In February, my parents invited their close friends from college to come over for a small Super Bowl party. Although they attended a four-year university in southern California, everyone eventually migrated north to the suburbs outside of San Francisco, so they’re able to see each other multiple times throughout the year.
We started off with appetizers and snacks during the first half of the game, which Mom spread out across the dining room table. Chips and salsa, cheese and crackers, crudités and hummus, dried apple slices, M&Ms…
People tried to pace themselves and only take a little bit at a time to save room for the main course, but they never knew when to peel themselves away from the TV to grab a few more nibbles. During the exciting action of the game?… During the hilarious and super cute commercials?…
As a huge sports fan, I opted for the latter!
During the first few minutes of halftime, but before the performance, we headed back to the kitchen for the entrées. Dad had cooked steak, sausages, and pork tenderloin on the charcoal grill in the backyard, and he also prepared a quinoa salad and my special roasted Brussels sprouts inside.
Throughout the second half, people wandered over to the dessert table, which included a few store-bought cakes, these homemade truffles, these homemade chocolate graham crackers… And these healthy banana chocolate chip cookies! They’re perfectly soft and chewy (even with no butter, eggs, refined flour, or refined sugar!) and simple to make.
And the best part of our Super Bowl party? Everyone raved about all three of my recipes and asked to bring the leftovers home with them!
KEY INGREDIENTS TO MAKE HEALTHY BANANA CHOCOLATE CHIP COOKIES
Let’s cover the ingredients you’ll need to make these healthy banana chocolate chip cookies!
You’ll start with white whole wheat flour. It sounds like a paradox, doesn’t it? Normally white flour and whole wheat flour are two separate things! However, white whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to all-purpose flour, which really lets the banana flavor and chewy texture shine! (Bonus: It has the same health benefits as regular whole wheat flour!)
Tip: I included a few gluten-free options in the Notes section of the recipe, if you’d like to make these healthy banana chocolate chip cookies gluten-free!
The mashed banana plays three important roles in these cookies: fruit flavor (I’m sure you guessed that already!), natural sweetness, and an egg replacer. That’s right — these cookies contain no eggs! I included a dairy-free option too… So if you use that, your healthy banana chocolate chip cookies will be vegan, egg-free, and dairy-free!
Tip: To make the best banana cookies, pick an extra spotty banana. I always use ones that are almost pure brown or black. Very brown bananas contain a stronger banana flavor and more natural sweetness than pure yellow ones. They also make your cookies softer!
Because the banana alone doesn’t provide quite enough sweetness for these cookies, you’ll also mix in coconut sugar. That’s exactly what it sounds like: an unrefined sweetener that comes from coconuts! But it does NOT actually taste like coconuts. It has a rich, caramel-like flavor, similar to brown sugar, and it pours like granulated sugar. Most grocery stores stock it near the regular sugar on the baking aisle, and you can also find it online.
Then for my favorite part… The mini chocolate chips! (I’m a huge chocoholic. That’s why I published my Healthier Chocolate Treats cookbook!) I prefer these mini chips because they melt very well and taste really rich. Plus mini chocolate chips ensure that every bite of these cookies contains chocolate!
HOW TO MAKE BANANA CHOCOLATE CHIP COOKIES
Let’s go over how to make the best banana chocolate chip cookies! This recipe is easy and straightforward, so I just have a few quick tips.
Chill the cookie dough. This cookie dough is fairly sticky when you initially mix everything together. A brief trip to the refrigerator helps fix that! Chilling stiffens the cookie dough and makes it easier to work with. It’ll still be a bit sticky though, so use a spoon and spatula to shape it — not your hands!
Flatten the cookie dough. These cookies do not spread while baking, so flatten them before you put them in the oven! I like to use these mini spatulas to shape the cookie dough and smooth out the edges into nice round circles.
Do not overbake. The cookies are ready to come out of the oven when the centers still feel a bit soft and underdone. If you wait until the centers are firm, you’ll overbake the cookies — and they’ll turn out cakey, bready, or dry! But if you remove the baking sheet from the oven earlier, when the cookies still feel slightly underdone, they’ll turn out perfectly soft and chewy. (The heat from the warm baking sheet continues to cook the centers all the way through while you let the cookies rest before transferring them to a wire rack!)
Got milk? 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amys.healthy.baking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy banana chocolate chip cookies!
Healthy Banana Chocolate Chip Cookies
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted
- 1 tsp vanilla extract
- ¼ cup (67g) mashed banana (about 1 tiny banana – and see Notes!)
- 1 tbsp (15mL) unsweetened vanilla almond milk, room temperature
- ⅓ cup (64g) coconut sugar
- 3 tbsp (42g) miniature chocolate chips, divided
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl, stir together the butter, vanilla, mashed banana, and milk. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten the cookie dough to ⅜" thick. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Banana Oatmeal Cookies
♡ Chocolate Chip Peanut Butter Banana Cookies
♡ Chocolate Chip Banana Bread Brownies
♡ Peanut Butter Banana Bread Brownies
♡ Strawberry Blueberry Banana Bread
♡ Chocolate Chip Banana Bread
♡ Chocolate Chip Banana Oatmeal Muffins
♡ Banana Chocolate Chip Scones
♡ …and the rest of Amy’s healthy banana recipes!