If banana bread and a chocolate chip cookie had a sweet little love child, this would be the result. These Banana Bread Chocolate Chip Cookies are soft and chewy and loaded with gooey chocolate, ripe banana flavor, and just the right touch of sweetness. They’re made in one bowl, no mixer, no chilling, no dairy, and they’re ready in about 30 minutes.
This recipe was inspired by my fluffy, moist, and easy-to-make Vegan Banana Bread With Walnuts.
And just like banana bread, these banana bread cookies are a hit year-round, and really shine when you’ve got a few too-ripe bananas staring you down from the counter. They’re great whenever you want the comfort of banana bread without committing to a loaf.
And if you’re making these for a gathering and want more cookie recipes, try Vegan Coffee Cake Cookies, Vegan Chocolate Chip Skillet Cookie, or Vegan DoubleTree Chocolate Chip Cookie Recipe.
Jump to:
Why You'll Love This Recipe
- Banana bread meets chocolate chip cookie! It’s the best of both worlds. They are soft, chewy, and loaded with cozy banana flavor + melty chocolate chips.
- This is a one-bowl, no-fuss cookie recipe. No mixer, no chilling, no complicated steps. Just stir, scoop, and bake, so it's great for beginner cookie makers.
- This simple recipe uses no dairy or eggs.
- Great for back-to-school snacks, after-dinner treats, or stashing a batch in the freezer for future cookie emergencies.
- Got overripe bananas? This recipe was made for them.
Ingredients
Chocolate Chips: The chocolate chips are optional, but I love adding them for the indulgence. Use mini chocolate chips for the most chocolate per bite ratio.
Granola: Some granola pieces are large. Chop them before adding them to the cookie dough. Also, check the ingredients to make sure they are vegan.
Coconut Oil: I recommend using refined coconut oil to keep the flavor neutral, so the banana and chocolate can shine without any coconut taste sneaking in.
See the recipe card for quantities and a full list of ingredients.
Variations
- Omit the chocolate chips if you want. It is still delicious.
- Instead of granola, add the same volume of chopped walnuts.
- Right after baking, while the cookies are still warm, sprinkle a pinch of flaky sea salt on top. It gives that perfect salty-sweet bite and makes the chocolate pop even more. Just a little goes a long way!
How To Make Banana Bread Cookies
Here are the visuals for the easy steps to making these delicious chocolate chip cookies. For full instructions, see the recipe card.
Step 1: In a large bowl, mash the bananas until smooth.
Step 2: Stir in the melted coconut oil, maple syrup, and vanilla extract.
Step 3: Add the flour, corn starch, baking powder, baking soda, salt, chopped granola, and chocolate chips.
Step 4: Mix until just combined.
Step 5: Scoop about a ¼ cup of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake for 12 minutes or until the edges are lightly golden.
Step 7: After cooling for 10 minutes, transfer the cookies to a wire rack to cool completely so they don't get moist on the bottom.
Step 8: Serve and enjoy!
A Few Tips From My Cookie Batches
I’ve made a lot of these cookies (like, “should probably stop but won’t” level), and here are a few lessons to share with you:
Be consistent with your flour. I’ve had batches where I got a little too casual - scooped straight from the bag, didn’t level it off, and while the cookies still technically worked, the texture was just okay.
For best results, spoon the flour into your measuring cup and level it off with a knife—or even better, weigh it for accuracy. Aim for about 130 grams for a perfectly measured cup.
Use a full-sized, ripe banana. This is a source of moisture in the recipe, so if your banana is too small, the dough will be dry and you'll have trouble absorbing all the flour. If you’re unsure, go for a medium-large banana or weigh it to be safe (about 110 - 120 grams for each peeled banana).
Don’t overdo the coconut oil. Too much oil will make the cookies heavy and prevent them from spreading properly. Stick to the exact amount in the recipe and ensure it’s melted but not hot when you add it to the bowl mixture.
Less sugar is fine. I’ve also made these with just ½ cup of sugar, and they’re still totally delicious - just a little less sweet and a bit chunkier in shape. Reducing the sugar slightly affects the spread, so the cookies stay more compact. If you like a slightly thicker, banana bread-style cookie, you’ll love the lower-sugar version!
Serving Suggestions
These cookies are a total vibe all on their own, but here are a few fun ideas on how to enjoy them:
- Pair with coffee, tea, or a cold glass of plant-based milk for peak snack time.
- Sandwich a little vegan vanilla or Homemade Vegan Banana Ice Cream between two cookies for an easy, no-fuss ice cream sandwich.
- Pop one in a lunchbox or serve with Homemade Vegan Mango Kale Smoothie for a sweet and satisfying treat. Need more ideas to fill your lunch box, check out 20 + Vegan Lunch Box Ideas and Vegan School Lunch Ideas for Kids.
- Microwave for 10–15 seconds for that fresh-from-the-oven magic.
Recipe FAQS
Keep them in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They also freeze beautifully!
Yes! I like to freeze the shaped dough on a baking sheet first, then transfer it to a freezer bag. That way, they don’t stick together. Bake straight from frozen. Add an extra minute or two when baking.
Got a minute? I'd love for you to comment and rate Banana Bread Chocolate Chip Cookies. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Banana Bread Chocolate Chip Cookies
Ingredients
- 2 ripe bananas ~210-220 grams
- ¼ cup melted coconut oil refined, for neutral flavor
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour ~130 to 135 grams
- ¾ cup light brown sugar
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegan granola chopped roughly if pieces are large
- ½ cup vegan mini chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicon mat.
- Make the Cookie Dough: In a large bowl, mash the bananas until smooth. Stir in the melted coconut oil, maple syrup, and vanilla extract. Then, add the flour, corn starch, baking powder, baking soda, salt, chopped granola, and chocolate chips. Mix until just combined.
- Bake the Cookies: Scoop about a ¼ cup of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool for 10 minutes on the tray, then transfer to a wire rack.
Regi Pearce says
I’ve made sooo many batches of these cookies—definitely a house favorite around here! They’re soft, chewy, and the perfect way to use up those spotty bananas. Let me know if you try them or if you add your own twist—I’m always here for a good cookie remix!