Vegan Banana Bread Cookies
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These vegan banana bread cookies taste like a slice of your favorite banana bread! They’re soft, tender, chewy, loaded with chocolate chips, and entirely vegan, gluten-free, and refined sugar-free.
A Quick Look At The Recipe
- Ready In: 30 minutes
- Servings: 12 cookies
- Calories: ~184 per cookie
- Key Ingredients: Banana, oat flour, almond flour, coconut sugar, walnuts, chocolate chips
- Dietary Info: Vegan, gluten-free, refined sugar-free
- Why You’ll Love It: A soft and chewy cookie that tastes like a slice of banana bread. What’s not to love?!
My healthy banana bread is by far my most popular recipe, so I thought, what if I turned it into a soft and chewy cookie?
These vegan banana bread cookies truly taste like banana bread, but in cookie form. They’re soft, tender, perfectly chewy, and loaded with chocolate chips (as every cookie should be).
As always, this recipe is made with wholesome ingredients and naturally sweetened with just one banana. That ripe banana on your counter is calling!
Table of Contents
Why You’ll Love These Healthy Banana Cookies
My two favorite desserts combined into one: banana bread and chocolate chip cookies. What’s not to love?!
- Soft, moist & chewy: With pockets of melty chocolate chips and slightly crisp edges
- Easy to make: One bowl, no chilling, no mixers. Just mix → scoop → bake → dig in!
- Naturally sweetened: With just one ripe banana
- Made with simple ingredients: Vegan, gluten-free, and refined sugar-free
Ingredients You’ll Need
These vegan banana cookies are made with a few simple ingredients to keep them gluten-free and refined sugar-free. Here’s what you’ll need:
- Banana: What’s a banana cookie without banana? You’ll want to use a spotty, ripe banana. The darker, the better!
- Coconut Sugar: My go-to refined sugar-free sweetener. I also use it in my classic chocolate chip cookies.
- Vegan Butter: Adds moisture and a rich flavor to the cookies.
- Oat Flour: My go-to gluten-free flour for a soft, tender texture. It’s the same flour I use in my banana muffins and banana bars.
- Almond Flour: Keeps the cookies soft and tender.
- Baking Soda: For crisp edges and a chewy center.
- Vanilla Extract: Just a drop adds a hint of vanilla flavor.
- Spices: Ground cinnamon and nutmeg give that cozy banana bread flavor.
- Salt: A pinch to enhance all the flavors.
- Chopped Walnuts: For a bit of crunch.
- Vegan Chocolate Chips: A cookie essential!
Scroll down to the recipe card to get the full recipe with measurements!
Ingredient Substitutions
- Coconut Sugar: Keeps this recipe refined sugar-free, but you can swap in date sugar, brown sugar, or cane sugar.
- Vegan Butter: An equal amount of melted coconut oil would work.
- Flour: Unfortunately, I don’t recommend substituting the oat flour or almond flour since they give these cookies their soft and chewy texture.
How to Make Vegan Banana Cookies (Step-by-Step)
- Step 1: In a large bowl, whisk the mashed banana, coconut sugar, melted vegan butter, and vanilla extract until combined.
- Step 2: Add in the almond flour, oat flour, baking soda, and salt. Mix until a dough forms.
- Step 3: Fold in the chocolate chips and crushed walnuts until just combined.
- Step 4: Use a cookie scoop (about 1-2 tablespoons sized) and scoop the dough into balls. Place on a parchment-lined baking sheet. I usually do 6 balls per sheet.
- Step 5: Bake at 350°F for 15 minutes. Once done, let cool for 10 minutes on the baking sheet, until set.
- Step 6: Sprinkle with more crushed walnuts and flaky sea salt, if desired. Enjoy, and be sure to try my 3-ingredient peanut butter cookies or healthy banana bars next!
Megan’s Tips
- Use a ripe, spotty banana. The darker, mushier, and spottier your banana, the better!
- For the best texture, use store-bought oat flour. Since store-bought oat flour is professionally milled, it gives the cookies a super soft texture.
- Want perfectly round cookies? Once they’re done baking, take a round cookie cutter (or cup with a wide mouth) and swivel around the edges.
- Let the cookies cool. I know it’s tempting, but this step matters! Since the cookies are made with almond flour, they’ll come out very soft and need time to properly set.
How to Store Banana Bread Cookies
If they aren’t all gone within one day…
- Room Temperature: Store in an airtight container for 3-4 days.
- Freezer: You can freeze the cookies before baking or after baking:
- Freezing Cookie Dough: Once the cookies are rolled into balls, place them in a ziplock bag or freezer safe container and freeze for up to 2 months. Once ready to eat, let them thaw at room temperature for 20-25 minutes, then simply follow the recipe instructions.
- Freezing Baked Cookies: Once the cookies have completely cooled, place them in a ziplock bag or freezer safe container and freeze for up to 2 months. Heat in the oven until warm through the center.
Frequently Asked Questions
How do I get the best banana flavor?
Use a very ripe, brown banana. Yellow bananas aren’t very sweet or moist.
Do I have to chill the dough?
Nope! These banana bread cookies require no chilling. Just mix and bake!
More Banana Recipes You’ll Love
If you have more ripe bananas on your counter, try these recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Banana Bread Cookies (Gluten-Free)
These vegan banana bread cookies taste like a slice of your favorite banana bread! They're soft, tender, chewy, loaded with chocolate chips, and entirely vegan, gluten-free, and refined sugar-free.
Ingredients
wet ingredients
- ½ cup mashed banana, = one medium banana
- ½ cup coconut sugar
- ¼ cup melted vegan butter
- 1 teaspoon vanilla extract
dry ingredients
- 1 cup oat flour, use certified GF if needed
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup vegan chocolate chips
- ¼ cup chopped walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the mashed banana, coconut sugar, melted vegan butter, and vanilla extract until combined.
- Add the dry ingredients: Add in the almond flour, oat flour, baking soda, and salt. Mix until a dough forms. Then, fold in the chocolate chips and crushed walnuts.
- Scoop the cookies: Use a medium cookie scoop (about 1-2 tablespoons sized) and scoop the dough into balls. Place on the prepared baking sheet a few inches apart. I usually do 6 balls per sheet.
- Bake the cookies: Bake for 15 minutes, until golden. Once they're done baking, I like to take a round cookie cutter (or cup) to swivel around the edges to create a perfect circle.
- Let cool: Once you remove the cookies from the oven, let cool on the baking sheet for 10 minutes. Since they're made with almond flour, they need time to set and firm up. Then, transfer the cookies to a wire rack to finish cooling. I sprinkled mine with crushed walnuts and flaky sea salt. Enjoy!
Video
Notes
- Use a ripe, spotty banana. The darker, mushier, and more spotty your banana, the better!
- Use store-bought oat flour for the best texture. I recommend using store-bought oat flour for a soft, tender crumb.
- Want perfectly round cookies? Once they’re done baking, take a round cookie cutter (or cup with a wide mouth) and swivel around the edges to create the perfect round cookie.
- Let the cookies cool on the baking sheet. I know it’s tempting, but this step matters! Since the cookies are made with almond flour, they’ll come out very soft and need time to properly set.
Serving: 1 cookie, Calories: 184kcal, Carbohydrates: 21g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 138mg, Potassium: 83mg, Fiber: 2g, Sugar: 9g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
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These banana bread cookies seriously taste like a slice of banana bread!! Warm, soft, chewy, full of flavor, and ready in a fraction of the time as a loaf of banana bread!