Banana Chocolate Cookies are a great way to use up those ripe bananas on your counter!
This week’s recipe for my Year of Martha Stewart Cooking Challenge is a recipe that I have been making since 2008. In fact, the first time I shared this recipe was back in 2008 during my first year of blogging.
Martha’s Banana Chocolate Cookies has been one of our favorite ways to use up overripe bananas for years. Since we make this recipe all the time My Martha Stewart Cooking Challenge seemed like a great time to feature this recipe again.
These banana chocolate cookies are a great way to use up overripe bananas when you do not want to make your usual banana bread recipe.
Martha Stewart Cookie Cookbook
This recipe comes from Martha Stewart’s Cookies Cookbook that was published back in 2008. This is one of my favorite Martha Stewart Cookbooks. I have used this cookbook so many times over the years.
I have made notes in the cookbook. I have also converted many of the recipes to gluten-free.
Even though The Martha Stewart’s Cookies Cookbook was published back in 2008 is still available.
It includes all kinds of cookie recipes. It is divided into sections like soft and chewy, cakey and tender, and crisp and crunchy.
If you love to make cookies I think you will enjoy this cookbook.
Martha Stewart’s Chocolate Banana Cookies
Martha’s original recipe calls for part whole wheat flour. That is how I originally made them and that is how I posted the recipe below. It works fine to use all all-purpose flour though.
The original recipe also had 1/2 cup chopped nuts. I left those out, but you can easily stir them in with the chocolate chips.
Can I make chocolate banana cookies gluten-free?
Yes, you can. There are notes in the recipe below on how to make them gluten-free using a gluten-free flour blend and gluten-free oats. I also have a recipe for gluten-free chocolate banana cookies that I shared a few years ago that is a gluten-free version of this recipe using individual gluten-free flours.
More Banana Recipes
Banana Chocolate Cookies
Banana Chocolate Cookies are a great way to use up overripe bananas.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour ( or use all-purpose flour in place of the whole wheat flour )
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Whisk together flours, salt, and baking soda in a small bowl and set aside.
- Place butter and sugars into a mixing bowl and beat on medium speed until light and fluffy.
- Reduce speed to low and add egg and vanilla. Mix until combined. Mix in banana.
- Add flour and mix until just combined.
- Stir in oats, chocolate chips.
- Using drop dough onto baking sheets using a cookie scoop or use a heaping tablespoon full. Space about 2 inches apart.
- Bake cookies 10-11 minutes or until edges are lightly browned.
Notes
For gluten free version use Bob's Red Mill 1 to 1 gluten free blend in place of all purpose and whole wheat flour. Also use gluten free oats and gluten free chocolate chips.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 81mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g
Originally published November 2008. Updated March 2021.
Sounds good! I will have to try these.
Another one for me to try. I’m always needing to use up banana’s and like you I get tired of just the banana bread.
Susan
YUM! I was just thinking yesterday that I had bananas to be used up- this sounds WAY yummier than banana bread! Thanks!
Thanks for sharing this recipe. I thought I had enough bananas for bread, but I don’t and these look delicious!
I just made these and they were delicious. I know you are always looking for healthier alternatives so I thought I would share what I did. I used 1 cup of spelt and 1/2 cup of white (you could use w/w) I used rapadura sugar instead of b. sugar. I used 1/4 cup of non hydr. margarine and 1/2 cup of applesauce in place of butter, reduced salt by half. They were amazing, moist and chewy
Thanks Niki for letting me know you liked it. I am glad to know the changes you made also. I have never use rapadura sugar but I need to try it out. Thanks.
OMG i made these today…. these are my new guilty pleasure! thank you soooooo very much!
Made these today. Super yummy! Used an all purpose gluten free flour and it worked out fine. Ours aren’t as healthy probably, but they’re still yummy. Had to use mini chips as well and it worked out great 🙂 Thanks for another keeper 🙂
@Chris, I am so glad you enjoyed them. I have also made a gluten free version and I agree it worked well. I need to post that version in my allergy section.
Made these last night. I added dried cranberries. This ones a keeper! Thanks for sharing.
OMG, just made them this morning with my 3 yr old, so yummy, used 1&1/2 banana cause we love the flavor can’t wait for my kids to get home from school today they will LOVE me oh and hubby too. Thanks we love your recipes you never disappoint!!!
Thanks! I am so glad you enjoyed them. I love cookies like this that are so good and at least semi healthy. 🙂
I’m so glad I read the comments because I so badly want to make these! I tend to freeze my bananas and use them in an oatmeal, banana, peanut butter smoothie (which is super delicious), but I may have to make these. I’m new to gluten free so all I have is GF all purpose flour…do I use the same amount as listed in the recipe? I haven’t actually used the flour yet to know how it acts so I have no idea. Thanks so much!
Made these today and took some to the PTA meeting as our snack and had requests for the recipe!! Love them, can’t wait to make them gluten free next time 🙂
Is the texture of this cookies chewy or just like the usual which is crunchy?? Thank you
These are a chewier lighter cookie. They are not crispy and crunchy. I hope that helps.
I have just baked some and they´re simple delicious!!! Thank you for sharing this recipie! 😉
I have some banana’s that really need to be used so this is on my list of baking tomorrow. Thanks.