Vegan Banana Chocolate Chip Cookies
So you have one, just ONE, overripe banana and what do you do with it? It’s certainly not enough for banana bread. Well, you’re in luck, because this recipe for Vegan Banana Chocolate Cookies only needs one ripe banana. These cookies have added oatmeal and pecans to make them more nutritious, but they hit the same comfort level as classic homemade chocolate chip cookies.
The Ingredients
Banana: For this recipe, you will need one ripe banana. Similar to banana bread, overripe bananas work best here.
Fiber: If you know me, you know I love to add fiber whenever I can to recipes. This is especially important for sweets because fiber can help slow the absorption of sugar. When we slow down the absorption of sugar, you won’t experience the typical carb crash as easily and will likely feel better. Banana and oatmeal both are good sources of soluble fiber. This type of fiber slows digestion, making you feel fuller, more satisfied and less likely to experience that sugar crash.
Basic cookie ingredients: We use all-purpose flour, brown sugar, salt, baking soda, and vegan butter for the base of the cookie dough. Brown sugar is great for making cookies because it adds a more rich and caramel taste to the cookies. No egg is required for this recipe as these cookies are completely egg-free and vegan.
The add-ins: Finally, we have the important and tasty add-ins- Chocolate chips and pecans. If you have a nut allergy, feel free to skip the pecans. These cookies will still be delicious!
How to Make Vegan Banana Chocolate Chip Cookies
Wet Ingredients
First, use a stand mixer to mix together the banana and softened vegan butter. Since you will be using very ripe bananas, they should mix quite well and form a fairly smooth mixture.
Next add your brown sugar and vanilla. Continue to mix until the mixture looks light and fluffy.
Dry Ingredients
Whisk together the dry ingredients in a medium bowl. Slowly add the dry ingredients to the stand mixer with the mixer running on low. Continue to mix until a smooth batter has formed but do not overmix.
Add the Pecans, Oats, and Chocolate Chips
Finally it’s time to add in the pecans, oats and chocolate chips. These add-ins really make the cookies so delicious and filling. I have definitely had one of these cookies for breakfast… I mean, it has oatmeal right?
If you have a nut allergy, feel free to leave them out.
Time to Bake
Use a spoon to scoop 2 inch cookie balls onto a lined baking sheet. I like to line my baking sheets with parchment paper for easy cleanup. Arrange the cookies in a 2×3 orientation.
Bake about 15 minutes at 350oF. The cookies should be slightly golden.
Allow to cool for 10 minutes before serving.
Vegan Banana Chocolate Chip Cookies FAQs
How to store banana chocolate chip cookies
Store the cookies in an airtight container or plastic gallon bag. Keep in the fridge to prevent the bananas from going bad or becoming moldy on the counter. This is especially important in humid and/or warm climates.
What to do if I don’t have brown sugar?
You can make your own brown sugar by mixing together 1 tablespoon molasses with 1 cup regular white sugar. You can also substitute brown sugar for white sugar, however, the flavor may be less rich.
Vegan Banana Chocolate Chip Cookies
Ingredients
- ½ cup Vegan butter softened
- 1 medium Overripe banana
- ½ cup Packed brown sugar
- 1 teaspoon Pure vanilla extract
- 2 cups All-Purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- ½ cup Old-Fashioned rolled oats
- ½ cup Chopped pecans
- ¾ cup Semi-Sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- In a stand mixer (or large bowl with hand mixer), add softened butter and peeled banana. Mix on medium speed until the mixture is well combined and there are only a few small chunks of banana.
- Add the vanilla extract and brown sugar and continue to blend until the mixture is light and fluffy.
- In a separate medium bowl, whisk together the flour, baking soda and salt.
- Slowly add these dry ingredients to the stand mixer while the mixer is running on low speed.
- Add the rolled oats, pecans, and chocolate chips. Mix until just combined.
- Using a spoon to scoop cookie dough into ~2" cookie dough balls.
- Place 6 cookies on an 18×13" baking sheet in 3 rows of 2 cookies. You should have enough dough for two batches (12 large cookies total).
- Bake for 15 minutes or until the cookies are slightly golden in color.
- Remove from oven and allow to cool for 10 minutes before serving.
