg" alt="cookie" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-10.jpg" alt="cookie" width="48%" />
  • Bake for about 8 - 12 mins until the edges of the cookie is slightly brown. Pull out the cookies from the oven and leave them to cool for about 5 mins. Then transfer them to a cooling rack and let them cool completely.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-11.jpg" alt="cookie" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/bcc-12.jpg" alt="cookie" width="48%" />
  • Store in an airtight container and enjoy.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/banana-chochip-cookie-1.jpg" alt="banana choco chip cookie" width="100%" />

Notes | FAQ

- Adjust the size of the dough balls based on the size of cookie you desire.
- Baking time would depend on your oven settings and the size of cookie.
- Leave atleast 2 inches space between the cookies while baking to make sure that they do not stick to each other after baking.
- Immediately after pulling the cookies from the oven, they will be very soft and feel like they are under cooked. It is mandatory to let them cool 🙂
Recipe Rating




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Shibani

Monday 6th of July 2020

Can I use powdered jaggery instead of brown sugar ??

Tania

Saturday 2nd of May 2020

I've made them three times and they turned out pretty great.I just have one question,if you could answer to it.Why is my butter not getting fluffy in combination with the banana?It s really liquidy in that state and they just won't mix together no matter how long I mix it

Sharmi

Thursday 20th of June 2019

Hi! Thanks for the superb recipe. I just have a doubt. Can we make the cookie dough n keep in the fridge, for a later usage?

Anita

Tuesday 3rd of April 2018

Hi, any alternative to corn starch?

revifood

Tuesday 3rd of April 2018

Hi Anita, you should be fine using corn flour or skip it.

Katie

Sunday 18th of February 2018

Mmmmm! I just made these and they were so tasty!!!! They were the perfect mix of slightly crisp on the bottom and gooey cakey on top. Just the right mix of everything! My son is allergic to eggs peanuts and tree nuts so finding recipes that are naturally egg free is a huge win for us. In fact, we were so excited that we ate them for breakfast this morning :) FYI for other allergy families, we made them using King Arthur flour, and I did half white flour, half whole wheat flour. We used guittard dark chocolate chips and they are HEAVEN! Perfect for dipping in a glass of milk or with a cup o coffee. Thank you again!

revifood

Monday 19th of February 2018

Thanks Katie for taking the time to write such a lovely recipe. Glad to hear that the recipe turned out good and your son loved it :-)

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