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 organic cookies, try some of my other favorites like my Vegan Dark Chocolate Almond Cookies, Vegan Raspberry Chocolate Chip Cookies, or my Vegan Sourdough Chocolate Chip Cookies.
Table of Contents
I love big, soft, and chewy organic cookies. And these Vegan Banana Chocolate Chip Cookies check all the boxes. Even if you are not vegan, you will be obsessed with these simple organic cookies! My husband, Delaney, usually gets turned off if I even mention something is vegan. This is before he tries it, mind you. Guys and their closed minds, right?! Haha. But, he is obsessed with these cookies. So, if you are hesitant because you see vegan in the name, don't be.
If you like cookies that are crispy on the edges, and chewy in the centers you'll love this easy vegan cookie recipe. With minimal ingredients, effort, and no chill time, you'll be enjoying delicious cookies in under 30 minutes.
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 these organic cookies 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
- Coconut Oil: I use organic coconut oil as these organic cookies are vegan. You can also use vegan butter, vegetable shortening, or even real butter if you are not vegan.
- Cane Sugar: I use organic cane sugar.
- Dark Brown Sugar: I love using dark brown sugar here, as it provides a richer flavor that pairs so well with the banana. While light brown will work, I think dark brown tastes better. I use my homemade organic dark brown sugar, but store bought also works.
- Vanilla Extract: Make sure to use a high quality organic vanilla extract, not imitation.
- Bananas: Use overly ripe 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 organic cookies.
- All Purpose Flour: My favorite is Cairnspring Mills.
- 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.
- Salt: Use a fine sea salt.
- Dark Chocolate Chips: I use organic dark chocolate chips, but semi sweet also works as some semi sweet chocolate chips are vegan.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies.
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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 into these organic cookies, 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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My husband loves these cookies! Every time I make them he says I need to make more!