Vegan Banana Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Chilling Time 2

Total Time 2 25

Servings cookies

Calories 212kcal

Author Sally

Equipment

Ingredients

½ cup (125 grams) dairy free butter melted and cooled
¾ cup brown sugar
¼ cup white sugar/granulated sugar
¼ cup mashed ripe banana approx 1 small banana
2 teaspoons vanilla extract
2 cups plain flour/all purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon bicarbonate of soda/baking 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