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Soft & Chewy Double-Chocolate Banana-Chunk Cookies

Yield: about 20 cookies using 1½ Tablespoon cookie scoop

With the exception of the chocolate chips, these cookies are only sweetened with natural sugars in the banana and with honey.  They are beautifully fluffy, soft & chewy & they were a HIT with our guests! #TexasHomesteader

Course Dessert
Cuisine American
Keyword bananas, chocolate, cookies, honey
Prep Time 5 minutes
Cook Time 14 minutes
Servings 20 cookies
Author www.TexasHomesteader.com



  • cups All Purpose Flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 medium ripe banana, mashed (about 1/2 cup)
  • ½ cup honey
  • ¼ cup coconut oil, measured then melted
  • 2 teaspoons vanilla extract
  • cup chocolate chips
  • 1 medium banana, cut into small chunks
  • extra chocolate chips for topping cookies (optional)



  1. In a large bowl, combine 1½ cup flour, ¼ cup cocoa powder, ½ teaspoons baking soda, and ½ teaspoon salt, mixing well. Set aside.

  2. In separate bowl, mix the mashed banana, ½ cup honey, ¼ cup coconut oil, and 2 teaspoons of vanilla extract.

  3. Combine the wet ingredients with the dry ingredients, mixing until combined. Add ⅔ cup chocolate chips and stir to incorporate them into the batter. Fold in the banana chunks very gently to keep the chunks intact. Cover the bowl and place it in the fridge to chill for 30 minutes to an hour to firm the dough.

  4. Preheat oven to 325ºF. Using a 1½ Tablespoon scoop, drop the dough onto your prepared baking sheet. The cookies won't spread as they bake so you'll want to use your fingers to flatten the dough slightly.

  5. Finally, press 3 to 4 extra chocolate chips into the top of the cookies if desired. (optional)

  6. Bake for 12-14 minutes.
  7. Remove cookies from the oven. Cool the cookies on the baking sheet for about 10 minutes. Then transfer cookies to a baking rack to cool completely.