Vegan banana cookies

Vegan banana cookies

banana cookies baked

I have to confess, I have bit of a banana hoarding habit. When I see bunches of bananas, my mind immediately translates them into what they could be – moist cakes, muffins and pancakes and before I know it I have yet another bunch of bananas in my basket, ready to join the growing banana family at home! Don’t worry, they never go to waste, I always find a delicious use for them.

Before I went away, I made several versions of these addictive banana chocolate chip cookies and after a few meh attempts, I finally struck gold. They are easy to make and do not require any special ingredients or egg replacers at all. The only tricky bit is having to chill the dough overnight. I know it’s hard, but the cookies are so much better for it, trust me. I’ve tried skipping this step and the outcome was nowhere near as nice.


BANANAS: Ripe bananas are integral to this recipe so be sure you have some on hand. They flavour the cookies, but also act as an egg replacer, giving them a moist, chewy texture.

SUGAR: I tried a few combinations, but ultimately a combination of caster (also known as castor or superfine) sugar and light brown sugar (known as light muscovado in the UK) gave me the best result so that is what I recommend. If you want to use something else, experiment at your own peril 😉 .

FAT: I recommend using a good vegan block (I like Naturli best) in these, but you can also use coconut oil if you wish. Just be aware that coconut goes rock solid in the fridge, so you’ll need to warm the dough on the counter again after chilling.

FLOUR: Plain flour is all you need. If you want them gluten-free a tried and tested gluten-free flour mix that you normally use for cookies should work just as well.

CHOCOLATE: Dark (vegan) chocolate, chopped up small is what I used but if you can find chocolate chips you like, use those instead. Resist the temptation to overload these with chocolate though as once it melts it does make them a little more fragile. I used a total of 80 g (2¾ oz) and only three fourths of it in the dough.

banana cookies process one

banana cookies process two

banana cookies process three

banana cookies process three

banana cookies close up

banana cookies broken in half

15 min
12 min
15 min
12 min
  • 120 g / ½ cup mashed ripe banana (1 medium)
  • 150 g / ¾ cup sugar*
  • 70 g / 1/3 cup vegan block* (I like Naturli best), melted and cooled
  • 1½ tsp quality vanilla extract
  • ¼ tsp fine salt
  • 1 tsp cinnamon
  • ½ tsp baking soda (GF certified if needed)
  • 160 g / 1¼ cups plain AP flour or GF flour mix
  • 80 g / 2¾ oz vegan chocolate*, chopped into small chunks
  1. Mash banana really well with a fork.
  2. Using the fork, work the sugar into the mashed banana until well combined.
  3. Add in melted, but cooled, vegan butter. Whisk well with a fork to emulsify.
  4. Add in vanilla extract, salt, cinnamon and baking soda. Give everything a stir.
  5. Gradually add in flour and gently incorporate it into the wet ingredients (until no flour pockets remain) with a spatula.
  6. Finally fold in ¾ (60 g / 2¼ oz) of chopped chocolate into the batter (adding too much stops the cookies from spreading and renders them more fragile) and save the rest to decorate just before baking.
  7. Cover the mixing bowl with an upside down plate or a piece of clingfilm. Refrigerate the dough overnight (this step improves the texture of these cookies immensely).
  8. Line two baking trays with baking paper and preheat the oven to 175° C / 350° F.
  9. Divide the dough into 12 cookies (one cookie weighing approximately 45 g / 1½ oz), roll them between your palms and place 6 on each cookie tray – no need to flatten. Stick an extra 1-3 chocolate chunks into each cookie.
  10. Bake a tray at a time (keep the other one in the fridge) for 10-12 minutes. If you want them extra chewy, you want to underbake them a little (10 minutes). I like mine golden so I baked them for 12!
  11. As soon as the cookies come out of the oven, bang the entire tray against your countertop a few times – this will deflate the cookies and improve their texture.
  12. Leave the cookies on the baking tray (their bottoms are fragile whilst warm) until they are cool enough to handle. Gently transfer them to a cooling rack and allow them to cool down completely. Store in an airtight container for 3 days.


