Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF)

Irresistible.. I made a double batch and am a little concerned that I might just eat all of them in one sitting!

Yummy! So satisfying but also so healthy. Thank you Minimalist Baker for another winning recipe.

Absolutely amazing! Delicious, not too sweet, I put more chocolate chunks in than the recipe called, probably double or more. I made them small like the recipe said and I saved some dough to make big cookies too. They baked in 15 min for the small ones and 17 for the bigger ones. They are so good about 5 min after baking, holding together, but not but-your-mouth hot. Hard to save them for dinner tonight!

I didn’t have oat flour and subbed with almond flour. I subbed baking soda with more baking powder (idk if that’s a good thing) Still turned out delicious!!

Great recipe, just takes me 1.5 hits to make as it’s so complicated. I’ve made it 3 times and it doesn’t get easier!

Scrumptious! These are so good. I omitted the coconut sugar and they were perfectly sweet with just an overripe banana. I just used 1/4 cup whole oats, and subbed Bob’s 1/1 gluten free flour for the oat flour.

These were excellent! I used peanut butter and a super ripe plantain and they were delicious!

These are great! We didn’t have almond butter so we used peanut butter instead which was a delicious substitute. Simple enough that my 4 year made these with me without adding too much extra chaos. 😉 Next time we will have to double the recipe. We are always grateful for a gluten free treat that isn’t noticeably gf!

First, a big thanks for the weight listed for banana, since bananas are so different in sizes. I love recipes with ingredients listed by weights. I too wish these would retain a bit of their right out of the oven crispy edges, but they’re still delicious. I used natural PB because I didn’t have almond butter and I did use 1 real egg (I’m not vegan). Next time I’ll try with flax egg to compare. I’ll keep these in the freezer for a quick pre workout snack. Instead of dipping in milk, I mixed a little PB, honey and kefir together to dip. Yum.

Made with cashew butter instead of almond and they turned out marvelous! Just the right amount of sweetness and chew. Quick and easy, which is how I like to bake on Sunday afternoons. Thank you for sharing this recipe, it’s definitely a keeper.

I made these cookies today, so easy and so yummy. I was hoping to keep some for my morning tea through the week, but they’re all gone!

I substituted sunflower butter for the almond flour and 1/4 c buckwheat flour for the ground almonds since my toddler has a nut allergy. They turned out great and were scarfed down quickly by my kids. Side note: your cookies will be a little green due to a chemical reaction between the sunflower butter and the leavening but will be delicious!

Just made a batch of these and they are delicious! They are husband approved too. =)

Delicious my husband wanted to eat 4 in a row and I had to stop him !!

These were pretty easy and very yummy. I liked them best about 10 minutes out of oven while outside was still a little crunchy. After you store them you lose the crispy exterior. Maybe I could crisp them up again in the oven. Not sure how that would work.

If muffins had children with cookies, that’s what they would be like.

Definitely try these cookies if you’re not a fan of the classical overly sweet American chocolate chip cookies.

I bake these cookies every week.
I really like them because they’re soft and not too sweet.
If I don’t have almond flour, I substitute it with whole wheat flour and some buckwheat flour or more oat flour and I’m usually satisfied.
If I don’t have chocolate, I add cinnamon and raisins.

Perfect when dipped in soy/oat milk! (melts in mouth)

This has been my go to cookie recipe for 2 years now. My entire family devours it as cookie dough and actual cookies. Anytime I have ripe bananas my first instinct is to make a batch of these yummy cookies.

These taste great but I think I will only make these once in awhile due to the high fat content (nut butter and almond meal)

Will try blending bananas and dates without all the nutty stuff for a leaner cookie.

One of the best things I made so far! My batter was very wet even when I added more almond flour but it gave the most fluffiest cookies and they were delicious, for sure will make these again! :)

So delicious and easy. Thank you for such a great recipe.

OMG! I still have the feeling of the first cookie bite. They are pillowy, fluffy & incredible tasty. Don’t even hesitate to make them. DO IT NOW!
Thanks very much for the recipe. I’ll keep it in my favs.

This is a winner in my book! I saw this on MB’s feed today and I realized I had everything in my pantry. Besides, the 2 week old bananas on my counter were begging to become something divine.

The taste of these is perfect — it’s undetectable as vegan and GF. For me, it’s banana bread (which I love) in cookie form with chocolate chips.

10/10 would recommend!

These are the best cookies I have tasted in my life. For many years I have struggled with being vegan due to the lack of variety and tastiness. I am always looking for ways to reduce dairy. This recipe was more delicious than any egg and milk packed cookie and it digests so easily! Wonderful recipes. I love everything I have tried so far.

