These Vegan Chocolate Chip Banana Cookies are like having banana bread, in cookie form. Full of chocolate chips, crunchy walnuts and a hint of cinnamon.
These cookies are really easy to make in just one bowl. Perfect thing to bake when you have a banana that’s getting a little too brown for eating.
For more cookie recipes check out these Double Chocolate Banana Coconut Cookies or these healthy Chia Oatmeal Cookies.
Ingredients
These banana cookies are super easy to make, all you need are the ingredients below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Banana, ripe, you want those brown spots
- Vegan butter, I prefer to use the stick butter, not the one in a tub to spread on bread.
- Dark brown sugar, light brown sugar or coconut sugar works well too.
- Granulated sugar, I used organic
- Vanilla extract
- All purpose flour, measured correctly. Fluff it up with a spoon and then spoon the flour into the measuring cup.
- Corn starch, a little helps hold these cookies together.
- Baking Soda
- Cinnamon
- Sea salt
- Chocolate Chips, vegan. I prefer dark chocolate chips, you can use a chopped up chocolate bar as well.
- Walnuts, for a little added crunch
See recipe card for quantities.
Instructions
These cookies are easy to make in one bowl. Just follow the step by step photos below.
For the full written instructions, see the recipe card at the bottom.
In a large bowl, mash your banana with a fork.
Stir in the melted butter, brow sugar, caster sugar and the vanilla extract.
Add the flour, corn starch, baking soda, cinnamon and salt. Stir well with a large spoon.
Fold in the chocolate chips and chopped walnuts. Cover and put in the fridge.
Scoop the chilled cookie dough onto the prepared cookie sheet.
Top the cookies with some extra chocolate chips and walnuts and bake.
Let cookies cool on your cookie sheet for 10-15 minutes, then place them on a cooling rack to cool completely. Vegan cookies can be a little delicate so don’t try to move them straight away.
Substitutions and Variations
- Nuts – Instead of walnuts, pecans or almonds can be used.
- Chocolate – This recipe calls for dark chocolate chips, but a chopped up chocolate bar can also be used. Milk chocolate chips work as well, but the cookies will be a lot sweeter.
- Cinnamon – Ads a great little spice to these cookies. Can also be left out or substituted with cardamon.
If you like cinnamon in your cookies, try these Healthy Snicker Doodles Cookies full of cinnamon spice.
Storage
Store these vegan chocolate banana cookies in an airtight container for up to 3 days, They might get a little softer when they sit because they contain banana. But the flavour is thill they same.
They freeze very well, store in an airtight container or ziplock bag for up to 3 months.
Top tip
Use a ripe banana that is just starting to get a few brown spots for the right texture and sweetness. If it isn’t ripe enough the texture will be hard and not sweet enough. If it is too ripe the cookies will be a lot sweeter.
FAQ
FAQ
Vegan cookies doesn’t contain eggs, butter or milk. Instead these Vegan Chocolate Chip Banana Cookies uses plant based butter and vegan chocolate chips.
Make sure to measure all the ingredients correctly, baking is a little bit like science, everything works in harmony to make the perfect cookie. If these too much flour, or too little butter, the vegan cookies can turn out dry or hard.
More cookies to try:
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These Vegan Chocolate Chip Banana Cookies is like having banana bread, in cookie form. Full of chocolate chips and crunchy walnuts and a hint of cinnamon.
- 1 small banana ½ cup (100g) very ripe, mashed
- ¼ cup (60g) vegan butter, melted
- ⅓ cup dark brown sugar, packed
- ¼ cup sugar
- 1 teaspoon vanilla paste or extract
- 1 Cup Flour
- 1 tablespoon corn starch
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- Pinch of sea salt
- ⅓ cup Chocolate Chips vegan
- ¼ cup walnuts, chopped
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In a large bowl, mash your banana with a fork. Stir in the melted butter, brow sugar, caster sugar and the vanilla extract.
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Add the flour, corn starch, baking soda, cinnamon and salt. Stir well with a large spoon.
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Fold in the chocolate chips and chopped walnuts.
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Cover and put the dough in the fridge for 30 minutes.
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Preheat the oven to 175C (350F) and line a baking sheet with parchment paper.
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Scoop the chilled cookie dough, about 2 tbsp. Place on the prepared cookie sheet, making sure to leave some room between the cookies. Top the cookies with some extra chocolate chips and chopped walnuts if desired.
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Bake the cookies for about 10-12 minutes until the edges just start turning golden brown.
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Let cookies cool on your cookie sheet for 10-15 minutes, then place them on a cooling rack to cool completely.
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