Get ready to satisfy your sweet cravings with these Chewy Banana Chocolate Chip Cookies. Packed with the irresistible combination of bananas and rich chocolate chips, this plant-based cookie is a delightful way to indulge your taste buds.
These cookies are not only scrumptious but also easy to make, making them a perfect treat to bake any time.
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Why You'll Love These Cookies
- Use up those bananas: If you find yourself with too many overripe bananas, this is a tasty recipe to use them up.
- Chewy texture: These vegan cookies are soft, chewy and delicious.
- Family-friendly: Kids love the combination of banana and chocolate flavors.
Ingredient Notes
These yummy cookies are made with simple ingredients.
- Bananas - Make sure they are very ripe. These cookies are a great way to use up those bananas with brown spots.
- Vegan butter - My favorite brands to cook and bake with are Earth Balance and Country Crock Plant Butter.
- Non-dairy chocolate chips - Any brand is find. I like using Trader Joe's semi-sweet chocolate chips which are accidentally vegan. Vegan dark chocolate chips are also great in these cookies if you can find them.
- Flour - All purpose flour is the best kind to use.
Variations
- Add some chopped nuts like walnuts, pecans or peanuts.
- Add some dried fruit like raisins.
- Leave out the chocolate chips and make tasty banana cookies.
- Switch the white sugar to brown sugar for a mild molasses flavor.
Instructions
1. First, preheat oven to 350°.
2. Line a large baking sheet with parchment paper and set it aside.
3. Next, mash the bananas in a small bowl and set aside. It's ok to have tiny pieces of bananas, but you don't want any big chunks.
4. In the bowl of a stand mixer, cream together the softened vegan butter and sugar.
5. Add the mashed banana and vanilla extract and mix well.
6. Next, add the dry ingredients (minus the chocolate chips) to the wet ingredients. Slowly add the baking soda, cinnamon, salt and flour to the mixing bowl until dough is combined. Do not overmix.
7. Using a rubber scraper or wooden spoon, scrape down the sides of the bowl. Then, fold in the vegan chocolate chips.
8. Spoon the cookie dough onto the prepared baking tray and shape into cookie form. If you are looking for uniformly shaped cookies, try using a cookie scoop.
9. Bake for about 14 minutes. The top of the cookie will still be a pale color while the bottom will be golden brown.
10. Take the cookies out of the oven and let rest on the cookie sheet for about 3 minutes. Then, transfer the cookies to a wire rack to cool completely.
Plate and serve these delicious vegan banana chocolate chip cookies!
Expert Tips
- Make sure your bananas are very ripe as the texture of the cookies can be affected by how ripe your bananas are. If they aren't very ripe, then your cookie dough will be drier.
- Do not overmix your dough.
Storage Tips
Room Temperature
Store these cookies in an airtight container at room temperature for up to 3 days.
Freezer
These cookies can be frozen for up to 3 months. Once cool, place the cookies in a freezer safe bag or container. When ready to eat, thaw them overnight in the fridge.
Recipe FAQs
Leave the butter out at room temperature for about 15-20 minutes to soften it. You can also microwave it for about 15 seconds. Any more than that and you will end up with melted butter, which you don't want.
Yes, coconut sugar would work fine in this recipe.
Unfortunately, neither coconut flour or almond flour will work in this vegan banana cookies.
For best results, stick with the butter. The oil will give it more of a cakey texture.
Vegan Cookie Recipes
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Recipe
Chewy Banana Chocolate Chip Cookies (Vegan)
Ingredients
- ½ cup vegan butter, softened
- ¾ cup sugar
- 2 ripe bananas
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup non-dairy chocolate chips
Instructions
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- Mash the bananas in a small bowl and set aside.
- In the bowl of a stand mixer, cream together the softened vegan butter and sugar.
- Add the mashed bananas and vanilla extract and mix.
- Slowly add the baking soda, cinnamon, salt and flour to the mixing bowl until dough is combined.
- Using a rubber scraper, fold in the non-dairy chocolate chips.
- Spoon the cookie dough onto the prepared baking pan.
- Bake for 14 minutes.
- Take the cookies out of the oven and let rest on the cookie sheet for about 3 minutes.
- Transfer to the cooling rack to cool completely.
Notes
- Make sure your bananas are very ripe as the texture of the cookies can be affected by how ripe your bananas are. If they aren't very ripe, then your cookie dough will be drier.
- Do not overmix your dough.
- My favorite brands of vegan butter to use are Earth Balance and Country Crock Plant Butter.
Equipment
- Cookie sheet
- cooling rack
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