Heya Foodies! Today we have a vegan recipe for you – they’re like bear paws meet cookies, married with bananas and chocolate chips. Or just soft vegan banana chocolate chip cookies. Yeah, that.
I feel like cookies are weird in the way that sometimes you want oatmeal raisin, and sometimes you want double chocolate. Other times, you have perfectly ripe (okay, brown) bananas and also a cookie craving, so this happens. Please please please comment what your favorite cookie is, because we did an Instagram poll the other day with 50/50 results between oatmeal raisin and mint double chocolate chip. Can you believe it? I was surprised at the results because I feel like oatmeal raisin is an embarrassingly nostalgic cookie.
The perfect cookie is crispy on the outside and chewy (almost fudgy) in the centre. To me at least. These cookies are close to that. The banana just adds that wee bit of nostalgia that you’d get with home-made chocolate chip banana bread on weekends – except into a cookie. Because who doesn’t love a cookie?
FAQ and Home Chef Tips
What if my cookie dough is too wet?
Add more flour or oatmeal! That will soak up the extra moisture and ensure that your cookie has a good texture, not a splash of cookie on the cookie sheet
What if I decided to make these last minute and I don’t have an hour to wait for them to chill?
Shove those babies (already scooped) in the freezer for 20 minutes and hope for the best.
What if I don’t want to use vegan butter? Vegan butter substitutions?
You can substitute the butter for unsweetened apple sauce, but expect a more fluffy cookie rather than a buttery one. I would be careful about the texture of the cookie. You should be able to scoop up the cookie into a ball without it collapsing. Also, if using apple sauce, omit the chill session – it is no longer required.
You can also use coconut oil instead of vegan butter. The chill session is now required, again. Expect a mildly coconuty taste and the batter may be more wet (aka add a tbsp at a time of flour until the batter is just right)
The best part about baking vegan cookies is that you can eat the dough without fearing a tummy ache! So taste and do yo’ thang. P.S., I wanted to add cinnamon but Idriss wouldn’t let me. So if you’re on the cinnamon train, emoji me because we need to show him that cinnamon will rule the world.
Please let us know what your favorite cookie is. I really really want to know.
Hope you enjoy this recipe!
Vegan Chocolate Chip Banana Cookies
Vegan Chocolate Chip Banana Cookies
- 1 tbsp flax meal (ground flax seed) See recipe notes
- 2 1/2 tbsp warm water
- 1 cup all-purpose flour (never bleached)
- 1 1/2 pinch salt
- 1/2 tsp baking soda
- 1/2 cup vegan butter Room temp
- 3/4 cup brown sugar loosely packed
- 1 banana Very ripe - brown or spotted
- 1/2 tsp vanilla extract
- 3/4 cup vegan chocolate chips
- In a tiny bowl, mix your flax egg. For detailed instructions, see the link in the recipe notes.
- In a small bowl, mix dry ingredients (not necessary to sift).
- In a large bowl, cream the vegan butter and brown sugar together for a 3-5 minutes with a hand mixer. Add the banana, flax egg and vanilla extract. Mix for another minute.
- Add dry ingredients and fold with a wooden spoon. You'll be pushing the dry into the wet until incorporated.
- Once fully incorporated, mix in the chocolate chips.
- Cover the cookie dough and refrigerate for at least an hour.
- Preheat oven to 375F. Line cookie sheet with parchment paper. Use an icecream scoop to scoop out 6 balls. Space them evenly on the cookie sheet. Cook for 10 minutes. Repeat with next batch, leaving time between the first batch to let the cookies cool enough to move them to a cookie rack without breaking them.