*SUGAR – A combination of caster / castor (superfine) white sugar and light muscovado makes for the best, chewy texture. I used 100 g / ½ cup caster sugar and 50 g / ¼ cup of light brown sugar (known as light muscovado in the UK).

*VEGAN BLOCK – You can substitute it with coconut oil if you prefer, but be aware that, as opposed to a vegan block, it goes solid in the fridge so the dough will need to rest at room temperature until you are able to form the cookies.

*CHOCOLATE – Any chocolate is fine but resist the temptation to overload these cookies with chocolate as once it melts it renders them more fragile.

18 g
5 g
2 g
2 g
29 g
*per cookie
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6 reviews, 12 comments
Great recipe! I used 100gr of coconut sugar to make it bit healthier for my toddler and followed everything else to the T. Everyone at home absolutely loved it and for sure I’ll make them again. Thank you
    Thank you so much, Yuliana! I am so happy to hear that they went down so well with your little one and the rest of your family - thanks so much for letting me know. Ania
I made these gorgeous cookies this Christmas and they come out so good. They're easy to make, cute looking and really tasty. I made lots of them, 8 trays actually, and tahini ones too and they run out pretty quickly, they were so good!! And I love the fact that I baked a tray for 10 minutes and another for 12 so they came out differently. Gread and easy recipe I absolutely love!!
    Wow, you are a machine - 8 trays??!! That sounds like you did a lot of work this Christmas and you deserve some rest. Delighted to hear that these came out well and you enjoyed them so much, thank you. x Ania
These are amazing cookies! I just baked these with my friend and they truly taste like banana bread in a cookie form! I highly recommend these to anyone and everyone! I will definitely be making these again :)
    Yay, thanks Nat! I'm really happy these were a hit with your and your friend and thanks for taking the time to review - I appreciate it. x Ania
Best most delicious cookies I made in a while. and my non vegan guests absolutely love them too!
    Aw thanks Melissa, I am delighted to hear that these cookies have gone down so well with you and your non-vegan guests as well. Thanks for letting me know. x Ania
Sakinah MN:
Looks amazing!! Hoping to make them soon. I was wondering - have you ever tried making/using date sugar in replacement of coconut, white, or brown sugar? We doesn't normally use any sweeteners other than dates (in all its forms) and applesauce, so I was wondering if I could make a batch of date sugar to make these cookies, since granular sugar is crucial in forming the structure. Thanks for the recipe!
    Thanks Sakinah! I'll be honest, I have not used date sugar myself so I don't know how it behaves in baking. And yes, you are spot in saying that sugar does not only affect taste but also texture of baked goods, especially cookies (as opposed to cakes) so your cookies may end up very different to mine. I would personally try it on half a recipe - they may be really good, you never know! x Ania
Wow Ania, amazing cookies.
By popular demand they'll be made a hundred times more!
    Thank you, I am delighted to hear that! I also appreciate you taking the time to review, thank you. x Ania
Woah these are great! Dough was still very sticky the next day, but cookies were delicious. I baked them in one batch. Will make these again!
    Thanks Elle, I'm delighted to hear that! x Ania
These look yummy! Will they freeze (well)?
    Hi Hedy,
    I haven't tried freezing the actual cookies, only just the dough and it works fine, but there is nothing in them that would make them not freezer-friendly so I am pretty sure they'll be fine. Hope this helps! Ania
Another yum yummy recipe Ania, thank you!
I made these with coconut sugar and coconut oil. The batter is super simple to make & only one bowl, love that for ease of washing up!!
I left the batter overnight in the fridge, and it was workable straight from the fridge, despite using the coconut oil instead lf the vegan block..
It was quite sticky to roll into balls with my hands.. but the batter is so yummy, so I could easily clean my hands!! 😋
I missed the step of baking one tray at a time, so baked both trays at the same time.
Next time I will bake them longer, as they were relatively soft, but I must say absolutely delish! Tasted like banana bread cookie bites!!
Thank you so much!!
    Aw, thanks so much for your kind words, Aimee! Surprised and glad to hear that your dough didn't get that hard, mine usually does...Glad you enjoyed them and yes, feel free to adjust the baking time to your preference / oven. I settled on 12 minutes because I am sucker for golden brown baked goods but a bit less will make them chewier. x Ania
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