Featured Recipe

Banana Bread Chocolate Chip Cookies

Name: Banana Bread Chocolate Chip Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 22 cookies
Ingredients: 1 cup oat flour; 1 cup all-purpose flour; 2 tsp arrowroot powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 tsp ground cardamom; 1/2 tsp ground nutmeg; 1/2 cup unsalted butter softened; 3/4 cup granulated sugar; 1/2 cup packed light brown sugar; 3/4 cup mashed ripe banana (~2 large bananas); 1 large egg; 1 egg yolk; 2 tsp vanilla extract; 1 cup semi-sweet chocolate chips; FOR FROSTING:; 4 oz softened cream cheese; 2 tbsp unsalted butter softened; 1 1/4 cups powdered sugar; 1/2 tsp vanilla extract; Pinch salt; 1 tsp finely grated lime zest; Optional: chopped nuts and extra cardamom for garnish

By Kate

Created on 29 January 2026

Dense, chewy banana bread turned into cookies with chocolate. Uses oat flour replacing all-purpose for earthiness; arrowroot powder swaps cornstarch for lightness. Cinnamon swapped for cardamom, nutmeg stays for warmth. Cream cheese frosting with lime zest twist adds brightness. Mash bananas fully but not watery; cookie dough sticky, needs flour or direct scoop. Mix dry ingredients first for even rise; room temp butter for proper creaming. Bake until edges crack and top puffs with golden spots. Cool fully before frosting; cream cheese mixture thick not runny. Cookies keep moist days if stored airtight.

Prep: 20 min

Cook: 18 min

Total: 38 min

Serves: 22 cookies

cookies desserts banana recipes chocolate chip baking basics

Introduction

Banana bread turned chewy cookie form with chocolate chips melted pockets scattered through. Oat flour replaces half regular flour for depth and gluten softness. Arrowroot replaces cornstarch for a lighter crumb. Cardamom instead of cinnamon kicks unexpected aromatic heat, nutmeg keeps warmth. Cream cheese frosting riffs with lime zest balancing sweetness and adding freshness. Dough will cling to fingers; flour helps but no need to overdo. Scoop directly if you want neat mounds without a mess. Watch edges crisp and tops puff golden. Underbake slightly for chewy centers, they firm on cooling. If butter too cold, creaming fails; too warm and dough greasy, so equilibrium matters. Frost after full cool down or cream cheese melts and runs off. Store airtight or freeze un-iced cookies. These cookies carry banana flavor and texture but just enough to keep bite focused on chewy chocolate moments and creamy tangy topping. Kitchen smells? sweet banana and spice hum as cookies bake, butter and sugar caramelizing bottom crust scent hints at done.

Ingredients

1 cup oat flour

1 cup all-purpose flour

2 tsp arrowroot powder

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 tsp ground cardamom

1/2 tsp ground nutmeg

1/2 cup unsalted butter softened

3/4 cup granulated sugar

1/2 cup packed light brown sugar

3/4 cup mashed ripe banana (~2 large bananas)

1 large egg

1 egg yolk

2 tsp vanilla extract

1 cup semi-sweet chocolate chips

FOR FROSTING:

4 oz softened cream cheese

2 tbsp unsalted butter softened

1 1/4 cups powdered sugar

1/2 tsp vanilla extract

Pinch salt

1 tsp finely grated lime zest

Optional: chopped nuts and extra cardamom for garnish

About the ingredients

Oat flour adds earthiness and chew; substitute with whole wheat pastry flour but expect slight denser texture. Arrowroot powder best starch alternative—cornstarch works but changes mouthfeel slightly. Cardamom spice gives warmth and complexity—cinnamon traditional but can overpower delicate banana. Use ripe bananas fully mashed but don’t liquefy or dough runs too wet. Butter softened at room temp or quickly warmed in microwave bursts but not melted. Brown sugar adds moisture and deeper flavor; light or dark both fine depending on preference. Vanilla extract boosts all layers. Chocolate chips chosen semi-sweet, but can be swapped for white chocolate or chunks of walnuts. Frosting lime zest adds unique tang—omit or swap lemon zest if preferred but do not skip salt in frosting, cuts sweetness sharply. If dough sticky, flour dust on hands over scoop reduces mess without drying dough. Baking sheets needs good circulation; rotate halfway for even bake.

