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
- 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.
Content updated January 2020. Originally posted December 2012.