Healthy Banana Chocolate Chip Cookies (Gluten Free and Vegan)

The ideal feel-good cookie treat for your breakfast and snack needs.
@hungryhappens

Vegan + Flourless Healthy Banana Chocolate Chip Cookies 🍪 recipe is on my site: HungryHappens.Net

♬ original sound – Stella Drivas

I got another banana recipe for you to use up those ugly brown ones sitting on your counter. They’re simple to make and taste amazing. It’s the perfect marriage between chocolate and bananas. You know I love that. Please make sure you make them small in shape, they will not bake properly if you form large cookies. I learned that the hard way. Small and multiple is the way to go here.

So here’s the issue, if you make them too large, they will burn on the outside and not be cooked on the outside. Which is fine here, because they are vegan but I like them better as cookies than cookie dough.

So there are a bunch of subs here. You can sub in regular all purpose flour for the oat flour. You can sub in corn starch or arrowroot powder for the tapioca starch. For the avocado oil, you can sub in coconut oil or sunflower oil or even butter if you don’t care about the vegan aspect of the recipe. Also make sure the chocolate is Dairy Free if you need them to be vegan.

If you want to leave out the chocolate and make them a bit healthier, you can incorporate some chopped walnuts, raisins or coconut shreds.

Thank you for coming by and supporting Hungry Happens! If you make this dish (or any other), we would greatly appreciate you taking the time to comment and rate it. Cheers!

banana chocolate chip cookies mini chips gooey vegan

Healthy Banana Chocolate Chip Cookies

Servings: 25
Prep Time: 10 mins
Cook Time: 10 mins
Chill Time:: 30 mins
Total Time: 50 mins

Ingredients 

Instructions

  • In a medium bowl, whisk together the flour, tapioca flour, baking soda and salt.
  • In a large bowl, with an electric hand mixer, beat the bananas, oil, sugar and vanilla. Add the dry mixture to the wet and mix until just combined. Fold in the chocolate chips. Cover the bowl tightly and refrigerate for 30 minutes.
  • Preheat oven to 375°F and line a cookie sheet with parchment paper. Scoop the dough into SMALL balls (about 2 tbs) and flatten slightly. Do NOT make the balls too big. Bake for about 8-10 minutes and golden brown. Allow to cool on sheet for 15 minutes.

Notes

Any neutral oil works here like coconut oil or sunflower oil or butter.
*You can substitute in corn starch or arrowroot powder for the tapioca flour.
You can sub in regular all purpose flour for the oat flour.

Nutrition

Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 96mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Author: Stella

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