Decadent Gluten-Free Vegan Chocolate Banana Cookies: A Simple and Delicious Treat

Decadent Gluten-Free Vegan Chocolate Banana Cookies: A Simple and Delicious Treat

Discover the irresistible combination of banana and chocolate in these easy-to-make Chocolate Banana Bread Cookies. Carefully crafted to be both gluten-free and vegan, these cookies may not win a beauty contest, but their rich flavor and soft, chewy texture will captivate your heart and taste buds.


Why you will love this recipe

These cookies offer a perfect blend of healthy ingredients without compromising on taste. They're a great choice for those who enjoy dessert options that accommodate dietary restrictions. The sweetness of the bananas fused with the rich chocolatey spread creates a scrumptious treat that's hard to resist.

Perfect opportunity

These Chocolate Banana Bread Cookies are ideal for cozy get-togethers, afternoon tea or as a thoughtful homemade gift. They're also perfect for school lunches or as a sweet post-workout snack, giving you a delicious energy boost.

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Decorating Tips

For a charming presentation, sprinkle with a few extra chocolate chips before baking. After baking, consider sprinkling lightly with powdered sugar or drizzling with a simple glaze for added elegance. If you're feeling adventurous, a sprinkle of edible gold dust can enhance their appearance for special occasions.


  • 1 large mashed banana
  • 1 homemade egg replacer (mix 1 tablespoon ground seeds with 2.5 tablespoons water)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon oil (your choice of avocado or coconut)
  • 1/4 cup sugar (a substitute for brown sugar is acceptable)
  • 1/3 cup chocolate spread
  • A pinch of salt and a pinch of cinnamon for taste
  • 1/2 teaspoon baking soda
  • 1 cup plus 2 tablespoons gluten-free all-purpose flour
  • Vegan-Friendly Chocolate Chips


  1. Preheat your oven to 350°F (177°C) and prepare a large cookie sheet with parchment paper.
  2. In a large bowl, mix the mashed banana with the homemade egg substitute, vanilla, oil, sugar and chocolate spread. Mix well.
  3. Add the salt, cinnamon, baking soda and gluten-free flour to the bowl. Mix until everything is well incorporated. Add the chocolate chips last; the dough will be a little sticky.
  4. Using a spoon, drop dollops of dough onto the prepared cookie sheet. They don't have to be in perfect shape. Squeeze a few extra chocolate chips onto each spoonful.
  5. Bake for 10 to 12 minutes or until the edges of the cookies just begin to set.
  6. Let the cookies cool on the baking sheet before serving.


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