Vegan soft batch banana chocolate chip cookies are soft, perfectly gooey, and full of sweet banana and melty chocolate chips! Made with just 5 ingredients and totally banana sweetened.
What team are you on when it comes to cookies? For me, it’s all soft, chewy, and gooey, all the way. I just can’t get behind a crispy, hard cookie (unless it’s gingerbread, but that’s a conversation for another day). I was SO happy the first time I made these soft batch chocolate chip cookies for the first time, because they totally deliver super soft and ultra gooey texture! From then on I was obsessed, and made double chocolate, pumpkin, and gingerbread versions.
It was only a matter of time before I snuck some banana into my favorite cookie base, right? Considering it’s one of my favorite foods, I honestly can’t believe it took me this long! These vegan soft batch banana chocolate chip cookies are everything I love in a cookie, with the welcome addition of ultra sweet banana flavor. I mean, look at those cute little chunks! Plus, I’m a firm believer that the banana + chocolate combo is way under appreciated.
Ingredients for vegan soft batch banana chocolate chip cookies
- Buckwheat flour: buckwheat flour keeps the cookies gluten and grain free, and gives them a great soft, gooey, chewy texture.
- Banana: make sure the bananas are super ripe and spotty, since they’re the only ingredient sweetening the cookies. Ripe bananas have the most sweetness and banana flavor.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and help to thicken the cookie dough.
- Vanilla extract: vanilla helps to flavor the cookie dough.
- Vegan chocolate chips: I like PASCHA unsweetened or Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan soft batch banana chocolate chip cookies
- The cookie dough is SUPER sticky, just do your best to spread into cookie shapes. Buckwheat flour makes this cookie dough extremely thick and sticky, so just do your best to portion out the cookies on the sheet, then use clean hands to spread them into circular cookies before baking.
These vegan soft batch banana chocolate chip cookies will totally exceed your expectations! I was in absolute heaven with all the sweet, gooey banana pieces and melty chocolate chips. Such a delicious combination.
Xo,
Sara
Vegan Soft Batch Banana Chocolate Chip Cookies
Ingredients
- 2 cups buckwheat flour
- 1 1/2 cups ripe, mashed banana
- 2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 15 minutes
- 1 tbsp vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, measure out the buckwheat flour. Add the mashed banana, vanilla, and flax eggs and stir until everything is combined – this will take some muscle, and the dough will be really thick.
- Fold in the chocolate chips, and use a 1/4 cup measure to portion balls of dough onto the cookie sheet. I use the cup to get the dough to the sheet, then go back with my fingers and gently shape the dough into a circle – the dough is super hard to work with, so don't worry if they aren't perfect circles!
- Bake the cookies for 15 minutes, then let them cool on the sheet for 15 minutes before removing.
- Store leftovers in the refrigerator.
