Chocolate Banana Cookies
by Marly McMillen
Craving chocolate banana cookies? These soft, fudgy treats use ripe bananas for natural sweetness, cocoa for rich flavor, and chocolate chips.
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These Chocolate Banana Cookies are what happens when banana bread and brownies decide to hook up and make the most insanely delicious, soft cookies ever. They’re fudgy, chocolatey, naturally sweetened with ripe bananas, and loaded with melty chocolate chips. No eggs, no dairy, one bowl, and ready in about 20 minutes. You’ll be sneaking these straight from the cooling rack—guaranteed.
Watch How to Make These Cookies
The Cozy Treat I Can’t Stop Baking
Okay, real talk: I’m not exaggerating when I say these chocolate banana cookies have become my go-to “I need something cozy and chocolatey RIGHT NOW” fix.
The moment a couple of bananas start looking sad on the counter, my brain flips to cookie mode. They’re like banana bread got a glow-up, ditched the loaf pan, and turned into these soft, fudgy bites with pockets of melty chocolate.
I’ve baked them three weekends in a row, and my family is starting to side-eye me like, “Again?” But honestly? I have zero regrets. They’re that good.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Ripe bananas – The spottier and browner, the sweeter and more flavorful your cookies will be.
- Maple syrup – Adds gentle sweetness without refined sugar; honey works if you’re not vegan.
- Vegetable oil – Keeps them moist and tender; coconut oil or avocado oil subs are great too.
- Vanilla extract – Brings everything together with that classic cookie warmth.
- Oat flour – Makes them hearty and gluten-friendly (grind your own rolled oats if needed).
- All-purpose flour – Gives structure; swap for gluten-free 1:1 blend to keep it GF.
- Cocoa powder – Unsweetened for deep, rich chocolate flavor (Dutch-process for extra fudginess).
- Baking powder – Helps them rise just enough for soft, pillowy texture.
- Chocolate chips – The melty pockets of joy; use dairy-free for fully vegan.
Notes from the Kitchen
- No mixer needed—just mash and stir in one bowl.
- Use store-bought oat flour to skip grinding oats.
- Mash bananas ahead and store in the fridge for up to 2 days.
- Skip the chocolate chips and still get crazy-good cocoa banana cookies.
- Double the batch—they freeze like a dream.
You know that feeling when you want cookies but don’t want a huge production? This is it. Here’s how you make these soft, chocolatey wonders.
1. Mash the Bananas & Mix Wet Ingredients
Grab a medium bowl and mash those ripe bananas until mostly smooth—leave a few little chunks for extra texture. Stir in the maple syrup, vegetable oil, and vanilla extract until everything looks happy and combined. Smells amazing already, right? You’ve got this.
2. Add the Dry Ingredients
Dump in the oat flour, all-purpose flour, cocoa powder, and baking powder. (Sneak in a pinch of salt if you want that flavor pop—totally optional but recommended.) Mix until a thick, fudgy dough forms. It’ll look like chocolate heaven. Fold in those chocolate chips so they’re evenly scattered. You’re basically done mixing—easy!
3. Scoop & Bake
Scoop about 2 tablespoons of dough per cookie onto your lined baking sheet. Gently flatten them a bit with the back of a spoon—they won’t spread much. Pop them in the oven and bake until the edges set but the centers stay soft. Pull them out, let them cool on the pan for 5 minutes (they firm up as they sit), then transfer to a rack.
Try not to eat them all hot (good luck with that…I really struggled with this one).
Recipe Test Kitchen
- For extra fudginess, pull them out at the lower bake time and let them cool completely. They turn even more brownie-like.
- If your dough feels too sticky, chill it for 10 minutes before scooping. This can help with shaping.
- Overripe bananas make them sweeter, so if yours are super brown, you can cut the maple syrup by a tablespoon.
Serving Suggestions
I love serving cookies with a tall glass of milk (plant-based, of course). How about you? Leave a comment and let me know. For now, here are some yummy ways to serve these cookies:
- Warm with a cold glass of homemade oat milk, a favorite classic combo.
- Crumbled over vegan vanilla ice cream for instant dessert magic.
- Packed in lunchboxes for a sneaky healthy-ish treat.
- Paired with coffee for that perfect afternoon pick-me-up.
Storage Tips
Keep these in an airtight container in the fridge for up to 5 days. They stay soft and fudgy. For longer, freeze in a zip-top bag for up to 2 months. Thaw at room temp or microwave for 10 seconds to revive that fresh-baked vibe.
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Ingredients
- 2 medium ripe bananas
- ¼ cup maple syrup
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup oat flour (see notes)
- ½ cup all-purpose flour (substitute gluten-free)
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas until mostly smooth. Stir in the maple syrup, oil, and vanilla until well combined.2 medium ripe bananas, ¼ cup maple syrup, ¼ cup vegetable oil, 1 teaspoon vanilla extract
- Add the oat flour, all-purpose flour, cocoa powder, and baking powder. (Optional, you can stir in 1/4 to 1/2 tsp of salt for enhanced flavor). Mix until a thick cookie dough forms. Fold in the chocolate chips.1 cup oat flour, ½ cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ cup semi-sweet chocolate chips
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Flatten slightly with the back of a spoon (they won’t spread much).
- Bake for 12–14 minutes, until set around the edges but still soft in the center.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Recommended Equipment
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Video
Notes
Notes & Tips
- Riper bananas = sweeter cookies, so the spottier the better.
- For extra fudginess, slightly underbake and let them firm up as they cool.
- Want them gluten-free? Use certified gluten-free oats for the oat flour.
- These are soft cookies—store them in the fridge for the best texture.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Chocolate Banana Favorites
If you love this recipe for cocoa banana cookies, here are more chocolate banana favorites to try:
Frequently-Asked Questions
Can I make these gluten-free?
Yes! Use certified gluten-free oat flour (or grind GF oats) and a 1:1 gluten-free all-purpose blend.
Can I skip the chocolate chips?
Absolutely—the cocoa banana cookies base is still crazy good on its own.
How ripe should the bananas be?
The spottier the better—brown spots mean max sweetness and banana flavor.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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