Can I use any type of banana for vegan banana chocolate chip cookies?

It's best to use ripe bananas for the most flavor and sweetness in your cookies. Overripe bananas, with brown spots on the peel, mash the easiest and offer the richest banana flavor.

How can I prevent my vegan banana chocolate chip cookies from spreading too much?

Chilling the cookie dough in the refrigerator for at least an hour before baking helps solidify the fat in the dough, preventing excessive spreading during baking.

Can I freeze vegan banana chocolate chip cookie dough?

Yes, you can freeze the cookie dough for later use. Portion the dough into individual cookie-sized balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the dough balls to a freezer bag or airtight container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as usual, adding a few extra minutes to the baking time.

How do I know when vegan banana chocolate chip cookies are done baking?

The cookies are done when the edges are lightly golden brown and the centers are slightly unset. They may still appear soft in the middle but will continue to firm up as they cool on the baking sheet.

Vegan Banana Chocolate Chip Cookies

Banana chocolate chip cookie with a bite taken out of it and a cup of flaky salt.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy banana cookies loaded with gooey chocolate chips and sprinkled with flaky sea salt. 100% vegan.

Author: Lyndsey Hiltner
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

Units Scale

1/2 c mashed banana (1 large banana)

1 c vegan butter

3/4 c light brown sugar

1/2 c granulated sugar

2 tsp vanilla extract

1 tbsp cornstarch

1 tsp baking soda

3/4 tsp salt

2 tsp ground cinnamon

2 1/2 c all purpose flour

1 1/2 c nondairy chocolate chips

flaky sea salt to top

Cook Mode Prevent your screen from going dark

Instructions

Cookie Dough: Cream together the mashed banana, vegan butter, light brown sugar, and granulated sugar in a large bowl with an electric hand mixer or stand 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.
Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
Bake: Scoop 2 tablespoon balls of cookie dough onto the prepared baking sheet about 2 inches apart. Place baking sheet on center rack of preheated oven and bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

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.

*If you want to make a “Chunky Monkey” version of this cookie, mix in 1 cup of chopped walnuts.

Find it online: https://censoredbaker.com/vegan-banana-chocolate-chip-cookies/