Ingredients
Scale
- 2 ripe bananas, mashed
- 1/4 cup melted coconut oil (or butter)
- 1/3 cup pure maple syrup (or honey)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash bananas with a fork until mostly smooth.
- Whisk in melted oil, maple syrup, egg, and vanilla until combined.
- Stir in flour, baking soda, cinnamon, and salt until just combined.
- Fold in chocolate chips if using.
- Scoop tablespoon-sized balls onto prepared baking sheet, spacing 2 inches apart.
- Bake 12–14 minutes until edges are golden and centers spring back lightly.
- Cool on pan 5 minutes before transferring to a wire rack.
Notes
- For gluten-free, substitute 1:1 GF flour blend.
- Storage: Keep in airtight container up to 4 days or freeze up to 2 months.
- Extra moist cookies? Add 1 more tbsp flour if bananas are very ripe.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 72 Kcal
- Sugar: 7 g
- Sodium: 68 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.6 g
- Protein: 1.2 g
- Cholesterol: 8 mg
