How to make Banana cookies with chocolate chips

These Banana Chocolate Chip Cookies are easy to make and perfect for treating yourself to a sweet treat any time of the day. In addition to being delicious, this cookie recipe is perfect to take advantage of those ripe bananas that are about to go bad.

Banana cookies with chocolate chips recipe

Banana cookies with chocolate chips

Yield: 24
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 1 hour 15 minutes

Whichever version you choose, I assure you that they are all delicious. And now yes, let's see how to make banana and chocolate cookies .

Ingredients

  • 200 g of flour
  • 150 g of ripe banana
  • 100g butter
  • 50g white sugar
  • 50 g of brown sugar
  • 1 egg
  • 1 teaspoon of baking powder
  • 1 teaspoon ground cinnamon
  • 100 g of chocolate chips (can be black, white or milk)

Instructions

  1. Start by mixing the butter with both types of sugar until everything is well combined.
  2. Add the egg . Beat some more.
  3. Add the banana previously mashed with a fork. If there is a larger piece left, nothing happens.
  4. Add the sifted flour , cinnamon, and yeast . Mix until the texture is homogeneous.
  5. Add the chocolate chips and finish mixing.
  6. Wrap the dough with plastic wrap and let it rest for at least 1 hour in the fridge. It will take on consistency and it will be easier for you to form the cookies.
  7. When it is cold, form balls with your hands and place them on the oven tray, which you will have covered with a sheet of baking paper. Flatten them a bit with your hands. You can place an extra chocolate chip where you can see that there is a gap.
  8. Bake at 170 ° for 15 minutes or so or until lightly browned.
  9. Take them out of the oven and let them cool completely on a wire rack.

Notes

    • These cookies expand quite a bit during baking. Take this into account when placing the raw dough balls on the oven plate.
    • If you want all the cookies to be the same size but you don't have a good eye, weigh the portions. Mine were about 25 grams each.
    • To keep your cookies in the best conditions, store them in a closed container and out of the fridge. Remember that you must wait until they are completely cold before storing them.
    • To make the cookies you can use only white sugar or only brown sugar .It is possible to substitute it for panela but not for another sweetener or sweetener, since the texture will change a lot.
    • Keep an eye on the cookies while they bake, as they take very little time to cook and can burn.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 210Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 33mgSodium 103mgCarbohydrates 29gFiber 1gSugar 14gProtein 3g

Although the appearance of cookies is reminiscent of a cookie , their texture is very different. The cookies are often crisp and sometimes slightly chewy, while these cookies are blanditas thanks to the humidity provided by the banana. They are almost like cupcakes.

If the biscuit cookies are not your thing and you prefer the crunchy cookies of a lifetime, I invite you to take a look at my recipe for cookies with chocolate drops . If you prefer a more daring version, do not miss these red velvet cookies .

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