Delicious vegan banana chocolate chip cookies! A fun twist on a classic cookie. Chewy cookies, spiced with cinnamon, and so easy to make. Dairy and egg free.
These vegan banana chocolate chip cookies are so amazingly delicious! It tastes like the perfect combination of banana bread and chocolate chip cookies. That makes them almost like a breakfast cookie!
Plus, these cookies are a great way to use up some overripe bananas on the counter. Make a double batch and you have healthy cookies all week long!
Totally dairy free and egg free. You can even make them gluten free with a simple swap!
Free from: Dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more
Why You’ll Love these Cookies
- A fun twist on a classic cookie
- Filled with bananas, chocolate, and cinnamon
- Easy to make in one bowl
- Dairy and egg free recipe that no one will suspect
What I love about this recipe is that it uses simple ingredients to make these cookies.
- Banana - The star of the recipe! Choose bananas that have dark spots on their skin. They will have the best flavor and be the most sweet.
- Flax seeds - Flax not only provides a healthy boost of omegas, it helps the cookies to stick together. Make sure that you use ground flaxseed and not whole flaxseeds. It makes a difference.
- Organic white sugar - If you are baking vegan, you need organic white sugar which isn’t bone char processed. Brown sugar is always vegan.
- Chocolate Chips - Use your favorite brand of vegan chips. I love to use Enjoy Life Chocolate or even a favorite vegan chocolate bar chopped up! Dark chocolate chips taste awesome in this recipe.
- Other ingredients you’ll need: Vegan butter, vanilla extract, all purpose flour, baking powder, baking soda, salt, cinnamon.
This recipe won’t work with single ingredient gluten free flours like almond flour or coconut flour or oat flour. You need either all purpose wheat flour or a good quality gluten free flour blend.
For the full instructions, complete with recipe measurements, please see the recipe card below.
Start by making the flax egg. In a small bowl, combine the ground flax seeds with the boiling water. I find that by using boiling water, the flax seeds gel together better, giving you the best results in the cookie! Set this aside for 5 minutes to cool.
In another small bowl, using a fork, mash the banana. Make it as lump free as possible.
In a medium sized bowl, sift together all of the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. If you don’t have a sifter, you can always just whisk the together with a whisk or even a fork!
Now, in the stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream together the room temperature vegan butter with the white and brown sugars. Mix this on medium speed for about 5 minutes.
Now add the flax egg, banana, and vanilla extract to the wet ingredients. Give this a good quick mix before adding the dry ingredients.
After the dough has come together, finally add the chocolate chips. I like to stir these in by hand so that they are evenly incorporated. Sometimes the chocolate chips tend to fall to the bottom of the bowl.
Using a small cookie scoop, make cookie dough balls about 1 tablespoon in size. Roll them and place on a plate or parchment lined tray that fits in your fridge.
Chill the cookies for 30 minutes. This gives the flour time to hydrate and for the butter to chill down. That means better cookies.
Baking the Cookies
Preheat the oven to 350F and line 3 baking trays with parchment paper or silicone baking sheets.
Place 12 cookies per tray and bake for 10 to 12 minutes. After 10 minutes, the edges of the cookies should be golden brown and the middle of the cookies should look set. They may appear a little wet, but that is from the high moisture of the bananas!
Remove them from the oven and let them chill on the hot tray for 10 minutes before removing them to a wire rack to finish cooling.
Yes! While I haven’t personally tested this recipe gluten free, I think that the banana and flax seeds would make the perfect base for a gluten free recipe. You may need to add an additional spoonful of milk of your choice to make the dough easy to work with.
Use a good quality all purpose gluten free flour that contains xanthan gum. I would recommend King Arthur Measure for Measure.
Sure. You can use coconut sugar in place of the brown sugar in this recipe. However, I wouldn’t use all coconut sugar in this recipe, and you can not replace any of the sugar with maple syrup. That would change the whole recipe.
How to Store
These cookies keep for a whole week!
