Move over banana bread, these Vegan Banana Chocolate Chip Cookies are easy to make, super chewy and absolutely delicious. This dough requires no chill time and it is the perfect recipe to make with your overripe banana stash.
Banana and chocolate are a match made in heaven. I love baking with this combo like in my Vegan Banana Brownies, or my Chocolate Banana Muffins. So why not add to my banana and chocolate baking repertoire with this a cookie recipe?
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Why You'll Love This Recipe
These Vegan Banana Chocolate Chip Cookies are going to blow your mind. Here is why:
- This recipe requires only 9 ingredients!
- They are easy to make.
- They use simple ingredients.
- They bake up chewy and full of banana and chocolate flavor.
Ingredients
Refined Coconut Oil: You can use regular coconut oil here, but it will lend a hint of coconut flavor to the finished cookies. If that isn't for your jam, go with refined.
Mashed Banana: Be sure to use overripe banana, here or the flavor won't come through. They should be soft and have large brown spots, like bananas that you'd use for banana bread or Banana Bread Cinnamon Rolls, or Cinnamon Swirl Banana Bread!
Cinnamon: A little bit of cinnamon gives these Vegan Banana Chocolate Chip Cookies a little banana bread flavor.
Chocolate Chunks: I like chocolate chunks for this recipe, but if you prefer chocolate chips or even chopped chocolate, they will work!
Step-by-Step Instructions
Step 1. Cream the coconut oil with brown sugar.
Step 2. Add the mashed banana and vanilla and mix.
Step 3. Mix in the dry ingredients and add the chocolate chunks.
Step 4. Mix until the chunks are evenly distributed.
Step 5. Scoop the cookie dough and top each cookie with a few extra chocolate chunks.
Step 6. Bake the Vegan Banana Chocolate Chip Cookies until golden brown!
Recipe FAQs
To store, place the cookies in an airtight container and keep at room temperature for up to 4 days. Or freeze for up to a month.
Yes! You can make and scoop the dough, then freeze the cookie dough balls for up to a month. Then, allow the cookie dough to come to room temperature before baking as the recipe instructs.
Yes! There is a 2x button in the recipe card that will do the math for you.
Expert Tips and Tricks
You want the coconut oil to be room temperature for this recipe. Ideally, it will be soft but not melted.
If your coconut oil is hard, microwave it at 50% power in 10 second increments until its soft.
Looking for More Banana Recipes?
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📖 Recipe
Vegan Banana Chocolate Chip Cookies
Equipment
- 1 Mixing Bowl
- 1 Wooden Spoon
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
Ingredients
- ½ Cup Refined Coconut Oil, soft but not melted
- 1 ¼ Cup Light Brown Sugar
- 7 tablespoon Mashed Overripe Banana this is about 1 small banana, but use the volume amount (see note)
- 2 teaspoon Vanilla Extract
- 2 ¼ Cups All Purpose Flour
- 1 teaspoon Cinnamon
- ¾ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt use ¼ teaspoon if using table salt
- 1 Cup Chocolate Chunks Plus a few more for topping the cookies
Instructions
- Preheat oven to 350. Line a baking tray with parchment.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a wooden spoon, combine coconut oil and brown sugar. Mix until well combined and fluffy.½ Cup Refined Coconut Oil, soft but not melted, 1 ¼ Cup Light Brown Sugar
- Add mashed banana and vanilla. Stir well.7 tablespoon Mashed Overripe Banana, 2 teaspoon Vanilla Extract
- Add flour, cinnamon, baking soda and salt. Stir until just combined.2 ¼ Cups All Purpose Flour, 1 teaspoon Cinnamon, ¾ teaspoon Baking Soda, ¾ teaspoon Kosher Salt
- Add chopped chocolate or chocolate chips and stir to distribute.1 Cup Chocolate Chunks
- Using a ¼ Cup measuring cup that has been sprayed with nonstick spray, scoop 8 ¼ cup portions of dough onto the tray. Top each cookie with a few more chocolate chunks (optional).
- Bake in a 350* oven for 15-18 minutes or until they are golden brown and the edges are set. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight room temperature for up to 3 days or in the freezer for up to a month.
Sue says
Made these today for the first time. Very easy and so delicious!
Megan Calipari says
So happy you liked them!