Okay, let's get real for a second. Who here has a banana problem? You know, where you buy a bunch with the best intentions, only to find them a week later, staring back at you with those sad, spotty faces? Yep, me too. But fear not, fellow banana hoarders! I've got the solution: The most amazing, ridiculously easy, and totally guilt-free Vegan Banana Chocolate Chip Cookies.
From Hoard to Heaven: My Banana Baking Journey
I've been on a mission, you see. A mission to transform those neglected bananas into something truly magical. After a few ahem less-than-stellar attempts (let's just say some were more like hockey pucks), I've finally cracked the code. These cookies are not just good, they are 'hide-the-tin-from-yourself' good!
Why These Cookies Are Different (and Better)
Forget complicated egg replacers and weird ingredients. These cookies are all about simple, wholesome goodness. The magic is in the humble banana, a bit of sugar, a touch of healthy fat, and a generous dose of chocolate. The only thing is, you need to chill the dough overnight, like its going on a spa day. But trust me, that overnight chill session is the secret sauce to cookie perfection.
Ingredient Spotlight: The Players
- The Star of the Show: Ripe Bananas: The riper, the better. Think beyond just flavor they are key to that chewy, moist texture.
- Sweetness: A mix of caster and light brown sugar will bring the ultimate chewiness and flavor. Don't even think of swapping them, unless you like chaos!
- Healthy Fats: Vegan block is my fave as it gives a more buttery taste, but melted coconut oil will work too, though remember it solidifies in the fridge so you will need a bit of counter time.
- Flour: Simple plain flour is perfect, but a gluten-free flour mix is great if you need them gluten-free.
- Chocolate: Don't hold back on the dark (vegan) chocolate. Chop it roughly, and don't add too much, unless you want a crumbly cookie.
The Super-Easy Method
- Mash those bananas until they are super smooth (or as smooth as a banana gets).
- Mix in your sugars and melted vegan block, until it is well blended.
- Stir in your vanilla extract, salt, cinnamon, and baking soda - now it should be smelling good!
- Gently fold in your flour until just combined (no need to overmix).
- Toss in the majority of that delicious chocolate. Keep the rest for topping.
- Now, the hard part: Cover that dough and pop it in the fridge overnight. Patience, my friend, patience.
- The next day, preheat your oven to 175°C / 350°F.
- Roll the dough into balls and place them on a baking sheet and dot them with the reserved chocolate chunks.
- Bake for 10-12 minutes, or until golden and delicious (remember slightly under baked for chewier cookies).
- Take the tray out and give it a firm bang on the counter, its a cookie thing!
- Cool on the tray for a while, as they are delicate, before transferring them to a cooling rack.
Tips and Tricks
- The colder the dough the better.
- Use a good quality vegan block for the best buttery flavor.
- Don't overcrowd your baking tray.
- Underbake slightly for a chewier cookie. This is a must do!
Make it Yours!
These cookies are a blank canvas for your creativity. Add nuts, dried fruit, or even a pinch of sea salt for extra flavor. Get creative, and don't be afraid to experiment.
So, there you have it – a super simple, super delicious way to use those sad bananas. Trust me, these cookies are a game-changer. Happy baking!
Vegan Banana Chocolate Chip Cookies
Prep time: 15 mins Chill Time: Overnight Cook Time: 12 mins
Yields: 12 cookies
Ingredients:
- 120 g / ½ cup mashed ripe banana (1 medium)
- 150 g / ¾ cup sugar (I used 100 g caster sugar and 50 g light brown sugar)
- 70 g / 1/3 cup vegan block, melted and cooled (or coconut oil)
- 1 ½ tsp quality vanilla extract
- ¼ tsp fine salt
- 1 tsp cinnamon
- ½ tsp baking soda (GF certified if needed)
- 160 g / 1 ¼ cups plain AP flour or GF flour mix
- 80 g / 2 ¾ oz vegan chocolate, chopped into small chunks
Method:
- Mash the banana very well.
- Work the sugar into the mashed banana.
- Add in melted, cooled vegan butter. Whisk well to emulsify.
- Add in vanilla extract, salt, cinnamon and baking soda.
- Gradually add in flour and gently combine with a spatula.
- Fold in ¾ of the chocolate. Save the rest.
- Cover the mixing bowl. Refrigerate the dough overnight.
- Line two baking trays with paper and preheat the oven to 175°C / 350°F.
- Divide the dough into 12 cookies, roll them between your palms and place 6 on each tray.
- Stick extra 1-3 chocolate chunks into each cookie.
- Bake one tray at a time for 10-12 minutes.
- Bang the tray on the counter after removing from oven.
- Leave the cookies on the tray to cool before gently transferring them to a cooling rack. Store in an airtight container for 3 days. (if they last that long!).