Banana Bread Cookies

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a hand holding a large thick banana cookies with walnuts and chocolate chips and flaky salt.

5 from 4 votes

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www.theconsciousplantkitchen.com

These Banana Bread Cookies are healthy, vegan soft banana cookies with a thick, fluffy banana bread texture. They are easy to make with just 3 ingredients, then it's up to you to add chocolate chips or walnuts to make these cookies even more delicious.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-bread-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: large cookies

Calories: 144.6kcal

Author: Carine Claudepierre

Ingredients

½ cup Mashed Banana (note 1)
⅓ cup Coconut Oil melted, cooled (note 2)
1 cup Self-Rising Flour (note 3)

Optional

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease with cooking oil spray. Set aside.
In a large mixing bowl, add ripe banana and mash into a smooth puree with a fork.
Stir in melted, cooled coconut oil and self-raising flour until the dough is moist and consistent.
If you like, fold in cinnamon, vanilla extract, walnuts, and chocolate chips. Stir to incorporate evenly.
Use a cookie dough scoop to release dollops of dough on the baking sheet, leaving two thumbs of space between the cookies. They puff and expand a lot in the oven.
Bake the cookies on the center rack of the oven for 15-18 minutes until fluffy and golden brown on top, and a toothpick inserted in the center comes out with almost no crumbs on it.
Cool down for 10 minutes on the baking sheet, then transfer them to a cooling rack.

Notes

Note 1: If your banana is not ripe, the cookies won't be as sweet. You can stir 1/4 cup of brown sugar or coconut sugar into the mashed banana to boost the cookie sweetness. Avoid liquid sweeteners which make the cookies packed and chewy.

Note 2: You can also use melted plant-based butter or avocado oil.

Note 3: You can swap the self-raising flour for a cup of flour and baking powder.

Storage: Store the cookies in an airtight container at room temperature for up to 3 days or up to 5 days in the fridge. Freeze in zip-lock bags for up to 1 month. Thaw at room temperature the day before serving.

Nutrition