Fudgy Banana Chocolate Cookies (Soft, Easy Banana Cookies Recipe)
These fudgy banana cocoa cookies are made with ripe bananas, cocoa powder, and simple pantry ingredients – no eggs needed. They’re so easy to make in one bowl and come together in 20 minutes. No refined sugar, no complicated steps, just really good banana cookies that actually taste like cookies.
QUICK LOOK: FUDGY BANANA CHOCOLATE 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
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.
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Recommended Supplies/Tools
- 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
How to Make Banana Chocolate Cookies
Time needed: 20 minutes
- Preheat your oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas
In a medium bowl, mash until mostly smooth. A few small lumps are fine, they won’t affect the final texture.
- Mix the wet ingredients
Add nut butter, date paste (or maple syrup), and vanilla. Stir until smooth and creamy.
TIP: To make a small batch of date paste for this recipe, soak 4-5 dates in hot water for 10 minutes then blend with 2-3 tbsps of the hot water.
- Add the dry ingredients
Mix in cocoa powder, oat flour, coconut flour, baking soda, baking powder, and salt.
Stir until a thick batter forms.
- Fold in chocolate chips
The dough will be thick and scoopable.
- Scoop and shape
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 & Cool
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.
Allow them to cool for 10 minutes in the pan and then transfer to a wire cooling rack or plate to finish cooling. They will firm up as they cool and get that fudgy texture.
Macros (Per cookie – Approximate, based on 12)
- 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.
Trish’s Tips for the Best Banana Cocoa Cookies
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)
Frequently Asked Questions
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.
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.
More Cookie Recipes You’ll Love:
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follow along
Fudgy Banana Cocoa Cookies
Equipment
- Mixing bowls
- 1 Measuring cups and spoons
- 1 Parchment Paper
- 1 Baking Sheet
- 1 Spatula
- 1 Ice cream or cookie scoop optional
Ingredients
- 2 ripe bananas about 1 cup mashed
- ½ cup nut butter I used the mixed nut & seed butter from Costco, but any nut butter works or sunflower seed butter for nut free
- ¼ cup date paste or maple syrup
- ¼ cup cocoa powder
- ⅓ cup oat flour or almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup chocolate chips
Instructions
Preheat your oven
- Set to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the bananas
- In a medium bowl, mash until mostly smooth. A few small lumps are fine and won't affect the final texture.2 ripe bananas
Mix the wet ingredients
- Add nut butter, date paste (or maple syrup), and vanilla. Stir until smooth and creamy.½ cup nut butter, ¼ cup date paste or maple syrup, 1 tsp vanilla extract
Add the dry ingredients
- Mix in cocoa powder, oat flour, coconut flour, baking soda, baking powder, and salt. Stir until a thick batter forms.¼ cup cocoa powder, ⅓ cup oat flour, 2 tbsp coconut flour, ½ tsp baking soda, 1 tsp baking powder, ¼ tsp salt
Fold in chocolate chips
- Add the chocolate chips. The dough will be thick and scoopable.⅓ cup chocolate chips
Scoop and shape
- 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 & Cool
- 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.Allow them to cool for 10 minutes in the pan and then transfer to a wire cooling rack or plate to finish cooling. They will firm up as they cool and get that fudgy texture.
Notes
- Don’t skip the coconut flour—it stabilizes the texture so that you don’t end up with mushy cookies
- Slightly underbake for a fudgier center
Macros (Per Cookie, approx. 12 cookies)
Calories: 14g | Protein: 3–4g | Carbs: 16g | Fat: 7g | Fiber: 3g | Sugar: ~8g per cookie