Imagine sinking your teeth into a soft, chewy cookie that captures all the comforting flavors of banana bread, without eggs, and ready in just 25 minutes! These incredible Eggless Banana Bread Cookies are about to become your new obsession, combining the rich, moist texture of banana bread with the irresistible charm of chocolate chip cookies. Perfect for vegans, those with egg allergies, or anyone craving a quick, delicious sweet treat that's both wholesome and indulgent.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup mashed bananas (about 2 ripe bananas)
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, thoroughly mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add coconut sugar, melted coconut oil, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to prevent tough cookies.
- Fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingertips to create a more uniform shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use overripe bananas for maximum sweetness and moisture - the darker and spottier, the better!
- Don't overmix the dough, as this can lead to tough, dense cookies. Mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop or tablespoon to ensure consistent sizing.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store in an airtight container to maintain softness and freshness.
- For extra indulgence, try using dark chocolate chips or adding a sprinkle of sea salt on top before baking.
- If the dough seems too wet, add an extra tablespoon of flour to achieve the right consistency.
Nutrition Facts
Calories: 115kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
