Soft Chewy Banana Bread Cookies Recipe

Why You’ll Love This Recipe

After the success of a few bake-meets-cookie experiments, these banana bread cookies were a natural next step. They combine the beloved elements of banana bread—banana-forward flavor, cinnamon spice, and moist texture—with the convenience and portability of a cookie. Each batch is studded with plenty of vegan chocolate chips for melty pockets of chocolate that pair beautifully with ripe banana.

The recipe uses only a handful of common pantry ingredients and can be mixed in two bowls. There’s no chill time required, so you can have warm cookies on the table in about 35 minutes from start to finish. These are perfect for a quick sweet fix, packed lunch treats, or for serving at brunch alongside coffee or tea.

The Ingredients

Refer to the recipe card below for exact quantities. In summary, you’ll need ripe bananas, a neutral oil, packed brown sugar, unsweetened applesauce, vanilla, all-purpose flour, baking soda, ground cinnamon, salt, and vegan chocolate chips. These simple ingredients come together to create a tender, flavor-packed cookie.

Have extra overripe bananas? You can also use them in pancakes, bars, muffins, or banana cake—they’re ideal for baking when they’re very ripe.

Banana Bread Cookies Recipe Variations

This base recipe is versatile and forgiving. Try some of these ideas to customize flavor, texture, and add-ins:

• Spice variations: Add a pinch of nutmeg, a dash of pumpkin pie spice, chai spice, or a little almond extract for a different aroma.
• Nut and fruit add-ins: Stir in chopped toasted walnuts or pecans, raisins, dried cranberries, chopped dates, or shredded coconut for extra texture and flavor.
• Oats: Adding ⅓–½ cup rolled oats makes the cookies heartier and adds chewiness.
• Peanut butter: Swirl peanut butter into the dough or spoon a little on top before baking for a nutty twist.
• Protein powder: Swap up to ¼ cup of flour for a plain or flavored protein powder. Results depend on the brand, so adjust moisture as needed.
• Toppings: Roll cookie dough in coarse cinnamon sugar, sprinkle with a streusel before baking, or top baked cookies with melted vegan chocolate, a maple glaze, or a simple vegan cream cheese frosting.

How to Make Banana Bread Cookies

Step 5: Bake for 11–13 minutes, or until edges are set and cookies are slightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling. Serve warm or at room temperature.

FAQs

Pro Recipe Tips

• Use overripe bananas: Bananas with brown or black speckled skins are sweeter and more flavorful—ideal for banana bakes and cookies.
• Measure flour correctly: Fluff the flour, spoon into the measuring cup, and level it off with a knife to avoid adding too much flour and producing dry cookies.
• Adjust texture with banana: Less banana yields crisper cookies; more banana gives softer, cakier results. Baking time also affects texture.
• Don’t overmix: Stir until the ingredients are just combined to keep cookies tender.
• Experiment: Swap mix-ins and spices to create your favorite version—this recipe is flexible and forgiving.

Storage Instructions

Store: Keep in an airtight container at room temperature for 1–2 days or refrigerate for 5–7 days. These cookies often taste even better on the second day as the flavors meld.

Freeze: Flash-freeze cookies in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour or two.