Vegan Banana Cookies

A stack of five vegan banana chocolate chip cookies, fresh bananas and more cookies sit in the background.

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Crisp on the outside, soft and chewy on the inside, these vegan banana cookies taste like banana bread in cookie form! They’re dairy-free, egg-free, and can be made gluten-free if needed. They’re filled with flavour and have the perfect cookie texture—not cakey at all!

Prep Time15

Cook Time9

Total Time24

Servings:

Author: Gwen Leron

Ingredients

1 ½ cups (188g) all-purpose flour OR gluten free flour blend (If using the gluten-free flour blend, use 1 ½ cups (222g), please see important notes below)
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
½ cup / 1 stick (113g) vegan butter (softened)
⅓ cup (67g) brown sugar, packed
¼ cup (50g) granulated sugar
¼ cup (61g) mashed ripe banana (see note below)
1 ½ teaspoons vanilla extract
⅔ cup (120g) chocolate chips

Instructions

Preheat oven to 350°F (177°C).
Line cookie sheet(s) with parchment paper (if needed), and set aside.
Add the flour, cinnamon, baking soda, and salt to a small bowl. Whisk well to combine and set aside.
In a medium bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar until blended and creamy, about 2 minutes. Stop to scrape down the sides of your bowl when needed. Add mashed banana, and vanilla extract, and blend again for 1 minute.
Gradually add the flour mixture to the butter mixture and mix on low speed with your electric mixer or a wooden spoon until a soft, sticky dough has formed. Don't overmix.
Add chocolate chips and stir until they combine with the dough.
Using a medium-sized cookie scoop (or a tablespoon) scoop the dough and place it on the cookie sheet. If using a tablespoon, roll the dough into balls. (Don't press the cookie dough down.)
If making the vegan version: Bake for 9 minutes.
If making the vegan gluten-free version: Bake for 8 minutes.
Remove from the oven and let cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. They will appear puffy and soft right after they come out of the oven, but that's okay, they will flatten slightly and firm up as they cool.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
This recipe makes 23 cookies, the amount you’ll get if you scoop them with a medium-sized cookie scoop (medium scoops are usually 1.5 tablespoons).
The cup measurements are the same for both types of flour, but their weights are different because they have different properties and densities. If you're weighing your ingredients, make sure to take note of these differences and measure your flour accurately.
If making the vegan gluten-free version, it's important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be the blend mentioned above for the best results. Make sure to measure your flour correctly.
Mash your banana very well so no chunks remain and it's very smooth. ¼ cup of mashed banana is roughly 1 small banana.
Store for up to five days in an airtight container at room temperature.
Freezing Baked Cookies: Freeze the cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. Thaw in the refrigerator or on the counter and when you’re ready to serve, place them on a plate, bring them to room temperature, and enjoy.
Freeze Cookie Dough for Baking Later: Scoop the cookie dough balls onto a parchment-lined cookie sheet and place the whole cookie sheet in the freezer. Once completely frozen, place the balls in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a baking sheet (no need to thaw), and bake for 11-12 minutes at the same temperature. If you thaw them, use the same timing in the recipe above.
Nutrition info is based on 1 of 23 cookies with the recipe made as written and is only to be used as a rough guide. The gluten-free version has an approximate calorie count of 114 per cookie. Click to learn how nutrition info is calculated on this website.

Nutrition