Double Chocolate Banana Cookies

You haven’t lived until you’ve tried these Double Chocolate Banana Cookies! They are oh-so-fudgy in the middle and have a unique crinkled look on the outside. This recipe uses a fresh banana rather than banana extract, and you won’t believe how prominent the banana flavor comes through. They are exploding with chocolatey goodness. The use of cocoa powder and chocolate chips is what makes them double chocolate and twice as scrumptious.

This cookie recipe is accidentally egg-free and can also be vegan, given that you use vegan chocolate chips. So, it’s a great treat to make for gatherings where you want to serve desserts that are inclusive to people who follow various diets! This recipe makes one dozen cookies, but you can easily double or triple it when feeding a crowd. I also love giving these cookies as treats! Load them into a clear cellophane baggy, and they will look so irresistible.

If you want, you can even spruce up the recipe by adding other ingredients to the dough, customizing it to your liking. I personally love the cookies as-is, though. They’re plenty sweet, and I enjoy the bold banana flavor because it pairs so perfectly with the chocolate. Below, I’ll show you exactly how to make these yummy cookies so you can have success in your baking project!

Recipe Overview

• Serving Size: 1 cookie (58g)
• Number of Servings: 1 dozen (12 cookies)
• Time to Cook: 10-13 minutes

Ingredients in Double Chocolate Banana Cookies

• ¼ cup vegetable oil
• 1 cup granulated sugar
• 1 Medium banana
• 1 tsp Vanilla extract
• 1 cup All-purpose flour
• ⅓ cup Unsweetened cocoa powder
• ½ tsp Baking soda
• ¼ tsp Salt
• 1 cup Semi-sweet, dark, or milk chocolate chips

Instructions for making Double Chocolate Banana Cookies (step by step)

1. Preheat the oven to 375F. Mix the sugar and banana in the bowl of a stand mixer with a paddle until it becomes a mostly smooth paste.
2. Add the vegetable oil and vanilla extract and mix to combine.
3. Add the dry ingredients and mix until thoroughly incorporated. Add the chocolate chips last and mix.
4. On a baking tray lined with parchment or foil, scoop the cookie dough into 12 even-sized dough balls.
5. Bake the cookies for 10-13 minutes until the tops begin to have a crinkled look and the sides are firm. They will be soft but will firm up a bit when you allow them to cool.

Variations and Substitutions

• Make Them Vegan: These cookies can easily become vegan if you use vegan chocolate chips! They are already free of butter, milk, and eggs.
• Make Them Gluten-Free: use a 1:1 GF flour replacement for the AP flour.
• Oil: You can also use canola oil, light olive oil, or another neutral oil if you don’t have vegetable oil.
• Other Add-Ins: Mix it up by adding in dried fruit, sprinkles, or white chocolate chips instead!
• Flour: You can also use cake flour for these, but it will likely take away their fudgy center.

Tips and Tricks for Making Perfect Double Chocolate Banana Cookies

• Storage: Store the cookies at room temperature to keep them nice and soft. Keep them in a container with a fitted lid or in a resealable bag. You can also freeze them for 2-3 months.
• Don’t Overbake: It can be hard to tell when these cookies are done since they are so fudgy in the middle! Make sure not to bake them too long over the suggested cooking time; otherwise, they will turn hard.
• If you don’t have an electric mixer, you can make them by hand. Make sure to mash the banana thoroughly so there aren’t large chunks of it in the dough.

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