A soft, healthy banana chocolate chip cookie recipe with no eggs, no butter, or dairy made with coconut oil.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-banana-chocolate-chip-cookies/ or scan the QR code here ➡️
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
Flours options - this recipe doesn't work with almond flour or coconut flour, you must use one of the below: