Vegan Banana Chocolate Chip Cookies
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 (vegan or not)!
If you're looking for more vegan cookies, try some of my other favorites like Vegan Raspberry Chocolate Chip Cookies, Vegan Spiced Oatmeal Raisin Cookies, Vegan Oreo Chocolate Chip Cookies, or Vegan Sourdough Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Vegan Banana Chocolate Chip Cookies
- Ready In: 22 mintues
- Makes: 12 cookies
- Main Ingredients: coconut oil,
- Flavor Profile: banana with a touch of coconut and melty chocolate
- Dietary Info: vegan, eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: bold in flavor, pillowy soft, and loaded with chocolate chips
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Why You'll Love This Recipe
- No Vegan Butter: This easy vegan cookie recipe is made using bananas, coconut oil, and dark chocolate, along with classic cookie ingredients like sugar and flour. No vegan butter needed, just organic coconut oil.
- Crowd Pleaser: I love these soft and chewy banana bread cookies because even if you are not vegan, you will totally love them! 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 these banana cookies! Whenever we have black bananas, he requests this recipe!
- Big Cookies: This recipe for Vegan Banana Cookies without vegan butter makes a dozen big cookies, perfect for stocking your cookie jar.
These Vegan Banana Chocolate Chip Cookies without vegan butter are free of seed oils. While it can be challenging to bake vegan without seed oils (as most vegan butters are made with them!), these banana cookies use coconut oil in place of vegan butter!
If you're looking for more vegan desserts that are seed oil free, check out some of my other favorites like Salted Almond Dark Chocolate Bars, Vegan Chocolate Cupcakes, Vegan Dark Chocolate Mini Peanut Butter Cups, Puppy Chow Candy Clusters, Homemade Crunch Bars or Vegan Blueberry Milkshake.
Ingredients
- Coconut Oil: These Vegan Banana Cookies without vegan butter use organic coconut oil instead. And they still result in an incredibly soft and chewy cookie! But, you can also use vegan butter, vegetable shortening, or even real butter if you are not vegan.
- Dark Brown Sugar: I love using dark brown sugar here, as it provides a richer flavor as well as makes these cookies incredibly chewy. While light brown will work, I think dark brown tastes better. I use my Homemade Dark Brown Sugar, but store bought also works. If you want to replace the brown sugar with coconut sugar, you can do that too.
- Bananas: Use overripe bananas that have begun to turn black. When bananas ripen, their starches turn into sugars. This creates a softer banana which is easily able to combine into cookie dough. Plus, it provides a more sweet banana flavor versus starchy. The bananas are also acting as the egg replacer in these vegan cookies.
- Baking Soda: I'm using baking soda because there is an acid (brown sugar). Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Dark Chocolate Chips: I use organic vegan dark chocolate chips, but semi sweet also works as some semi sweet chocolate chips are vegan. Just be sure that you are using vegan chocolate chips as not all chocolate chips are dairy-free. If you want to use a chocolate bar and chop it up for chocolate chunks, you can do that too.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a scale for the best results.
- I use my stand mixer for ease, but a hand mixer will also work. If you want to make these with a large bowl and a wooden spoon, that also works too, this recipe is super flexible.
- If you don't want to use coconut oil, you can use vegan butter or even regular butter (if you're not vegan) in its place.
- Feel free to add nuts, pecans, walnuts, or almonds would all be delicious with this recipe. Add 113 grams chopped nuts in with the chocolate chips.
- I just use my hands to roll the dough, but if you want to use a cookie scoop, you can.
- Make sure to store cookies in an airtight container so they stay soft and chewy.
- You can freeze these in an airtight container for up to 3 months.
- Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten-free flour blend. Or you can also use 255 grams (heaping 2 cups) tiger nut flour, which is actually my favorite way to make these if I need a gluten-free version as the tiger nut flour works so well here and tastes much better than most gluten free flour blends. I have not tested this with almond flour, coconut flour or oat flour, so I would be cautious as if you use solely these flours you'll have a less than ideal texture. But, a combination of them could work with the right ratios.
- High Altitude — Bake at 375°F for 12 to 14 minutes or until lightly golden brown on the bottoms.
How to Make Vegan Banana Chocolate Chip Cookies
- 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 in chunks.
- Mix together, then add the flour, baking soda, and sea salt.
- 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. (If you are baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Recipe 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!
In this recipe, the mashed bananas are used as an egg replacer. These make these vegan cookies incredibly soft and give them the perfect amount of banana sweetness.
Some are, but this recipe does not have a cakey texture, it's more chewy. Because we are not using eggs here and the bananas are acting as an egg replacer, these banana cookies are incredibly chewy with crispy edges and are not cakey at all. The texture of the cookies is so good! Even my husband, who doesn't choose vegan cookies is obsessed with these.
Yes, these are banana chocolate chip cookies and you can taste the banana.
No, because these are banana cookies! If you don't want banana cookies, you should try one of my other many eggless cookie recipes such as Eggless Chocolate Chip Sugar Cookies, Eggless Oatmeal Cranberry Chocolate Chip Cookies, Eggless Sea Salt Dark Chocolate Chunk Cookies, Eggless Chocolate Chip Cookies, or Eggless Double Chocolate Chip Cookies.
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!
If your bananas are incredibly large, this can happen. You can add in a couple tablespoons of flour to help with this or chill the cookie dough if this happens.
Yes, feel free to add in peanuts or walnuts into these organic cookies, both would be delicious in this recipe! I would recommend adding in about 3 ounces of chopped nuts.
If you have too much dry ingredients and not enough wet ingredients, the cookies won't spread. Be sure to use a digital food scale so you get the correct amount of ingredients and perfect cookies.
Yes, these cookies will be soft when they come out of the oven. Let them cool completely on the baking sheet before moving or eating.
These Vegan Banana Chocolate Chip Cookies are soft and chewy. So, they are best stored in an airtight container at room temperature to keep their amazing texture!
No, you don't need to refrigerate these. But, if you won't eat them within a few days, I recommend putting them in the fridge as they do last longer in the refrigerator, up to 2 weeks.
You can store these at room temperature for up to 7 days. You can store them in the refrigerator for up to 2 weeks. Or you can store them in the freezer for up to 3 months. Just be sure they are in an airtight container so they stay soft and chewy.
More Vegan Cookie Recipes
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Vegan Banana Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 and mix to combine.
- Next, add the 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
- Always use a scale for the best results.
- I use my stand mixer for ease, but a hand mixer will also work. If you want to make these with a large bowl and a wooden spoon, that also works too, this recipe is super flexible.
- If you don't want to use coconut oil, you can use vegan butter or even regular butter (if you're not vegan) in its place.
- Feel free to add nuts, pecans, walnuts, or almonds would all be delicious with this recipe. Add 113 grams chopped nuts in with the chocolate chips.
- I just use my hands to roll the dough, but if you want to use a cookie scoop, you can.
- Make sure to store cookies in an airtight container so they stay soft and chewy.
- You can freeze these in an airtight container for up to 3 months.
- Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten-free flour blend. Or you can also use 255 grams (heaping 2 cups) tiger nut flour, which is actually my favorite way to make these if I need a gluten-free version as the tiger nut flour works so well here and tastes much better than most gluten free flour blends. I have not tested this with almond flour, coconut flour or oat flour, so I would be cautious as if you use solely these flours you'll have a less than ideal texture. But, a combination of them could work with the right ratios.
- High Altitude — Bake at 375°F for 12 to 14 minutes or until lightly golden brown on the bottoms.
Nutrition
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My husband loves these cookies! Every time I make them he says I need to make more!