Sugar-Free Banana Chocolate Chip Cookies

This Banana Chocolate Chip Cookies (Sugar-Free) recipe is a soft and naturally sweetened treat, which uses ripe banana and sugar-free chocolate chips. It’s a no-fuss take on the classic, ready in about 25 minutes.

Sugar-Free Banana Chocolate Chip Cookies Ingredients

• 1/3 cup butter, softened
• 1/2 cup erythritol (or a sugar-free sweetener blend 1:1)
• 1 large egg, room temperature
• 1/2 cup mashed ripe banana
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup sugar-free chocolate chips

How To Make Sugar-Free Banana Chocolate Chip Cookies

1. Cream the butter and sweetener: In a large bowl, beat the softened butter and erythritol until the mixture is light and fluffy, about 5–7 minutes.
2. Add wet ingredients: Mix in the egg, mashed banana, and vanilla extract until well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
4. Mix dry with wet: Gradually add the dry ingredients into the wet mixture, stirring just until incorporated.
5. Fold in chocolate chips: Gently stir in the sugar-free chocolate chips.
6. Scoop the dough: Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet.
7. Bake the cookies: Bake in a preheated 350°F (175°C) oven for 13–16 minutes, or until the edges are lightly golden.
8. Cool: Transfer the cookies to a wire rack to cool completely.

Recipe Tips

• Can I use a different sugar substitute? Yes, but erythritol or 1:1 blends tend to give the best texture and taste in cookies.
• Why use ripe bananas? Ripe bananas add natural sweetness and moisture, which helps with flavor and texture in sugar-free baking.
• How to make them softer: Add an extra tablespoon of butter for a softer, more tender cookie.
• Can I freeze the dough? Yes, scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag for up to 2 months.
• What if I don’t have sugar-free chocolate chips? You can chop up a sugar-free chocolate bar as a substitute.

What To Serve With Banana Chocolate Chip Cookies

These cookies are great on their own or paired with a cozy drink:

• A hot cup of black coffee or espresso
• Sugar-free hot chocolate
• A glass of almond or oat milk
• Fresh fruit or berries on the side

How To Store Banana Chocolate Chip Cookies

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Place cooled cookies in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.

Banana Chocolate Chip Cookies Nutrition Facts

• Calories: 110 per cookie
• Fat: 7g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 1g (from banana)
• Protein: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these cookies gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking blend.

Why are my cookies flat?
Too-soft butter or overmixing the dough can lead to flat cookies. Chill the dough briefly before baking if needed.

Can I skip the egg?
You can try a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a substitute.

How to ripen bananas faster?
Place them in a paper bag with an apple or warm them in the oven at 300°F for 10-15 minutes.

Try More Recipes:

• Sugar Free Christmas Cookies Recipe
• Sugar-Free Lemon Ricotta Cookies
• Coconut Flour Cookies

Sugar-Free Banana Chocolate Chip Cookies

Author: Sarah Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings:18 servingsCalories:110 kcal Best Season:Available

Description

These sugar-free banana chocolate chip cookies are soft, naturally sweet, and loaded with chocolate chips — perfect for a guilt-free treat!

Ingredients

• 1/3 cup butter, softened
• 1/2 cup erythritol (or a sugar-free sweetener blend 1:1)
• 1 large egg, room temperature
• 1/2 cup mashed ripe banana
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup sugar-free chocolate chips

Instructions

1. Cream butter and erythritol until fluffy (5–7 minutes).
2. Mix in egg, mashed banana, and vanilla.
3. In another bowl, whisk together flour, baking powder, salt, and baking soda.
4. Gradually add dry mixture to wet ingredients.
5. Fold in chocolate chips.
6. Drop dough by tablespoonfuls onto a parchment-lined baking sheet.
7. Bake at 350°F for 13–16 minutes, until edges are golden.
8. Cool on wire rack.

Notes

• Ripe bananas add natural sweetness, so even without sugar, the cookies still taste sweet.
  Erythritol works best here because it doesn’t leave a bitter aftertaste.
  For softer cookies, add 1 extra tablespoon of butter to the dough.
  Let the cookies cool completely before storing to avoid sogginess.
  You can freeze the cookie dough in scoops for easy baking later.

Keywords:sugar-free cookies, banana chocolate chip cookies, healthy cookies, easy sugar-free dessert, low sugar baking