These cookies bring together the best of both worlds, chocolate chip cookies, and banana bread. Because when you can’t decide which one you want more, make both, but together as one! The balance between both sweets is so perfectly balanced that you’ll become obsessed instantly. These vegan banana bread cookies with lots of chocolate chunks and walnuts are so easy to make and absolutely delicious, so they’ve got to be on your upcoming recipes to make!
Banana Bread Chocolate Chip Cookies
Sometimes you feel like you should make banana bread because you’ve got lots of brown spotted bananas, but you don’t want to create an entire loaf. Or even worse, maybe you only have one rotten banana. And sometimes you want chocolate chip cookies but want something fun and new! That’s where these vegan banana bread cookies come in. Imagine all of the moist, warm spice, banana flavor of a slice of banana bread combined with soft cookies that have a chewy edge, gooey center, and the tiniest, tiniest texture resemblance to banana bread. THAT made my mouth water. These are literally such incredibly fun and delicious cookies.
What Makes These Cookies SO Good?
I mean, who doesn’t love banana bread and chocolate chip cookies… I know lots of people who don’t even like bananas, yet they LOVE banana bread. And EVERYONE likes chocolate chip cookies. I refuse to believe otherwise! These cookies are genuinely the most well-balanced combination of the two!
- Soft and gooey center
- Crispy, chewy outer edges
- Loaded with chocolate chips
- Loaded with walnuts (Feel free to skip and add even more chocolate chips if you’d like!!)
- Recipe requires only one banana (We all have that one pesky, brown banana lying on the kitchen counter all too often, let’s be real. Now we finally have a good use for it!)
- Recipe requires only basic baking ingredients
- Stays moist for days
So what are you waiting for!? I bet you have 90% of the ingredients already in your kitchen. So head to the grocery store, get the other ingredients, and make yourself these incredible vegan banana bread cookies that are filled with lots of melty chocolate chunks and crunchy walnuts!
If you make my vegan banana bread cookies or any of my recipes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Vegan Banana Bread Cookies with Chocolate Chips
- 1 tbsp flax meal
- 3 tbsp water
- 1/2 cup vegan butter, cold
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract, 100% pure
- 1/2 cup very ripe banana (About one banana with LOTS of brown spots), mashed into a puree
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 2/3 cup vegan semi-sweet chocolate chunks or chips, plus more for pressing on top
- 2/3 cup raw walnuts, roughly chopped
- In a small bowl, stir together the flax meal and water. Allow this to rest for 10 minutes, occasionally stirring to ensure it thickens. This is called a flax egg.
- Add the all-purpose flour, baking soda, cornstarch, pumpkin pie spice, and salt to a bowl, and mix well. Set aside.
- To a standing mixer, add the butter and brown sugar. Using the paddle attachment, beat this at medium-high speed for 2 minutes, until slightly light and fluffy. Scrape down the sides of the bowl as needed. If you don't have a standing mixer, you can do this in a bowl with a wooden spoon.
- Add the flax egg and vanilla extract to the mixing bowl and beat for another 2 minutes.
- Turn the mixer down to the lowest speed and add the mashed banana. Then, slowly dump the dry ingredients into the bowl. Beat the ingredients until just combined. Do not over-mix.
- Now, add the chocolate chunks and walnuts into the mixing bowl and stir with a rubber spatula or a wooden spoon until evenly combined.
- Line a large sheet pan with a piece of parchment paper and scoop 2 tbsp to 1/4 cup portions(depending on how big you want the cookies) of cookie dough onto the pan, leaving at least 2 inches apart from each other. Do not overcrowd the pan with cookie dough, as they will spread in the oven.
- Press a few chocolate chunks on top of each cookie dough ball.
- Place the pan in the refrigerator while you preheat the oven to 350 degrees Fahrenheit. Place a piece of plastic wrap onto the remaining cookie dough still in the mixing bowl, and let it chill in the fridge as well.
- Once the oven is preheated, bake the cookies on the middle oven rack for 9-12 minutes. For smaller cookies, bake them for around 9 minutes or until your desired doneness. For 1/4 cup-sized cookies, I typically bake them for 12 minutes!
- Allow the cookies to cool on the sheet pan before moving them. They are somewhat fragile when hot.
- Repeat the last four steps of the recipe until you have no cookie dough left!