Why you’ll love these banana bread cookies
Not only do these banana bread cookies combine two of my favorite treats, you get the flavor of banana bread with the convenience of cookies, making them perfect for a grab and go treat.
→ If you like this recipe, you should try these: dairy free banana pudding / banana cupcakes / banana berry smoothie / banana bread syrup for coffee
Ingredient notes:
- Dairy free chocolate chips – Not all chocolate chips are dairy free. Definitely check you labels. For this recipe I used Guittard super chips (they are safe for us, but do have a CC warning). You can also use their dairy free semi-sweet chips which are free from top allergens.
- Bananas – You are going to want spotted, soft bananas for this recipe (see the photo below).
- Walnuts – This is optional, but I love walnuts in my banana bread, so naturally, I wanted them in these cookies. Leave them out, or swap them for a different nut. That’s totally up to you.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Banana Bread Cookies
Made with sweet, ripe bananas, warm comforting spices and rich chocolate chips, these oversized, vegan banana bread cookies are an incredible combination of traditional banana bread and chocolate chip cookies.
Ingredients
- 3/4 cup lightly packed brown sugar
- 1/4 cup sugar
- 1/2 cup mashed banana
- 2 teaspoons vanilla extract
- 2/3 cup vegetable oil
- 2½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- ½ teaspoon coarse salt
- 1 cup dairy-free chocolate chips, roughly chopped
- 1/2 cup chopped walnuts
Instructions
- Mise en place. Preheat oven to 350˚F and line a baking sheet with parchment paper. Then, measure out all of the ingredients before you begin.
- Make the dough. In a large bowl, mash the banana. Then, whisk in the sugars, vegetable oil, and vanilla extract until smooth.In a separate bowl, whisk the flour, baking soda, spices and salt together until combined.Then, combine the dry and wet ingredients with a rubber spatula and stir in the chocolate chips and walnuts.
- Rest the dough. Allow the dough hydrate for about 15 minutes before scooping and baking! This helps the cookies to bake more consistently between batches and prevents them from spreading too much.
- Bake your cookies. Bake your cookies for 13 – 15 minutes, or until cookies have set and the edges are beginning to brown.Remove them from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Let the cool. Remove from oven and allow cookies to cool on baking sheet for about 5 minutes before transferring to a cooling rack.
- Optional: sprinkle a little flaky sea salt on the cookies when they come out of the oven for added flavor and crunch.
Be careful not to over mix the flour in this step. Over-mixing develops the gluten structure and can lead to cookies that aren't as fluffy.
To get oversized cookies, I used a 1/3 cup scoop. You can use a normal sized scoop, but you’ll have to adjust the baking time. 10 – 12 minutes should be perfect for a standard cookie scoop.
Nutrition
Calories: 388kcal, Carbohydrates: 50g, Protein: 4g, Fat: 20g, Trans Fat: 0.1g, Sodium: 193mg, Fiber: 1g, Sugar: 28g, Vitamin C: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can I substitute the vegetable oil for olive or coconut?
Yes. You definitely can as long as the coconut oil is in liquid form.
Why do recipe developers always say, “mix until thoroughly combined” or “don’t over mix” and never approximate the time required to get the best result, whether by hand, hand beater or stand mixer? Very aggravating to have to guess since baking is supposedly a science.
This recipe states to use a rubber spatula, so it would be done by hand. I don’t time the recipe while I’m doing it and people’s strength and technique vary, so there’s no real way to time it. I definitely add this to my recipes when I know the amount of time is important, or I will give visual descriptors to help ensure that you mix the correct length of time.
these came out perfect. i chilled the dough for maybe 20 mins before baking because my dough was a little bit loose. i’d maybe reduce the amount of oil by maybe 1/8 to 1/4 of a cup next time. still came out exceptional!
any experience freezing the dough for easy baking in the future?
I haven’t tried freezing this dough, but I’m 95% sure it would freeze as well as any other cookie dough. If you try it, I’d love to hear how it goes.
My dough is so crumbly it sure what I can do abt that or what I did wrong. It just doesn’t seem like enough liquid for the about of dry ingredients
If I had to guess, I think you probably measured your flour by volume rather than weight, which is fine but can sometimes lead to dry cookies. Otherwise, there’s a chance that your eggs or bananas were just a bit too small.