Vegan Banana Chocolate Chip Cookies

These Vegan Banana Chocolate Chip Cookies are like if banana bread and traditional chocolate chip cookies had a baby. Soft, chewy banana cookies loaded with gooey chocolate chips and topped with flaky sea salt - absolute cookie perfection.

These have quickly become my kid's favorite cookies. I keep a batch of the dough in the freezer at all times for cookie emergencies! - Erin

While a banana cookie may sound a little odd, I promise it's perfection! This recipe also has a little bit of cinnamon to give it an extra banana bread-style kick. Dark chocolate chips and flaky salt really put these cookies over the top.

You'll want to use overripe bananas when making this recipe. If you don't have any on hand, please check out my vegan banana bread recipe for tips on how to ripen bananas quickly.

If you're trying to up your vegan baking game, please see our tips on how to make the best vegan cookies. Not a banana lover? Check out our other cookies.

Jump to:

• Ingredients
• Why You'll Love These Cookies
• How to Make Vegan Banana Chocolate Chip Cookies (with pictures!)
• Tips and Tricks
• Frequently Asked Questions
• Recipe Variations
• How to Use Leftover Mashed Banana
• How to Serve
• Storage
• Vegan Banana Chocolate Chip Cookies
• More Vegan Banana Desserts
• More Vegan Cookie Recipes

Ingredients

• mashed banana: Acts as an egg replacement, adding moisture and helping bind the dough while also providing natural sweetness and a subtle banana flavor.
• vegan butter: Adds richness and moisture, creating a soft, tender cookie with a classic buttery flavor.
• light brown sugar: Contributes moisture and a slight caramel flavor, helping the cookies stay soft and chewy.
• granulated sugar: Adds sweetness and helps create slightly crisp edges for texture contrast.
• vanilla extract: Enhances and rounds out the flavors, especially the banana and chocolate.
• cornstarch: Helps create a softer, more tender texture and mimics some of the binding properties of eggs.
• baking soda: Acts as a leavening agent, helping the cookies spread and rise slightly for the perfect texture.
• salt: Balances the sweetness and enhances all the flavors in the cookies.
• ground cinnamon: Adds warmth and depth, complementing the banana flavor beautifully.
• all-purpose flour: Provides structure and stability, giving the cookies their shape and texture.
• nondairy chocolate chips: Add bursts of rich chocolate flavor throughout the cookies.
• flaky salt: Finishes the cookies with a touch of saltiness that enhances the sweetness and chocolate, creating a balanced flavor profile.

Why You'll Love These Cookies

• Easy to find ingredients
• Made in 1 bowl
• Chewy edges with soft, gooey center
• Salty-sweet flavor throughout
• Loaded with melty chocolate chips
• A great way to use up overripe bananas

Tips and Tricks

1. Use ripe bananas: The riper the banana (with lots of brown spots), the sweeter and more flavorful your cookies will be.
2. Measure banana accurately: Too much can make the cookies overly soft or cakey. It's important to stick close to ½ cup.
3. Cream butter and sugar well: This helps create a soft, slightly fluffy texture and evenly distributes sweetness.
4. Don't over-mix the dough: Mix just until combined to keep the cookies tender and not dense.
5. Chill the dough: If the dough feels too soft or sticky, chill for 30-60 minutes to prevent excessive spreading.
6. Use a cookie scoop: This ensures evenly sized cookies that bake uniformly.
7. Add extra chocolate chips on top: Press a few chips into the tops before baking for a bakery-style look.
8. Watch bake time closely: Slightly under-baking keeps them soft and chewy. The edges should be set, centers slightly soft.
9. Let them cool on the pan: This helps them firm up without over-baking.
10. Finish with flaky salt: A light sprinkle right after baking enhances flavor and balances sweetness.

