Cadry's Kitchen

A Vegan Adventure

  • Home
  • About
    • About Cadry
    • Contact
    • Work with me
    • Privacy Policy
  • Recipes
  • Travel
  • Vegan
    • Being Vegan
    • Vegan grocery list
  • Connect:

Vegan recipes from my kitchen

Banana bread cookies with chocolate chips

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Jump to Recipe Print Recipe
Text overlay: Banana bread cookies with vegan chocolate chips. Plate of cookies on table.

Banana bread cookies with chocolate chips are little pillows of puffy sweetness. When you don’t want to wait for a loaf to bake, these easy vegan cookies are ready in just 20 minutes! 

Plate of chocolate chip banana bread cookies.

This weekend I decided to make a batch of my vegan banana bread cookies with chocolate chips. They are so pillowy and light with a kiss of banana flavor.

They don’t overwhelm with sweetness. So it’s easy to eat two or three.

The chocolate pairs with the banana wonderfully. (I bet they’d also be good with walnuts if that’s how you prefer your banana bread.)

Hand picking up cookie from plate.

Close-up banana bread cookie by milk bottle.

I adore banana bread. But I don’t always feel like waiting 45 or 50 minutes for it to bake. These banana bread cookies are ready from start to finish in just 20 minutes!

(By the way, if you do want to make a full loaf of banana bread, this recipe from The Full Helping is my go-to. It always gets raves.)

How to find vegan chocolate chips

Bags of chocolate chips on display at Trader Joe's.

Dairy-free chocolate chips are easy to find. In fact, a lot of the chips on the market are accidentally vegan.

When buying them, look for the words “dark chocolate” or “semi-sweet.” And of course, you’ll want to read the ingredient label.

They sell vegan chips in the bulk bin at my local co-op. And at Trader Joe’s, you can buy bags of the semi-sweet variety that are vegan.

How to make banana bread cookies

Wet ingredients in separate bowl from dry ingredients.

Preheat the oven to 350 degrees. Line two baking sheets with parchment.

Combine all of the dry ingredients in a mixing bowl:

  • Flour
  • Baking soda
  • Baking powder

Combine the wet ingredients in a separate bowl:

  • Smashed ripe banana
  • Agave syrup (or maple syrup)
  • Applesauce
  • Vanilla
  • Canola oil

Cookie dough in mixing bowl.

Add wet ingredients to dry. Gently combine into a dough ball. Add in chocolate chips.

Dollops of cookie dough on metal baking sheets.

Use a Tablespoon to scoop the dough into balls & put them on parchment.

Bake for 10 minutes.

David holding cookie and bottle of milk.

What to do with leftover applesauce

This recipe calls for just three Tablespoons of applesauce. If you have leftovers, use some of it in vegan peanut butter oatmeal cookies and/or apple cinnamon pancakes.

Or grab single serving snack packs of applesauce for this recipe! They’re handy to keep on hand for when you just need a small amount.

Need a substitution?

If you don’t have applesauce, you can replace it with a flax egg instead.

Whisk 3 Tablespoons of water with 1 Tablespoon of ground flaxseed. Let it sit for 5 minutes until it becomes gelatinous. Then add it to the wet ingredients.

Plate of banana bread cookies.

Plate of chocolate chip banana bread cookies.

Banana bread cookies with chocolate chips

These puffy & lightly sweet vegan banana bread cookies are dotted with chocolate chips. Perfect with coffee, tea, or a glass of non-dairy milk.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Vegan
Keyword: cookies, dairy free, eggless
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 cookies
Calories: 118kcal
Author: Cadry Nelson

Ingredients

  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ medium-sized ripe banana
  • 2 Tablespoons agave syrup or maple syrup
  • 3 Tablespoons applesauce*
  • 1 teaspoon vanilla extract
  • 2 Tablespoons canola oil
  • ¼ cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Cover two baking sheets with parchment paper and set aside.
  • In a large mixing bowl, combine all purpose flour, baking soda, and baking powder with a fork until combined.
  • In a separate bowl, smash a banana with a fork until mostly smooth. Add agave syrup, applesauce, vanilla extract, and canola oil and combine.
  • Add the wet ingredients to the dry ingredients and gently mix until it becomes a dough. Be careful not to overwork it. Add the chocolate chips and combine.
  • Using a Tablespoon, scoop the dough onto two parchment paper-covered baking sheets. Lightly press on each cookie, slightly flattening it.
  • Bake for ten minutes. Remove the baking sheets from the oven, and carefully put the cookies onto a cooling rack to cool for at least 10 minutes.

Notes

Vegan chocolate chips aren't hard to find. Just read the ingredient labels. I usually buy semi-sweet chocolate chips from Trader Joe's.
If you don't have applesauce, you can substitute it with a flax egg. Whisk 3 Tablespoons of water with 1 Tablespoon of ground flaxseed. Let it sit for 5 minutes until it becomes gelatinous. Then add it to the wet ingredients.

Nutrition

Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 100mg | Sugar: 5g | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 0.9mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Content and photos updated May 2020. Originally posted December 2012.

  • Facebook
  • Twitter

Posted On: May 26, 2020
Comment: Leave a Comment

About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Don Gallagher says

    December 18, 2017 at 3:09 pm

    Oh my, perfect timing for this post to arrive. I have 3 ripe bananas just waiting for a recipe like this one.
    Thank you so much.

    Reply
    • Cadry says

      December 20, 2017 at 8:56 am

      I’m glad that the timing lined up! I hope you enjoy the cookies.

      Reply
  2. Becky Striepe says

    December 18, 2017 at 6:13 pm

    Oh my gosh, these are gorgeous!! I love banana bread and love the look of these little bites.

    Reply
    • Cadry says

      December 20, 2017 at 11:17 am

      Thank you, Becky!

      Reply
  3. Susan says

    December 18, 2017 at 10:28 pm

    These look great!!
    I haven’t sent out Christmas cards in years. We are not having a tree this year due to renovations, and I haven’t done any baking, watched any Christmas movies or gone to see any lights. Eh.

    Reply
    • Cadry says

      December 23, 2017 at 9:59 am

      Ah, it sounds like you’re having a very Christmas-light holiday season as well. Some years are like that.

      Reply
  4. Amy Katz from Veggies Save The Day says

    December 19, 2017 at 9:15 pm

    Pillowy is the perfect description! And I love how they look like they contain plenty of chocolate chips. Yum!

    P.S. I didn’t send out any cards this year either. There’s always Valentine’s Day!

    Reply
    • Cadry says

      December 23, 2017 at 10:00 am

      Yes, plenty of chocolate chips per bite for sure! That’s a necessity. That’s a great idea about sending cards for Valentine’s Day instead. I always love valentines.

      Reply
  5. Chrissie says

    December 20, 2017 at 7:31 pm

    Ah, I have the bananas, I have the carob and chocolate chips, so can do either…I have gluten-free flour to experiment with…I think I am ready to try this…but at 8:28 pm, it can wait until tomorrow. 🙂 Thank you!

    And my homemade Christmas cards are sitting next to me, unsent, again. This will be my first baking since I came back from helping at the retreats after our youth camp closed for the season – got back in early November…yep, about time to bake for: ME! 🙂 (and the family of course, lol)

    Reply
    • Cadry says

      December 27, 2017 at 10:22 am

      I’ve never tried this recipe with gluten free flour. So you will have to let me know how it goes, Chrissie! There’s always next year for those Christmas cards. 😀

      Reply
  6. Sarah De la Cruz says

    December 22, 2017 at 7:48 pm

    Your new photos are so beautiful! Love them! And these cookies look delicious! I know two little boys who would love to make these with me 🙂

    Reply
    • Cadry says

      December 27, 2017 at 10:23 am

      Thank you, Sarah! I don’t usually do a lot of photos with a white background, but I think I’m going to try that more often.

      Reply
  7. Don Gallagher says

    September 8, 2018 at 6:35 am

    5 stars
    Love these cookies. A great blend of two of my all-time favorites…banana bread and chocolate chip cookies. Thanks Cadry for this sweet treat.

    Reply
    • Cadry says

      September 8, 2018 at 6:14 pm

      Thanks, Don! I’m always so happy to see them in your Instagram feed. I’m glad they’ve become a favorite for you.

      Reply
  8. Jewel Polson says

    October 23, 2018 at 7:22 am

    These look great!

    Reply
    • Cadry says

      October 24, 2018 at 10:59 am

      Thanks, Jewel!

      Reply
  9. Jennifer says

    March 11, 2019 at 4:50 am

    5 stars
    Made these this morning and they’re really simple and yet terrific! Wonderful taste and texture.

    Reply
    • Cadry says

      March 11, 2019 at 8:17 am

      I’m so glad to hear it, Jennifer! Thanks for letting me know!

      Reply
  10. Arpana says

    April 20, 2020 at 8:13 pm

    The recipe looks so delicious and easy! Is there anything I can use to substitute the applesauce with? I don’t have any. 🙁 I was thinking yogurt, milk, or a bit of extra mashed banana? I have flaxseed and chia seeds too?

    Reply
    • Cadry says

      April 21, 2020 at 4:07 pm

      Thanks, Arpana! I haven’t made these cookies without applesauce. The applesauce contributes moisture and binding. So the same amount of mashed banana or yogurt would probably work here. Let me know if you try it!

      Reply
  11. Laura VZ says

    August 4, 2020 at 8:03 am

    5 stars
    Thank you for this recipe! These cookies are delicious and I find them super easy to make. I never have applesauce or agave, so I sub flax meal/water and maple syrup. It’s honestly the perfect way to use up overripe bananas.

    Reply
    • Cadry says

      August 4, 2020 at 12:25 pm

      Thank you, Laura! I’m delighted to hear how much you enjoy them. Great tips on the substitutions!

      Reply
  12. Laura C. says

    November 4, 2020 at 11:48 am

    5 stars
    Really love these cookies. I made them yesterday to help me through election stress, and made the mistake of eating one 5 minutes after they came out of the oven. Next time I’ll know to let them cool down, they were much more flavorful after they had time to just sit. I guess it’s like banana bread, you really wouldn’t cut into it 5 minutes after pulling it out of the oven.
    Will be making these again, thanks!

    Reply
    • Cadry says

      November 6, 2020 at 7:21 am

      That’s a good note, Laura! I’m so glad you enjoyed the cookies, and I hope they at least somewhat eased that election stress. Hope you made a double batch! 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food & travel blog. It features plant-based comfort food classics that are ready in about 30 minutes.

You can also find travelogues & recommendations on where to eat vegan while traveling - even in unlikely places!

Contact me at cadryskitchen@gmail.com.

MORE ABOUT CADRY
Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.
Text overlay: vegan air fryer recipes. Hand dipping ravioli into marinara with air fryer ravioli on plate.

Subscribe via Email

Enter your email address to receive notifications of new posts.

© Cadry Nelson and Cadry's Kitchen, 2009-2019. The full content of this site, including recipes and photographs are copyrighted. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Links may be used, provided that full and clear credit is given to Cadry Nelson and Cadry's Kitchen with appropriate and specific direction to the original content.

© 2021 · Cadry’s Kitchen