Sugar Free Chocolate Chip Banana Bread Cookies

Sugar Free Chocolate Chip Banana Bread Cookies are the perfect combination of chocolate chip cookies and banana bread.

Made with ripe banana, buttery cookie dough, and chunks of rich chocolate, these cookies are soft, chewy, and packed with comforting homemade flavor.

Why you will like this recipe.

This recipe is a great way to use up overripe bananas and create a delicious treat that is perfect for dessert, afternoon snacks, or sharing with family and friends.

Here is what else you will like about this recipe.

• These banana cookies are made with simple pantry ingredients that you may already have on hand.
• Every bite is filled with rich, melty chocolate chunks that are enhanced by the banana flavor. .
• Adding banana to these cookies help make these cookies soft and chewy.
• These cookies really have a great balance of flavors and textures, making them even better as a snack of for sharing with friends.

Have you tried my recipe for Sugar Free Peanut Butter Banana Cookies?

Made with peanut butter in about a half an hour, those cookies are rich, thick, and delicious. Both this recipe from chocolate chunk cookies and that recipe for peanut butter cookies are no added sugar cookie recipes that are made with bananas.

This recipe is made with using chopped chocolate. You can find sugar free chocolate baking bars here.

Ingredients Needed.

• Flour. Regular all purpose flour.
• Baking Soda. Added for a bit of leavening.
• Butter. Use salted butter that has been melted and cooled to room temperature.
• Sugar Alternatives Brown Sugar Alternative and Granular Sugar Alternative, that measure 1:1 with sugar and that can also be baked with.
• Banana. A very ripe banana that has been mashed.
• Vanilla Extract Added for flavor balance.
• Chocolate. Preferably a no added sugar chocolate bar that has been chopped into chunks.

How to Make Sugar Free Chocolate Chip Banana Bread Cookies

• Prep Time .
• Bake Time .
• Servings 12 large cookies .
• How to serve : Serve warm out of the oven or cooled with a glass of milk.
• Notes: You will need mixing bowls, a whisk, rubber spatula, cookie scoop, and baking sheet(s).

1. Prepare. Prep your baking for nonstick. Parchment paper should work in this recipe. Also, preheat your oven to 350°F.
2. Dry Ingredients. In a medium bowl, us a whisk to combine together the flour and baking soda.
3. Cream. In a large mixing bowl, beat together the melted butter and sugar alternatives on medium high speed until smooth and combined (about 30-60 seconds). Scrape down the sides of the mixing bowl and then add in the mashed banana and the vanilla extract, mixing until combined.
4. Combine. Scrape down the sides of the mixing bowl. Set the mixer on slow or low speed and gradually add the dry ingredients from the second step, mixing until just combined.
5. Fold. Use a rubber spatula or similar item to fold in the chocolate chips.
6. Scoop. Use a cookie scoop to scoop out the cookie dough and place the cookies about two and a half inches apart from one another on the baking sheet(s). If you use a medium scoop you will get about 20 cookies and a large scoop should yield about 12.
7. Bake. Bake your cookies for 10-14 minutes (depending on the size of your cookies) or until the edges are lightly golden brown and the center of the cookies are just set (slightly soft).
8. Set. Allow the cookies to cool on the baking sheet to set for five minutes before transferring them to a cooling rack to fully cool.

Tips for making the best Chocolate Chip Banana Bread Cookies.

Sugar alternatives can vary in this recipe as we are using a mashed banana in the recipe. Golden Monk Fruit Sweetener possibly works best as it tastes like actual brown sugar and makes a soft and chewy cookie. Swerve Brown or Lakanto Brown Sweetener can also work. Just make sure that your sweetener measure 1:1 with sugar and can also be baked with.

More helpful tips for you.

1. While this recipe calls for chopped chocolate, you could alternative use sugar free chocolate chips for baking. Larger chips can be used for a more chocolate flavor in every bite.
2. For thicker cookies, you can chill the dough for 20–30 minutes before baking. This helps control spreading and gives you a softer, more banana bread-like texture.
3. Use a cookie scoop to scoop out the cookie dough ensures all the cookies are the same size and bake evenly. If the cookie dough seems to be sticking to the scoops, you can chill the dough or lightly spray the cookie scoops with a bit of nonstick.
4. Avoid overbaking these cookies. The cookies should look slightly underdone in the center when you remove them from the oven. They should continue to set as they cool on the baking sheet. Note that baking times can vary depending on the size of your scooped cookies and the temperature of the cookie dough.

FAQ

• How ripe should the banana be?
  REALLY RIPE... the best bananas for this recipe are heavily spotted or mostly brown. The riper the banana, the sweeter and more flavorful your cookies will be.
• Can I use frozen bananas?
  Yes! I'm always freezing my bananas. You should first thaw the banana completely and then drain any excess moisture before mashing it. I find that frozen bananas are often sweeter and work wonderfully in these cookies (or oatmeal in the morning... ) .
• Can I use chocolate chips instead of chopped chocolate?
  Absolutely. Make sure that they are chocolate chips that can be baked with. Chocolate chips work well, but chopped chocolate creates larger, melty pockets of chocolate throughout the cookies for a bakery-style texture.
• What sugar alternatives work best in this recipe?
  Brown monk fruit sweetener, golden monk fruit sweetener, brown sugar replacements, and allulose are excellent choices. They provide sweetness while helping maintain a soft, chewy texture.
• Why did my cookies spread too much?
  This can happen if the butter was too hot, the banana was extra large, or the dough was not chilled. Try chilling the dough for 20–30 minutes before baking to help keep the structure of the cookies.

Variations.

• Add a nutty element for chocolate chip banana nut cookie. Simply add about a half cup of chopped nuts (like walnuts) to your chocolate chips before folding them into the batter.
• Make these cookies into Mocha Banana Cookies by add a teaspoon of instant espresso powder to the dough to enhance the chocolate flavor and create a subtle coffee note.
• For a fall-inspired cookie, add a teaspoon pumpkin pie spice to the flour mixture for a warm fall-inspired variation.

How to store sugar free banana cookies.

Once your cookies have fully cooled and set, they should be stored in an airtight container (with parchment or wax paper between layers). When properly stored, the cookies should keep for up to three days at room temperature, refrigerated for up to a week, or frozen for up to a few months. You can add a slice of bread into the container with the cookies to help keep them soft.

You may also be interested in these recipes made with bananas.

• Sugar Free Frosted Banana Cake
• No Added Sugar Banana Carrot Muffins
• Sugar Free Blueberry Banana Bread
• No Added Sugar Pumpkin Banana Bread
• Sugar Free Banana Bread Pound Cake
• Sugar Free Banana Cream Poke Cake