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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21 comments

  1. Is a serving size about a cup? Did you keep it in the big bowl or separate into individual servings?

    • Yes it is about a cup, I have actually just corrected the nutrition facts bc the initial calculations were done w/ almond cream, weird…. I always keep it in the big bowl since it is easier :-)

  2. I’ve never tried overnight oats before,and I cant believe that. That won’t be for long though, this sounds so good and healthy too!

  3. I know I’m missing out – I’ve never, ever made overnight oats. A lot of the combos I’ve seen haven’t really interested me…but tropical? Yes! I looove mango. I hope school is going well, honey!!

  4. Se ve riquisima la hare para mi y para mis niños ahora que estan de vacaciones gracias:-D

  5. I need to make overnight oats more often! This variety sounds great!

  6. I love overnight oats! This tropical flavour sounds and looks fantastic.

  7. Such a great idea! I’m always on the go and hate skipping breakfast.

  8. I saw this and wanted to make it immediately! So I tried this last night! But i made it with what I had at hime: low fat milk, peach yogurt, and fresh mango and pineapple. It looked great, but tasted bery bitter. I’m wondering if it’s because I used real milk and not almond or coconut milk- is it supposed to taste bitter? I look forward tl making it again following your recipe step by step! :)

  9. HI…I just subscribed to your Instagram and I must say after checking out your website it makes me want to eat even healthier. However, I just wanted to point out that there is a word spelled wrong in the sentence below from this post: think creamy which should be thick creamy. I’m sorry…but can’t help it…English major LOL.

    use any other type of yogurt. I like Greek yogurt because it gives the oats a think creamy

  10. Hi Miryam I just subscribed to your Instagram and I’ve done three super yummy recipes. Two of the quinoa plates, banana bread, and now wanting to try this recipe. Can I use stieel cut oats instead of the rolled ones?

    • Thanks :-) You could use those but the consistency would be a bit grainy and a bit harder, since steel cut oats don’t become as soft as regular rolled oats do. I would suggest using rolled oats but you can try a smaller portion w/ the steel cut oats and see how you like it. Thanks for stopping by.

  11. Hi Miryam: I can’t believe that you manage to prepare 3-4 meals, breakfast and a dessert in 1 hour and a half. How do you do that? What is your secret?!! I would love to be able to get so much done in so little time.
    On another note, I am addicted to your tropical oats!
    Thank you for all the recipes.
    Andrea

    • I am a machine :-) Just kidding. I tend to do easy ones that don’t require much chopping and such and perhaps just one of them being an oven type of meal like my quinoa recipes. I do the overnight oats for breakfast, which just takes 5 minutes to mix the ingredients together, and for dessert frozen popsicles which take another 10 minutes if that! Thanks for stopping by.

  12. I was asking myself the same question! All those meals, breakfast and a desert in 90 minutes!!! Do tell us your secret!! I also really enjoy your tropical oats. I sometimes make them with steel cut oats. Thanks for our great recipes!

    • I keep my meal simple and for that time that I cook no one is allowed in the kitchen. Everything is everywhere in my kitchen counters and messy :-) Thanks for stopping by.

  13. Might seem like a daft question…but should i cook the oats first before mixing everything in?

  14. I made this last night and woke up to it this morning!  SO GOOD!  Thank you for this recipe.  It’s yummy!

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