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Looking down at a pile of vegan banana chocolate chip cookies. Bananas and cinnamon sticks are next to the cookies.

Vegan Banana Bread Chocolate Chip Cookies

Delicious vegan banana bread chocolate chip cookies! A fun twist on a classic cookie. Chewy cookies, spiced with cinnamon, and so easy to make.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Baked Goods
Keyword: cookies, vegan baking
Servings: 36 cookies
Calories: 92kcal

Equipment

  • Mixing bowl
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Sifter
  • Hand mixer or stand mixer
  • parchment paper
  • baking trays

Ingredients

  • 1 tablespoon flax seeds ground
  • 3 tablespoons water boiling
  • ½ cup vegan butter
  • ½ cup 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

Instructions

  • 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 12-14 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!

Notes

  • 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.

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 80mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!