Frequently Asked Questions

Recipe Variations

Here are a few ways you can dress up these cookies:

1. Chunky Monkey Cookies: Fold in ½-1 cup chopped walnuts for a crunchy texture that pairs perfectly with banana and chocolate.
2. Oatmeal Banana Cookies: Replace ½ cup of the flour with rolled oats for a heartier, chewier cookie.
3. Peanut Butter Banana: Add ⅓ cup creamy peanut butter to the dough for a rich, nutty twist.
4. Double Chocolate Banana: Replace ¼ cup of the flour with cocoa powder for a deeper chocolate flavor.
5. Banana Bread Cookies: Increase the cinnamon slightly and add a pinch of nutmeg to give a cozy banana bread vibe.
6. Coconut Chocolate Chip: Fold in ½ cup shredded coconut for extra texture and subtle sweetness.
7. Stuffed Chocolate Cookies: Stuff each cookie dough ball with a piece of vegan chocolate or chocolate hazelnut spread for a gooey center.
8. Espresso Chocolate Chip: Add ½-1 teaspoon instant espresso powder to enhance the chocolate flavor.

How to Use Leftover Mashed Banana

Got extra mashed banana after making this recipe? It's super versatile and perfect for adding moisture, sweetness, and flavor to all kinds of recipes!

Baking Ideas

• Banana bread or muffins: The classic way to use it up
• Pancakes or waffles: Stir into batter for natural sweetness
• Quick breads: Mix into zucchini bread or spice cake

Breakfast Options

• Oatmeal: Stir in while cooking for a creamy texture
• Smoothies: Blend for thickness and natural sweetness
• Yogurt bowls: Swirl into nondairy yogurt with granola

No-Bake & Snacks

• Energy bites: Mix with oats, nut butter, and chocolate chips
• Chia pudding: Add for flavor and natural sweetness
• Nice cream: Freeze and blend for a simple banana ice cream

Simple Uses

• Toast topping: Spread on toast with peanut butter and a drizzle of maple syrup
• Freeze for later: Portion into small containers or ice cube trays for future baking or smoothies

Quick Tip

If you're not using it right away, store mashed banana in an airtight container in the fridge for up to 2-3 days-or freeze it for up to 1 month.

How to Serve

Here are a few fun accompaniments for your vegan banana chocolate chip cookies:

1. Cold nondairy milk: A classic pairing! Perfect for dunking and balancing the sweetness.
2. Coffee or espresso: The slight bitterness pairs beautifully with the banana and chocolate flavors.
3. Hot chocolate: For an extra cozy, chocolatey treat.
4. Vanilla ice cream: Make ice cream sandwiches or serve a scoop alongside warm cookies.
5. Peanut butter drizzle: Adds a rich, nutty flavor that complements the banana.
6. Fresh fruit: Strawberries or raspberries add a bright, fresh contrast.
7. Whipped cream: A light, fluffy topping for a more dessert-style presentation.
8. Chocolate sauce: Drizzle over warm cookies for extra indulgence.
9. Caramel sauce: Adds a sweet, buttery flavor that pairs well with banana.
10. Yogurt parfait: Crumble cookies over nondairy yogurt with granola for a fun twist.

Storage

Here are a few tips to help you keep your vegan banana chocolate chip cookies as fresh as possible:

Room temperature: Store cookies in an airtight container at room temperature for up to 2-3 days. They'll stay soft and chewy, especially if you include a slice of bread to help retain moisture.

Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the best texture.

Freezer (baked cookies): Place cooled cookies in a freezer-safe container or bag and freeze for up to 1 month. Thaw at room temperature when ready to enjoy.

Freezer (cookie dough): Scoop dough into balls and freeze on a baking sheet, then transfer to a bag or container. Bake straight from frozen, adding 1-2 extra minutes to the bake time.

Keep them soft: Always store tightly sealed to prevent drying out-banana-based cookies are naturally soft but can lose moisture if left exposed.

If you make this recipe be sure to tag @censoredbaker on Instagram!

Print

More Vegan Banana Desserts

• vegan banana bread
• vegan banana cobbler
• vegan peanut butter banana muffins
• vegan banana upside down cake
• vegan banana cream pie

More Vegan Cookie Recipes