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

banana chocolate chip vegan oil-free cookies, cooling

5 from 7 votes

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 easy treats are also nut-free, seed-free, gluten-free, and ready, start to finish, in well under thirty minutes.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: bananas, chickpea flour, gluten-free, grain-free, oil-free, vegan oil-free cookies, wfpb, wfpb cookies, wfpb dessert

Servings: cookies

Author: Camilla Saulsbury

Ingredients

1 cup mashed bananas use very ripe, mushy bananas
1/2 cup plain dairy-free Greek-style yogurt
2 tablespoons coconut sugar
1 teaspoon vanilla extract
1 teaspoon baking powder certified gluten-free, as needed
1/4 teaspoon salt
1 1/4 cups chickpea flour
3/4 cup dark chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
In a medium mixing bowl, mix the mashed banana, nondairy yogurt, coconut sugar and vanilla extract until blended.
Add the baking powder and salt to the bowl, stirring 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, 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 to cool completely.
Repeat with remaining cookie dough.

Notes

Storage: 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.

Chickpea flour alternatives: 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.

Bananas tip: 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.

Nutrition