To preface this post, I am not vegan. I do this in case it’s not obvious in some of my earlier posts about foods that are definitely NOT-vegan… But I do have several friends who are vegan, and I like to cook/bake for them when I can. (I do the same for my friends who are gluten-intolerant, so I promise that some gluten-free recipes will be coming too!)
I first made these cookies to hand out at my first regional Burn. I’d made about 500 cookies to gift over the weekend, and I wanted to make sure my vegan friends didn’t feel left out. After that, these cookies became my go-to vegan recipe because they are amazing, whether you are vegan or not! They are like little banana bread cookies: crunchy on the outside, soft and chewy on the inside, and loaded with chocolate chips!
It’s been over two years since I first made these cookies, based on a recipe from Vegan Cookies Invade Your Cookie Jar. Since then, the recipe has evolved, as has my education on cooking and baking vegan. Personally, I sometimes gravitate towards vegan foods because I’m severely lactose intolerant, and vegan foods are frequently the only way I can ensure no tummy troubles later in the day…
A few important things to remember about this recipe:
- The more disgusting your bananas look, the tastier they are! I like to let my bananas turn mostly black, and then I stick them in the fridge until I’m ready to use them. It looks and feels gross, but the extra kick of banana flavor is totally worth it!
- Make sure you use quick-cooking oats or rolled oats and not instant/minute oatmeal.
- Vegan chocolate chips are getting easier to find. Personally, I use this variety from Enjoy Life, which I first found at Whole Foods. (They’re now also carried by my local Target!) I’ve tried a few other brands of vegan chocolate and carob chips, and these are my favorite!
- If you’re not concerned about making the cookies totally vegan, you can use white sugar and regular miniature chocolate chips. Vegan or not, they’re super-tasty!
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Vegan Banana Chocolate Chip Cookies
Recipe adapted from Vegan Cookies Invade Your Cookie Jar
Yield: 4 dozen cookies
You are going to need:
- 3 small very ripe bananas
- 2/3 cup canola oil
- 1 1/3 cup evaporated cane sugar
- 1 tablespoon vanilla
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 cups quick-cooking oatmeal, not instant
- 1 cup chopped walnuts
- 1 cup vegan chocolate chips
You are also going to need:
- Medium bowl
- Cookie sheet
- Parchment paper or silicone baking mat
- Cookie scoop
- Cooling rack
First, preheat your oven to 350* F. Line your cookie sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, stir together the flour, baking soda, salt, and cinnamon. Set aside.
In a stand mixer fitted with a paddle attachment, mash the bananas. Add the oil, sugar, and vanilla, and mix to combine.
Slowly add the flour mixture and the oatmeal and stir until the dry ingredients are just combined. Stir in the walnuts and chocolate chips.
Using a cookie scoop, drop the cookies about an inch and a half apart on your cookie sheet. You can space these cookies relatively close together because they don’t spread very much.
Bake the cookies in your preheated oven for 12-14 minutes, or until lightly browned. Let the cookies cool on your baking sheet for about 2 minutes, and then transfer them to a wire rack to cool completely.
Store in an airtight container for up to two weeks. Cookies can also be wrapped in plastic wrap and stored in the freezer for up to 3 months.