Chewy Banana Chocolate Chip Cookies | The BEST Healthy Cookies Ever!
This recipe for easy vegan banana chocolate chip cookies is made with good-for-you ingredients like whole wheat flour, coconut sugar, and banana. Soft and delicious, these dairy-free cookies match the texture of tollhouse cookies. They are the BEST healthy cookies ever.
Move over banana bread and hello chewy, soft, and delicious chocolate chip banana cookies.
I am head over heels for this cookie recipe because the chewy texture is identical to a traditional, 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. I mean technically you could also call these banana bread cookies, because the banana taste really shines, but in cookie form!
Have more leftover bananas that you need to use up? Be sure to try my Healthy Peanut Butter Chocolate Banana Muffins, and Double Chocolate Banana Bread.
Ingredients Needed:
- Very ripe banana – Over-ripe bananas are way better for baking because not only does the banana flavor shine, but makes the sweeter too. (You can read my ripening tips towards the bottom of this post)
- Whole Wheat Flour – this banana chocolate chip cookie recipe hasn’t been tested with all purpose flour.
- Baking Soda
- Corn Starch
- Coconut Oil
- Coconut Sugar
- Vanilla
- Dairy-free Chocolate Chips – you can use dark chocolate chips, milk chocolate chips, or semi-sweet chocolate chips depending on your preference.
You will also need a mixing bowl, rubber spatula, cookie scoop, measuring cups, measuring spoons, and a baking sheet!
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How to Make the Best Banana Chocolate Chip Cookies
In a medium bowl, whisk together the dry ingredients.
Mash the banana in a separate bowl. Melt and cool the coconut oil. Combine with the mashed banana along with the sugar and vanilla.
Mix the wet ingredients into the dry. Scrape down the sides of the bowl as needed.
Refrigerate the cookie for 30 minutes. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
Use a scoop to make the cookie dough balls and place on the prepared baking sheet. Bake for 9-10 minutes or until the edges are light brown.
Allow the cookies to cool on the pan for 10 minutes then transfer to a wire rack.
How to Store
Keep leftover baked cookies in an airtight container or bag for up to three days.
To freeze, transfer the cooled cookies to a freezer bag. Separate layers with parchment paper if needed and freeze for 2 months.
Helpful Tips
- 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!
- I think they taste even better on the second day. 🙂
- Be careful that you don’t overmix the dough so they don’t come out tough.
- 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 the Bananas Be?
Wondering how ripe bananas should actually be before baking with them? 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. Overripe bananas are way sweeter than fresh bananas.
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.
I hope you all love this banana cookie recipe 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!
Happy baking!
DON’T FORGET TO PIN ME FOR LATER!
Common FAQs
The cornstarch in this cookie recipe can help soften the rigid proteins of the flour, resulting in a light and chewy cookie!
You can use vegan butter in place of coconut oil in these cookies. You can swap it at a 1:1 ratio.
Most cookies will stay fresh when stored in an airtight container at room temperature for about three days. After that, it’s best to freeze them.
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, and this trick also works for softening up brown sugar that has gotten hard!
More Mouthwatering Cookie Recipes:
- Healthy Pumpkin Chocolate Chip Cookies
- Almond Flour Oatmeal Cookies (Vegan, GF)
- Almond Butter Chocolate Chip Cookies
- Almond Flour Banana Cookies
Vegan Banana Chocolate Chip Cookies
Ingredients
- 1 Cup Whole Wheat Flour
- 1/2 Tsp Baking Soda
- 1/2 Tbsp Corn Starch
- 1/2 Tsp Salt Sprinkle more on top if desired 🙂
- 1 Banana, very ripe, mashed
- 3 Tbsp Coconut Oil
- 2/3 Cup Coconut Sugar
- 1 Tsp Vanilla Extract
- 1/3 Cup Chocolate Chips Dairy-Free if vegan
Instructions
- Whisk together flour, baking soda, corn starch, and salt in a medium bowl. Set aside.
