Vegan Banana Chocolate Chip Cookies
Banana Bread meats Chocolate Chip Cookies in this egg-free, dairy-free cookie recipe.
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.
Nutrition
Calories: 273kcalCarbohydrates: 37gProtein: 2gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 154mgPotassium: 189mgFiber: 2gSugar: 24gVitamin A: 19IUVitamin C: 2mgCalcium: 37mgIron: 2mg
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