Vegan Banana Chocolate Chip Cookies are a delicious way to use one overripe banana! They are easy to make, and the dough requires no chill time. And the cookies bake up super chewy with a crisp edge, packed with banana and chocolate chips.
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Banana and chocolate is one of my favorite flavor combinations for baked goods! It makes delicious and decadent Vegan Banana Brownies and super moist Chocolate Banana Muffins. And I'll even eat it for breakfast in Banana Chocolate Chip Overnight Oats. So why not bake some Vegan Banana Chocolate Chip Cookies?
These cookies are the perfect way to use one overripe banana. The dough requires no chill time, and the cookies bake up super chewy and packed with banana and chocolate chips. And you won't be able to eat just one. So, let's make them!
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Why You'll Love This Recipe
- This recipe requires only 9 simple ingredients.
- They are easy to make, and the dough requires no chill time.
- These Vegan Banana Chocolate Chip Cookies are completely dairy-free and eggless.
- They bake up chewy and full of banana and chocolate.
- And most importantly, they are absolutely delicious!
Ingredients
Refined Coconut Oil: You can use regular coconut oil here, but it will give the cookies a hint of coconut flavor. 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 Vegan Banana Bread or Banana Bread Cinnamon Rolls.
Cinnamon: Cinnamon gives these Vegan Banana Chocolate Chip Cookies a little banana bread flavor.
Chocolate Chips: I love dark chocolate chips, but use your favorite. Enjoy Life makes delicious vegan milk chocolate chips!
Special Equipment
I recommend a stand mixer or hand mixer for this recipe. I am partial to a stand mixer because they are easier and faster to use, but a hand mixer will work!
How to make Vegan Banana Chocolate Chip Cookies
Step 1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the coconut oil and light brown sugar until well combined.
Step 2. Then, add the mashed overripe banana and vanilla and mix on low until combined.
Step 3. Next, add flour, cinnamon, baking soda, and salt, and mix on low until almost combined.
Then, add the chocolate chips and mix until they are distributed.
Step 4. Now, use a 3-tablespoon scoop to scoop 8 cookie dough balls onto a parchment-lined baking sheet.
Bake the cookies in a 350*F oven for 12-14 minutes or until the edges are golden brown.
Allow the Vegan Banana Chocolate Chip Cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to continue cooling.
Then, repeat with the remaining cookie dough.
Recipe FAQs
Place the cookies in an airtight container and keep them 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! You can't substitute it for butter, though. They don't bake the same. So be sure to use a cookie recipe that is formulated with coconut oil.
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 it's soft.
In the first step, the coconut oil and brown sugar won't cream together like butter and sugar do. Just mix until it is well combined and there are no clumps of brown sugar.
Looking for More Banana Recipes?
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📖 Recipe
Vegan Banana Chocolate Chip Cookies
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 1 Baking Sheet
- Parchment Paper
Ingredients
- ½ Cup Refined Coconut Oil, soft but not melted See note
- 1 ¼ Cup Light Brown Sugar, tightly packed
- ½ Cup Mashed Overripe Banana this is about 1 small banana, but use the volume amount (see note)
- 1 tablespoon Vanilla Extract
- 2 ¼ Cups All-Purpose Flour
- 1 ¼ teaspoon Cinnamon
- ¾ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt use ¼ teaspoon if using table salt
- 1 Cup Chocolate Chips Plus a few more for topping the cookies
Instructions
- Preheat oven to 350*F. Line a baking tray with parchment.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, combine coconut oil and brown sugar. Mix until well combined and no brown sugar clumps remain. Add mashed banana and vanilla, and mix until well combined.½ Cup Refined Coconut Oil, soft but not melted, 1 ¼ Cup Light Brown Sugar, tightly packed, ½ Cup Mashed Overripe Banana, 1 Tbsp Vanilla Extract
- Add flour, cinnamon, baking soda, and salt. Mix on low until almost combined. Then, add chocolate chips and mix until they are distributed.2 ¼ Cups All-Purpose Flour, 1 ¼ tsp Cinnamon, ¾ tsp Baking Soda, ¾ tsp Kosher Salt, 1 Cup Chocolate Chips
- Using a 3-tablespoon cookie scoop, scoop 8 balls of cookie dough onto a parchment-lined baking sheet, leaving at least 3 inches of space between each cookie.
- Bake in a 350*F oven for 12-14 minutes or until they are golden brown around the edges. Allow to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining dough.
Sue says
Made these today for the first time. Very easy and so delicious!
Megan Calipari says
So happy you liked them!
Paloma says
Hi! Thankss for your recipe,i have a question, can i change coconut oil for olive oil??thank youu again!
Megan Calipari says
Hi! Coconut oil and olive oil don't bake the same so I don't recommend this swap. Since coconut oil is a solid at room temperature it keeps these cookies thick and chewy. I think they would spread too much if you swapped it with olive oil.
Maddie says
Really good! I added shredded coconut and a flax egg, and they turned out very tasty 🙂