Banana bread is the definition of cozy for me.

There is something so comforting about making a batch of banana bread and then enjoying a slice, preferably with some peanut butter. The only downside is that a loaf of banana bread can take quite a while to bake and it’s hard to be patient when that craving kicks in.

Though muffins are a great option I wanted to try eating my banana bread in a new and portion controlled way. Thus, banana bread cookies! They have the flavor and texture of banana bread in the form of a soft, fluffy cookie.

The best part of this recipe is that it can be ready and on your plate in less than 25 minutes. You read that right! They’re that quick. Not to mention that they only require one bowl so clean up is also a breeze.

These cookies are soft and fluffy like your favorite banana bread, while also vegan and refined sugar free. They’re a healthy alternative to a typical chocolate chip cookie with a touch of sweetness from maple syrup or honey and a bit of nut butter.

I added chocolate chips to my banana bread cookies but I think raisins, dried cherries, or even chopped apples would be great substitutions. I hope you enjoy these cookies at any time of the day!

Vegan Banana Bread Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
The flavor and texture of banana bread in a quick and easy to grab cookie. Only one bowl and ready to eat in less than 25 minutes!
  • 2 flax eggs (4 T ground flax + 6 T water)
  • 2 medium ripe bananas, mashed
  • 1 T coconut oil, melted
  • 1.5 T maple syrup or honey
  • 1 heaping T nut butter (I used peanut butter)
  • ½ t salt
  • 1 t cinnamon
  • 1.5 t baking powder
  • 1 c white whole wheat flour
  • ⅓ c chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl combine the flax eggs, banana, coconut oil, maple syrup or honey, and nut butter. Mix until smooth.
  3. Add the dry ingredients- salt, cinnamon, baking powder, and flour. Mix until well combined. The dough will resemble banana bread batter but be a bit more thick. Stir in the chocolate chips.
  4. On a baking sheet spoon heaping table spoons to form approximately 12 cookies. They will spread out a bit while baking.
  5. Bake for 10-12 minutes until lightly browned.
I haven't tried this with any other flours but I would imagine a gluten free blend would work well.

To keep this recipe vegan be sure to check the ingredients in your chocolate chips and use maple syrup rather than honey.



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