30-Minute Hawaiian Chocolate Chip Cookies
Soft, chewy cookies featuring mashed banana and tropical macadamia nuts alongside classic chocolate chips. The banana adds natural sweetness and moisture while keeping the cookies tender, while warm spices like cinnamon and nutmeg complement the tropical flavors. Optional oats can be pureed for a smoother texture or left whole for added chewiness. Perfect for sharing at gatherings or enjoying as an everyday treat with a tropical twist on the classic chocolate chip cookie.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees
- 2
Mix butter, both sugars and banana until combined
- 3
Add egg and vanilla and mix together
- 4
Add flour, oats, baking soda, cinnamon and nutmeg mixing slowly
- 5
Add remaining banana if batter is too dry
- 6
Fold in chocolate chips and optional nuts
- 7
Spoon tablespoon portions of batter on greased baking sheet spacing apart
- 8
Bake until golden brown
Tips
Puree the oats before adding to create smoother cookies with less chewiness
Use very ripe bananas for maximum sweetness and easier mixing
Space cookies properly as they will spread during baking
Good to Know
Store in airtight container at room temperature for up to one week
Dough can be made ahead and refrigerated for up to 2 days before baking
Serve at room temperature or slightly warm
Common Mistakes
Overmix the dough to avoid tough cookies
Use overripe bananas to prevent excess moisture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, scoop dough onto baking sheets and freeze until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen adding 1-2 extra minutes.
What if I don't have macadamia nuts?
Walnuts, pecans, or even toasted coconut flakes work well as substitutes. You can also omit nuts entirely for a simpler cookie.
How do I know when the cookies are done?
Look for golden brown edges while the centers still appear slightly soft. They will continue cooking on the hot pan after removal from oven.