I’ve raved about the Mrs. Fields Cookie Book here before. It’s my first stop when I’m trying to find a cookie recipe and as I’ve gotten more comfortable in the kitchen over the years, some of the recipes in it have also become my base for baking experiments.
This recipe is one such experiment! I needed a simple vegan cookie recipe and have found that bananas are a great replacement for eggs (1 banana = 1 egg). These turned out really soft and delicious, and we’ve eaten through them in no time.
Vegan Chocolate Chip Banana Cookies
Source: adapted from the Mrs. Fields Cookie Book
Ingredients (makes about 3 dozen)
- 2.5 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark brown sugar, packed
- 1/2 cup white sugar
- 1/2 cup margarine
- 2 ripe bananas, mashed
- 2 tbsp agave nectar
- 2 tsp pure vanilla extract
- 2 cups semisweet chocolate chips
- Preheat the oven to 300 degrees F and put parchment paper on two baking sheets.
- In a medium bowl, combine flour, baking soda and salt. Mix well and set aside.
- In a large bowl, mix sugars, margarine, bananas, agave and vanilla. Add the flour mixture and chocolate chips, and mix until just combined.
- Drop rounded tablespoons of cookie dough onto parchment paper, 1.5 inches apart.
- Bake for 20-25 minutes until lightly browned and then transfer to cooling racks.
- Eat warm or at room temperature, and enjoy!