These Banana Bread Cookies are healthy, vegan soft banana cookies with a thick, fluffy banana bread texture. They are easy to make with just 3 ingredients, then it's up to you to add chocolate chips or walnuts to make these cookies even more delicious.
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Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease with cooking oil spray. Set aside.
In a large mixing bowl, add ripe banana and mash into a smooth puree with a fork.
Stir in melted, cooled coconut oil and self-raising flour until the dough is moist and consistent.
If you like, fold in cinnamon, vanilla extract, walnuts, and chocolate chips. Stir to incorporate evenly.
Use a cookie dough scoop to release dollops of dough on the baking sheet, leaving two thumbs of space between the cookies. They puff and expand a lot in the oven.
Bake the cookies on the center rack of the oven for 15-18 minutes until fluffy and golden brown on top, and a toothpick inserted in the center comes out with almost no crumbs on it.
Cool down for 10 minutes on the baking sheet, then transfer them to a cooling rack.
Note 1: If your banana is not ripe, the cookies won't be as sweet. You can stir 1/4 cup of brown sugar or coconut sugar into the mashed banana to boost the cookie sweetness. Avoid liquid sweeteners which make the cookies packed and chewy.Note 2: You can also use melted plant-based butter or avocado oil.Note 3: You can swap the self-raising flour for a cup of flour and baking powder.Storage: Store the cookies in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge. Freeze in zip-lock bags for up to 1 month. Thaw at room temperature the day before serving.