Vegan Banana Chocolate Chip Cookies
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This recipe for Vegan Banana Chocolate Chip Cookies are big, soft, and chewy banana cookies with loads of chocolate chips. This easy recipe makes a dozen large cookies that are will impress anyone who loves banana cookies!
If you're looking for more vegan cookie recipes, try some of my other favorites like my Vegan Dark Chocolate Almond Cookies, Vegan Raspberry Chocolate Chip Cookies, or my Vegan Funfetti Sugar Cookies.
Table of Contents
Why You'll Love This Recipe
Healthy-ish: This easy vegan cookie recipe is made using bananas, coconut oil, and dark chocolate, along with classic cookie ingredients like sugar and flour. So, if you want, you could probably call this a healthy banana chocolate chip cookie recipe! This easy vegan cookie recipe is also super flexible, if you want to swap the coconut oil for vegan butter or shortening, you can!
Crowd Pleaser: I love this Vegan Banana Chocolate Chip Cookie recipe because even if you are not vegan, you will totally love it! The soft and chewy texture is exactly what you want in a cookie and you're not missing any butter or eggs in this one, I promise! Delaney sometimes won't eat things if I tell them they are vegan, simply because he loves butter, haha. But, he loves this easy vegan cookie recipe! Whenever we have black bananas, he requests this healthy banana chocolate chip cookie recipe!
Big Cookies: This recipe for Vegan Banana Cookies makes a dozen cookies. This easy vegan cookie recipe makes bigger cookies than the usual sized cookies I make. And, it's fun to make bigger cookies once in a while. Especially when you're making a healthy banana chocolate chip cookie recipe! This recipe makes 12 cookies, which are double the size of most of my usual cookie recipes. Check out my article How Many Cookies Equal a Big Cookie?
Ingredients
Costco Kirkland Organic Coconut Oil
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Organic Banana
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of coconut oil.
Add the banana, flour, baking soda, and sea salt in that order and mix to combine completely. Add the chocolate chips and mix on low until combined.
Step 3
Using your hands, form the dough into 12 balls and place them on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
Step 4
Bake for 13 to 15 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets. (If you are baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
It's best to use black, or overly ripe, bananas for baking. This is because as the bananas ripe, the starches turn to sugars. This makes the banana sweeter, have a more pronounced banana flavor (less starchy), and it also allows it to meld into butter and sugar much better!
This easy vegan cookie recipe is incredibly flexible. You are welcome to use vegan butter or vegetable shortening in place of coconut oil. If you are not vegan, you can even use regular butter!
Yes, feel free to add in peanuts or walnuts, both would be delicious in this recipe! I would recommend adding in about 3 ounces of chopped nuts.
These Vegan Banana Chocolate Chip Cookies are soft and chewy. So, they are best stored in an airtight container to keep their amazing texture!
Craving More?
Vegan Banana Chocolate Chip Cookies
Ingredients
- 113 grams coconut oil
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 large ripe banana
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of coconut oil.
- Add the banana, flour, baking soda, and sea salt in that order and mix to combine completely. Add the chocolate chips and mix on low until combined.
- Using your hands, form the dough into 12 balls and place them on the prepared baking sheets. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 13 to 15 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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