Vegan Chocolate Chip Banana Cookies

Introduction

These vegan chocolate chip banana cookies use both non-dairy shortening and non-dairy margarine, which gives you a soft center with lightly browned edges. The ½ banana adds moisture without turning the dough into banana bread, so these work for a quick batch of cookies or an easy make-ahead snack.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Servings: 24 cookies

Ingredients

• ½ cup non-dairy shortening
• ½ cup non-dairy margarine
• 1 cup brown sugar
• ½ banana
• 8-12 oz vegan chocolate chips
• 2 tsp (5 ml) baking powder
• 1 tsp (5 ml) salt
• 2 cups flour (whole wheat pastry flour recommended but all-purpose white also works)

Instructions

1. Preheat oven to 350°F (180°C).
2. Cream shortening, margarine, and sugar together in a mixer.
3. Add banana to the sugar and butter mixture.
4. Mix all the dry ingredients together. Slowly add to the wet mixture.
5. Add chocolate chips.
6. Roll small portions of dough into balls and place on a cookie sheet.
7. Bake for 10-11 minutes, or until slightly browned.

Variations

• Use all-purpose white flour instead of whole wheat pastry flour for a lighter-colored cookie with a slightly softer, less nutty crumb.
• Replace brown sugar with coconut sugar for a drier, slightly darker cookie with a more toasted flavor.
• Swap the vegan chocolate chips for chopped vegan dark chocolate if you want more irregular melted pockets throughout the cookies.
• Chill the rolled dough balls for 20 to 30 minutes before baking if you want thicker cookies with less spread.

Tips for Success

• Mash the ½ banana before adding it so it blends evenly into the creamed shortening, margarine, and sugar.
• Cream the shortening, margarine, and sugar until the mixture looks lighter and smoother; that helps the cookies bake up less dense.
• Mix the baking powder, salt, and flour thoroughly before adding them to the wet mixture so the leavening is evenly distributed.
• Keep the dough portions small and as even in size as possible so the cookies finish baking at the same time.
• Pull the cookies when they are slightly browned; they will continue to set on the pan as they cool.

Storage and Reheating

Store the cooled cookies in an airtight container in the fridge for up to 1 week. For longer storage, freeze them in a freezer-safe container or zip-top bag for up to 2 months.

To reheat, microwave a cookie for 8 to 10 seconds for a soft texture, or warm several cookies on a baking sheet at 300°F for 3 to 5 minutes. If reheating from frozen, thaw in the fridge first or add a minute or two in the oven.

FAQ

Can you use all-purpose flour instead of whole wheat pastry flour?

Yes. The cookies will be a bit lighter in color and flavor, with a slightly less tender texture.

Do you need to mash the banana before adding it?

Yes. A smooth mash mixes in more evenly and prevents wet banana bits from staying in the dough.

Can you make the dough ahead of time?

Yes. Refrigerate the dough for up to 24 hours, then let it sit for 10 minutes if it feels too firm to roll.

How do you keep the cookies from spreading too much?

Make sure the shortening and margarine are not overly warm, and chill the dough if your kitchen is warm. Rolling small, even portions also helps them bake more evenly.