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Chocolate Chip Banana Cookies | via veggiechick.com #vegan #glutenfree
30 min or less, Comfort Foods, Dessert, Easy, Fall Favorites, Gluten Free, Under 400 calories, Vegan Recipes

Banana Chocolate Chip Cookies (Vegan, Gluten-Free)

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These healthy, chewy Banana Chocolate Chip Cookies may remind you of your favorite banana bread with gooey chocolate mixed in. They are also super easy to make with just 9 ingredients!

A stack of Banana Chocolate Chip Cookies on a white plate.

I love cookies. I mean, who doesn’t?! And one of my favorite things to create are vegan/gluten-free cookies that are WAY healthier than the common butter/egg-filled cookies.

I also love to experiment with different flavors of traditional chocolate chip cookies (such as these Pumpkin Chocolate Chip Cookies), by mixing things up and trying new combinations.

This recipe is one of those fun experiments and I’m so happy how it turned out. I hope you love them as much as I do.

These Banana Chocolate Chip Cookies are:

  • Soft, chewy and filled with oatmeal goodness.
  • Easy to make with only 9 ingredients.
  • Dairy, egg and butter-free, and also gluten-free.
  • Perfect for dessert, a sweet snack, or even a special occasion breakfast.
  • A healthier cookie, so they are not only better for your body but you’ll also have less guilt.

Think banana bread + chocolate + oatmeal meets cookie. It really is the perfect concoction. Enjoy them with a glass of Homemade Almond Milk and you’ll be in dessert heaven.

An overhead shot of Banana Chocolate Chip cookies on a plate.

Tips for success making these Banana Chocolate Chip Cookies:

  • Because we use melted coconut oil in this recipe, it’s best that you “chill” the dough. This helps give the cookies better flavor and also controls the spread of the cookies. If you don’t have time to do so, it’s not a deal breaker, but still recommended.
  • If you don’t like the taste of coconut, you can use “refined” coconut oil, which is flavorless. 
  • I recommend using a medium cookie scooper for more uniform-sized cookies. It’s certainly not necessary (you can use a spoon and your hands and try to wing it), but there’s just something about perfectly sized and evenly baked cookies that makes the heart happy. And this tool makes the whole process much easier and enjoyable.
  • I recommend using “Enjoy Life” mini chocolate chips, but if you have another favorite, go for it (and comment below letting me know what’s your favorite so I can try it!).
  • For this recipe, use ripe or over-ripe bananas for the best taste. It will also be easier to mix in the wet ingredients if the banana is softer.

How to make these Banana Chocolate Chip Cookies:

To begin, preheat your oven to 350 F degrees. Line a baking sheet with parchment paper. In a medium mixing bowl, combine the oats, almond flour, and baking powder. Stir to combine; then add the cinnamon and nutmeg. Stir again until combined.

A stainless steel bowl filled with oatmeal and flour.

To a small mixing bowl, add the melted coconut oil, then the banana. Using a potato masher or fork,  mash the banana. Then add the coconut sugar and stir until combined. Fold in the chocolate chips in a scooping motion until evenly distributed. 

A bowl of the wet ingredients for Banana Chocolate Chip Cookies

Add the wet mix to the dry mix in the medium bowl. Stir together until combined.

A bowl filled with Banana Chocolate Chip Cookie dough.

Next, cover the bowl loosely with a towel and put in the fridge for at least 30 minutes to chill.

When ready, drop the cookie batter 1 1/2 tablespoons per cookie onto the parchment paper. I use this cookie scooper and it’s a godsend for perfectly shaped cookies.

An uncooked Banana Chocolate Chip cookie on a baking pan with parchment paper.

Bake 15-17 minutes or until the edges and bottoms are browned; they will still be a little soft in the center. Let cool for 15 minutes to firm up a bit before eating.

This recipe makes 12 cookies. They will last up to a week in the fridge in an airtight container.

A plate of Banana Chocolate Chip cookies.

Helpful Tools:

  • Parchment Paper– This stuff is a must! If I’m baking, I’m using parchment paper 98% of the time.
  • Mixing Bowls– I have many different types of mixing bowls but these are my favorite.
  • Cookie Sheets– I like this one which includes racks to cool the cookies.
  • Masher– I use this one to mash the banana.

Looking for another delicious cookie recipe? Try these Pumpkin Chocolate Chip Cookies (also vegan and gluten-free).

If you make this recipe for Chocolate Chip Banana Cookies, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Banana Chocolate Chip Cookies (Vegan, Gluten Free)

These healthy, chewy Banana Chocolate Chip Cookies may remind you of your favorite banana bread with gooey chocolate mixed in. They are also super easy to make with just 9 ingredients!

  • Author: Christin McKamey
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: Cookies
Scale

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper.
  2. In a medium bowl, combine oats, almond flour, and baking powder. Stir to combine; then add cinnamon, and nutmeg. Stir until combined.
  3. In a small bowl, add melted coconut oil, then the banana. Mash the banana using a potato masher or fork. Then add the coconut sugar and stir until combined. Fold in the chocolate chips in a scooping motion until evenly distributed. 
  4. Add the wet mix to the dry mix in the medium bowl and stir together until combined.
  5. Cover the bowl loosely with a towel and put in the fridge for at least 30 minutes to chill (this is a good time to do dishes). =) 
  6. When ready, drop the cookie batter 1 1/2 tablespoons per cookie onto the parchment paper. I like using this cookie scooper, but you can also use a spoon and your hands. Bake 15-17 minutes or until edges and bottoms are browned; they will still be a little soft in the center. Let cool for 15 minutes to firm up a bit before eating.
  7. Makes 12 cookies. They will last up to a week in the fridge in an airtight container.

Notes

Tips for making these Banana Chocolate Chip Cookies:

  • Because we use melted coconut oil in this recipe, it’s best that you “chill” the dough. This helps give the cookies better flavor and also controls the spread of the cookies. If you don’t have time to do so, it’s not a deal breaker, but still recommended.
  • If you don’t like the taste of coconut, you can use “refined” coconut oil, which is flavorless. 
  • I recommend using a medium cookie scooper for more uniform-sized cookies. It’s certainly not necessary (you can use a spoon and your hands and try to wing it), but there’s just something about perfectly sized and evenly baked cookies that makes the heart happy. And this tool makes the whole process much easier and enjoyable.
  • I recommend using “Enjoy Life” mini chocolate chips, but if you have another favorite, go for it (and comment below letting me know what’s your favorite so I can try it!).
  • For this recipe, use ripe or over-ripe bananas for the best taste. It will also be easier to mix in the wet ingredients if the banana is softer.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 169
  • Sugar: 13.1
  • Sodium: 6.8
  • Fat: 7.2
  • Carbohydrates: 22.9
  • Protein: 3.4

Keywords: chocolate chip banana cookies, vegan gluten free cookies

Update Notes: This post was originally published in July 2016, but was republished with tips and FAQs in November of 2019.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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