Fudgy Banana Chocolate Cookies (Soft, Easy Banana Cookies Recipe)
⏱️ Prep Time: 10 minutes
🕒 Bake Time: 10–12 minutes
⏳ Total Time: ~22 minutes
🍽️ Servings: 10–12 cookies
🔢 Calories: ~140 per cookie
💡 Difficulty: Easy, 1-bowl recipe
🥣 Key Ingredients: Bananas, cocoa powder, nut butter, oat flour, dates or maple syrup
🌿 Dietary Info: Egg-free, Naturally sweetened, gluten-free, dairy-free & nut-free options
✨ What Makes This Recipe Different: A small flour blend + coconut flour gives these a real cookie texture (not mushy)
If you’ve ever made banana cookies that turned out too soft or mushy, you’re not alone. I’ve tested a lot of healthy banana chocolate versions over the years and most of them just don’t have that true cookie texture.
These banana chocolate cookies are different.
They’re soft and fudgy in the center, crisp on the edges, and taste like a fudgy chocolate cookie, not just mashed banana with cocoa mixed in. The combination of nut butter, a small flour blend, and cocoa powder gives them structure and richness without needing refined sugar or eggs.
And if you want to learn more about baking without refined sugar, or find more naturally sweetened recipes, check out my guide.
These cookies are perfect if you’ve got ripe bananas sitting on your counter and want something quick and chocolatey that’s not banana bread.
But if you are in the mood for banana bread, my Cinnamon Crunch Banana Bread is always a hit. And my No-Bake Pumpkin Banana Yogurt Protein Bark is another delicious banana dessert.
Why You’ll Love These Banana Chocolate Cookies
- Soft, fudgy texture (not wet or gummy)
- One bowl, no mixer needed
- Naturally sweetened with banana + dates
- Easy to make & customize
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
- Bananas (ripe)
The riper, the better. Brown spots = more sweetness and better texture. Very ripe bananas also make the cookies easier to mash smoothly. - Nut butter
Adds richness and helps hold the cookies together. I have tested these with a mixed nut butter and almond butter and both worked great.
For nut-free: sunflower seed butter is a great swap. - Cocoa powder
This is where the chocolate flavor comes from. Use unsweetened cocoa powder. Dutch-process gives a slightly richer, darker flavor; natural cocoa is more acidic and bright — either works here. - Oat flour or almond flour
Gives structure so these feel like real cookies. Make sure your oat flour is certified gluten-free if needed. - Coconut flour
Coconut flour absorbs extra moisture from the bananas, which is what gives these soft banana chocolate cookies their fudgy (not mushy) texture. Don’t skip it. - Date paste or Maple syrup/Honey
Adds sweetness and moisture. I love using my homemade date paste in this recipe but maple syrup or honey work just as well. - Chocolate chips
I like to use dark chocolate chips (70–90% cocoa) to keep it dairy free and antioxidant-rich but any chocolate chips work here. - Optional add ins:
2–3 tbsp shredded coconut or walnuts.
I usually mix up the batch and do half as written and half with a mix-in. We love these cookies with the coconut!
This page may contain referral links for products I use and love. As an Amazon Associate, The Sprinkled Cakery earns a small commission on these links at no cost to you. Read my full disclosure here.
- Baking Sheet – I always use insulated air bake sheets when making cookies
- Mixing bowls – I love using glass ones to keep it non-toxic
- Measuring Cups – I use stainless steel for non-toxic
- Parchment paper
- Spatula
- Ice cream or cookie scoop for even sized cookies
Time needed: 20 minutes
- Preheat your oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mash until mostly smooth. A few small lumps are fine, they won’t affect the final texture.
Add nut butter, date paste (or maple syrup), and vanilla. Stir until smooth and creamy.
Mix in cocoa powder, oat flour, coconut flour, baking soda, baking powder, and salt.
The dough will be thick and scoopable.
Scoop into 10–12 cookies and gently flatten with a spatula or your fingers. These banana chocolate cookies won’t spread much on their own, so flatten them to the thickness you want.
Bake for 10–12 minutes, until the edges are set. Be careful not to overbake. I pull mine at exactly 10 minutes. They will look slightly underdone in the center, and that’s perfect.
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keeps well for 4–5 days in an airtight container
- Freezer: Freeze in a single layer first, then transfer to an airtight container or freezer bag. They keep well up to 3 months. Thaw at room temperature or microwave for 10–15 seconds.
- Calories: 140
- Protein: 3–4g
- Carbs: 16g
- Fat: 7g
- Fiber: 3g
NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.
If you want your cookies to turn out perfect every time, follow my pro tips I used in my professional baking business for the best results:
- Use very ripe bananas or the cookies won’t be sweet enough
- Don’t skip the coconut flour—it helps stabilize these cookies so that they’re not mushy
- Slightly underbake for a fudgier center (10 minutes is the sweet spot for me)
The secret to a great banana cookie recipe is to balance the moisture and structure.The biggest issue with a lot of banana cookies is too much moisture. Bananas add a lot of liquid, so skipping ingredients like coconut flour or using too much banana can make cookies soft and wet instead of chewy. In this recipe, nut butter and a small flour blend help create a soft, chewy texture instead of a mushy one.
Do bananas and chocolate taste good together?Yes, they’re a classic combo. Banana adds natural sweetness while chocolate brings richness and depth, which is why banana chocolate cookies are so popular. The flavors complement each other without either one overpowering.
They can be. Simply use certified gluten-free oat flour, all the other ingredients in this recipe are naturally gluten-free.
The edges should look set and the top should be dry, but the center will still look slightly soft. They continue to firm up as they cool.
- Coconut Sugar Chocolate Chip Cookies with Brown Butter
- Chewy Chocolate Chip Protein Cookies (Gluten Free & Refined Sugar Free)
- Nutella Stuffed Kinder Bueno Cookies
- Healthy No-Bake Samoa Cookies
Leave a review and star rating to let me know what you think.
Fudgy Banana Chocolate Cookies (Soft, Easy Banana Cookies Recipe)
Recipe details
- 12 Cookies
- Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Comments
Share your thoughts, or ask a question!