Banana Chocolate Cookies are a great way to use up those ripe bananas on your counter!
This week’s recipe for my Year of Martha Stewart Cooking Challenge is a recipe that I have been making since 2008. In fact, the first time I shared this recipe was back in 2008 during my first year of blogging.
Martha’s Banana Chocolate Cookies has been one of our favorite ways to use up overripe bananas for years. Since we make this recipe all the time My Martha Stewart Cooking Challenge seemed like a great time to feature this recipe again.
These banana chocolate cookies are a great way to use up overripe bananas when you do not want to make your usual banana bread recipe.
Martha Stewart Cookie Cookbook
This recipe comes from Martha Stewart’s Cookies Cookbook that was published back in 2008. This is one of my favorite Martha Stewart Cookbooks. I have used this cookbook so many times over the years.
I have made notes in the cookbook. I have also converted many of the recipes to gluten-free.
Even though The Martha Stewart’s Cookies Cookbook was published back in 2008 is still available.
It includes all kinds of cookie recipes. It is divided into sections like soft and chewy, cakey and tender, and crisp and crunchy.
If you love to make cookies I think you will enjoy this cookbook.
Martha Stewart’s Chocolate Banana Cookies
Martha’s original recipe calls for part whole wheat flour. That is how I originally made them and that is how I posted the recipe below. It works fine to use all all-purpose flour though.
The original recipe also had 1/2 cup chopped nuts. I left those out, but you can easily stir them in with the chocolate chips.
Can I make chocolate banana cookies gluten-free?
Yes, you can. There are notes in the recipe below on how to make them gluten-free using a gluten-free flour blend and gluten-free oats. I also have a recipe for gluten-free chocolate banana cookies that I shared a few years ago that is a gluten-free version of this recipe using individual gluten-free flours.
More Banana Recipes
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour ( or use all-purpose flour in place of the whole wheat flour )
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 2 cups chocolate chips
- Preheat oven to 375 degrees.
- Whisk together flours, salt, and baking soda in a small bowl and set aside.
- Place butter and sugars into a mixing bowl and beat on medium speed until light and fluffy.
- Reduce speed to low and add egg and vanilla. Mix until combined. Mix in banana.
- Add flour and mix until just combined.
- Stir in oats, chocolate chips.
- Using drop dough onto baking sheets using a cookie scoop or use a heaping tablespoon full. Space about 2 inches apart.
- Bake cookies 10-11 minutes or until edges are lightly browned.
For gluten free version use Bob's Red Mill 1 to 1 gluten free blend in place of all purpose and whole wheat flour. Also use gluten free oats and gluten free chocolate chips.
Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 81mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g
Originally published November 2008. Updated March 2021.