Comments on: Banana Bread Chocolate Chip Cookies

By: aLEXA

aLEXA — Mon, 03 Nov 2025 16:53:25 +0000

I made three batches of this recipe, and its delicious! Please make sure to spoon and level your flour, it makes such a difference. My first batch I just stuck my measuring cup in the bag of flour and my cookies came out so tall and dense – I discarded that batch. Spooning and leveling was a big improvement for my next two batches. My second batch, I let the dough rest maybe 3, 4 minutes and the cookies came out flatter. The 3rd batch I let rest ~8 min and the cookies came out taller. I liked the flatter cookies best, but both were pillowy. For all of the batches, I did only about 3/4 cup of sugar as I like less sweetness. I recommend sprinkling more salt on your cookies before putting them in the oven to round out the sweetness. The flavor is impeccable. This will be a go-to recipe for leftover bananas! Oh and my bananas weren’t half as brown, but it still came out well 🙂

By: Savanah

Savanah — Fri, 26 Sep 2025 21:53:29 +0000

This is the best recipe I’ve ever made with gluten free flour and it actually turned out good. The cookies are gooey in the middle and crunchy on the edge. They’re not over sweet and you can taste the banana just enough. I don’t remember the last time I made a gluten free cookie that was actually good so this highly exceeded my expectations. This will definitely be a go to cookie for me.

By: Carly

Carly — Wed, 02 Jul 2025 02:33:41 +0000

I love this recipe! I constantly have 1 banana go bad and have probably made these cookies 4 times in the last 2 months.
I use oat flour, and half the brown sugar and they always turn out delightful! Great work!

By: Madelyn House

Madelyn House — Thu, 12 Jun 2025 01:48:33 +0000

I made these cookies with Bob’s Red Mill gluten free flour and they were amazing!! This will be my new “I let my bananas get too ripe” recipe!

By: Arianna

Arianna — Mon, 09 Jun 2025 03:42:10 +0000

Wow, these are incredible! While melting the butter, I decided to brown it for a little extra flavor — highly recommend if you’re feeling fancy! I used 9 tablespoons (a bit more than the 1/2 cup called for) to account for moisture loss during browning, then measured out what I needed. You can definitely still do this with just one stick, though — I had a little extra left. I let the browned butter cool a bit (but didn’t let it solidify), then made the dough, portioned it onto a baking sheet, and chilled it for an hour before baking. They turned out perfect: chewy in the middle, crisp on the edges, and the flavor is fantastic!

By: Elise

Elise — Wed, 09 Apr 2025 14:29:30 +0000

SO good. Used dark chocolate and added toffee, and they were terrific. Letting the dough chill for 12 hours in fridge was a nice addition texturally, but they’re amazing without the extra chill. Froze and baked off great!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 01 Apr 2025 20:48:00 +0000

In reply to Bianca. Thank you so much for providing!

By: Sophia

Sophia — Tue, 01 Apr 2025 20:41:56 +0000

This is my all time favorite cookie recipe! <3

Do you think the dough would freeze okay (pre-scooped into portions) if you made it up to and including step 4? I want to bring some frozen cookie balls toa friend who is about to have a baby and I know she would love these!

By: Mary Bills

Mary Bills — Sat, 29 Mar 2025 18:10:01 +0000

I like a crispy cookie so i I baked mine for an extra 4 minutes, until brown on top. I’m eating one now – delish! Super recipe which I’m saving!

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 28 Mar 2025 21:25:17 +0000

In reply to KR. Yes it can!