Vegan Oil-Free Chocolate Chip Cookies
Vegan Oil-Free Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 1/2 cup ripe banana, mashed (about 1 large banana)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened plant-based milk
- 1 1/2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 2 min•🌡️ 350
- 2
In a large mixing bowl, mash the ripe banana until it is smooth and free of large lumps. Add the maple syrup, vanilla extract, and unsweetened plant-based milk. Whisk these wet ingredients together until they are well combined.
⏱️ 3 min
- 3
In a separate medium mixing bowl, whisk together the all-purpose flour, light brown sugar, baking soda, and salt, ensuring there are no lumps in the brown sugar.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
⏱️ 3 min
- 5
Gently fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min
- 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. You may need to bake in batches depending on the size of your baking sheet.
⏱️ 2 min
- 7
Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set. The cookies will still be soft when you remove them from the oven.
⏱️ 12 min•🌡️ 350
- 8
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Oil-Free Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- 1/2 cup ripe banana, mashed (about 1 large banana)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened plant-based milk
- 1 1/2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
⏱️ 2 min•🌡️ 350 - 2
In a large mixing bowl, mash the ripe banana until it is smooth and free of large lumps. Add the maple syrup, vanilla extract, and unsweetened plant-based milk. Whisk these wet ingredients together until they are well combined.
⏱️ 3 min - 3
In a separate medium mixing bowl, whisk together the all-purpose flour, light brown sugar, baking soda, and salt, ensuring there are no lumps in the brown sugar.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
⏱️ 3 min - 5
Gently fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min - 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. You may need to bake in batches depending on the size of your baking sheet.
⏱️ 2 min - 7
Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set. The cookies will still be soft when you remove them from the oven.
⏱️ 12 min•🌡️ 350 - 8
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min