These vegan banana chocolate chip cookies are what would happen if you mixed banana bread with a classic chocolate chip cookie. They are the perfect dessert, combining sweet ripe banana flavour with cinnamon and chunks of chocolate in each bite. They are a soft and chewy cookie with crispy edges and are so easy to make, you’ll love them!
If you’re a fan of banana bread but are looking for something a little different or only have one ripe banana remaining, you are going to love this twist on my favourite dairy free chocolate chip cookies. Just like when making pumpkin chocolate chip cookies, the banana acts as a natural egg replacer making these a great egg free and dairy free treat.
These cookies are so simple and easy to make, coming together in the one bowl. I do recommend chilling the dough, but the result of this extra step is cookies that are big on flavour. These are the perfect soft and chewy cookie and the balance is just right between the chocolate and banana flavour which is complemented by vanilla and cinnamon.
Making chocolate chip cookies or banana bread is a great weekend activity, but why not try this recipe instead and get the best of both worlds! Plus, see below for freezing instructions so you can have cookies on hand for whenever the craving hits.
Key Ingredients
This recipe uses simple, everyday pantry staple ingredients to keep this banana choc chip cookie really easy and approachable. No egg replacer needed!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Brown and white sugar – this recipe uses a combination of both sugars, the brown for moisture and a richer flavour while a little white sugar helps the cookies spread and give us the crispy edges.
- Banana – the key to this recipe is to use a very ripe banana for the best flavour and to add natural sweetness to the cookies. We don’t need too much as banana can be a strong flavour, so just one small banana is perfect. The banana also acts as a natural egg replacer meaning we don’t need anything else to make these cookies vegan.
- Vanilla extract – always, to enhance the other flavours.
- Plain flour – also known as all purpose flour in the US.
- Cinnamon – the perfect flavour pairing with the banana giving these cookies more of a banana bread taste but in a chocolate chip cookie.
- Bicarbonate of soda – also known as baking soda in the US, helps the cookies to puff up and then deflate.
- Dark chocolate – you can use either dairy free chocolate chips or cut up a dark chocolate bar into chunks (70% or more chocolate is usually dairy free).
Equipment and Tools
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- Cookie scoop – makes measuring and scooping the cookie dough so easy.
- Baking trays – I just started using these NordicWare baking sheets and they are insanely good quality – I wish I had upgraded sooner!
- Measuring cups and spoons – accurate measurements are crucial for baking, as even small differences can affect the texture and taste.
- Cooling rack
Step-By-Step Instructions
When making cookies, I usually like to use my stand mixer as it just makes it so easy, but if you don’t have one you can just make these using a bowl and wooden spoon.
Start by mixing together the melted dairy free butter with the brown and white sugar, mashed banana and vanilla. You want to make sure that the butter has cooled before adding it as adding hot melted butter can make the cookies greasy.
Once it’s mixed well, add in the flour, cinnamon and bicarbonate of soda and continue mixing until a soft dough forms.
Add in most of the chocolate chips, reserving a few pieces to press into the tops before baking if you like.
Once the chocolate has been mixed through the cookie dough, cover the bowl and place the bowl in the fridge to chill for at least 2 hours.
Why chill the cookie dough?
Letting the cookie dough rest and chill is essential as it’s going to give the dough time to set. Because we used melted butter, if we baked the cookies immediately they would spread too thin and not result in thick and chewy cookies which is what we’re looking for.
When the cookie dough rests, the dairy free butter will firm back up and the flour starts to absorb all the liquid in the dough which results in the cookies baking more evenly, having a better texture and creating a more pronounced flavour.
Once the cookie dough has chilled, remove it from the fridge and allow it to come to room temperature. This will also make the dough easier to scoop.
Using a cookie scoop and your hands, roll approximately 1.5 tablespoons of cookie dough into balls and place on baking trays leaving space between each cookie for them to flatten out. Press a few of the extra reserved chocolate chips or pieces into the top of the cookie balls.
Bake the cookies for 12-15 minutes. The cookies will still be soft but should be starting to crisp around the edges. Bang the tray on the counter to help deflate the cookies as well if they are looking a bit puffy. Allow the cookies to cool slightly on the tray to firm up before transferring to a wire rack to cool completely.
If you love the sweet salty combination, then finish off your cookies with a sprinkle of flaky sea salt – it’s so good!
👉Tip! For perfect looking cookies, as soon as the cookies have been removed from the oven, use a spoon or a large round cookie cutter that fits over the cookie, to gently shape the cookie back into a circle. This only works if the cookies are still soft so needs to be done immediately before they start to cool.
Storing and Freezing Instructions
These dairy free banana chocolate chip cookies will last in an airtight container for around 4 days without going soft.
If you don’t feel like cooking and eating all of these cookies at once, then the easiest option is to freeze the cookie dough balls so that you can just grab one or two out at a time and enjoy freshly baked cookies whenever you want.
To do this, it’s easiest if you flash freeze the balls on a baking tray in the freezer for 30 minutes and then you can place the balls in a zip lock bag and freeze for up to three months.
To bake, grab the dough balls out of the freezer and place on a baking sheet and bake – no need to thaw first. You’ll just need to cook them for a few minutes longer from frozen.
You can also freeze cooked and cooled cookies in an airtight container or zip lock bag for up to 3 months. Let them thaw at room temperature or zap in the microwave for 15-30 seconds.
Recipe FAQs
Yes, I know it means you have to wait longer for cookies, but chilling not only helps the cookies hold their shape and prevents excessive spreading but it also allows the flavour to deepen. Two hours is the minimum chilling time needed as this is required to allow the melted butter to change structure back to solid.
Yes, as written they are nut free, but you can add walnuts or pecans for that more classic banana bread taste and extra crunch. I recommend adding around ½ cup chopped nuts into the dough.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More recipes using ripe bananas:
5 Minute Banana Bread Mug Cake
Healthy Banana Bread with Oats
Banana Oat Chocolate Chip Cookies
Vegan Banana Cake
Vegan Banana Pancakes (Gluten Free)
Vegan Banana Chocolate Chip Cookies
Ingredients
- ½ cup (125 grams) dairy free butter melted and cooled
- ¾ cup brown sugar
- ¼ cup white sugar
- ¼ cup mashed ripe banana approx 1 small banana
- 2 teaspoons vanilla extract
- 2 cups plain flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- ¾ cup chopped dark chocolate or dairy free chocolate chips
Instructions
- In a large mixing bowl, or the bowl of your stand mixer, add the melted dairy free butter, the brown and white sugars, mashed ripe banana and vanilla extract. Mix with the paddle attachment of your stand mixer or with a wooden spoon until smooth.
- Add flour, cinnamon, bicarbonate of soda and salt and mix until a soft cookie dough forms. Mix through most of the chocolate chips or chopped up chocolate, saving a few pieces to press into the top of the cookies before baking.
- Cover and chill the cookie dough in the fridge for 2 hours minimum, up to overnight.
- Preheat the oven to 180°C (350°F) and remove the cookie dough from the fridge and allow it to come to room temperature. Line 2 large baking trays with baking paper.
- Using your hands, roll balls of cookie dough using approximately 1.5-2 tablespoons of the mixture and place the balls on the prepared baking trays leaving space between each cookie for them to flatten out. Press a few extra chocolate chips or pieces into the top of the cookie balls.
- Bake the cookies for 12-15 minutes. Allow the cookies to cool slightly on the tray to firm up before transferring to a wire rack to cool completely. Finish the cookies by sprinkling the tops with a little flaky sea salt if desired.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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