So fluffy! I subbed the almond butter with peanut butter. For my personal sweetness preference, I’ve used 2 bananas and 1 Tbsp of brown sugar. Tastes good with the chocolate chips. I’ve also subbed the almond meal with more oat flour. Thank you!

I just made these banana chocolate chip cookies…they were tasty. I substituted peanut butter for the almond butter because I like a banana, peanut butter and chocolate combo. Thank you so much for all your creations Dana.

Made these for the first time today as I needed to use my super ripe bananas and they were delicious! I omitted the oil and sugar since my banana was very very ripe and used an extra 1/2 banana to make up for the oil omission. Used everything else as directed in the recipe, though did add a handful of sunflower seeds with the chocolate chips. So gooey and fluffy and good!

This is my all time favorite cookie recipe! I have been making them every week for a few months. I usually let the bananas get real ripe and don’t include any sugar, instead of choc chips I add raisins, and will sometimes include some shredded coconut and rolled outs and subtract that amount of flour.
They’re delish every time. Also I bake them at 350 for 15 mins ish and then turn the heat up at the end because I like the outside to be a bit crispier.
Thank you!

Made these cookies for breakfast today, and they turned so good! Used the exact ingredients and made my own oat flour from steel cut oats. They’re light yet hearty, fluffy and of course delicious. Perhaps my favorite cookie recipe from now on, thank you :)

FAVOURITE cookie recipe, can eat these everyday! Thank you :)

So good and super easy to make! Light, fluffy and not overly sweet.

These were so good! I love all the ingredients in them, so healthy and flavourful, the perfect treat for a banana bread and soft cookie lover! Next time I think I need to bake a bit longer because the batter was very liquidy even after leaving it in the fridge for 10 min and baking for 17min. But taste is still on point. I’ll happily eat these for a snack, or dessert.

Yum! I had no problem doubling the recipe and using oat flour from steel cut oats. Also subbed peanut butter and 2/3 coconut sugar to 1/3 brown sugar. What a great texture! Pretty similar to what you’d expect for banana bread-like cookies (though not dense at all). My toddler loved helping me make and devour them. :)

Dana, you have done it again. You are helping me to keep my husband out of the local Bakery. His eating habits are great except that he loves baked goods full of sugar. Thanks to you I think I will slowly but surely break him of that. The beauty of your recipes is for the most part you don’t even need what little added sugar that they call for. Thank you again for giving me the tools to make healthier treats.

YUM!! I love fluffy cookie and I had some spare ripe bananas to use. These are delicious, even with the modifications I made. I wanted them to be more like hearty breakfast cookies, so I used all oat flour and melted dairy butter (so not technically “one bowl,” but I’ll let it slide because they’re so delicious).

In my first batch, which I much preferred, I used dried blueberries instead of chocolate and added cinnamon and 2T chia seeds. In the second batch I used chopped, unsweetened dried cherries and hemp seeds.

I can’t wait to experiment further with other flavors, maybe even subbing pumpkin for banana with pecans and spices!

Always a winner for workmates! So easy, so yum!
They are famous around our family and extented workfamilies, everybody loves them!
Thanks for this recipe :)

Great, easy recipe that makes light, fluffy, not-too-sweet cookies. I am not gluten-free so I made the recipe using wheat flour in place of the almond meal and oat flour, and it worked great. Will be baking again!

Obsessed with these!! I have tried the recipe as written and have replaced the almond meal with both almond flour and whole wheat flour and they’ve both been great. The texture is so unique, so fluffy and soft with tons of flavor. Highly recommend!

We loved these! I made them for my mom, who is crazy about banana bread. My bananas were super ripe (think completely black and starting to turn to mush super ripe), so the banana flavor was less prominent, but they were still a delight! Plus I didn’t need as much sweetener.
Usually I like to try your recipes as written first before experimenting – you are consistently one of my most trusted bloggers :) With these I did make a few modifications:

– doubled the recipe (everything below is the total amount I used)
– used 1/2 cup coconut flour instead of the oat flour (mom is grain-free)
– used just shy of 3 bananas (both to use them up and for extra moisture with the coconut flour)
– 4 Tbsp maple syrup instead of 6 Tbsp brown sugar (mom also avoids refined sugar and more moisture for coconut flour) (also I just love maple syrup in banana baked goods)
– probably added ~3/4 tsp pink salt

They turned out darker than yours. So good! Loved that they were more filling for snacks, with the almond butter and meal.

I am always a bit wary of subbing coconut flour in recipes not developed with it. Even when it’s called for, I’ve been burned in the past. But I am getting braver! I find I like it better in recipes like this where there are lots of other flavors (I only like coconut flavor in very specific instances). I’m also anal about using smaller amounts and adding more wet ingredients (if it wasn’t obvious from above…). So for anyone needing to avoid the oats, go for it with these cookies!

Omg like fluffy banana bread pillows literally so good. Made a few subs:
–Subbed the 3 tbsp sugar and 1 tbsp coconut oil for half a banana.
–Subbed the almond meal and oat flour altogether for 1/2 cup coconut flour (found webbing in my almond flour and wanted these grain free)
–Subbed the 1/2 tsp baking powder for 1/4 tsp baking soda + 1 tsp ACV
–Added cinnamon!!
Perfect breakfast, dessert, or snack cookies. These will be on repeat everybody loved them!!!

Delicious. I cannot stop eating them. My new favorite cookie recipe

These are delicious! I had to make another batch the following day because we ended up eating them all the first day. I tried with a mix of almond butter and peanut butter the first time and only peanut butter the second time. Both excellent! Thanks for these great recipes.

A great cookie. Not overly sweet which I liked. I subbed sunflower meal that I made in the blender for the almond meal and it turned out great. Any idea if this would work with other nut butters like peanut butter for next time? Thanks

Looove these! Didn’t have any eggs or flax seed so just omitted that part entirely. Still came out amazing! Little bit crispy on the outside, soft and chewy in the middle – my perfect cookie! 💖

Made the recipe exactly as instructed except my banana was VERY ripe. They are my new favorite cookie recipe. Also don’t overlook the word fluffy because thats exactly what they are–almost more of a super light cake. Either way i’ve already made two batches because I ate the first one so quickly.

I am unable to use oats or anything gluten, so I used a nut flour blend of almond, coconut, pecan and walnut flours, a tightly packed half cup. I also used Swerve brown sugar substitute and Lily’s chocolate chips. The cookies came out amazingly well. Next time I think I’ll use 3/4 cup nut flour, less Swerve and fewer chips, but the initial batch was still really good.

We’ve made these three times in the past two weeks. Devoured them so fast–three littles, my husband and I. First time we followed the recipe exactly. Second time, reduced the brown sugar to two TBSP. Third time, omitted the brown sugar all together. Verdict? I like the two reduced sugar versions the best. The no sugar version is healthier and makes this feel like a better snack/treat for my family. All versions are delicious!!!!!!! We love Minimalist Baker around here!

Oh Dana,I love your work,I have been using your recipes for a while now and they have truly brought delight to very many(especially when I volunteered in the kitchen at a vegan meditation centre) I have many favourites but this recipe gets made the most often by both my husband & I.We love your health conscious recipes that are low in nutrient poor ingredients and high on health & good vibes. I adore your steadfast desire to offer both vegan and non vegan recipes for those of us who straddle both sides.Just wanted to reach out & thank you for being a part of lives and for celebrating with us so richly.Lots of love and gratitude to you.

Something went wrong with my batter, I added 2x amount of flour and the batter was still quite liquidy. I ended up putting the batter in muffin tins. OMG! This was so good, I’m sure the cookie form is also delicious. I’m going to make another batch next weekend.

Just made these with my 4 year old for a bit of lockdown baking. Switched oat flour for whole meal spelt and they were soft & fluffy and delicious 😋! Great recipe for a healthier cookie, thanks!

Subbed the nut butter for peanut butter because that’s all I had and used only oat flour. They turned out delicious! So fluffy!

These were incredible. I couldn’t believe how fluffy they were. Almost like little cakes. Just as bouncy and light as baked goods with gluten. I didn’t have almond flour so I used all oat flour. Only had sugar in the raw, so I used that but one fewer tablespoons worth. To die for.

These are delicious and easy! I used a chia egg (1tbsp chia seeds + 3tbsp water) instead of a flax egg and it worked great! My non-vegan family really liked them too. Definitely will be making these again they are a great cookie/muffin hybrid and perfect for mornings.

These are a hit! So simple to make always makes it a plus too! Love how subtle the banana flavor is, which of course pairs perfect with chocolate chips. Will be making these again and as a double batch :)

I have made this 3 times in the last week. They are delicious!
Super easy, and basically no clean up as its only one bowl. It’s like muffins in cookie form and without the hassle of greasing and cleaning the muffin tray.
I used real eggs because I think my flaxseed egg did not came out well, and I have made them with both with brown sugar and with coconut sugar and both came out great.

Just made these. Omggg! So fluffy and delicious! ?? will definitely keep in rotation! And quite easy to make too!

These were so good! They taste even better on day 2, ever-so-slightly warmed. Crispy from the outside and soft and fluffy from the inside, and no banana taste. Brilliant!