Banana Chocolate Chip Cookies Recipe
So, you’ve got bananas staring at you like sad, brown freckles mocking your fruit bowl? Perfect. They’re practically begging for transformation.
Forget banana bread—it’s been done more times than bad blind dates. Let’s bake cookies that strut in with chocolate chips and zero guilt.
This recipe ditches eggs, milk, and butter because we’re sophisticated, plant-powered queens who like indulgence without animals suffering for our cravings.
The aroma alone could make neighbors “accidentally” show up with mysterious Tupperware. Bake them, eat them, flaunt them, and watch everyone pretend they’re suddenly vegan.
Bestseller #1
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Ingredients
- 2 medium ripe bananas mashed.
- ½ cup coconut oil melted.
- ½ cup brown sugar.
- 1 tsp vanilla extract.
- 1 ¼ cups all-purpose flour.
- ½ tsp baking soda.
- ½ tsp baking powder.
- ½ tsp salt.
- ½ tsp cinnamon.
- ¾ cup vegan chocolate chips.
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Mash bananas until smooth in a large bowl.
- Stir in melted coconut oil, brown sugar, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Combine dry ingredients with wet mixture. Stir until just blended.
- Fold in vegan chocolate chips like the queen you are.
- Drop spoonfuls onto baking sheet, leaving space for cookie spread.
- Bake for 12 minutes until edges are golden.
- Cool on rack before devouring—or don’t, it’s your life.
Bestseller #1
Bestseller #2
Bestseller #3
Bestseller #4
Banana Chocolate Chip Cookies Recipe
These Banana Chocolate Chip Cookies combine overripe bananas, vegan chocolate chips, and pantry staples for a chewy, chocolate-studded dessert with zero dairy drama.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Mash bananas until smooth in a large bowl.
- Stir in melted coconut oil, brown sugar, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Combine dry ingredients with wet mixture. Stir until just blended.
- Fold in vegan chocolate chips like the queen you are.
- Drop spoonfuls onto baking sheet, leaving space for cookie spread.
- Bake for 12 minutes until edges are golden.
- Cool on rack before devouring—or don’t, it’s your life.
Notes
Nutritional Values (per serving, 1 cookie)
- Calories: 135
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (per serving)
- Potassium: 6%
- Iron: 5%
- Magnesium: 4%
- Vitamin B6: 6%
- Folate: 3%
Notes & Tips
- Chill dough for 15 minutes if you want chunkier cookies.
- Sprinkle sea salt on top for that “fancy bakery” vibe.
- Swap chocolate chips for walnuts if you’re wild and love crunch.
