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Nutrition Facts
Serving Size 1 (36g) Recipe makes 24 servings
Calories 154
Calories from Fat 72		(46%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 79mg		3%
Potassium 38mg		1%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 0.5g	2%
	Sugars 9.5g
Protein 1.5g		2%
detailed view... how is this calculated?

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Banana Chip Cookies

Recipe #116231 | 25 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: *Parsley*
Apr 11, 2005

This is a delicious cookie recipe. Kids love it. AND....for those with allergies, it's egg-free. I like to make it with PB chips, but it's great with chocolate chips or a combo of both!

SERVES 24 , 2 dozen (change servings and units)

Ingredients

2 1/3 cups flour
1 cup sugar
1 cup butter, softened
1 large very ripe banana, sliced into 1/2 " slices
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cup milk chocolate chips or semi-sweet chocolate chips or peanut butter chips (OR combo of both)

Directions

1
In a mixing bowl, beat together sugar, butter, sliced banana and vanilla. In a sperate bowl, stir together flour and salt. Gradually combine flour mixture into creamed mixture. Stir in chips.
2
Drop by Tbsp on to ungreased cookie sheets. Bake at 350 for 13-15 minutes.

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Featured Reviews for This Recipe

From: Mymble

On Jun 9, 2009

I needed a nut-free and egg-free recipe for a birthday treat for my daughter's class, so I decided to try these. They're similar in texture to shortbread, but not quite as crumbly. I liked that the banana flavor was not super strong, but it was definitely there. I don't think it's easier than banana bread, as OrangeOctober had said, but that's just because you have to scoop out all those individual cookies. But definitely easy, for cookies! I tripled the batch and froze some dough - one log to try slicing, and another bunch just lumped into a container. I'll try to report back how those versions work out. Thanks for posting!

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From: Chef #1009637

On Mar 21, 2009

Easy recipe. Taste great!! And good texture. These are a definte addition to my cookbook! I substituted 1/4 cup brown sugar and added a pinch of cinnamon to the base dough. Then separated to make plain, chocolate chip (rich and wonderful), and peanut butter (heaping tablespoon + of organic crunchy.)

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From: ShaGun

On Jul 5, 2005

These cookies look very nice, but I felt like I was biting into a stick of butter when I tried eating one. I don't think I'll make this again.

2 people found this review helpful

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From: Chef #209348

On Apr 13, 2005

These cookies are VERY yummy! My picky (egg allergic) chldren love them! The neighbors kids love them! Adults love them! They are easy to whip up (I have 3 kids - none are any taller than my knee) and I made these cookies in 10 minutes! They will become a staple in our house for sure!

2 people found this review helpful

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