Chewy Banana Chocolate Chip Cookies (Vegan)

5 from 1 vote

These chewy cookies are full of banana flavor and chocolate chips. They are perfect for an afternoon snack!

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 121kcal

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.

- 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.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.