Easy Banana Bread Chocolate Chip Cookies
These super easy banana bread chocolate chip cookies are little bites of heaven. They are fluffy, perfectly sweet, moist, and full of banana flavor. They are like mini banana bread bites.
I love bananas, particularly when they have just a few spots on them. We go through a lot of bananas in our house so I always have to make sure I save bananas for cookies or banana bread. These banana bread chocolate chip cookies are the perfect size, especially to take on the go, for a quick breakfast, or if you just want a yummy snack. You can’t go wrong with chocolate and bananas! If you have some ripe bananas sitting around, make these right now!
Easy Banana Bread Chocolate Chip Cookies (vegan, refined sugar free)
These super easy banana bread chocolate chip cookies are little bites of heaven. They are fluffy, perfectly sweet, moist, and full of banana flavor. They are like mini banana bread bites.
Print Recipe
Ingredients
- 2 very ripe medium bananas
- 1 tsp baking soda
- 1/2 sea salt
- 2 tbsp ground flax seed
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp all natural peanut butter (or any nut butter)
- 2 tbsp pure maple syrup (or honey if not vegan)
- 2 tbsp extra virgin olive oil
- 1 cup whole wheat pastry flour (or half whole wheat, half AP flour)
- 1/2 cup rolled oats
- 1/2 cup semisweet/dark dairy-free chocolate chips, (save some for topping)
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone mat.
- In a large bowl, add the ripe bananas and mash well. Add the baking soda, salt, ground flaxseed, cinnamon, vanilla, peanut butter, maple syrup, and oil. Stir with a spatula until well combined.
- Add the flour and oats. Stir until just combined. Fold in chocolate chips. You can also add some nuts if you would like.
- Use a cookie scoop (mine was 1.5 Tbsp) and scoop dough onto prepared pan. Add some additional chocolate chips on top. Slightly flatten cookies. Bake for 10-12 minutes or until cookies are just set. Let it cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy! Store in an airtight container.
Servings: 18 cookies
