Chewy Banana Chocolate Chip Cookies
These banana chocolate chip cookies have the perfect combination of chewy edges and a soft center. They’re packed with flavor, thanks to the mashed ripe banana and warm cinnamon, and the chocolate chips add just the right amount of gooey, rich sweetness!
Best of all, they taste just like banana bread in cookie form, making them the ultimate treat for any banana bread fan.
For the full recipe, step by step photos and a video tutorial visit:
https://tyberrymuch.com/vegan-banana-chocolate-chip-cookies/
Why You’ll Love These Chewy Banana Chocolate Chip Cookies
These chewy banana chocolate chip cookies are so delicious and incredibly easy to make. Here are a few reasons we love them and you will too!
- Soft Cookies with the Perfect Chewy Texture: these vegan cookies are the best combination of vegan chocolate chip cookies and banana bread.
- The Best Banana Bread Flavor (in cookie form): the combination of mashed ripe bananas and vegan butter gives them a subtle banana flavor and a rich, buttery texture.
- Your New Go-To Way to Use Up Bananas: this cookie recipe uses 1 whole ripe banana. Double or triple the recipe and freeze the cookies to use up all your excess, ripe bananas!
- Sweet & Rich: the chocolate chips add a touch of sweetness and a gooey, melty texture when warm. These cookies are perfect for an afternoon snack, a dessert, or even as a sweet breakfast or morning treat.
- 1 Bowl Recipe: mix everything up in 1 bowl because we all want fewer dishes.
Serving
Let the cookies cool for 3 minutes on the baking sheet. Then, transfer them to a cooling rack to finish cooling.
These chewy banana chocolate chip cookies are best served warm and fresh out of the oven. They’re perfect with a glass of milk or a cup of coffee. You can also serve them with some ice cream for an extra treat.
Storage
If you have any leftovers, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3 months.
Cookie Pro Tips
Follow these simple tips for the best results!
- Make sure to use lightly spotted, ripe bananas: These will give the cookies a stronger banana flavor and a perfect soft texture. Avoid using super ripe or very brown bananas, as the cookies will be too sweet.
- Weight out the ingredients: I highly recommend using a digital kitchen scale for this recipe. Weighing the ingredients, especially the mashed banana, will make sure you have cookies with the best texture.
- Keep an eye on the cookies as they bake: To get soft and chewy cookies, avoid over-baking them. I used about 2 tbsp of dough per cookie, and baked them for exactly 12.5 minutes! Keep a close eye on them in the oven and take them out when the edges are lightly golden brown. The tops should look soft and a bit puffy, but they shouldn’t look gooey or wet.
- If you want to make larger or smaller cookies, adjust the baking time accordingly: If only using 1 tbsp of dough per cookie, bake them for closer to 10-11 minutes.
- For thinner cookies with chewy edges: try tapping the pan on the counter after baking. This helps the cookies spread out and creates a thinner, chewier texture on the edges.
Chewy Banana Chocolate Chip Cookies
Recipe details
Ingredients
- ¼ cup (60g) melted salted vegan butter cooled not hot
- ¾ cup (150g) light brown sugar packed
- 1 tsp vanilla extract
- ½ cup (100g) mashed ripe banana about 1 medium banana but I highly recommend weighing it out
- 1 ¼ cup (150g) all purpose flour spooned into the measuring cup & leveled
- ¼ tsp (1g) baking soda
- 1 tbsp (5g) cinnamon
- ⅛ tsp salt
- ½ cup (50g) semi-sweet chocolate chips dairy free
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, mix the melted vegan butter and brown sugar until it forms a paste-like consistency (about 1-2 minutes). Make sure butter is not too hot, as you don’t want to melt the brown sugar.
- Add the banana and vanilla on top. Mash the banana well so there are no large lumps.
- Sprinkle the flour, cinnamon, baking soda, and salt on top of the wet ingredients. Sift dry ingredients with a fork then mix them into the wet. Add the chocolate chips and mix to combine.
- The dough will be VERY thick and sticky, but should still be able to be scooped. If it’s too sticky, chill the dough in the fridge for 5-10 minutes.
- Scoop 1-2 tbsp of dough and space the cookie dough balls about 2” apart on a parchment lined baking sheet.
- Top the cookies with more chocolate chips or chopped chocolate.
- Bake at 350°F (180°C) for 11-13 minutes, depending on the size of your cookies. I baked mine (about 2 tbsp of dough per cookie) for 12.5 minutes.
- The edges should look lightly golden brown. The tops should look soft and a bit puffy, but they shouldn’t look gooey or wet.
- When you remove the baking sheet from the oven, smack or tap the tray on the counter or stovetop 2-4 times. This helps deflate the cookies and makes them less puffy with perfect chewy edges! Use a large, circular cookie cutter or large glass to shape the cookies back into a circle if they spread unevenly.
- Let the cookies cool for 3 minutes on the baking sheet. Then, transfer them to a cooling rack to finish cooling.
Tips
- Weight out the ingredients: I highly recommend using a digital kitchen scale for this recipe. Weighing the ingredients, especially the mashed banana, will make sure you have cookies with the best texture.
- Make sure to use lightly spotted, ripe bananas: These will give the cookies a stronger banana flavor and a perfect soft texture. Avoid using super ripe or very brown bananas, as the cookies will be too sweet.
- For thinner cookies with chewy edges: try tapping the pan on the counter after baking. This helps the cookies spread out and creates a thinner, chewier texture on the edges.
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