Vegan Banana Chocolate Chip Cookies
If banana bread and chocolate chip cookies had a baby, it would be these soft, fragrant, vegan banana chocolate chip cookies.
Servings: 8 cookies
Calories: 213kcal
Ingredients
Dry Ingredients
- ⅔ cup oat flour
- ⅓ cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 very ripe banana peeled
- ⅓ cup coconut sugar
- ¼ cup unsalted almond butter
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Add-Ins
- ½ cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Whisk together the oat flour, almond flour, baking soda, and salt in a large bowl and set it aside.
- Peel your banana and use a fork to mash it in a medium bowl. Add the almond butter, coconut sugar, molasses, and vanilla extract. Stir until the mixture is incorporated.
- Pour the wet ingredients into the dry ingredients and mix well.
- Stir the chocolate chips into the dough.
- Scoop a heaping tablespoon of dough up and place it on the parchment-lined baking sheet. Use the back of the tablespoon to spread the dough blob out to about ½” thick and 2-2 ½” in diameter. Repeat with the remaining dough, leaving about 1” between cookies.
- Bake the cookies for 11 minutes. Let them cool on the pan for at least 5 minutes before handling them.
Notes
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Cookies can also be frozen. In fact, they're delicious eaten right out of the freezer!
Nutrition
Calories: 213kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 178mg | Fiber: 3g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg