Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1/4 cup maple syrup
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Gather all your ingredients on a clean countertop.
- In a large mixing bowl, combine the dry ingredients: flour, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: mashed banana, maple syrup, plant-based milk, and vanilla extract.
- Combine the wet and dry mixtures together until just incorporated.
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Drop spoonfuls of cookie dough onto the prepared tray, spacing them about 2 inches apart.
- Top each dollop with vegan chocolate chips.
- Bake for about 10-12 minutes until golden brown.
- Allow cookies to cool on the tray before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a freezer bag for up to three months.
- For gluten-free cookies, use a gluten-free flour blend.
- Add nuts or dried fruits for extra flavor and texture.
- Use agave or date syrup as alternatives to maple syrup.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 110 Kcal
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg