If you’ve got some overripe bananas sitting on the counter, put them to good use by baking up a batch of these delicious Vegan Banana Cookies. They’re crispy on the outside, tender and chewy on the inside and they can be just as good with regular or white chocolate chips or even nuts. They’ll be gone before you can say banana!
Got more time on your hands than you wished for? Make it go by a little faster–and a little happier–by baking up these vegan Banana Cookies studded with chocolate chips.
These are truly irresistible, and they are so darn comforting at a time when everyone needs some comfort. And although I made these with vegan white chocolate chips, which had been sitting in my freezer for longer than I care to admit (isn’t everyone plundering the depths of their freezers right now?), you can make them with regular chocolate chips and they’d be just as delicious.
This is also a fun project to do with your kids. My little helper, Jay, scooped them out on the baking sheet for me and we couldn’t wait until the cookies were out of the oven, warm and gooey, so we could devour them with a cup of almond milk.
You have a choice in what kind of flour you use. These are already low-fat cookies, but if you want to make them even healthier, you can make them with whole wheat pastry flour. I would’ve, normally, but I don’t have any right now and I can’t run to the grocery store and even if I did I really doubt I’d find any there. So I used all purpose flour, but you can also use a mix of apf and whole wheat flour. Or sub half a cup with almond flour, which makes these cookies chewier and nuttier and altogether even more divine.
You will need to puree the bananas for these cookies–don’t just mash them the way you would for a banana bread because you don’t want any lumps in here. Just a quick turn in the blender or food processor works.
Like I said earlier, you can use white or regular chocolate chips. Or leave out the chocolate and stir in some nuts, like walnut, pecans or blanched or chopped almonds. If you have Halloween candy you hid from your kids after you realized they were staying up half the night because they were eating their weight in chocolate (just sayin’), this is a good time to dig it out. You can stir in candies like Skittles whole, or even chop up larger pieces of candy into smaller bits and toss them into the batter. Get creative, there’s never been a better time
Unbleached all purpose flour (can use whole wheat pastry flour, or sub half the apf with whole wheat flour. You can also sub 1/2 cup of the apf with almond flour for a chewier, nuttier cookie)
Pure vanilla extract
Vegan chocolate chips (any kind, including white and regular chocolate chips, or sub with nuts like walnuts or pecans)
Vegan Banana Cookies
Soy-Free | Nut-Free
Vegan Banana Cookies (with Chocolate Chips)
- 2 1/2 cups unbleached all purpose flour (can use whole wheat pastry flour, or sub half the apf with whole wheat flour. You can also sub 1/2 cup of the apf with almond flour for a chewier, nuttier cookie)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 2 overripe bananas (pureed)
- 1 tbsp pure vanilla extract
- 1 1/3 cup sugar (this cookie is quite sweet, so use just 1 cup if you prefer less sweetness)
- 1 1/4 cup chocolate chips (any kind, including white and regular chocolate chips, or sub with nuts like walnuts or pecans)
- Preheat oven to 350 degrees F.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In a larger bowl, whisk together the oil, banana puree, vanilla and sugar.
- Add the dry ingredients to the wet and mix with a spatula until just combined. Stir in the chocolate chips.
- Scoop out 1-inch balls of the cookie dough onto a parchment-lined baking sheet using either a cookie dough scoop or a spoon. Space them at least two inches apart. Depending on the size of your cookie sheet, you will prob need to do this in 3-4 batches.
- Bake each batch of cookies in the oven for 14 minutes or until the edges are golden brown.
- Let the cookies cool on the sheet for 15 minutes, then carefully, using a spatula, transfer them to a wire rack to continue cooling. The cookies are still soft at this stage so handle them carefully. They'll firm up as they cool.