Banana chocolate chip cookies- Vegan and gluten free

Vegan banana chocolate chip cookies anyone? These cookies are the bomb. Healthy, easy, only 4 ingredients and 55 calories per cookie.

Vegan Banana Chocolate Chip Cookies

I can’t get enough of these banana chocolate chip cookies. I ate 6 the first time they came out of the oven. Thank goodness these cookies are not so bad for you.

I know I was suppose to post other recipes before this one but I promise I will after this banana chocolate chip cookie. I just felt I had to post these cookies since they are that good.

Not only these banana chocolate chip cookies are vegan but they are also gluten free. When making these cookies you must use ripe bananas. They should be able to be mashed easily with a fork. These cookies won’t look like much at first but once you bake them they will dry out and look like a real cookie.

My cookies didn’t last a day because we ate them all within the first our. I wouldn’t anticipate these cookies lasting too long in your kitchen counter though. I think they will spoil after two days. Perhaps keeping them in the fridge maybe better.

I hope you like these cookies. They are truly the bomb.

Enjoy!

Vegan banana chocolate chip cookiesVegan Banana Chocolate Chip Cookies

Here you can see the before and after baking the cookies. They took about 10 minutes at 375F, that is it. These vegan and gluten free banana chocolate chip cookies not only are delicious but not so bad for you either. Just 55 calories per cookie.

Vegan banana chocolate chip cookies

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Banana chocolate chip cookies

Yield: 13 cookies

Total Time: 20 minutes max!

Ingredients:

Directions:

Preheat the oven to 375F. Line two cookie sheets with unbleached parchment paper and set aside.

In a large mixing bowl add all the ingredients and mix well. With a medium cookie scoop drop cookie batter onto the lined cookie sheets a few inches apart. Flatten them slightly with the palm of your hand and bake for 10 minutes.

Let them cool on the baking sheet for five minutes. Store in an air tight container for up to 2 days.

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12 comments

  1. Hi Miryam,

    What is an ancinogen? I tried to google it but didn’t come up with much.

    Also, ANY peanut butter, organic or not, is susceptible to contamination by aflatoxin which is the toxin from Aspergillus flavus. Just because the peanuts are grown organically does not mean Aspergillus cannot grow on it and release its toxins.

    • It was a typo, it is a corcinogen :-) Is that right? Where did you get that source from? Organically grown doesn’t use the conventional harmful chemicals regular farmers use. Wouldn’t that already avoid the activation of such potent chemical? Peanuts are one of the must food items to buy organic so I think I will stick with that :-) Thanks for visiting my blog.

  2. I’m a fellow dark chocolate lover! And I can never say no to almond butter either. These cookies look great!

  3. Love dark chocolate and love almond butter! These cookies are a must make!

  4. Wonderful cookies! I would never guess they are made out of oats :) ela

  5. looks so good. i just made oatmeal cookies yesterday, but not GF.
    i’ll be back to baking super healthy once the holidays are up.

  6. They look so good Miriam, can’t wait to bake these next week. Your healthier versions are the best. Love your recipes. Pinning.

  7. I used Once Again brand creamy almond butter. The batter was best described as “gluey,” but I popped the scooped batter into the oven with hopes of transformation. The baked cookies did not disappoint! Both warm and cooled, they were moist and not overly-sweet. Thank you for sharing!

  8. I just wanted to post YUM, I made them and these are amazing. :) My nephew thanks you too!

  9. Hi! I just made these and they spread like pancakes and were very fluffy and airy. I am disappointed with the results. I followed the recipe except I used coconut sugar. I beat the wet ingredients for 2 minutes… could that be why the texture was off? The second batch I tried refrigerating and cooking less time, they were better but fell apart slightly. I think the baking soda is the problem. I have made cookies similar to this recipe that didn’t have the baking soda and they cake out chewy and yummy. Not sure what went wrong

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