Chocolate Chip Banana Bread Cookies (Vegan, Oil-Free, GF)

Oil-free, grain-free and vegan chocolate chip banana bread cookies that taste like pure decadence? Yes, please! These quick and straightforward treats are also nut-free, seed-free, gluten-free, and ready, start to finish, in well under thirty minutes.

Why You Will Love These Cookies

Banana and chocolate go together like peanut butter and jelly. Which makes me wonder why I do not eat banana and chocolate sandwiches on a regular basis.

A loaf of banana bread is always a treat, but sometimes I need banana bread in a hurry. Hence my chocolate chip banana bread cookies. They are ready, start to finish, in well under half an hour, have a measly 54 calories per medium cookie, and are even good for you in multiple ways.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Nut-free
• Seed-free
• Oil-free
• Ready in under 30 minutes
• Only 54 calories per medium cookie (see full nutrition information in the recipe card)

Ingredients for the Cookie Recipe

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Mashed very ripe bananas
• Plain or vanilla dairy-free Greek-style yogurt (see notes for options)
• Coconut sugar (or brown sugar; see notes for all options)
• Vanilla extract
• Baking powder
• Salt
• Chickpea flour (also known as garbanzo bean flour, or besan)

Benefits of Chickpea Flour

Chickpea flour is the grain free, gluten-free flour I use to make these especially-plain cookies. It is such a wonderful ingredient: inexpensive (especially compared to other gluten-free flours, such as almond flour and gluten-free flour blends), straightforward to use and versatile.

Made from nothing more than ground dried chickpea, chickpea flour boast the following nutritional benefits:

• High in protein (20 grams per cup)
• High in fiber (10 grams per cup)
• Twice the folate as an equal amount of fortified wheat flour:
• Excellent source of several minerals, including iron, magnesium, phosphorus, copper, and manganese

You can use chickpea flour to make breads, eggless quiches, soy-free tofu, cookies like these vegan banana chocolate chip cookies, and so much more. Look at more of myChickpea Flour Recipeshere.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
• In a large bowl, mix the mashed banana, nondairy yogurt, coconut sugar and vanilla extract until blended.
• Next come the dry ingredients: Add the baking powder and salt to the bowl, stirring with a wooden spoon until blended. Add the chickpea flour and stir until combined (note that the “dough” is looser than traditional cookie dough. It is more like a thick batter). Stir in the chocolate chips.
• Using a small cookie scoop or heaping tablespoon (tbsp), drop round of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart.
• Bake in the preheated oven for 8 to 11 minutes until golden brown and set.
• Remove from oven and cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack on the kitchen counter to cool completely. Repeat with remaining cookie dough.

Taste & Texture of Vegan Banana Bread Cookies

The cookies are soft and tender, like a decadent banana bread. They are sweet, but not overly so. Banana flavor shines though every bite, offset by the rich, melty flavor of dark chocolate.

Do the Cookies Taste Like Chickpeas?

No!I do not taste the slightest hint of chickpea flour in these Chocolate Chip Banana Bread Cookies. The tangy creaminess of yogurt, the mellow sweetness of banana, and the fragrance and flavor of vanilla and chocolate are what you taste.

Tips for Success and Variations

• Use Very Ripe Bananas:Be sure to use very ripe bananas (brown on the peel and very soft and squishy). Less ripe bananas are starchy, not as sweet and too firm for this recipe. Your cookie dough will be too thick and the cookies will be thick, dry and not very sweet or flavorful.
• Use Light-Colored Baking Sheets:Dark baking sheets and cookies do not play well together. The former overly darken or burn the bottoms of cookies. For reliable results, use heavy, light colored metal baking sheets.
• Line Baking Sheets with Parchment Paper:Parchment paper is a miracle product for baking. It promotes even baking, prevents sticking, makes it straightforward to remove items like cookies, and turns cleaning up into an extra-straightforward task. Look for boxes or rolls of precut sheets (you can find them online, in bulk, at great prices).
• Check Cookies at the Minimum Baking Time:Begin checking the cookies for doneness at the earliest suggested baking time.The cookies are done when they are just barely set.Bake for a minute at a time longer, as needed, if they are not done at the first check.
• Second & Third Batches Will Need Less Baking Time:Unless you cool your baking sheet in between batches, or use a new baking sheet each time, the baking sheet will be warm after the first batch. As a result, the next batches will take less time to bake. Reduce the baking time by 1 to 2 minutes with subsequent batches.
• Flavor Variations:The cookies can be varied in multiple ways. Swap out the chocolate chips for other flavors of chips, chopped dried fruits, nuts, or seeds. Add dried spices (about 1/4 teaspoon/tsp) of dried spices, such as cinnamon, ginger or nutmeg. Or change the extract from vanilla to almond or rum.

Frequently Asked Questions

• What is the reliable way to store the Chocolate Chip Banana Bread Cookies?Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
• Is there an alternative to using chickpea flour?I have not tested the recipe with other flours besides chickpea flour. It is possible that it will work with all-purpose gluten-free flour blends or oat flour.
• I do not need the cookies to be gluten-free. Can I use all purpose flour?I have only tested the recipe with chickpea flour, but it is possible that the recipe will work with an equal amount of regular all-purpose flour.