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Vegan Banana Chocolate Cookies Recipe

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4 from 2 reviews

These vegan banana cookies are a deliciously soft and chewy treat made with ripe bananas, vegan butter, and chunks of vegan chocolate. The dough is refrigerated overnight to enhance the texture, resulting in perfectly baked cookies with a golden finish and a tender crumb.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes per tray
  • Total Time: Overnight refrigeration plus 27 minutes active time
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Wet Ingredients

  • 120 g / ½ cup mashed ripe banana (1 medium)
  • 70 g / 1/3 cup vegan block butter (melted and cooled, such as Naturli)
  • 1½ tsp quality vanilla extract

Dry Ingredients

  • 150 g / ¾ cup sugar
  • ¼ tsp fine salt
  • 1 tsp cinnamon
  • ½ tsp baking soda (GF certified if needed)
  • 160 g / 1¼ cups plain all-purpose flour or gluten-free flour mix

Add-ins

  • 80 g / 2¾ oz vegan chocolate, chopped into small chunks

Instructions

  1. Mash Banana: Mash the ripe banana really well using a fork until smooth.
  2. Combine Sugar and Banana: Using the fork, work the sugar into the mashed banana until the mixture is well combined.
  3. Add Vegan Butter: Add the melted but cooled vegan butter to the mixture and whisk well with the fork to emulsify the ingredients.
  4. Add Flavorings: Stir in the vanilla extract, salt, cinnamon, and baking soda, mixing thoroughly.
  5. Incorporate Flour: Gradually add the flour and gently fold it into the wet ingredients with a spatula until no pockets of flour remain.
  6. Fold in Chocolate Chunks: Fold in about three-quarters (60 g / 2¼ oz) of the chopped vegan chocolate gently to keep the dough balanced; reserve the rest to decorate before baking.
  7. Refrigerate Dough: Cover the bowl with an inverted plate or clingfilm and refrigerate the dough overnight to improve the cookie texture significantly.
  8. Prepare for Baking: Line two baking trays with baking paper and preheat the oven to 175°C (350°F).
  9. Shape Cookies: Divide the dough into 12 equal cookies, each about 45 g (1½ oz), roll each between your palms, place 6 on each tray without flattening, and press 1-3 reserved chocolate chunks into each cookie.
  10. Bake Cookies: Bake one tray at a time for 10-12 minutes; bake for 10 minutes for a chewier texture or 12 minutes for a golden finish.
  11. Deflate Cookies: Immediately after removing a tray from the oven, bang it against the countertop a few times to deflate the cookies, enhancing their texture.
  12. Cool Cookies: Let the cookies cool on the tray until they are firm enough to handle, then transfer gently to a cooling rack to cool completely. Store in an airtight container for up to 3 days.

Notes

  • Refrigerating the dough overnight significantly improves the texture of the cookies.
  • Using quality vegan butter and chocolate enhances flavor and texture.
  • If gluten-free is required, ensure baking soda and flour are certified gluten-free.
  • For chewier cookies, slightly underbake by timing closer to 10 minutes.
  • Banging the tray post-baking prevents cookies from puffing too much and improves their softness.
  • Handle cookies carefully when warm as their bottoms are fragile.

Find it online: https://cheftinaskitchen.com/vegan-banana-chocolate-cookies-recipe/