Howdy friends! Let’s make a super easy recipe today! These Easy Vegan Banana Cookies can be done in one bowl. Under 30 minutes, only 9 ingredients, all of which you probably already have in your house right now! Plus they involve chocolate chips! What could be better? Let’s get it!
Like I said, this recipe is super easy. Want an easy vegan cookie recipe? This is it right here!
This Vegan Banana Cookies are also a perfect recipe for overripe bananas on your counter.
What do you usually do with your overripe bananas?
I either peel them and place them in my freezer to make smoothies and nice cream later, or I end up baking something up.
With just 9 ingredients, and less than 30 minutes, you can have these Vegan Banana Cookies in your hands! And you will be better off eating them while they are fresh too, they will be incomparable!
They will be fine on the next day, but make sure to keep them in the fridge until them. I don’t ever store baked goods with bananas in them on the counter. So, store these Vegan Banana Cookies in the fridge, and let them come to room temperature before enjoying them.
Our ingredients are:
- Flour (I used all-purpose, you can sub for gluten-free Bob’s Red Mill Gluten Free 1 to 1 Baking Flour will work wonders)
- Baking soda
- Coconut oil
- Sugar (brown sugar or coconut sugar)
- Vanilla extract
- Dairy-free milk (I used almond)
- Dairy-free chocolate chips
I like to use Enjoy Life chocolate chips.
How to make Vegan Banana Cookies
- Mix all wet ingredients (coconut oil, vanilla, milk) together with the sugar and banana.
- Add dry ingredients. Mix them in.
- Add chocolate chips.
- End up with a dough that will be hard not to eat with a spoon right then and there!
Pour the dough onto greased muffin tins. If using silicon muffin tins, you don’t need to grease them.
I also places a banana chip on top of each cookie.
When my cookies came out of the oven, I placed 3 chocolate chips on top of each cookie. The bottom of the chocolate chips melted and stuck to the cookie, and made the cookies look pretty!
I prefer to use a silicon muffin tin to bake these cookies. You could also bake them free standing, on top of a parchment lined baking sheet. Make sure to space the cookies out 3 inches apart.
Tips on how to make these Vegan Banana Cookies
- Don’t over mix the dough, mix just enough so the cookies won’t end up dry and tough.
- Another tip on how to keep your cookies from getting dry and tough, is to under bake them ever so slightly. Remove them from the oven just before they look completely baked. This is a rule of thumb with pretty much any cookies. If it looks baked in the oven, it will be over baked because the cookies continue to cook as they cool down.
- Make sure the coconut oil is softened, not melted, and not hard. This will make a difference in the final results.
- You can add about 1/4 cup of chopped nuts to this recipe also.
These vegan banana cookies were so good, I made this recipe 3 times in the past couple of weeks at my house, granted the first time was kind of a failure because I had added too much coconut oil (about double the amount I have now), so I had to tweak the recipe.
I shared the “failure” on my stories on Instagram at the time. It’s nice to share our baking failures, as well as successes too, because I like to let people know that there’s no such thing as perfection. We are all work in progresses. I am a work in progress, and very much proud of it!
Here are some recipes you might enjoy:
- Vegan Coffee Donuts
- Vegan Biscoff Marble Cake
- Vegan Chocolate Chip Cookies with Pistachios
- Vegan Peanut Butter Donuts
- Banana Caramel Cashew Vegan Bundt Cake
- Peanut Butter Banana Vegan Cake Bars
Thanks for reading, have a joyful day!
Easy Vegan Banana Cookies with Chocolate Chips
or any other dairy-free milk
or coconut sugar
mashed (about 1/2 cup mashed banana)
or gluten-free flour
fine sea salt
Pre-heat oven to 350 Fahrenheit.
Mix oil, brown sugar, mashed banana, vanilla, milk, and sugar in a bowl.
Add dry ingredients and chocolate chips to the wet mixture.
Stir with a spatula until combined.
Pour onto greased muffin cups, or even onto a baking sheet lined with parchment paper or silicon mat.
I put a banana chip on top of each muffin, that’s optional but it was a delicious touch.
Bake for 10-12 minutes.
Remove them from the oven when they look lightly golden brown. Don’t overbake them, or they will be tough as they cool down. If they look done in the oven, they will be overbaked, because the cookies continue to cook as they cool down. This is a rule of thumb with most cookies.
These cookies will be way better eaten fresh, the day they are made. But they can easily be stored. Place them in the fridge, covered, for up to 2 days, and make sure to let them come to room temperature before enjoying.
Once you remove them from the oven, you can also place some chocolate chips on top of each cookie. I put about 3 chocolate chips on top of each cookie. The bottom of the chocolate chip will melt and stick to the cookie, and it will make your cookies look extra pretty!