Vegan Banana Chocolate Chip Cookies

5 from 3 votes

Vegan Banana Chocolate Chip Cookies

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.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 206kcal

Author: Megan Calipari

Cost: $4

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.

Notes

Refined coconut oil doesn't have any coconut flavor. You can also use unrefined, but it will impart a slight coconut flavor to the cookies.

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

Be sure to measure the amount of mashed banana in a measuring cup since all bananas are different sizes.

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

Nutrition