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A stack of cookies with chocolate chips and jar of milk in the background.
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5 from 4 votes

Vegan Peanut Butter Banana Chocolate Chip Cookies

These vegan peanut butter banana chocolate chip cookies are moist, fluffy yet incredibly hearty! Plus, these one-bowl cookies are ready in 30 minutes!
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Halal, Hindu, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 173kcal
Author Meesha



  • Preheat oven to 350F/180C.
  • In a large mixing bowl, mash bananas until smooth. Then, mix in peanut butter and maple syrup.
    2 medium bananas, ¼ cup peanut butter, ¼ cup maple syrup
  • Add in oat flour, chocolate chips, baking soda, and ground cinnamon. Stir until everything is well combined.
    2 cups oat flour, ½ cup chocolate chips, 1 teaspoon ground cinnamon, ½ teaspoon baking soda
  • Using a cookie dough scoop, scoop out about 3 tablespoons of cookie dough onto baking tray lined with parchment paper. Using the back of a spoon, flatten them slightly.
  • Bake for 8-10 minutes, or until they are set and slightly browned. Let them cool down for a few minutes before enjoying!


*Oat flour - If you do not have any of hand, simply blend up some oats in a blender. 
Helpful tips 
  • Weigh out ingredients using a kitchen scale for the best result. To convert measurement to metric, click on the "metric" button at the top of the ingredient list. If using measuring cups, spoon flour into your cups and DO NOT pack flour in. 
  • Use wet hands and utensils when shaping your cookies. As the dough is slightly wetter than the regular ones, this will help prevent it from sticking to every surface it comes into contact with!
  • Avoid overbaking cookies. They will turn out to be dry and brittle. You can take them out once they appeared to be set and are light brown in color!
Storing - Store leftover vegan banana chocolate chip cookies in an airtight container to prevent them from drying out. They can be stored at room temperature for 1-2 days, and be refrigerated for up to 4 days.

They are freezable too, and can be frozen for 3 months.

Reheating - To reheat cookies from frozen, let them thaw completely either in the fridge overnight, or on countertop for a few hours. You can then heat them in an oven preheated to 180C/350F for 5-8 minutes. Alternatively, microwave them for 30-40 seconds. 


Calories: 173kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 195mg | Fiber: 2g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg