Banana bread cookies with chocolate chips

Name: Banana bread cookies with chocolate chips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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 avocado oil (or other neutral-flavored cooking oil); ¼ cup semi-sweet chocolate chips (or chocolate chunks)

Why readers love this recipe

“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.” – Don

Ingredients

Here are the ingredients you will need to make this recipe.

Pantry staples: All-purpose flour, baking soda, baking powder, vanilla extract, and avocado oil (or your preferred neutral-flavored cooking oil).

Banana: For best results, choose a ripe banana. (You’ll only need half of a medium-sized banana. Save the rest for a smoothie or peanut butter banana quesadilla.)

Agave syrup: Maple syrup or your preferred liquid sweetener will also work here.

Applesauce: If you can’t commit to a full jar of applesauce, snack packs are super convenient here.

Applesauce can also be replaced with a flax egg. Simply 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.

Vegan chocolate chips: Vegan chocolate chips are sold at most grocery stores. Look for the words “dark chocolate” or “semi-sweet.” Of course, you’ll want to read the ingredient label. I usually buy them at Trader Joe’s. Chocolate chunks are also good here.

Step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

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
Avocado oil

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.

Storage instructions

David holding cookie and bottle of milk.

Store vegan banana bread cookies in an airtight container on the counter.

For best texture, enjoy them within 2 or 3 days.

FAQ

What should I do with leftover applesauce from this recipe?

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.

Can applesauce be replaced with flaxseed in this banana bread cookie recipe?

Yes. If you don’t have applesauce, you can substitute it with a flax egg.

To do that, 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.

Comments

5 from 5 votes (1 rating without comment)