Chocolate chip cookies are always a safe bet to fulfill a sweet tooth craving. But extra soft and fluffy chocolate chip cookies with an extra kick of banana flavor? You may just never go back to traditional cookies again! Plus, these are totally vegan, come together super quickly, and make a ton (well, three dozen, give or take). Plenty to feed a crowd and guaranteed to be a hit at large gatherings, especially if there are people around who don’t do eggs or dairy. These little cuties have a very light consistency. Some friends and family have described them as muffin or cake-like. Which, fair warning, makes it nearly impossible to stop at just one!
I’m sure any brand of vegan butter and chocolate chips will work well; I tend to use Earth Balance butter and Enjoy Life chocolate chips! And if you’re not tied to vegan ingredients, you can always use regular butter, regular chocolate chips, and swap the unsweetened applesauce for an egg. They should have a very similar texture and doing so should not impact the baking time.
Vegan Banana Chocolate Chip Cookies
Ingredients
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- Dash of cinnamon (optional)
- 1/3 cup vegan butter, softened
- 1/2 cup sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup mashed banana (about 2 medium bananas)
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350ºF.
- In a large bowl, add dry ingredients (flour, baking powder, baking soda, salt, and a dash of cinnamon). Sift until well combined.
- In the bowl of a stand mixer, add the softened butter and sugar and mix on medium-high speed until light and fluffy, about two minutes.
- Add in the applesauce, mashed banana, and vanilla extract and mix until well incorporated.
- Add the dry ingredients into the wet and mix well. Batter will appear quite wet and still contain some texture due to the banana.
- Add in the chocolate chips and mix until well distributed, scraping down the sides of a bowl with a wooden spoon or spatula if needed.
- Drop by tablespoonfuls (or use a cookie scoop) onto parchment-lined baking sheets.
- Bake for 13-16 minutes. They’ll be done when dry to the touch on tops and lightly golden on the bottoms.
- Transfer to wire baking racks to cool for a few minutes, then enjoy!
Notes
- I use Earth Balance vegan butter and Enjoy Life chocolate chips!
- Applesauce can be replaced with one egg if not making vegan, and vegan butter can be replaced with regular butter.
- Batter will be quite wet when placing on baking sheets. This is normal. Cookies will rise more than they spread.
- Cookies can be stored in an air-tight container for a few days.
I hope you enjoy this delicious twist on one of the world’s most beloved desserts. Let me know if you give the recipe a try!
—Aly