Method

Set oven rack middle position; preheat oven to 395°F. Prepare 2 baking sheets with parchment or silicone mats.

Whisk oat and all-purpose flours, arrowroot powder, baking soda, baking powder, salt, cardamom, nutmeg in large bowl. Double-check for lumps; sift if needed.

Cream butter and both sugars in stand mixer with paddle; medium speed 3-4 minutes until light, fluffy, slight pale sheen on bowl edges. Scrape down bowl halfway.

Add mashed bananas. Texture sticky, some lumps are fine. Beat in egg then yolk; finish vanilla.

Gradually fold dry mix into wet. Use spatula; no overmix, stop as soon as no streaks. Dough sticky, tacky but holds shape.

Fold chocolate chips by hand evenly.

Dust hands lightly with flour or use cookie scoop (2 Tbsp). Shape dough into rounds; if too sticky use flour sparingly. Place 2 inches apart on sheets.

Bake 8-10 minutes for smaller cookies. Look for cracked edges, puffy, golden patches on tops. Centers will look set but soft to touch; bottoms slightly browned.

Cool cookies completely on wire rack while preparing frosting.

Whip cream cheese and butter with hand mixer until creamy, no lumps. Add powdered sugar 1/2 cup at a time, vanilla, salt and lime zest last. Beat to spreadable but thick – add more powdered sugar if too soft.

Once cookies fully cool, spread or pipe frosting generously. Garnish with nuts and sprinkle cardamom if desired.

Store leftovers in airtight container at room temp, 3-4 days max.

Technique Tips

Start mixing dry ingredients first for even distribution of leaveners; sifting optional but can prevent clumps. When creaming butter and sugars, stop when mixture looks pale and holds texture on paddle, not overly beaten or grainy. Incorporate banana gently, mixing thoroughly but avoid liquefying. Add eggs one at a time for emulsification helping binding and moisture. Fold dry gradually; overmix toughens final crumb. Chocolate chips last to avoid breakage or color bleeding. Using floured hands or scoop prevents too sticky dough frustrations. Baking—watch for telltale cracks signifying expansion stopping. Centers should feel soft but not raw; underbaking slightly preferable for chew. Cool fully before frosting; warm cookies cause runny frosting and slick sides. Whip cream cheese and butter to homogeneous soft mix, add sugar in stages, tasting for sweetness. Lime zest brightens dense cheese. Butter too cold? Frosting lumpy. Too warm? Runny. Adjust powdered sugar for spreadability. Garnish nuts add crunch contrast and cardamom dust introduce extra aroma. Store airtight to maintain moisture; leftover dough freezes well before bake.

Chef's Notes

💡 Use ripe bananas; helps maximum flavor release. Mash thoroughly; no watery texture. Sticky dough may need more flour lightly dusted on hands. Watch for cracking edges on baking – means cookies are rising. Golden spots mean you're close to done; check bottoms for browning.
💡 Room temp butter essential here. Cold makes it hard to cream, resulting in thick dough. Over-cream makes runny dough. Also, mix dry before wet for better leavening distribution. Underbaking slightly gives chew, firm texture happens as cooling.
💡 Replace oat flour with whole wheat pastry flour for earthy taste; expect dense texture. Arrowroot powder swaps well for cornstarch to lighten; key to crumb soft. Experiment with chocolate types too; semi-sweet gives richness but white chocolate offers sweetness.
💡 Don’t skip chilling dough if too sticky. Refrigerate for 15-30 minutes to manage stickiness easily. This also helps with shaping. Use a cookie scoop for uniform size, easier to handle. Clean-up? Use non-stick pans or parchment for easier baking.
💡 Frosting needs time to cool; warm cookies melt cream cheese. Whip cream cheese until creamy to avoid lumps, add sugar incrementally for texture control. Lime zest? Brightens flavor profile sharply, perfect contrast with sweetness. Omit if you prefer simpler taste.