Vegan Banana Chocolate Chip Cookies
Soft, chewy banana cookies loaded with gooey chocolate chips and sprinkled with flaky sea salt. 100% vegan.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1/2 cup mashed banana
1 cup vegan butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
2 1/2 cups all purpose flour
1 1/2 cups nondairy chocolate chips
flaky salt to top
Instructions
- Mix: Cream together the mashed banana, vegan butter, light brown sugar and granulated sugar in a large bowl with an electric hand mixer until light and fluffy, about 1 minute. Add the vanilla extract, cornstarch, baking soda, salt and cinnamon to the bowl and beat until ingredients are evenly distributed. Beat in the flour until just combined. Do not over-mix. Fold in the chocolate chips.
- Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can keep like this for up to 2 days. You can also pre-scoop the cookie dough before chilling if desired.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Place 2 tablespoon scoops of cookie dough onto the prepared baking sheet, about 2 inches apart. Place baking sheet on center rack of preheated oven and bake for 12-14 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*If you want your cookies to be perfectly round, gently swirl a large, circular cookie cutter (or the open side of a large mug) around each cookie right when they come out of the oven.
Find it online: https://censoredbaker.com/vegan-banana-chocolate-chip-cookies/
