You know those mornings when you’re rushing out the door but still want something sweet and satisfying? That’s exactly how my banana chocolate chip cookies were born! I’ll never forget the first time I whipped up a batch—my kids thought they were getting a treat for breakfast, and I got to sneak in some protein thanks to the cottage cheese. These cookies are soft, slightly chewy, and perfectly sweet from ripe bananas (no added sugar needed!). The mini chocolate chips make them feel indulgent, while the oats give them that comforting texture we all love. Trust me, one bite and you’ll be hooked!

Why You’ll Love These Banana Chocolate Chip Cookies

These cookies aren’t just delicious—they’re practically magic! Here’s why they’ve become a staple in my kitchen:

• Quick & easy: You can mix the dough in one bowl in under 10 minutes (I’ve timed it during hectic mornings!)
• Protein powerhouse: The cottage cheese gives each cookie 4g of protein to keep you full
• Naturally sweet: Ripe bananas mean no added sugar is needed
• Kid-approved: My picky eaters gobble these up thinking they’re getting dessert for breakfast
• Soft & comforting: That perfect chewy texture makes them irresistible

Honestly, I feel like I’m cheating the system every time I make them—they taste indulgent but are secretly wholesome!

Ingredients for Banana Chocolate Chip Cookies

Here’s what you’ll need to make these magical breakfast cookies – and trust me, every ingredient plays an important role!

• 1 cup cottage cheese (full-fat gives the richest texture, but low-fat works too if that’s what you have)
• 1 ripe banana – mashed well (the spottier, the better for natural sweetness!)
• 1 1/4 cups rolled oats – not quick oats, they’ll make the cookies too mushy
• 1 large egg – helps bind everything together
• 1/4 cup mini chocolate chips – the small size distributes perfectly in every bite
• 1 tsp vanilla extract – pure vanilla makes all the difference
• 1/2 tsp baking powder – gives just the right amount of lift
• Pinch of salt – balances all the flavors

A quick word of warning – I’ve tried substituting applesauce for banana once when I was out, and while it worked, the cookies lost that special banana flavor we love. Same goes for swapping regular chocolate chips – they’re too heavy and sink to the bottom. Stick with these ingredients as written for the best results!

Equipment Needed

One of the best things about these cookies? You don’t need fancy gadgets to make them! Here’s what I always grab from my kitchen:

• Large mixing bowl – My trusty stainless steel one that’s seen better days but never lets me down
• Baking sheet – Nothing fancy, just whatever sheet pan you’ve got
• Parchment paper – Lifesaver for easy cleanup and preventing sticking (trust me, you don’t want to skip this!)
• Spoon or cookie scoop – I use my grandma’s old wooden spoon for that homemade feel, but a #40 cookie scoop makes perfect portions

That’s really it! Though if you’re feeling extra, a wire cooling rack helps them crisp up nicely. But in a pinch? The countertop works just fine – just use the parchment paper to slide them off the hot pan. See? Told you this was easy!

How to Make Banana Chocolate Chip Cookies

Okay, let’s get baking! These cookies come together so easily – I’ve made them half-asleep on busy mornings and they still turn out perfect. Here’s exactly how I do it:

1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. This little step makes all the difference – no sticking and easy cleanup!
2. Mix the wet ingredients: In your big bowl, mash that ripe banana really well (I use a fork and pretend I’m squishing my morning stress away). Add the cottage cheese, egg, and vanilla. Stir until it looks like a creamy, lumpy masterpiece.
3. Add the dry ingredients: Sprinkle in the oats, baking powder, and that pinch of salt. Stir gently – you want everything just combined, not beaten to death. Overmixing makes tough cookies!
4. Fold in the chocolate chips: This is my favorite part! Gently stir in those mini chips until they’re evenly distributed. The dough will be thick but sticky – that’s perfect!
5. Scoop onto your baking sheet: Drop heaping tablespoons of dough about 2 inches apart. They don’t spread much, but they need breathing room. Pro tip: wet your fingers to gently flatten any pointy tops.
6. Bake for 12-15 minutes: Watch for golden edges and tops that look set. Your kitchen will smell amazing! They’ll still seem soft – that’s okay, they firm up as they cool.
7. Cool for 5 minutes on the baking sheet before transferring to a rack (or your mouth – no judgment!). They’re delicate when hot but perfect once cooled.

