{"id":4353,"date":"2021-08-20T12:25:18","date_gmt":"2021-08-20T16:25:18","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=4353"},"modified":"2021-08-20T17:35:40","modified_gmt":"2021-08-20T21:35:40","slug":"vegan-banana-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-banana-chocolate-chip-cookies\/","title":{"rendered":"Vegan Banana Chocolate Chip Cookies"},"content":{"rendered":"\n

I\u2019ve somehow accumulated an ungodly amount of very<\/em> ripe (as in mush) bananas in the freezer that I desperately need to make use of. I need my freezer space. And since there\u2019s only so much banana bread<\/a> one can consume, it\u2019s time to expand my banana horizons (questionable sentence but let\u2019s go with it). I\u2019m talkin\u2019 these vegan banana chocolate chip cookies. And eventually some banana cake, buns, and maybe even pudding. The amount of bananas will tell. But before I get ahead of myself, let\u2019s start with these banana cookies.<\/p>\n\n\n\n

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Why make these vegan banana cookies<\/strong><\/h2>\n\n\n\n
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They\u2019re soft, a bit fluffy but still chewy, with a slightly crisp edge and little pockets of chocolate. These cookies are basically banana bread but in cookie form, and without the bread part. They even have a hint of cinnamon to really bring it home. The chocolate chips also add a little something, but there\u2019s just enough to taste them without overpowering the banana flavour. But feel free to add more if you want a more chocolate-forward cookie or even replace them with walnuts or pecans for added crunch.<\/p>\n\n\n\n

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If all that hasn\u2019t convinced you yet, these are also really easy to make. No butter or creaming necessary, just a few simple ingredients and two bowls. You could even make this a one bowl recipe if you wanted by mixing all the ingredients together without the flour or chocolate chips and just incorporating them at the end!<\/p>\n\n\n\n

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How to make these vegan banana cookies<\/strong><\/h2>\n\n\n\n
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There\u2019s really not much to making these. Just your classic wet and dry ingredients combined. Start by whisking the flour, baking soda, baking powder, salt and cinnamon in one bowl. Then in another, whisk together the oil, sugars, cornstarch, mashed banana and vanilla.<\/p>\n\n\n\n

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Make sure to mash the banana really well (it should have the texture of applesauce or baby food) and to use one that\u2019s very soft and ripe so it adds sweetness. Stir the two mixtures together and when everything is almost incorporated, add the chocolate chips and finish mixing. Avoid overmixing so you don\u2019t end up with a bready cookie, mashed banana seems to elevate the risk of that.<\/p>\n\n\n\n

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At this point you can bake them right away, but<\/em> I highly recommed chilling the dough at least 30 minutes or 1 hour, or even overnight if you have that kind of willpower. It gives some time for the flavours to mingle, the flour to hydrate and even the gluten to relax, that way you\u2019re sure to not get a bready banana cookie. Which means more chew, a more crinkly top, and an extra gooey center. But if you want to bake them right away, feel free to do so, they\u2019ll still be delicious.<\/p>\n\n\n\n

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The recipe for these vegan banana chocolate chip cookies yields 8 giant bakery-style cookies, but you can also make 16 regular-sized ones. You\u2019ll just have to reduce your bake time. Make sure when you bake them not to overbake<\/em> them, that way you\u2019ll retain that soft and gooey center and avoid a cakey cookie. <\/p>\n\n\n\n

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The edges should be golden brown and the center on the paler side. They\u2019ll continue to bake on the tray as they cool and the cornstarch will set up as well so you\u2019ll have perfect cookies in the end! <\/p>\n\n\n\n

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Storing these banana cookies<\/strong><\/h2>\n\n\n\n
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Since there\u2019s banana in these cookies, they hold their moisture really well, so they\u2019ll get quite soft with time in a closed container. Still delicious, just soft. So you can keep them for about 2-3 days in a container at room temperature but they\u2019re obviously best enjoyed still warm from the oven. You could also bake however many you want and freeze the rest of the dough already portioned into balls for up to 2 months. Let them thaw in the fridge before baking and you\u2019ll have freshly baked vegan banana cookies anytime!<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Banana Chocolate Chip Cookies<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Soft, chewy, gooey and slightly crisp vegan banana cookies with chocolate chips. They\u2019re addictive, super easy to make and a great way to use up overly ripe bananas!<\/span><\/div>\n
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