Einkorn Chocolate Chip Banana Cookies
These chocolate chip banana cookies are a cross between your basic chocolate chip cookie and moist banana bread. Soft, sweet, fluffy, chewy, and chocolatey! With the added benefit of Einkorn flour and easier digestibility, you’ll make this recipe once and never want to make another cookie recipe again!
My friend Becca made these for us when they came over for dinner one night. She was pregnant with their first baby and walked in with a plate full of cookies. After dinner I took one bite and looked at her and said “What are these?! ” They were, honest to goodness, the most delicious cookie I have ever had. Perfectly fluffy, a delicious cross between a slice of banana bread and a chocolate chip cookie. Two of my favorite things! She told me something along the lines of she made the first batch to bring here and ate the entire thing, so she had to make a second batch! I laughed out loud. They are that good that I understood. I also ate the rest of the cookies by the end of the night. I couldn’t help myself. It had me wishing I knew about these when I was pregnant last time too.
She made her cookies with all purpose flour, which you can easily swap out the Einkorn for. Regular All-purpose flour definitely provides a fluffier, somewhat softer cookie than Einkorn, but I enjoy the added benefit of Einkorn flour’s easier digestibility compared to all-purpose, especially when I’m not long fermenting it with sourdough. I like to use the brand Jovial Organic All-Purpose Einkorn Flour because it’s the most readily available to me and works well. I can find it at my local grocery store, on Thrive Market, or in bulk through Azure Standard.
Lately I have been on a personal mission of swapping regular all-purpose flour for Einkorn all-purpose. I would like to dabble in grinding my own grains someday, but I’m not quite there yet. I just now recently found the perfect sourdough loaf recipe that I have mastered in my kitchen with all-purpose and whole wheat flour, four years later into my sourdough journey. Therefore, I’m taking it slow and doing what seems manageable at the moment, which is swapping for Einkorn! You’ll probably see lots of Einkorn recipes on here in the coming posts, but please know that you can easily swap it for regular all-purpose if that’s what you typically use.
My husband doesn’t have a sweet tooth, therefore if I bake I have to give away most of it (otherwise I’ll end up eating it all.) But since our friend introduced us to these, I have been making them about once a week. He LOVES them. Probably the only sweet he loves besides my Carrot Bundt Cake. They are a great way to use up those old bananas that you don’t want to eat anymore, and somehow seem easier to make than banana bread.
You can easily double this recipe and bake two sheets at a time, switching them from top rack to bottom rack halfway through baking time. I make sure that my oven is really preheated, which for me means a good 20 minutes or so. That way it’s hot enough in there that the cookies don’t deflate after I pull them out. If you bake for the full 14 minutes, in my experience, they brown a bit more and aren’t as delicate as when you pull them out at around 12 minutes. Sometimes I bake only 10 minutes and the cookies are slightly underbaked. Either way is delicious, but take care to not over-bake, even if they seem they aren’t fully cooked yet, they are! Keep in mind that all ovens vary, so it may take a few times to figure out your ovens perfect baking time for these cookies, but it’s well worth it!
I hope these become a staple in your kitchen like they have in mine! If you tried this recipe and loved it, please leave 5 stars and a comment to share. I would love to hear from you. Best, Ana.
Ingredients:
How To Make These Cookies:
- Preheat oven to 350 F. Add sugars and butter to stand mixer.
2. Combine butter and sugars and mix on medium speed for 2 minutes or until creamed and fluffy.
3. Add in wet ingredients: banana, egg, and vanilla. Mix on medium speed for another 2 minutes.
4. In a separate bowl mix dry ingredients together by hand until just combined: einkorn flour, baking soda, baking powder, and salt.
5. Slowly add dry ingredients into stand mixer. Mix on low speed until just combined.
6. Fold in chocolate chips on low speed until just combined.
7. Scoop batter onto a lined baking sheet.
8. Scoop should be approximately 2 Tbsp per cookie. Leave plenty of room in between cookies because they will spread!
9. Bake for 12-14 minutes or until golden brown.
10. Let cool and enjoy with a glass of milk!
FAQs
Are these freezer friendly?
Yes! All cookie dough is. It’s one of my favorite baking hacks to prep the cookie dough like this into balls and then freeze them for later use. That way it’s so easy to pull and pop in the oven and voila, you have cookies ready in no time!
Why use Einkorn Flour?
Einkorn flour is an ancient wheat that has NOT been hybridized. It’s easier to digest because it contains less gluten and has about 30% more protein and 30% less starch than modern hybridized wheat. It’s rich in antioxidants that aid in minimizing inflammation and has higher levels of vitamins and minerals. Einkorn flour isn’t bleached or bromated, and bonus, it’s glyphosate free! (If you haven’t dived into the world of glyphosate residue yet, I highly encourage you to begin your journey of discovery.)
Does my banana need to be brown?
No. I just use really ripe bananas because they’re past the point of wanting to be eaten fresh, but great for baking!
Einkorn Chocolate Chip Banana Cookies
Equipment
- 1 stand mixer optional
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 2 Tbsp sugar
- 1 banana
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups Einkorn All Purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F.
- Combine butter and sugars in stand mixer and mix on medium speed for 2 minutes until creamed and fluffy.
- Add in banana, egg, and vanilla. Mix on medium speed for another 2 minutes.
- In a separate bowl, mix together by hand the dry ingredients: flour, baking powder, baking soda and salt until just combined.
- Slowly add dry ingredients into stand mixer. Mix on low speed until just combined.
- Fold in chocolate chips on low speed until just combined.
- Scoop batter onto a lined baking sheet. Approximately 2 Tbsp per cookie.
- Bake for 12-14 minutes until a very light brown. Let cool and enjoy with a glass of milk!
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