Banana Chocolate Chip Cookies (Egg-Free & Soft)

Make soft banana chocolate chip cookies with ripe bananas, cinnamon and melty chocolate chips. This easy recipe makes 13 large, egg-free cookies.

“Happiness doesn’t have to be complicated. Sometimes it begins with ripe bananas, a handful of chocolate chips and a warm oven.”

These soft, bakery-style banana chocolate chip cookies are made with very ripe bananas, warm cinnamon and melty milk chocolate chips. They are egg-free, with no eggs in the dough. As prepared with butter and milk chocolate, they are not vegan; for a fully vegan version, use plant-based butter and dairy-free chocolate chips.

Welcome to Sprinkle Goodies – Where Baking Meets Happiness. If you have a couple of very ripe bananas on the counter, turn them into these generous, soft-centred cookies. Cinnamon brings a cosy warmth, while milk chocolate chips add little pockets of sweetness.

Recipe at a Glance

• Yield: 13 large cookies
• Cookie size: approximately 10 cm / 4 inches across
• Prep time: about 15 minutes
• Bake time: about 20 minutes
• Oven: 175°C / 350°F
• Diet note: egg-free; vegan option included below

Ingredients

• 170 g/ ¾ cup  salted butter, melted and slightly cooled
• 130 g/ ⅔ cup light brown sugar
• 50 g/  ¼ cup granulated sugar
• 1½ tsp vanilla extract
• 2 medium very ripe bananas (about 1½ bananas mashed into the dough; reserve ½ banana for topping)
• 235 g/  1¾ cups + 2 tbsp all-purpose flour
• 2 tsp cornstarch
• ¾ tsp baking soda
• ¼ tsp salt (use a little less if your salted butter is very salty)
• 1 tsp ground cinnamon
• 120 g/ ⅔ cup milk chocolate chips, divided (about 80 g½ cup mixed into the dough and about ¼ cup (slightly scant) for topping

Topping: ½ very ripe banana, sliced, plus the reserved 40 g chocolate chips.

Instructions

1. Preheat the oven to 175°C / 350°F. Line baking trays with parchment paper.
2. Melt the butter and let it cool until just warm. Mix with the light brown sugar, granulated sugar and vanilla extract.
3. Mash 1½ very ripe bananas with a fork and stir them into the butter-sugar mixture.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, salt and cinnamon. Add the dry ingredients to the wet mixture and stir just until combined.
5. Fold most of the 120 g milk chocolate chips into the dough, keeping about 40 g aside for the tops.
6. Scoop the dough into 13 large, ice-cream-scoop-sized balls. Place them on the prepared trays with 4–5 cm / about 1½–2 inches between each dough ball; they spread considerably as they bake.
7. Put the tray with the dough in the freezer for at least 30 minutes.
8. Press the reserved chocolate chips into the tops. Slice the remaining ½ banana and gently add a few banana slices to each cookie.
9. Bake for about 20 minutes at 175°C / 350°F, until the edges look set and lightly golden. Baking time can vary with your oven and cookie size.
10. Let the cookies rest on the tray for 10–15 minutes before moving them carefully to a rack. They will be soft while hot and will firm up as they cool.

Baking Tips

• Yield: 13 large cookies, approximately 10 cm / 4 inches across after baking.
• Spacing matters: leave 4–5 cm between dough balls because the cookies spread in the oven.
• Use very ripe bananas for the sweetest flavour and easiest mashing.
• Do not overcrowd the tray. Bake in batches if needed.
• Because fresh banana slices are used as topping, store the cookies in an airtight container in the refrigerator if keeping them beyond the day of baking; allow to come to room temperature before serving.

Storage

Store in an airtight container. Because fresh banana slices are placed on top, refrigerate leftovers and enjoy within about 2–3 days. The texture is best on the day they are baked. Rewarm briefly if you like the chocolate soft.

Frequently Asked Questions

Are these cookies vegan?

They are egg-free, but the version shown uses dairy butter and milk chocolate. Use plant-based baking butter and dairy-free chocolate chips for a fully vegan version.

Why do the cookies spread so much?

The dough contains mashed banana and melted butter, so the cookies spread. Leave 4–5 cm between dough balls and use more than one tray if needed.

Can I use dark chocolate?

Yes. Dark or semi-sweet chocolate chips work well; check the label if you need the recipe to be dairy-free.

Can I make smaller cookies?

Yes, but smaller cookies will bake faster. Start checking them earlier and remove them when the edges are set.

A Little Happiness from My Kitchen to Yours

These banana chocolate chip cookies are a lovely reminder that a few simple ingredients can turn an ordinary day into something special. With sweet banana, cosy cinnamon and little pockets of melted chocolate, every bite brings a little homemade happiness to your kitchen.

Bake slowly. Share generously. Savor every bite.

the Sprinkle Goodies kitchen

Recipe Note

VEGAN NOTE: This exact version is egg-free, but not vegan because it uses dairy butter and milk chocolate chips. To make it vegan, replace the butter with a firm plant-based baking butter and use certified dairy-free chocolate chips. Check the labels on all ingredients.