Move over banana bread and hello chewy, soft, and delicious vegan banana chocolate chip cookies!
I am head over heels for this vegan banana chocolate chip cookie recipe because the texture is identical to a traditional, chewy, tollhouse chocolate chip cookie!
Banana-based cookies often come out fluffy and cake-like. There is nothing wrong with that, but if you’re looking for a more classic texture, this recipe is it.
I’m not kidding when I say this is the BEST healthy cookie recipe EVER.
These dairy-free cookies are soft, doughy and out of this world.
You can also bake them for a couple of minutes longer than recommended for a crispier cookie that is also divine. Just watch the bottoms so they don’t burn!
What ingredients do you need to make vegan banana chocolate chip cookies?
- One banana — VERY ripe (You can read my ripening tips towards the bottom of this post)
- Whole Wheat Flour
- Baking Soda
- Corn Starch
- Coconut Oil
- Coconut Sugar
- Dairy-free Chocolate Chips
- Salt (Very important!)
You will also need a mixing bowl, rubber spatula, cookie scoop, measuring cups, measuring spoons, and a baking sheet!
Head to my online shop to find my favorite products, baking ingredients, and more.
PSST — head to the bottom of this recipe for exact measurements.
How to make the best vegan banana chocolate chip cookies ever:
- Whisk together flour, baking soda, corn starch, and salt in a medium bowl. Set aside.
- Mash your ripe banana and add melted (and cooled) coconut oil, sugar, and vanilla extract.
- Combine your flour mixture and banana mixture, then fold in chocolate chips.
- Refrigerate your dough for 30 minutes.
- Preheat your oven to 375F. Line your baking sheet with parchment paper or spray your baking sheet with cooking spray. Using a cookie scoop, scoop cookie dough onto the prepared cookie sheet and bake for 9-10 minutes or until the edges begin to turn a light, golden brown.
- Let cookies cool on your cookie sheet for 10 minutes, then move them over to a cooling rack and enjoy!
TIP! I think they taste even better on the second day. 🙂
How do I know when chocolate chip cookies are done?
The cookies are ready when you start to see the edges slightly brown. That’s your signal to remove them from the oven and let them cool on a wire rack.
They will look slightly undercooked on the top, but as long as the edges start to brown, then they are ready and will continue to set as they cool.
How ripe should bananas be for baking? How do you ripen bananas quickly?
I cover the answers to these questions in my No Added Sugar Banana Bread recipe, but here they are again. 🙂
In my opinion, you want your bananas to practically be black before baking with them. The riper they are, the sweeter they are.
It’s tempting to start baking with a banana once it starts to develop some brown spots, but you will be much happier if you wait a little longer before using them.
How to ripen bananas when they aren’t ready yet:
- Place your bananas, still in their peels, on a lined, rimmed baking sheet.
- Turn the oven to 300°F.
- Bake the bananas until their peels turn black. (About 20-30 minutes depending on how ripe they were prior to baking)
- Let them cool a few minutes before handling, and voila: sweet, mushy bananas for baking.
What is the best way to keep homemade cookies fresh?
To keep your moist cookies soft and chewy, place a quarter slice of bread (per dozen) into the container. The cookies will absorb moisture from the bread, keeping them soft longer.
White bread is best, as it won’t transfer its own flavors to the cookies
I hope you all love this recipe for the best healthy cookies EVER because, obviously from the title, I think they’re pretty dang good!
I seriously can’t get over the texture, flavor, and the fact they are dairy-free and vegan.
Let me know in the comments or on my Instagram if you make this recipe and what you think! Be sure to tag me so I can re-share your creations on my Instagram story!
DON’T FORGET TO PIN ME FOR LATER!