Soft, chewy edges, and loaded with melty chocolate chips—these vegan banana cookies are the perfect guilt-free treat. They’re the cozy comfort you didn’t know you needed.
Anytime you have overly ripe bananas is a great time to make these delicious cookies. They taste incredible with perfect chewiness and sweetness.
My vegan banana bread with chocolate chips inspires these amazing cookies, and both have a ton of banana flavour.
Jump to:
Ingredients + Substitutions
Here’s everything you’ll need to make these delicious vegan chocolate chip cookies with banana.
- Bananas: You’ll need about ¾ cup of mashed bananas, approx. 2 bananas, but this will vary according to their size. Use overly ripe bananas with spotted brown skins for the best results.
- Sugar: I use organic cane sugar, but other granulated sugars also work. You may try brown sugar, coconut sugar, or date sugar.
- Applesauce: Applesauce and mashed bananas act as binders to keep the cookies egg-free.
- Flour: I’m using whole wheat all purpose flour to keep the cookies wholesome and free from refined, overly processed flour. I have not tested these with gluten-free flour.
- Baking soda: To help the cookies spread and improve their texture.
- Chocolate chips: Choose your favourite kind. Dark chocolate chips, chocolate chunks, or another dairy-free chocolate you like.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Combine the mashed bananas, applesauce and sugar in a medium bowl. Then add the dry ingredients.
Stir, using a silicon spatula until the batter is combined, without overmixing.
Fold in the chocolate chips.
Then scoop the cookies onto a baking tray.
Bake the cookies for 12-15 minutes, until the edges and bottoms are golden brown. Use a flat spatula to check the bottom of the cookies for doneness.
Let your vegan banana cookies rest at room temperature for at least 15 minutes before transferring them to a cooling rack.
Variations
- Add a crunchy element to the cookies by folding in some chopped walnuts or pecans into your cookie batter.
- For added flavour: add 1 teaspoon of cinnamon and/or pure vanilla extract.
Or try these gluten-free banana cookies.
Storage
Keep leftover cookies in an airtight container at room temperature for 2 days, or refrigerate them for 3-4 days.
To freeze, use a freezer-safe container and keep them frozen for up to 3 months.
Expert Tips
- Use very ripe bananas for the best flavour and natural sweetness. The skins should be spotted brown.
- I recommend using a kitchen scale to weigh the flour for the best results. Scooping flour from a bag can often lead to too much flour being used, resulting in denser cookies.
- Leave plenty of space between your cookie dough balls to allow the cookies to spread in the oven.
More delicious vegan cookie recipes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Ingredients
- ¾ cup mashed banana approx. 2 bananas
- ⅓ cup unsweetened applesauce
- ⅓ cup cane sugar or coconut sugar
- 120 grams whole wheat flour approx. 1 cup spooned + levelled
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350℉/176℃ and line a baking sheet with parchment paper.
- Mash the bananas in a mixing bowl and add the applesauce and sugar. Mix well.
- Next, add all the dry ingredients: flour, baking soda, salt and stir until combined without overmixing. Then fold in the chocolate chips.
- Scoop the mixture using a medium cookie scoop onto your prepared tray, leaving plenty of space between each cookie. You should get approx. 9 cookies. (Or use a small cookie scoop to get approx. 18 smaller cookies.)
- Bake for 12-15 minutes or until the edges and bottoms are golden brown. Remove the cookies from the oven and let them cool at room temperature for at least 15 minutes before handling them and transferring to a cooling rack.
Notes
- Use very ripe bananas for the best flavour and natural sweetness. The skins should be spotted brown.
- I recommend using a kitchen scale to weigh the flour for the best results. Scooping flour from a bag can often lead to too much flour being used, resulting in denser cookies.
- Leave plenty of space between your cookie dough balls to allow the cookies to spread in the oven.
Leave a Comment + Star Rating ⭐⭐⭐⭐⭐