- Mash your 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! I think they taste even better on the second day. 🙂
Accidentally added 1/2 tbs instead of tps now i know why it didn’t spread out but guess what it still turned out soo great thick and chewy btw added olive oil instead of coconut
I accidentally added 1/2 tbs and i just now realized now I know why it didn’t spread out lol but guess what it still turned out great!! Chewy and thick!
I just made this recipe I doubled it and used only 1 cup of palm sugar with 1/2 tsp of salt . It gave me 24 cookies mine look a tad thicker fluffier I baked them for 13 minutes , I like my cookies crispy these are really good my husband likes soft cookies . Are they suppose to be soft and chewy ? Can I baked them a little longer for crispier cookies ? Thank you this is the best recipe I have made in a long time .
Hi Elizabeth
Made this yesterday and really love it. Was looking for a banana cookie recipe as i had lots of frozen bananas but I didn’t want eggs and butter in them. I’m so glad I stumbled upon yours. Will definitely be baking this again. Thank you for sharing your recipe.
Thank you so much for the kind words and review! I really appreciate it and am so happy to hear you enjoyed them! 🙂
Honestly one of the BEST cookies I’ve ever made! The texture is so good and I just love it a lot. Thank you so much for the amazing recipe!!!
Wow! These cookies are seriously so good it’s unreal. They’re perfectly fluffy and hold together better than any other vegan cookies I’ve ever made. Seriously so impressed and love the uniqueness of this recipe! Perfect for baking with my kids and something I can feel good about them eating, too! Thanks for sharing this awesome recipe Elizabeth!
Awh – thank you!! This means so much to me and I’m so happy your whole family could enjoy them 🙂 Thank you for taking the time to leave a review as well!
These taste great, thank you for the recipe!
PSA: these cookies are also absolutely freaking fab to eat straight out of the freezer. Their soft light texture means they don’t get too hard (as long as they’re not in there too long) I froze one just to see what it would be like cold and they ROCKED!
I now throw in a sprinkling of oats too and am experimenting to see if I can sub some of the sugar for stevia and still get the same great results. Thank you for creating this recipe: it’s my go to cookie recipe now too!!
Very good and tastes like a real cookie!! I added brown sugar as I didn’t have coconut sugar, and I could have put even less as it came out quite sweet. I imagine coconut sugar might be less sweet? Definitely adding to my recipe book!
Haveyou ever worked out how many calaries are in these cookies?
Just made these and the family loved them but my daughter is watching her calarie intake so wantst to add the calaries to her daily total.
Thanks
Hi! So glad to hear you liked them! I have not, but you can enter the ingredients into an online calculator and divide by how many you make and it will let you know! 🙂
I LOVE these cookies! They are so moist, chewy (and freeze really well). I make them often (usually a double batch 😉 and sometimes add raisins or walnuts to the dark chocolate little chunkies – delicious! Thank you for sharing ♥ Now often to make a batch of these!
SO GOOD. I honestly prefer these over Toll House. Chewy, melt in your mouth goodness, with a subtle hint of banana, and the best part… no regrets after enjoying. This recipe is another winner by Hello Spoonful.
Awh! Thank you so much for the sweet comment!! So glad you enjoyed!!
Do you think I could use a gluten free flour instead? Bob’s red mill 1to1?
I’ve never tried it but I don’t see why not!
I subbed all-purpose gf flour with great results! Added a bit more cornstarch too to make sure they thickened. thanks for this awesome recipe!!
So happy to hear the GF flour worked!! Thanks for the kind words! If you feel up for it I’d love it if you could leave a 5-star review! It helps me so much 🙂
These are so soft and yummy! I accidentally put in 2 cups of flour in, so I then had to double the batch which was fine by me! I froze half, so I can’t wait to just pop them in the oven when I want some more!
This recipe is my go-to when I have ripe bananas! Simple and SO yummy! they satisfy my sweet tooth and remind me of a classic chocolate chip cookie!
Aw, I love hearing that! So glad you enjoy them!! 🙂
I made these this weekend and they were SO good. My husband and I couldn’t stop eating them. I’ll definitely make them again. I think I could bring them to a family gathering and no one would know they’re better-for-you. Yum!