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.
Servings: 10 cookies
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.
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.
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