These Vegan Banana Chocolate Chip Cookies are soft, healthy banana bread cookies with the most delicious banana flavor and sweet chocolate chips. These are healthy banana chocolate chip cookies, 100% dairy-free, egg-free, and refined sugar-free.
Classic banana cookies contain eggs and butter, so I knew I needed to come up with my own version, like I did for my beloved Almond Croissant Cookies, Vegan Chocolate Chip Cookies, and Vegan Peanut Butter Cookies.
It’s so easy to make your own vegan banana cookies at home by following my baking recipe below.
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Vegan Banana Chocolate Chip Cookies
Ingredients
- ½ cup Mashed Banana
- ⅓ cup Melted Coconut Oil
- ¼ cup Cane Sugar - or white sugar
- ¼ cup Soft Brown Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- ⅓ cup Dairy-Free Dark Chocolate Chips
- 1 ¼ cup All-Purpose Flour - scooping and leveling
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil. Set aside.
- Peel, mash the ripe bananas with a fork or potato masher, and measure precisely, filling a measuring cup and sweeping the top or weighing in oz or grams (use the metric button above the ingredients for conversion).
- In a large mixing bowl, combine mashed banana, melted lukewarm coconut oil, unrefined cane sugar, soft brown sugar, vanilla extract, baking soda, and salt.
- Gradually stir in flour until it forms a thick cookie batter. Don't over-mix it, or the cookies won't be as light and fluffy.
- Stir in vegan dark chocolate chips.
- Scoop dollops of dough – one cookie is about 3 tablespoons of dough, 50g/1.8oz. I like to generously oil my hands and roll the dough between my palm to shape a ball.
- Place the batter onto the prepared cookie sheet leaving 1.2 inch/3cm between cookies – they expand in the oven, which prevents the cookies from sticking to each other.
- Bake for 12-15 minutes or until golden brown on top.
- Cool 5 minutes on the cookie tray, then slide a spatula under each cookie to transfer onto a cooling rack.
Storage
- Store in a cookie jar in the fridge for up to 4-5 days, or freeze in a sealed container and thaw the day before at room temperature.
Notes
- all-purpose flour
- spelt flour
- white whole wheat flour
- gluten-free all-purpose flour blend. For this, use my gluten-free conversion guide.
Nutrition
Ingredients and Substitutions
As always, the recipe is pretty easy, and all you need are a bunch of simple, wholesome ingredients:
- Ripe Bananas – Choose overripe bananas with dark spots on the skin to enhance the sweetness and banana flavor of your cookies.
- Melted Coconut Oil – I didn’t try any other oil in this recipe. If you are not a fan of coconut flavor, use refined coconut oil or light olive oil, or melted vegan butter.
- Unrefined Cane Sugar – There are so many you can use, like demerara, panela, and turbinado sugar.
- Soft Brown Sugar – This is the best to retain some moisture in the cookies. Other unrefined options that will provide similar results are muscovado sugar or coconut sugar. Watch out. These two turn the batter pretty dark brown.
- All-Purpose Flour – Or spelt flour or white whole wheat flour for a healthy twist. This recipe doesn’t work with almond flour or coconut flour. For a gluten-free version, use my gluten-free conversion guide.
- Vanilla Extract – for flavor.
- Baking Soda – or double the amount required by the recipe if you prefer to use baking powder.
- Vegan Dark Chocolate Chips – I like my dark chocolate chips, but you can use any chocolate chips you like.
How To Make Banana Chocolate Chip Cookies
Storage Instructions
These banana cookies store very well in a sealed container at room temperature for 2 days. However, to store them longer, place the container in the fridge. They will last 4-5 days. Otherwise, freeze the cookies in zip-lock bags or sealed boxes. Thaw your cookies at room temperature 3 hours before serving or overnight.
Frequently Asked Questions
Yes, you can replace coconut oil with vegan butter. I love to use Earth Balance or Naturli. Both are made with clean vegetable oils and work very well in vegan cookie recipes. If you use vegan butter, melt the butter first, then combine melted butter and sugar along with mashed bananas, vanilla, salt, and baking soda.
These vegan banana cookies have a light crispy outside when out of the oven with a moist, fluffy crumb similar to banana bread. They have a strong banana flavor with sweet, crunchy chocolate chips in the center. Their texture softens after a few days, becoming closer to a banana bread cookie.
More Vegan Banana Cookie Recipes
I love creating vegan banana cookie recipes using ripe bananas. Below I listed my favorites, including banana cookies with rolled oats for breakfast, chocolate banana cookies, or almond flour banana cookies.
So delicious and easy/fun to make with the kids! I swapped out spelt flour per your suggestion for a healthier touch. The cookies were fluffy, plump, and incredibly satisfying. We added walnuts as well which didn’t alter the lightness of the cookie. We have used your recipes quite regularly over the years as your website has become one of my go-to for vegan recipes. Thank you for all of your hard work! We greatly appreciate it.
Thank you so much! I am so happy to have you here with me. Carine.
I had bananas going brown and needed a recipe to use them up. This was a perfect. I only changed the oil from coconut to canola. These were delicious! Super easy, too! Definitely keeping this recipe! ❤️
Simple and delicious! They came out perfect and I would recommend putting some walnuts on the top. It tastes just like a good banana bread only very soft and moist!
I used AP flour and melted vegan butter instead of coconut oil. Simple and delicious! Got a thumbs up from non-vegan spouse! Not easy to do. Just wish it made more. Next time might be a double batch for freezing.
Thanks for such a lovely feedback! Glad to hear this recipe works well with AP flour too
I like them a lot! Carine, in step number 6, you mentioned 1/3 cup of chocolate chips and in the ingredient list is mentioned 1/2. I used 1/3 cup and I am satisfied with the result but I wanted you to know.
Thank you so much for spotting my mistake! I agree that 1/3 cup is way enough sweetness with the banana! I updated the recipe. Thanks again. Carine.
I used GF allpurpose flour blend and they turned out beautifully. Simple recipe that yielded a dozen delicious cookies!