Vegan Banana Cookies (with Chocolate Chips)
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 with nuts.
Servings: 28 2 ½-inch cookies
- 2 ½ cups unbleached all purpose flour (can use whole wheat pastry flour, or sub half the apf with whole wheat flour. You can also sub ½ cup of the apf with almond flour for a chewier, nuttier cookie)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup vegetable oil
- 2 overripe bananas (pureed)
- 1 tbsp pure vanilla extract
- 1 ⅓ cup sugar (this cookie is quite sweet, so use just 1 cup if you prefer less sweetness)
- 1 ¼ 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.
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 39mg | Fiber: 1g | Sugar: 15g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg