Gooey Vegan-Friendly Banana Chocolate Chip Cookies | FoodByMaria

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Gooey Banana Chocolate Chip Cookies

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10 minutes


11 minutes



Nothing beats warm, gooey chocolate chip cookies. The smell that fills the air when you cook them. Yum! I’m drooling just thinking about it. However, this recipe isn’t your typical chocolate chip cookie recipe. Instead, I’ve added a special ingredient… bananas! Yep, these Banana Chocolate Chip Cookies are the twist on your typical cookies that you need in your life right now.

Why you’ll love these Banana Chocolate Chip Cookies:

  • They’re gooey and delicious
  • You get the added benefits of bananas 
  • They are easy to whip together
  • Your whole family will love them
  • They’re gluten-free & a healthier alternative to cookies
  • You can make these with everything you already have in your pantry
  • They come with a fun playlist to dance away to in your kitchen 😉 

Playlist… what?

For this Banana Chocolate Chip Cookies recipe, I teamed up with my friends at Chiquita. Chiquita is a trusted brand for bananas and I’ve been eating these for as long as I can remember. But as I mentioned above, one of the cool things Chiquita is doing right now is partnering with Spotify. All you have to do is scan the sticker on your Chiquita bananas on the Spotify app and you’ll be given a curated playlist that’s perfect for that kitchen dance party while baking these vegan cookies or podcasts that are perfect for those not in the mood for dancing.

Using your barcode on your sticker, you can also potentially redeem a FREE Spotify Premium membership and/or Chiquita Banana bluetooth speakers!

How do I use bananas in their different stages of life?

We’ve talked about how versatile bananas can be and all the different ways to use them here. It’s no surprise that you can use bananas in so many ways. However, a banana has so many different stages in their life cycle and I want to talk a bit about how you can use bananas no matter how ripe (or unripe) they are. 


Most people think that all you can do with green bananas is wait for them to become ripe. But did you know that unripe bananas have a ton of nutritional benefits? 

Green bananas have a high resistant starch content and low sugar content, meaning that those who suffer from Type 2 Diabetes are actually better off eating green bananas than yellow ones. Unripe bananas also have probiotic bacteria that help with good colon health, AND unripe bananas can help you absorb nutrients like calcium, better than ripe bananas can. Who knew right?

Looking for ways to use them? Basically any recipe that calls for plantains you can replace with unripe bananas. Another way to eat them is as fries. How? Cut them how you would potatoes or chips, cover them in breadcrumbs & season to your preference then fry or bake them up, and you have a healthy snack! I’ve also been experimenting by throwing them into salads and curries.

Ripe (yellow)

Well, of course, we are all used to ripe, yellow bananas. This is the easiest stage in the banana’s life for you to digest a banana because the resistant starch changed to simple sugar. Bananas also obtain higher levels of antioxidants as they ripen, and fully ripe bananas product TNF which gives ripe bananas anti-cancer qualities. 

Of course, you can do a million things with ripe bananas, including making these Banana Chocolate Chip Cookies, but here are some of my other recent banana recipes you can use these up in:


Vegan Upside-Down Banana Bread                                   Vegan Fried Banana Recipe

 vegan banoffee pie on cutting board with fresh bananas

Banana Bread Granola                                                         Easy Gluten-Free Banoffee Pie

mother's day brunch recipes

Easy Vegan Banana Muffins

You can also, as always, eat them on their own, cut them up on your cereal or oatmeal or throw them in a smoothie. The options are endless!

Overripe (kinda brown or fully brown)

One of the most popular ways to prevent food waste is to freeze bananas that have gotten too brown and mushy to eat. Just toss them right in your freezer with the peel on and you’ll be able to easily pull them out and defrost them when you’re ready to add them to a recipe. You can also take them out of the peel, mash them up, and freeze them this way too! I shared some more ways to eliminate food waste with bananas here.

These bananas are great to add to:

  • Baking
  • Milkshakes or smoothies
  • Pancakes
  • Oatmeal
  • Cookies (like these)
  • Homemade “nice” cream
  • As a sugar replacement in recipes

Stack of Banana Chocolate Chip Cookies on cutting board

Crumbled Banana Chocolate Chip Cookies on tea towel

How do you make Banana Chocolate Chip Cookies?

Alright, let’s get into this recipe. That’s what we’re all here for, isn’t it? 

These Banana Chocolate Chip Cookies are really easy to make. They are plant-based, and a healthier alternative to regular cookies you may be used to. 

All you have to do is add in all your ingredients and mix them all together. Making sure to mush up your ripe (or overripe) bananas to ensure everything is well combined. Your final step will be folding in the chocolate chips and then you’re good to scoop out the cookies onto your lined baking sheet to bake them up. It’s really that simple!

Want even more amazing cookies? Check out my recipes for the best chewy Sunbutter Cookies and my ever popular Vegan Protein Cookies.

What are some ways you use bananas in their different stages of ripe-ness? Share below in the comments! I’d love to know.

Gooey Chiquita Banana Chocolate Chip Cookies

4.50 from 8 votes
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 22 minutes
Course Budget friendly, 30 minute meals, 10 Ingredients or Less, How To's, Sweet Treats, Kid Friendly
Cuisine Vegan
Servings 20


  • 1/2 cup vegan butter
  • 1 cup brown sugar or coconut sugar
  • 2 over-ripe bananas mashed
  • 1 tsp vanilla
  • 2 1/2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • dash of sea salt
  • 1 cup dark chocolate chips


  • Preheat your oven to 375F and line two baking sheets with parchment paper and lightly grease.
  • In a large bowl, combine the butter and brown sugar.  You can use a wooden spoon or a regular spoon to combine.  Stir till smooth and well incorporated.  To the bowl, add the bananas and vanilla.  Mash till smooth and stir till well combined.
  • To the bowl, add the almond flour, baking powder, baking soda and salt.  Whisk till combined.  You can now fold in the chocolate chips!
  • Using a 1-2 tbsp. ice cream scoop begin dropping them onto your parchment paper leaving around 2 inches between each cookie.
  • Bake your cookies for 10-12 minutes or until lightly golden brown on the outside.  They will seem undercooked (just slightly) but don't panic.  Remove them from the oven and let them cool completely on the baking sheet.
  • Enjoy as a snack or for breakfast.


YouTube video


If you are not using almond flour then you can use 2 cups of regular all-purpose.
Review This Recipe Let us know how it was!
Emily Cavazuti

5 stars
Just made these and they were absolutely delicious! So excited to try some of your other recipes.

Maria Koutsogiannis

thank you so much emily!

Serena Snyder

5 stars
I have now made these multiple times and I absolutely love them!! Thank you for sharing this awesome recipe!

Maria Koutsogiannis

Hey Serena!! Thank you so much for your love, this means a lot to me!

Natasha Bianco

Perfectly gooey cookies!

Maria Koutsogiannis

Thanks so much, Natasha!


What a wonderful recipe, thank you so much for sharing this with us all!

Maria Koutsogiannis

You’re so welcome!


Hi! these look so good! Can I replace the vegan butter with coconut oil?

Maria Koutsogiannis

Hey Naomi! I didn’t recipe test them like this but I don’t see that being a problem! Please do let me know how it goes!


5 stars
These are so good! Such a fun take on a banana based treat when you’re sick of making banana bread!!!

Maria Koutsogiannis

Thanks, Alexa!

Lauren Marinigh

5 stars
These are so good! Such a good way to use up the bananas in my freezer.

Maria Koutsogiannis


Maria Koutsogiannis

Thanks Elisa!!

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