Tips for Perfect Cookies

After making these dozens of times (my kids won’t let me stop!), here are my foolproof secrets:

• Bananas matter: The spottier, the better! Green bananas won’t give enough sweetness, while black ones add too much moisture.
• Don’t overmix: Stir just until combined – lumps are good! Overworked dough makes dense cookies.
• Space them out: Even though they don’t spread much, crowding leads to uneven baking.
• Chill if needed: If your dough seems too soft (sometimes happens with extra ripe bananas), pop it in the fridge for 15 minutes. Makes scooping easier!
• Golden edges are key: They might look underdone at 12 minutes, but take them out when the edges turn golden. They’ll set perfectly as they cool.

Remember – these cookies are supposed to be soft and cakey, not crispy. If you prefer crispier ones, bake 1-2 minutes longer, but watch them like a hawk!

Delightful Banana Chocolate Chip Cookies with 4g Protein

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These cookies are a delightful way to start the day! Soft, comforting, and naturally sweet from ripe bananas, they feel like an indulgence but are packed with protein thanks to cottage cheese.

•  Total Time: 25 minutes
•  Yield: 12 cookies 1x

Ingredients

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• 1 cup cottage cheese
• 1 ripe banana, mashed
• 1 1/4 cups oats
• 1 egg
• 1/4 cup mini chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cottage cheese, mashed banana, egg, and vanilla extract. Mix until smooth.
3. Stir in the oats, baking powder, and salt until well combined.
4. Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
5. Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet, leaving space between each cookie.
6. Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
7. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For best results, use ripe bananas.
• Store cookies in an airtight container for up to 3 days.

• Author: Emily Frost
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Nutrition

• Serving Size: 1 cookie
• Calories: 90
• Sugar: 5g
• Sodium: 70mg
• Fat: 2g
• Saturated Fat: 1g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 15mg

Storage and Reheating

Here’s the beautiful thing about these banana chocolate chip cookies – they keep like a dream! I always make a double batch because they disappear fast in my house. Here’s exactly how I store and revive them:

Room temperature storage: Pop them in an airtight container with a piece of paper towel at the bottom (absorbs any extra moisture). They’ll stay fresh and delicious for about 3 days this way. My kids grab them straight from the jar on busy school mornings!

Freezing magic: These cookies freeze beautifully! Let them cool completely first, then layer them between parchment paper in a freezer bag. They’ll keep for up to 3 months. I like to freeze them individually so I can pull out just one or two when the craving hits.

Reheating tips: For that fresh-from-the-oven feel, here’s what I do:

• Oven method (my favorite): 5 minutes at 300°F revives that perfect texture
• Microwave quick fix: 10-15 seconds makes them warm and soft again
• Straight from frozen: No need to thaw – just add an extra 30 seconds to baking time

One warning – if you microwave them too long, they can get gummy. Trust me, I learned this the hard way during a desperate midnight snack session! The oven method gives the best results, but when you’re in a rush, that microwave will do in a pinch.

Variations for Banana Chocolate Chip Cookies

One of my favorite things about this recipe is how easily you can switch it up! Over the years, I’ve played around with all sorts of variations – some became instant hits with my family, while others… well, let’s just say my kids politely asked me to “stick to the original.” Here are my tried-and-true favorites that still keep the spirit of these delicious cookies:

• Nutty twist: Swap half the chocolate chips for chopped walnuts or pecans – the crunch is amazing! My husband loves when I add toasted almonds for extra protein.
• Extra sweetness: If your bananas aren’t super ripe, stir in a tablespoon of honey or maple syrup. My neighbor’s kids prefer this version.
• Gluten-free option: Use certified gluten-free oats – I’ve done this for my sister’s family and they couldn’t tell the difference!
• Berry surprise: Fold in 1/4 cup dried cranberries or chopped dried strawberries instead of chocolate chips. So good!
• Spice it up: Add 1/2 teaspoon cinnamon or pumpkin pie spice for a cozy flavor – perfect for fall mornings.
• Double chocolate: Replace 2 tablespoons of oats with cocoa powder for glaore chocolate lovers (my son’s personal favorite).

A word of caution from someone who’s experimented too much – don’t try substituting the cottage cheese with yogurt (too thin) or the oats with flour (changes the texture completely). Some ingredients are just non-negotiable! But the chocolate chips? Those you can play with to your heart’s content.

Oh! And here’s my secret breakfast cookie hack: sometimes I’ll press a few raisins into the top before baking – they plump up beautifully and make me feel extra fancy when I serve them. Try it!

