Move over, banana bread, these Vegan Banana Chocolate Chip Cookies are SUPER chewy and absolutely delicious. These are the perfect recipe to make with your overripe banana stash.
I'm always dreaming up new cookie recipes to try. If you've been a reader for a while, you know that cookies are my all time favorite dessert to eat. Cakes are my favorite dessert to make, but give me a cookie over a cake literally any day of the week. The chewy texture and the gooey chocolate really make it my perfect dessert. And these Vegan Banana Chocolate Chip Cookies have all that and more. They are chewy with a crisp edge, they are filled with chocolate, they are banana-y and are lightly scented with cinnamon. What's not to love?
These cookies are also incredibly easy to make. If you've ever made cookies before, these are no different. YouYou don't even need any vegan butter or milk!
Ingredients and Substitutions for Vegan Banana Chocolate Chip Cookies
Refined Coconut Oil: You can use regular coconut oil here, but it will lend a hint of coconut flavor to the finished cookies. If thats your jam, then use it! If that isn't you jam, go with refined. Refined coconut oil has the same texture, and melting point as the unrefined stuff, but it doesn't smell or taste like coconut whatsoever.
Granulated Sugar: Granulated sugar not only lends sweetness, but also promotes browning and chew.
Molasses: For a little brown sugar flavor. If you've been here a while you know that I don't buy brown sugar. I don't think its a bad ingredient by any means. I actually love the flavor of brown sugar. BUT, its just granulated sugar mixed with molasses, both of which I always have on hand. And it gets hard as a rock no matter how I store it.
Mashed Banana: The banana in this Vegan Banana Chocolate Chip Cookie recipe goes where eggs would typically be added. Mashed banana makes a great swap for eggs, where the purpose of the eggs is to bind the dough.
Here, banana also adds a lot of flavor!
Vanilla Extract: Because it belongs in every baked good.
Cinnamon: A bit of cinnamon gives these Vegan Banana Chocolate Chip Cookies a little banana bread-y flavor. You're going to LOVE this little addition.
All-Purpose Flour: Regular old all purpose, here.
Baking Soda: Baking soda promotes browning and helps these cookies spread in the oven.
Kosher Salt: salt rounds all the flavors in these cookies out.
Chopped Chocolate: I used a combination of chopped dark chocolate and dark chocolate chips. Use whichever you prefer, here!
How to Store the Cookies
There are a couple of ways to store these Vegan Banana Chocolate Chip Cookies. First, if you will eat them all within a few days, put them in an airtight container and leave them at room temp. They will stay fresh for up to 3 days this way.
But in my house, its just me and my husband. We cannot eat a bakers dozen of cookies Vegan Banana Chocolate Chip Cookies before they are stale if I store them at room temp. So, the second way to store these cookies is to place them in an airtight container and stick them in the freezer. They stay fresh for up to a month this way. And you can pull out one at a time, pop it in the microwave and have a nice warm cookie whenever your heart desires.
The third way is for the truly committed freshly baked cookie lovers. Scoop all the dough onto a parchment lined tray and roll it into balls between your palms as the recipe states. Then pop the tray in the freezer. Next, when the cookie dough balls are frozen, transfer them into a zip top bag and store them in the freezer for up to two months. Then, whenever you want a fresh cookie or two, take a couple dough balls out as the oven preheats and bake them!
Vegan Banana Chocolate Chip Cookies
- Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- ½ Cup Refined Coconut Oil, soft but not melted
- 1 ¼ Cup Granulated Sugar
- 1 tablespoon Molasses
- 7 tablespoon Mashed Banana this is about 1 small banana, but use the volume amount
- 2 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 2 ¼ Cups All Purpose Flour
- ¾ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- 1 Cup Chopped Chocolate or Chocolate Chips I used a combination of both
- 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, sugar and molasses. Mix until well combined and fluffy.
- Add mashed banana and vanilla. Stir well.
- Add flour, cinnamon, baking soda and salt. Stir until just combined.
- Add chopped chocolate or chocolate chips and stir to distribute.
- Using a ¼ Cup measuring cup that has been sprayed with nonstick spray, scoop 8 ¼ cup portions of dough onto the tray. Roll each mound into a ball between the palms of your hands. Space the dough balls evenly, then give them a gentle press so that they don't roll around. See photo for reference.
- Bake in a 350* oven for 17-19 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.