These moist vegan banana chocolate chip cookies are very easy to make and perfect for making use of your overripe bananas.
They taste great served warm so you will enjoy that runny chocolate chip texture.
Your body will love these banana chocolate chip cookies even more as they or free from dairy, eggs and refined sugar.
Yield: 10 vegan banana chocolate chip cookies
- 1 1/2 cup of all-purpose flour
- 1 medium-sized very ripe banana (with black spots)
- 1/3 cup of melted coconut oil
- 1/4 cup of coconut sugar
- 1 tps of baking soda
- 1 pinch of salt
- 1/2 cup vegan dark chocolate chips
Vegan Banana Chocolate Chip Cookies Recipe
Put the ripe banana in a bowl and mash it up with a fork. Add the coconut oil and whisk well.
In another bowl, mix together the flour, sugar, baking soda, salt, and dark chocolate chips (keep the remaining 1/3 cup for later). Mix in the banana and coconut oil mixture without overworking the dough.
Put the cookie dough in the fridge for about 30 minutes.
Preheat your oven at 350°F (175°C)
Scoop chunks of dough and shape them into about 6 balls of dough. Each ball should be about 1.8oz / 50g.
Place the cookie dough ball on a baking tray covered with parchment paper. Flatten each ball slightly and place the remaining chocolate chips on top.
Put the vegan chocolate chip cookies in the preheated oven for 10 to 15 minutes until they are slightly browned (the time varies depending on the oven, so keep an eye on them).
When the cookies come out of the oven, they will still be quite soft but that’s normal, don’t worry!
When they are manageable, transfer them to a rack to cool.
When rolling the dough balls, I usually oil my hands with vegetable oil so that the cookie dough doesn’t stick to my hand.
Use a very ripe banana (the more black spots on the skin, the better) to give the cookies maximum flavor.
If you don’t eat all the cookies at once, just heat them up in the microwave for a few seconds and they’ll be soft again!
You can make your own large chocolate chips by cutting a bar into large pieces.