Vegan Banana Chocolate Chip Cookies Recipe

Bananas: Provide natural sweetness and moisture to the cookies.

Coconut oil: A vegan-friendly fat that adds a hint of tropical flavor.

Brown sugar: Adds sweetness and a slight molasses flavor.

Vanilla extract: Enhances the overall flavor of the cookies.

All-purpose flour: The base that gives structure to the cookies.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Vegan chocolate chips: Provide rich, chocolatey goodness while keeping the recipe dairy-free.

When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This not only makes them easier to mash but also enhances the natural sweetness of the cookies. Additionally, when folding in the vegan chocolate chips, be gentle to avoid overmixing, which can result in a tougher texture.

• ripe and mashed bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the cookies.

• melted coconut oil - Substitute with vegetable oil: Vegetable oil can provide the same fat content and moisture.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and a slightly caramel-like flavor.

• vanilla extract - Substitute with almond extract: Almond extract can add a different but pleasant flavor to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients.

• baking soda - Substitute with baking powder: Baking powder can also help the cookies rise, though you might need to adjust the quantity.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• vegan chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative with a similar texture.

• To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They should stay good for up to 5 days. If you prefer a slightly softer texture, you can add a slice of bread to the container; the cookies will absorb the moisture from the bread.

• If you want to extend the shelf life of your vegan banana chocolate chip cookies, you can refrigerate them. Place the cookies in an airtight container and store them in the fridge for up to 10 days. Before serving, let them come to room temperature or warm them slightly in the microwave for that fresh-out-of-the-oven feel.

• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your frozen cookies, you have a couple of options. You can let them thaw at room temperature for about 30 minutes, or you can warm them in the oven at 350°F (175°C) for 5-7 minutes. This will give them a freshly baked texture and enhance the chocolate chips' gooeyness.

• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. When you're ready to bake, there's no need to thaw the dough. Simply place the frozen dough balls on a baking sheet and bake at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown.

• Preheat your oven to 300°F (150°C). Place the vegan banana chocolate chip cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Warm them for about 5-10 minutes, or until they are heated through and slightly crispy on the edges.

• For a quick and easy method, use a microwave. Place a damp paper towel over the cookies and microwave them on medium power for about 10-15 seconds. This will help retain their moisture and keep them soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the air fryer basket in a single layer. Heat them for about 3-5 minutes, checking frequently to ensure they don't overcook.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the cookies a slightly crispy exterior while keeping the inside soft.

• For a toaster oven, preheat to 300°F (150°C). Place the cookies on a baking tray and heat for about 5-7 minutes, or until they are warm and slightly crispy on the edges.

• Oven: Used to bake the cookies at the specified temperature until they are golden brown.

• Baking sheet: A flat sheet used to hold the cookie dough while baking.

• Parchment paper: Lined on the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine all the ingredients.

• Fork: Used to mash the bananas.

• Measuring cups: Used to measure the dry and wet ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like baking soda and vanilla extract.

• Spatula: Used to fold in the vegan chocolate chips and to mix the ingredients.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

• Wire rack: Used to cool the cookies completely after baking.

Prepare ingredients ahead: Measure and mash the bananas, melt the coconut oil, and gather all other ingredients before starting.

Use a cookie scoop: This ensures uniform cookie size and speeds up the process of dropping dough onto the baking sheet.

Preheat the oven early: Turn on the oven before you start mixing ingredients so it's ready when you are.

Line the baking sheet: Use parchment paper to save time on cleanup and prevent sticking.

Cool on the sheet: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring to a wire rack.