Vegan Banana Chocolate Chip Cookies

5 from 2 votes

Vegan Banana Chocolate Chip Cookies

Move over banana bread, these Vegan Banana Chocolate Chip Cookies are easy to make, super chewy and absolutely delicious.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 319kcal

Author: Megan Calipari

Cost: $4

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.

Notes

You want the banana to be super ripe- think banana bread!

Be sure to measure the amount of banana here since all bananas are different sizes.

The coconut oil should be soft, but not melted for this recipe. If your is hard, place it in the microwave on 50% power in 10 second increments.

Nutrition