Banana Chocolate Chip Cookies Recipe Vegan and Delicious

Craving a delicious treat that’s both indulgent and kind to animals? These banana chocolate chip cookies are the perfect vegan delight for you!

Combining the natural sweetness of ripe bananas with rich, melty vegan chocolate chips, this recipe offers a soft, chewy texture that’s sure to satisfy any cookie lover’s sweet tooth. Plus, these cookies come together quickly with simple pantry staples, making them an ideal go-to for a last-minute dessert or snack.

Whether you’re vegan, dairy-free, or just looking to try a healthier twist on classic chocolate chip cookies, this recipe will become a favorite in your baking repertoire.

Not only are they packed with flavor, but they’re also free from eggs, butter, and refined sugars (if you choose to substitute), making them a wholesome option to enjoy guilt-free. Ready to bake some magic?

Let’s dive right in!

Why You’ll Love This Recipe

These vegan banana chocolate chip cookies are a game-changer for several reasons. First, they use ripe bananas as a natural sweetener and binder, eliminating the need for eggs or dairy.

This creates a wonderfully moist and chewy cookie without compromising on flavor or texture.

Second, they’re incredibly easy to make, requiring minimal ingredients and no fancy equipment. Whether you’re a seasoned baker or just starting out, you can whip up a batch of these cookies in under 30 minutes.

Finally, these cookies are versatile! You can customize them with nuts, seeds, or different types of chocolate chips to suit your preferences or dietary needs.

Plus, they store well, making them perfect for meal prep or packing in lunchboxes.

Ingredients

• 2 ripe bananas (medium-sized, mashed)
• 1/4 cup coconut oil (melted)
• 1/2 cup brown sugar (or coconut sugar for refined sugar-free)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (or whole wheat flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup vegan chocolate chips
• Optional: 1/4 cup chopped walnuts or pecans

Equipment

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Fork or potato masher (for mashing bananas)
• Whisk or electric mixer
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Mash the ripe bananas in a large bowl using a fork or potato masher until smooth but still slightly chunky.
3. Add the melted coconut oil, brown sugar, and vanilla extract to the mashed bananas. Whisk together until well combined.
4. In a separate bowl, sift together the flour, baking soda, and salt. This ensures your cookies will have a light texture.
5. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep your cookies tender.
6. Fold in the vegan chocolate chips and, if using, chopped nuts for added crunch.
7. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes until the edges turn golden and the centers are set but still soft.
9. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
10. Enjoy warm or store in an airtight container for up to 5 days, or freeze for longer storage.

Tips & Variations

“For even more flavor, try adding a pinch of cinnamon or a splash of almond extract to the wet ingredients.”

• Flour options: Swap all-purpose flour for oat flour or gluten-free flour blends to make these cookies gluten-free.
• Sweetener swaps: Use maple syrup or agave nectar instead of sugar, but reduce the amount of coconut oil slightly to compensate for added moisture.
• Nut-free version: Simply omit nuts or replace with seeds like pumpkin or sunflower seeds for crunch.
• Add-ins: Mix in shredded coconut, vegan white chocolate chips, or dried cranberries for a twist.
• Storage: Keep cookies in an airtight container at room temperature for 3-5 days, or freeze them for up to 3 months.

Nutrition Facts

Serving Suggestions

These banana chocolate chip cookies are delightful on their own, but you can elevate their enjoyment with a few simple accompaniments. Serve them warm with a glass of almond milk or your favorite plant-based milk for a comforting snack.

For a fun dessert, sandwich two cookies with vegan peanut butter or coconut cream in between. You can also crumble them over vegan vanilla ice cream or mix into a bowl of dairy-free yogurt for a tasty parfait.

Looking for more baked treats? Check out our Kodiak Banana Muffins Recipe or try the rich and gooey Kosher Brownie Recipe for a chocolate fix!

Conclusion

These vegan banana chocolate chip cookies are a fantastic way to enjoy a classic comfort treat while sticking to plant-based ingredients. Their soft, chewy texture combined with the natural sweetness of bananas and bursts of chocolate make them irresistible for all ages and dietary preferences.

Perfect for quick snacks, lunchboxes, or even a cozy dessert, this recipe is easy, adaptable, and sure to bring smiles around your kitchen. Plus, with such simple ingredients on hand, you can whip up a batch anytime those cookie cravings hit.

Don’t forget to explore more delightful recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the indulgent Glazed Twist Donut Recipe for your next baking adventure!

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