Vegan Chocolate Chip Banana Cookies
Indulge in the perfect balance of wholesome and sweet with these Vegan Chocolate Chip Banana Cookies, a delightful treat that combines simple ingredients and effortless preparation. Made with naturally sweet ripe bananas, a touch of maple syrup, and melty vegan chocolate chips, these cookies are soft, chewy, and irresistibly satisfying. A blend of rolled oats, cinnamon, and coconut oil adds a comforting, homemade flavor, making them the ultimate guilt-free snack or dessert. Ready in under 30 minutes and free from dairy and eggs, these plant-based cookies are perfect for those seeking a vegan-friendly, easy-to-make indulgence. Whether paired with a glass of almond milk or enjoyed on their own, these banana cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 0.3333 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 cup Maple syrup
- 1.5 cups All-purpose flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and free of lumps.
Add the coconut oil, vanilla extract, and maple syrup to the mashed bananas. Mix well until all wet ingredients are fully combined.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients. Stir until just combined, being careful not to overmix the dough.
Fold in the vegan chocolate chips until evenly distributed throughout the mixture.
Scoop out tablespoon-sized portions of dough and drop them onto the prepared baking sheet. Slightly flatten each cookie with the back of the spoon to form rounds.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies on their own, with a glass of plant-based milk, or as a sweet snack during the day!
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 158.8 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