Serving Suggestions

Oh, let me tell you all the ways we enjoy these banana chocolate chip cookies in my house – they’re so much more than just a grab-and-go breakfast! Here are my family’s favorite ways to serve them up:

• Classic milk dunk: Nothing beats warm cookies with a cold glass of milk. The way the chocolate gets melty when you dip? Absolute perfection!
• Yogurt parfait: I crumble one over Greek yogurt with fresh berries – makes me feel so fancy, like I’m at a cafe instead of my chaotic kitchen.
• Fruit platter pairing: Serve alongside sliced apples or pears for a balanced breakfast plate. The flavors complement each other beautifully.
• On-the-go power snack: Toss one in a ziplock when we’re running late (which is always). My kids call them “ninja cookies” because they sneak energy into our busy days.
• Ice cream sandwich: Okay, not exactly breakfast, but oh-so-worth-it! Split one cookie and sandwich a scoop of vanilla ice cream in between.
• Tea time treat: My personal favorite – slightly warmed with a cup of chai tea. The spices play so nicely with the banana flavor.

And here’s my secret mom hack – I’ll sometimes pack these in my kids’ lunchboxes with a note that says “I love you a bunch!” Get it? Bananas? Okay, maybe I’m cheesy but it always makes them smile. That’s what I love most about these cookies – they’re not just food, they’re little edible hugs that work for any time of day!

Banana Chocolate Chip Cookies Nutrition Facts

Now let’s talk numbers – but don’t worry, these cookies are way more than just stats! The nutrition facts below are estimates based on my standard recipe (using full-fat cottage cheese and standard ingredients), but your exact numbers might vary slightly depending on your specific brands and measurements. Here’s the delicious breakdown per cookie:

• Calories: 90
• Sugar: 5g (all natural from the banana!)
• Protein: 4g (thank you, cottage cheese!)
• Carbohydrates: 15g
• Fiber: 2g (those oats working hard)
• Fat: 2g
• Saturated Fat: 1g
• Sodium: 70mg

What I love most about these numbers? Compared to traditional breakfast cookies, you’re getting real nutrition here – not just empty calories. That protein and fiber combo means one cookie actually keeps you full instead of causing a sugar crash an hour later. My nutritionist friend calls these “stealth healthy” – all the satisfaction of a treat with nutrients your body needs!

Quick note: If you’re tracking macros closely or have specific dietary needs, definitely calculate based on your exact ingredients. But for most of us? These stats show we can enjoy something sweet without guilt – and that’s my favorite kind of math!

Frequently Asked Questions

Can I use frozen bananas?

Absolutely! I keep frozen bananas in my freezer for smoothies and emergency cookie cravings. Just thaw them completely first – I usually leave them in the fridge overnight. Here’s my trick: after thawing, drain any excess liquid (frozen bananas tend to be extra watery) and mash them really well. You might need to reduce the cottage cheese by a tablespoon or two if your bananas seem extra wet. Works like a charm!

Can I skip the chocolate chips?

Of course! While the chocolate chips make them feel like a treat, these cookies are delicious without them too. Sometimes I’ll swap in raisins (soak them in warm water first so they don’t dry out the cookies) or chopped nuts instead. My neighbor’s kids love when I add dried cranberries – gives them a lovely tartness that balances the banana’s sweetness. Get creative!

Are these cookies gluten-free?

They can be! The main concern is the oats – regular oats are often processed in facilities with wheat. Just make sure to use certified gluten-free oats (I like Bob’s Red Mill brand) and you’re good to go. All the other ingredients are naturally gluten-free. My gluten-sensitive sister adores this recipe – she says it’s one of the few “normal” tasting gluten-free treats she’s found!

Can I make these vegan?

Oh boy, I’ve tried! The cottage cheese and egg are pretty essential to the texture and protein content. That said, if you’re determined, here’s what I’ve experimented with: flax eggs (1 tbsp ground flax + 3 tbsp water) work okay as an egg substitute, and you could try dairy-free cottage cheese alternatives (though I haven’t found one that mimics the texture perfectly). The results will be different – more cakey than chewy – but still tasty. Proceed with caution and maybe do a small test batch first!

Why are my cookies too soft?

Ah, the classic banana cookie dilemma! If your cookies are turning out more like banana pancakes (been there!), here’s what’s likely happening: either your bananas were super overripe (which adds extra moisture) or you might have underbaked them slightly. Try adding 1-2 minutes to the baking time next batch, or if the dough seems really wet, chill it for 15-30 minutes before scooping. They should be soft but hold their shape when cooled – if they’re collapsing, they probably needed more time in the oven. Don’t worry, even the “failures” still taste amazing!

I’d love to hear how your banana chocolate chip cookies turn out! Did you try any fun variations? Snap a photo and tag me – nothing makes me happier than seeing your kitchen creations. And if you loved them as much as my family does, leave a rating so other bakers know they’re in for a treat!

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