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Wire cooling rack topped with peanut butter chocolate chip cookies and a dish of chocolate chips.
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Vegan Peanut Butter Chocolate Chip Cookies (with Banana)

Enjoy these easy-to-make vegan peanut butter chocolate chip cookies (made with banana for ultimate flavor)! They’re soft and ultra-chewy. Can be made gluten free.
Course Dessert
Cuisine Vegan
Keyword Vegan peanut butter banana cookies, Vegan peanut butter chocolate chip cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 Cookies
Calories 150kcal

Equipment

Ingredients

Instructions

Step 1: Prepare Wet Ingredients

  • Mash your banana in a large mixing bowl; I simply use a fork to do this. Make sure it’s well mashed with minimal to no clumps remaining.
    ⅓ cup banana
  • Add the remaining wet ingredients to your bowl and stir to combine until smooth and evenly mixed.
    1 cup natural peanut butter, ⅔ cup brown sugar, ¼ cup soy milk, ½ tablespoon vanilla extract

Step 2: Stir in Dry Ingredients

  • Add the dry ingredients to your wet ingredients and stir until combined.
    ¾ cup oat flour, ½ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt
  • When there are no dry clumps of flour remaining, fold in the chocolate chips until they’re evenly mixed through.
    ⅓ cup chocolate chips

Step 3: Shape Cookies and Bake

  • Shape the cookies by taking a small amount (about 2 tablespoons) and roll into a ball with your hands.
  • Place cookie dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Leave space between the cookies so there’s room to flatten them (you’ll need 2 trays or cook in 2 batches).
  • Once all cookies are formed into balls, use a fork to flatten by gently pressing the cookie down in one direction then again at a 90° angle to the first press. The dough is sticky, so dip your fork in water between cookies to prevent total sticking.
  • Place into an oven preheated at 350 °F for 14-16 minutes. It’s best to cook one baking tray at a time, using the center rack. If putting 2 trays in at once, rotate which pan is on the upper or lower rack halfway through cooking. The cookies are done when their bottoms are golden brown.

Step 4: Cool and Serve

  • Once you remove the cookies from your oven, let them sit for 1-2 minutes before carefully transferring onto a wire cooling rack. The cookies will be very soft when warm and firm once cooled.
  • Cool the cookies to room temperature before storing in an airtight container.
  • These should be fine to store on your countertop for 2 days; any longer than that and you should refrigerate (or freeze).

Notes

*the only ingredient should be peanuts (and maybe salt).
**other types of plant-based milk should work but I haven’t tested them.
***use additional gluten free oat flour if gluten free option is needed. The cookies will be softer without the all-purpose flour but will hold together once cooled.
****if peanut butter is salted, extra salt not needed.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Cookie (1/20 of recipe) | Calories: 150kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 63mg | Potassium: 138mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2IU | Calcium: 28mg | Iron: 1mg