Vegan Banana Chocolate Chip Cookies
Soft, chewy, and bursting with flavor these giant Vegan Banana Chocolate Chip Cookies are an easy vegan cookie recipe you'll love!
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
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.
Nutrition
Calories: 327kcalCarbohydrates: 46gProtein: 4gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.2mgSodium: 163mgPotassium: 176mgFiber: 1gSugar: 25gVitamin A: 8IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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