Discover the soft, chewy goodness of these Vegan Banana Chocolate Chip Cookies. Savor the sweet banana flavor paired perfectly with rich, melty chocolate chips. Delight in a recipe that’s perfect for vegans, those who are dairy-free, or anyone seeking a sweet indulgence. Create a quick, easy, and fun baking experience for busy days or special moments.
Use up more of those freezer bananas with my Banana Bread Recipe Without Butter. Make more variations on classic banana recipes with my Banana Cornbread and Cottage Cheese Banana Bread recipes!
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Ingredients
Find below the ingredient to make Vegan Banana Chocolate Chip Cookies.
- White All Purpose Flour
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Coconut Oil (scroll down for substitution)
- Brown Sugar
- Very Ripe Bananas
See recipe card for quantities.
How to make Vegan Banana Chocolate Chip Cookies
- Combine the 2 types of flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Mix well and set aside.
- Soften up the coconut oil in the microwave for 20 seconds, and place in a large mixing bowl with the brown sugar. Cream the two ingredients with a hand blender until light and airy.
- Add the bananas and the vanilla to the sugar mixture and blend until well incorporated.
- Place the dry ingredients into the wet ingredients and blend with the hand mixer.
5. Use a rubber spatula to mix the chocolate chips into the cookie batter. Place the prepared batter into the refrigerator for 30-40 minutes harden it up.
6. Preheat the oven to 350F and line 2 baking sheet pans with parchment paper. Measure out 13 cookies with a ¼ cup measuring cup. Place 6 cookies on a baking tray and very slightly press them into a thick patty shape.
7. Bake the cookies in the preheated oven for 10-12 minutes or until the edges of the cookies are golden. Remove from the oven and let them cool completely before removing them from the pan.
8. Bake the remaining 7 portions of Vegan Banana Chocolate Chip Cookies, on a second baking tray, or using the same tray once it has cooled down.
Notice in the picture below how baking the cookies when the dough is cold, will result in them not spreading as much. Achieve the same result for the second tray of cookies by keeping the remaining 7 portions of cookie refrigerated while the first 6 are baking. Alternatively, if wanting a thinner, more spread out result, let the cookie dough portions rest on the tray for 10 minutes for baking them.
Substitutions and Variations
- Coconut Oil - Replace the coconut oil in the recipe with unsalted butter. If using salted butter, omit the salt from the recipe. Note that unless using Plant Butter, using regular butter with make these cookies non-vegan.
- Flour - Use only white flour by replacing the whole wheat with the same amount of white all purpose flour. Make these cookies gluten-free by using a 1-to-1 Gluten-Free All Purpose Flour Blend.
- Nuts - Replace ½ of the chocolate chips in the recipe with chopped nuts, like pecans or walnuts, for added crunch.
Storage
Cool the freshly baked Vegan Banana Chocolate Chip Cookies completely before storing. Transfer them to an airtight container to lock in their freshness. Place parchment paper between layers to prevent sticking. Store the cookies at room temperature to enjoy within 3-4 days.
Freeze them in a freezer-safe container or bag for up to 2-3 months for longer storage. Thaw the cookies at room temperature or warm them briefly in the oven for a just-baked experience. Ensure proper storage to savor these treats whenever you like!
Recipe
Vegan Banana Chocolate Chip Cookies
Ingredients
Dry Ingredients
- ¾ cup All Purpose White Flour
- ½ cup Whole Wheat Flour
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
Wet Ingredients
- ½ cup Coconut Oil see substitutions below
- 1 cup Brown Sugar
- 1 cup Very Ripe Banana
- 1½ teaspoon Vanilla Extract
- 1 cup Chocolate Chips
Instructions
- Combine the 2 types of flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Mix well and set aside.
- Soften up the coconut oil in the microwave for 20 seconds, and place in a large mixing bowl with the brown sugar. Cream the two ingredients with a hand blender until light and airy.
- Add the bananas and the vanilla to the sugar mixture and blend until well incorporated.
- Place the dry ingredients and the chocolate chips into the wet ingredients and blend with the hand mixer.
- Place the prepared batter into the refrigerator for 30-40 minutes to firm up.
- Preheat the oven to 350F and line 2 baking sheet pans with parchment paper.
- Measure out 13 cookies with a ¼ cup measuring cup. Place 6 cookies on a baking tray and very slightly press them into a thick patty shape.
- Bake the first tray of cookies in the preheated oven for 10-12 minutes or until the edges of the cookies are golden. Remove from the oven and let them cool completely before removing them from the pan.
- Bake the remaining 7 portions of cookies, on a second baking tray, or using the same tray once it has cooled down.
- Note: Baking the cookies when the dough is cold, will result in them not spreading as much. Achieve the same result for the second tray of cookies by keeping the remaining 7 portions of cookie refrigerated while the first 6 are baking. Alternatively, if wanting a thinner, more spread out result, let the cookie dough portions rest on the tray for 10 minutes for baking them.
Video
Notes
Substitutions and Variations
- Coconut Oil - Replace the coconut oil in the recipe with unsalted butter. If using salted butter, omit the salt from the recipe. Note that unless using Plant Butter, using regular butter with make these cookies non-vegan.
- Flour - Use only white flour by replacing the whole wheat with the same amount of white all purpose flour. Make these cookies gluten-free by using a 1-to-1 Gluten-Free All Purpose Flour Blend.
- Nuts - Replace ½ of the chocolate chips in the recipe with chopped nuts, like pecans or walnuts, for added crunch.
Michelle Holigroski says
This recipe will definitely be a new fave in our home - so easy, delicious and a great way to use up our freezer bananas. We tried the 1/2 cup walnuts and 1/2 cup chocolate chips and it has a really nice crunchy texture. Thanks so much!