Banana Chocolate Chip Cookies, Totally Vegan Too
These Vegan Banana Chocolate Chip Cookies are the perfect blend of chocolatey banana goodness. The way my taste-buds work, when it comes to amazing cookies, chocolate chip is at the top of my list every time. This recipe is basically banana bread and chocolate chip cookies combined. They melt in your mouth, but also have a nice soft cake-like bite so that little chew you want is there. Most importantly, it’s my all time favorite cookie recipe. The perfect sweet treat and so simple to make.
I love the natural sweetness of bananas. In this chocolate chip cookie recipe the bananas are subtle, sweet, and soooooo addictive! To know me is to understand that I keep handy even healthier versions to my favorite healthy snacks so when I have sugar-free weeks, I don’t have to be deprived of the foods I love most. So if you prioritize sugar-free, I’ve also provided instructions on how to make these banana chocolate chip cookies sugar-free and low carb in the recipe card too.
How To Make These Vegan Banana Chocolate Chip Cookies Perfect Every Time
Here is your grocery shopping list:
- Coconut flour
- Packed light brown sugar (for sugar-free and low carb substitute with golden monkfruit sweetener or erythritol)
- Baking soda
- Finely ground pink Himalayan salt
- Ripe banana
- Coconut oil
- Pure vanilla extract
- Flax egg
- Chocolate chips of choice, if vegan use vegan chocolate chips. If not vegan, try semi-sweet or milk chocolate
Full recipe in the recipe card below. Like this recipe? Then you must try my Easy Vegan Banana Bread Recipe. Here’s a full archive of Vegetarian Recipes and Vegan Recipes for you to browse.
Disclaimer & Disclosure: There may be affiliate links in this post. Nothing here should be taken as medical advice. Please consult with a certified dietician or nutritionist about nutritional needs specific to you.
Banana Bread Meets Chocolate Chip Cookies
Maybe it’s because I’m a minimize my carbon footprint nerd who gets extra excited about ways to use overly ripe bananas, but either way, bananas are so fun for cooking and baking. And let’s face it, chocolate is bae. I remember the first time I tested this recipe, my goal was just a yummy nutritious chocolate chip cookie my kids would like. I thought, why not throw this overly ripe banana and see what happens? Ummmmmm….magic happens ok! And now, every time I want a cookie, the first thing that comes to mind are these banana chocolate chip cookies.
What I Love About These Vegan Banana Chocolate Chip Cookies
- One bowl preparation so easy clean up
- All ingredients found right in the grocery store
- Absolutely delicious (leftovers where?…so good)
- Vegan, non-dairy, and also alternatives provided for sugar-free & low carb so friendly to most lifestyles
Become A Pro At Making Cookies By Using These Tips & Tricks
How ripe should my bananas be?
For soft, chewy, melt in your mouth banana chocolate chip cookies, the riper the banana the better. If you won’t eat that banana, then they are perfect for these cookies. Here’s the rule, the riper the banana, the more flavor.
What’s The Secret To Soft Cookies?
Under baked cookies are the secret to soft cookies. If your chocolate chip cookies are hard, most likely you’ve either baked them too long or overworked the dough. Ideally, I bake these cookies at 350 degrees Fahrenheit for 13 minutes and then allow then to cool on a cooling rack to harden for at least 30 minutes. I know, waiting is hard, but worth it! Store leftovers in air tight zipped-lock bags in the fridge for up to one week. I never have a storage problem with these…always gone too soon!
Another tip for soft cookies is using brown sugar instead of white sugar due to the increased moisture in brown sugar.
How To Shape Cookies Perfectly
There is a very simple method to achieving the perfect shape to your cookie. Make sure your hands are wet and roll 10-12 individual balls to get a smooth finish or use a scoop. Place each ball on the greased parchment paper leaving room in between each ball. Press down on each ball with the palm of your hand so they spread slightly.
Now let’s get to baking these oh so delicious banana chocolate chip cookies!
Banana Chocolate Chip Cookies, Totally Vegan Too
Equipment
- mixing bowl
- whisk
- baking sheet
Ingredients
Dry Ingredients
- ½ cup Coconut flour
- ⅓ cup Packed light brown sugar (for sugar-free substitute with ⅔ cup golden monkfruit sweetener or erythritol)
- ¼ tsp Baking soda
- ¼ tsp Finely ground pink Himalayan salt or salt of choice
Wet Ingredients
- 1 medium Overly ripe banana, mashed
- ⅓ cup Coconut oil, melted
- 1 tsp Pure vanilla extract
- 1 Flax egg 1 TBSP Flax meal + 3 TBSP Warm Water = 1 Flax Egg
Other Ingredients
- ½ cup Chocolate chips of choice If vegan use vegan chocolate chips. Otherwise try semi-sweet or milk chocolate chips
Instructions
- Preheat oven to 350°F
- Mash banana and mix all wet ingredients with banana.
- Combine all dry ingredients into one bowl.
- Ideal instructions here are to mix dry ingredients into wet ingredients.
- The dough should be crumbly.
- Fold in chocolate chips.
- Grease baking sheet and line with parchment paper.
- Gently spray top of parchment paper with cooking spray
- Form 10-12 balls and place on greased cookie sheet. Then using palm of hand press gently down on each ball to shape cookie.
- Place in oven for 13-15 minutes.
- Remove from oven and allow to cool directly on pan for at least 30 minutes.
- Remove to cooling rack and cool an additional 30 minutes.
- Eat cookies! If any happen to make it as left overs, store in an air tight zip-lock bag in the fridge up to one week.
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei
