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Vegan banana bread cookies with chocolate chips are little pillows of puffy sweetness. Save room for them on your holiday cookie tray.
People, we are seriously down to the wire on this holiday thing. I thought I was way ahead of the game, until I found myself having to get express shipping today for a few items left on my list.
If only I hadn’t quit nail biting! I could be doing that until the presents hopefully arrive by Sunday.
Truth be told, I’ve kept my celebrating very light this year. My cat, Avon, is slowly mellowing, and maybe next year I’ll have a Christmas tree again…
(Haven’t I been saying that every year since he was born in 2014? Yes.)
Plus, the hustle & bustle of our Washington, D.C. trip meant that I was running behind on things like Christmas cards, which I guess I won’t be sending this year. Womp, womp.
Still, I have attended one Christmas gift exchange with friends, I did see one production of A Christmas Carol, and I have made a single batch of cookies!
So for me, this most festive time of the year doesn’t look entirely like the time the Grinch tried to steal Christmas.
Vegan banana bread cookies with chocolate chips
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. Or I bet they’d also be good with walnuts if that’s how you prefer your banana bread.
I adore banana bread, but I don’t always feel like waiting 45 minutes for it to bake. These vegan banana bread cookies bake in just 10 minutes.
(By the way, if you do want to make a loaf of banana bread, this recipe from The Full Helping is my go-to. It always gets raves.)
Vegan banana bread cookies would make a wonderful Christmas gift. Put them in a tin for the cookie lover on your list who prefers something that isn’t covered in frosting.
Pair it with a bag of coffee or box of tea, and you’ll have a gift sorted – no express shipping or nail biting necessary.
Vegan banana bread cookies with chocolate chips
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ medium-sized ripe banana
- 2 Tablespoons agave 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 mix until it becomes a dough. 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.
Don Gallagher says
December 18, 2017 at 3:09 pmOh 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.
Cadry says
December 20, 2017 at 8:56 amI’m glad that the timing lined up! I hope you enjoy the cookies.
Becky Striepe says
December 18, 2017 at 6:13 pmOh my gosh, these are gorgeous!! I love banana bread and love the look of these little bites.
Cadry says
December 20, 2017 at 11:17 amThank you, Becky!
Susan says
December 18, 2017 at 10:28 pmThese 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.
Cadry says
December 23, 2017 at 9:59 amAh, it sounds like you’re having a very Christmas-light holiday season as well. Some years are like that.
Amy Katz from Veggies Save The Day says
December 19, 2017 at 9:15 pmPillowy 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!
Cadry says
December 23, 2017 at 10:00 amYes, 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.
Chrissie says
December 20, 2017 at 7:31 pmAh, 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)
Cadry says
December 27, 2017 at 10:22 amI’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. 😀
Sarah De la Cruz says
December 22, 2017 at 7:48 pmYour 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 🙂
Cadry says
December 27, 2017 at 10:23 amThank 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.
Don Gallagher says
September 8, 2018 at 6:35 amLove these cookies. A great blend of two of my all-time favorites…banana bread and chocolate chip cookies. Thanks Cadry for this sweet treat.
Cadry says
September 8, 2018 at 6:14 pmThanks, Don! I’m always so happy to see them in your Instagram feed. I’m glad they’ve become a favorite for you.
Jewel Polson says
October 23, 2018 at 7:22 amThese look great!
Cadry says
October 24, 2018 at 10:59 amThanks, Jewel!
Jennifer says
March 11, 2019 at 4:50 amMade these this morning and they’re really simple and yet terrific! Wonderful taste and texture.
Cadry says
March 11, 2019 at 8:17 amI’m so glad to hear it, Jennifer! Thanks for letting me know!