6-Ingredient Banana Chocolate Chunk Cookies
These 6-ingredient banana chocolate chunk cookies are soft, chocolatey, and wildly easy, made in one bowl with pantry staples and zero fuss.
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Okay, hear me out.
I recently stumbled on these chocolate chunk cookies and something shifted. Minimal effort. Maximum chocolate payoff. No mixer. No chilling. No drama. Just a bowl, a spoon, and a handful of ingredients that somehow come together like edible magic.
I made them once to quiet a late-night chocolate craving, and now they’re a regular thing around here. They’re cozy, satisfying, and made with ingredients that feel wholesome enough that you start asking yourself if they technically count as breakfast.
I’m not saying yes. But I’m not saying no either.
Why these banana chocolate chunk cookies work
Mashed banana does a lot of the heavy lifting here. It sweetens, binds, and keeps the cookies soft without needing eggs or flour.
Almond butter adds richness and gives the cookies some structure, while oats bring that chewy texture you actually want in a cookie.
The dark chocolate is the reward, obviously. And baking them hot and fast is the trick. The edges set just enough, the centers stay tender, and you don’t end up with dry banana cookies.
"I made a batch for the week and we devoured them in a day!"
These cookies are so healthy you can definitely justify eating them with coffee in the morning...or at least, I sure did... yum.
6-Ingredient Banana Chocolate Chunk Cookies
Ingredients
- 1 ripe banana mashed
- ¼ cup almond butter
- 2 tablespoons maple syrup
- 1 cup rolled oats
- ⅓ cup dark chocolate chips
- ⅓ cup chopped nuts
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix the mashed banana, almond butter, and maple syrup until smooth.
- Stir in the oats until fully combined.
- Fold in the chocolate chips and chopped nuts.
- Scoop the dough onto the baking sheet and gently flatten into cookie shapes.
- Bake for 10 to 12 minutes, until the edges are set and lightly golden.
- Let cool slightly, then enjoy.
Notes
- A very ripe banana gives the best sweetness and texture here.
- These cookies won’t spread much, so flatten them before baking.
- A pinch of flaky salt on top right out of the oven is optional but highly encouraged.
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