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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.
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.)
Vegan banana bread cookies
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.)
They would make a wonderful 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.
How to find vegan chocolate chips
Dairy-free chocolate chips aren’t hard 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.
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.
Notes
Nutrition
Content updated January 2020. Originally posted December 2012.
Don Gallagher says
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.
Cadry says
I’m glad that the timing lined up! I hope you enjoy the cookies.
Becky Striepe says
Oh my gosh, these are gorgeous!! I love banana bread and love the look of these little bites.
Cadry says
Thank you, Becky!
Susan says
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.
Cadry says
Ah, 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
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!
Cadry says
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.
Chrissie says
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)
Cadry says
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. 😀
Sarah De la Cruz says
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 🙂
Cadry says
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.
Don Gallagher says
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.
Cadry says
Thanks, 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
These look great!
Cadry says
Thanks, Jewel!
Jennifer says
Made these this morning and they’re really simple and yet terrific! Wonderful taste and texture.
Cadry says
I’m so glad to hear it, Jennifer! Thanks for letting me know!