Spiced Banana Bread Cookies (with Chocolate Chips and Hazelnuts)

Soft, spiced, and studded with melty chocolate and crunchy hazelnuts, these banana bread cookies bring your favorite banana bread flavors into a chewy, bakery-style cookie, ready in under 30 minutes of bake time!

Table of Contents

• Why You Can Trust This Recipe
• A Little Backstory on These Cookies
• Why I Love This Recipe
• Ingredients You’ll Need
• Substitutions & Variations
• Directions
• How to Store & Freeze
• Other Cookie Recipes You’ll Love
• Final Thoughts
• Connect With Me

If you love banana bread and can’t resist a soft chocolate chip cookie, then you’re going to fall head over heels for these Banana Bread Cookies. What makes this recipe different from others is its warm winter spice twist—think cinnamon, nutmeg, cardamom, and allspice. It’s then paired with melty chocolate chips and crunchy hazelnuts for texture. These cookies are inspired by my cozy spiced banana bread recipe that I bring out every winter, and after many rounds of testing and tweaking, this cookie version is finally perfect. The result? A soft, chewy, rich cookie that’s everything you love about banana bread, in a snackable, crowd-pleasing form.

Why You Can Trust This Recipe

As a lifestyle and entertaining expert, and a recipe developer for food brands, I’ve tested hundreds (yes, hundreds!) of cookie recipes. I know what works in home kitchens—and what just sounds good on paper. Every recipe I share is created to be simple, full of flavor, and as close to foolproof as possible. I develop these recipes for busy home cooks who want impressive results without complicated steps.

Plus, I focus on seasonal ingredients and minimal kitchen waste. So if you have a spotty banana on the counter—this recipe is your answer.

A Little Backstory on These Cookies

Every winter, I make a spiced banana bread that fills my kitchen with the most comforting aroma. One day, I had a leftover banana and a craving for cookies—so I thought, why not merge the two? I wanted something soft and chewy like a cookie, but spiced and banana-rich like my favorite loaf. The result was even better than I imagined. They were devoured instantly, and they’ve become a go-to whenever I have ripe bananas and a little extra time.

Why I Love This Recipe

• Uses up overripe bananas
• Warm winter spices make it perfect for the holidays
• No butter? No problem—this recipe uses oil
• No mixer required
• Freezer- once baked, they freeze beautifully
• Chewy centers, crisp edges, and packed with chocolate chips and hazelnuts

Ingredients You’ll Need

Here’s what you’ll need to bring this banana cookie dream to life:

• 1 ripe banana – The spottier, the better! Overripe bananas add moisture and sweetness.
• Canola or vegetable oil – A butter-free base keeps them soft and moist.
• Brown sugar & granulated sugar – The combo gives depth and balanced sweetness.
• Egg – Binds everything together. Room temperature is best.
• Vanilla extract – Use pure vanilla for the best flavor.
• All-purpose flour – For a tender crumb.
• Baking soda & salt – Classic leavening duo.
• Cinnamon, nutmeg, cardamom, allspice – Cozy, wintery spices that give this cookie its signature flavor.
• Chocolate chips – I love semi-sweet or dark, but use what you have!
• Roughly chopped hazelnuts – Optional, but highly recommended for crunch.

Substitutions & Variations

• No hazelnuts? Try chopped pecans or walnuts.
• Make them dairy-free – Use dairy-free chocolate chips.
• Want to skip the egg? A flax egg (1 tbsp ground flax + 3 tbsp water) works well.
• Add-ins – A handful of shredded coconut, oats, or white chocolate would be delicious.
• Mini cookies – Use a small scoop and reduce bake time to 8–9 minutes.

Directions

1. Prep: In a large bowl, mash 1 ripe banana. Stir in the oil, brown sugar, granulated sugar, egg, and vanilla until smooth.
2. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and spices.
3. Combine: Fold the dry ingredients into the wet mixture until just combined. Stir in chocolate chips and hazelnuts.
4. Chill: Cover and chill the dough for 30 minutes. This helps the cookies bake thicker and develop more flavor.
5. Bake: Scoop the dough onto a parchment-lined baking sheet and bake at 350°F for 10–11 minutes, or until the edges are set and golden.
6. Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

How to Store & Freeze

• Store: Keep in an airtight container for up to 5 days at room temperature.
• Freeze: Store baked cookies in a freezer-safe bag for up to 2 months. Or freeze the dough balls and bake from frozen, adding 1–2 extra minutes to bake time.

Other Cookie Recipes You’ll Love

• Pumpkin Snickerdoodle Cookies
• The Best Soft Apple and Salted Caramel Cookies
• Soft & Chewy Maple Cookies (With Cozy Holiday Spices)
• Easy Soft and Chewy Brown Sugar Cookies Recipe

Final Thoughts

These banana bread cookies are the best of both worlds—soft, cozy, spiced, and irresistibly chocolatey. Whether you’re making them for holiday cookie boxes, a weeknight baking fix, or just to use up that one lonely banana on your counter, this recipe delivers every time.

And if you’re anything like me, you’ll find yourself baking an extra batch just to keep in the freezer for those “just because” cookie moments.

Happy baking!

Connect With Me

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