These vegan banana cookies are filled generously with dairy-free chocolate chips and are just what you need to take care of those sweet treat cravings.
Every time I make them, I wish I had more a larger amount as they're incredibly moreish and comforting. They also take less than 20 minutes to make which is super easy and convenient.
The ripeness of the bananas used in this recipe allows the cookies to shine to their full potential and I know you're going to love them. If you love strong banana flavors in your baked goods, you're in the right place!
Also, for all things cookies, be sure to check out my vegan biscoff cookies, vegan cookie dough tart and my vegan twix cookies which are all so gooey and decadent.
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Why You Will Love These Cookies
- Fantastic Flavor - These could be the more flavorsome cookies that I've ever made. It's like having banana bread inside the cookies and they taste absolutely amazing. Love banana desserts like this? Also see my vegan high protein banana pancakes, vegan peanut butter banana cake and vegan biscoff banana cake which also use ripe bananas to maximum effect.
- Great Texture - The best word to describe these vegan banana cookies would be moist. The vegan chocolate chips add a nice crunch to the consistency, leaving you with the sensations of foodie paradise in your mouth.
- Easy to Make - It's so easy to make these cookies. All you need to do is combine the dry and wet ingredients to form a cookie dough ball, refrigerate it, scoop the dough into smaller balls, place on a tray and bake the cookies until they spread. It really is that easy!
- Allergy Friendly & Plant Based - This vegan banana cookies recipe is completely vegan and dairy free.
Ingredient Notes
- Granulated sugar - This kind of sugar gives the cookies their crispy edges and also aerates them nicely.
- Light brown sugar - If you're wanting a cookie that is fairly dense with a nice chewiness and a taste of molasses, brown sugars such as, Demerara sugar are always the way to go.
- Medium, very ripe banana - Using a ripe banana will give the banana cookies a stronger banana flavor which is what we want but ripe bananas can also generally act as egg replacers in all vegan cookie recipes.
- Vegan chocolate chips - You can also use vegan chocolate chunks, depending on your preferences. These really enhance the overall texture of the cookies.
- Vegetable oil - This underrated ingredient gives the cookies a great amount of moisture and therefore, it makes them even more delicious than they would have been. I also used it for my vegan lemon cookies and vegan oreo cookies and they turned out perfectly.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you're not a big fan of dairy-free dark chocolate chips, use vegan milk chocolate chips or vegan white chocolate chips like I did in my vegan red velvet white chocolate chip cookies for this recipe instead. These alternatives also taste great in these cookies. Choose whichever kind your favorite is.
- Just like you can change the type of chocolate, you can also swap out the soy milk for another plant milk. If I'm not using soy milk, I also like to use almond milk and oat milk as they're neutral-tasting and give similar results.
How To Make Vegan Banana Chocolate Chip Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a baking tray with parchment paper.
2: Add the banana and dry ingredients to a large bowl.
3: Combine the dry ingredients.
4: Add the wet ingredients and form a cookie dough ball. Refrigerate.
5: Roll the cookie dough into balls and bake.
6: Let them cool and enjoy.
Expert Tips
Bake the cookies until they are golden on the outside - When the cookies are beginning the firm on the outside and are becoming golden brown take them out from the oven. The center of the cookies will set at room temperature.
Always use ripe bananas - These are the ones which are fairly brown and spotty. These will give you the best, flavorsome banana cookies, as well as acting as an egg replacer.
Refrigerate the cookie dough - This will help the cookie spread more evenly in the oven. Refrigerating will also give them a better texture overall.
Recipe FAQs
The edges should be golden brown and quite crispy. The center of the cookies may look a little underdone but they will firm up at room temperature when they come out of the oven.
Let the cookies cool on the tray at room temperature and they will firm up. Cookies tend to come out soft.
You want your bananas to be as spotty as possible and fairly black. This means that they will be super sweet and flavorsome. You can also speed up the process by placing the bananas in the oven at 150 Celsius (300F) for 30 minutes until the peels turn black.
Store these banana chocolate chip cookies in an airtight container at room temperature for 4 days.
More Vegan Banana Recipes
If you tried this Vegan Banana Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Banana Cookies with Chocolate Chips
Ingredients
Dry ingredients:
- 125 g all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50 g granulated sugar
- 50 g light brown sugar
- 1 medium very ripe banana (mashed)
- 60 g vegan chocolate chips
Wet ingredients:
- 0.25 teaspoon vanilla extract
- 1 teaspoon vegetable oil
- 1 teaspoon soy milk
Instructions
Preparation:
- Line a large baking tray with parchment paper. Set aside.
Make the cookie dough:
- In a medium-sized bowl, add the all-purpose flour, baking soda, salt, granulated sugar, light brown sugar, banana and chocolate chips. Mix to combine.
- Now, add the vanilla extract, vegetable oil and soy milk. Fold the dry ingredients into the wet ingredients to form a cookie dough.
- Use your hands to form a large cookie dough ball. It might be a little sticky. If so, roll the ball in a little extra flour.
- Refrigerate for 1 hour 30 minutes.
Bake the cookies:
- When the cookie dough is almost ready to come out, preheat your oven to 160 Celsius (325F).
- Take the cookie dough out from the fridge. Use a cookie scoop to scoop 1.5 tablespoons of cookie dough for each cookie. Roll the scooped cookie dough into balls and place them 2-3 inches apart on the lined baking tray. They will spread. If the cookie dough is still a little sticky dust each ball with a sprinkle of flour again.
- Bake your cookies for 12-14 minutes in the center of the oven, then let them cool for 10 minutes after they come out.
Video
Notes
- When the cookies are beginning the firm on the outside and are becoming golden brown take them out from the oven. The center of the cookies will set at room temperature.
- These are the ones which are fairly brown and spotty. These will give you the best, flavorsome banana cookies, as well as acting as an egg replacer.
- Refrigerating the cookie dough will help the cookie spread more evenly in the oven. Refrigerating will also give them a better texture overall.
Anonymous says
These cookies are so nice I made more the other day! 😭