Countertop - Keep the cookies in an airtight container on the countertop for up to a week after baking. They may begin the dry out after day 5 or 6.
Freezer after baking - Lay the cookies in a freezer safe container and keep frozen for up to 3 months. Let them thaw completely before enjoying after freezing.
Freezing before baking - Make cookies as directed up through making cookie dough balls. Then, freeze a single layer of cookie dough balls for 1 hour. After one hour, you can stack cookie dough balls in a freezer safe container and store for up to 1 month. To bake from frozen, either thaw in the fridge overnight and bake as directed, or, add additional 3 minutes to baking time. Your time may vary depending on your oven.
Make them peanut butter banana cookies! Remove 1 tablespoon of mashed banana and add 1 tablespoon of creamy peanut butter. You can also use almond butter, cashew butter, soy butter, or sunflower seed butter to make them nut free. This makes for a super delicious variation!
Let the cookies chill and then place them on an un-chilled baking tray in the oven. If you place a chilled baking tray in the oven, the cookies will take longer to bake because the tray has to warm up as well.
Sprinkle some goodies on top before baking! Ideas include:
- quick oats
- pumpkin seeds
- more chocolate chips with sea salt
More Vegan Cookie Recipes
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!
- mixing bowl
- mixing spoons
- measuring cups
- measuring spoons
- hand mixer or stand mixer
- parchment paper
- baking trays
- 1 tablespoon ground flax seeds
- 3 tablespoons water boiling
- ½ cup vegan butter
- ½ cup organic sugar
- ½ cup brown sugar
- ½ cup banana mashed about 1 medium banana
- 1 teaspoon vanilla
- 1 ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup chocolate chips
- Make the flax egg and mash banana. Combine flax seeds with boiling water and let rest for 5 minutes. Mash the banana in a small bowl. Set this aside.
- Sift dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream butter and sugar together. In a large bowl with a hand mixer or a stand mixer with a paddle attachment, cream together the vegan butter with white and brown sugars. Mix on medium speed for about 5 minutes.
- Add the flax egg, mashed banana, and vanilla extract. Mix and scrape down the sides of the bowl.
- Add the dry ingredients to the wet. Mixing on low speed, add the dry ingredients. Make sure to scrape down the sides of the bowl as needed to ensure all the ingredients are incorporated.
- Add the chocolate chips. Mix together for a few more seconds.
- Scoop cookie dough balls. Using a 1 tablespoon cookie scoop, or a big spoon, make rounded cookie dough balls.
- Chill cookie dough for 30 minutes.
- Preheat the oven to 350F and prepare 3 baking trays with parchment paper or silicone baking mats.
- Bake 10-12 minutes per tray of cookies. Place 12 cookie dough balls per tray. The cookies will be golden brown on the edges when done. They may look slightly wet thanks to the banana. Remove from the oven and let rest on the hot cookie tray for 10 minutes before removing to a wire rack to finish cooling. Enjoy!
- Allergy substitutions
- To make these wheat/gluten free, you can replace the flour with a gluten free flour blend. I recommend King Arthur Measure for Measure. Make sure your flour contains xanthan gum. This recipe won’t work with single ingredient gluten free flours like almond flour or coconut flour or oat flour. You need either all purpose wheat flour or a good quality gluten free flour blend.
- To make this corn free, make sure that the baking powder and vanilla extract are both corn free.
- How to Store
- Countertop - Keep the cookies in an airtight container on the countertop for up to a week after baking. They may begin the dry out after day 5 or 6.
- Freezer after baking - Lay the cookies in a freezer safe container and keep frozen for up to 3 months. Let them thaw completely before enjoying after freezing.
- Freezing before baking - Make cookies as directed up through making cookie dough balls. Then, freeze a single layer of cookie dough balls for 1 hour. After one hour, you can stack cookie dough balls in a freezer safe container and store for up to 1 month. To bake from frozen, either thaw in the fridge overnight and bake as directed, or, add additional 3 minutes to baking time. Your time may vary depending on your oven.
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