These cookies are soft, chewy, fluffy and embedded with gooey chunks of chocolate and banana. Only require a few simple ingredients and are ready in no time.
With all these banana bread recipes going around I couldn’t help myself from making some sort of banana recipe. I was about to test a healthier banana bread chocolate chip cookie that was gluten-free and refined sugar-free, but then I said screw it. You deserve a cookie recipe that isn’t the healthiest, but still nice to indulge in every once in a while. I think we all deserve those cookies right now.
These cookies are ultra soft, chewy, and so fluffy. They don’t look perfect by all means, but that’s the fun of it! The dough consists of 9 simple ingredients: vegan butter, coconut sugar, molasses, banana, vanilla, all-purpose flour, baking powder, salt, and chocolate chips.
The vegan butter, coconut sugar, and molasses are all creamed together in a large bowl. Using a hand mixer is crucial for this step as it whips the mixture together to introduce in air which makes for a fluffy and chewy cookie! Then the mashed banana is mixed in followed by the rest of the ingredients. Combine everything into a smooth dough forms then fold in chocolate chips. Feel free to add as many or as little chocolate chips as you want.
Instead of making these cookies perfect rounds, simply take a dollop of dough with a spoon and plop it on the baking sheet –it’s that easy. Bake for 13-14 minutes. until light golden brown. Then let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Enjoy and make sure not to eat the whole batch.
These Banana Bread Chocolate Chip Cookies are…
- Soft, chewy, and fluffy
- Embedded with gooey chunks of chocolate and banana
- Easy, simple, and relatively quick
- Vegan
These cookies are soft, chewy, fluffy and embedded with gooey chunks of chocolate and banana. Only require a few simple ingredients and are ready in no time.
- ½ cup room temperature vegan butter
- ¾ cup coconut sugar
- 2 tbsp molasses
- 1 medium ripe banana
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½-¾ cup dark chocolate chunks
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
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To a large mixing bowl, use a hand mixer to cream together the butter, coconut sugar, and molasses until smooth. Add the banana and vanilla and mix until incorporated. Add flour, baking powder, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chocolate chips.
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Take about 2 tbsp of dough at a time and drop on to the baking sheet (evenly spread apart). Bake for 13-14 minutes until tops are light golden brown and they are slightly firm to touch. Let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
