Cocoa Banana Cookies

These chocolate banana cookies are what happens when banana bread and brownies have a cookie moment. They’re made with simple pantry ingredients, no eggs, no dairy, and come together in one bowl.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Resting time 5

Total Time 20

Servings cookies

Calories 186kcal

Author Marly McMillen

Equipment

1 Cookie Scoop

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

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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.

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.

Nutrition