For rich, creamy, fudge-like cookies that are quick and simple to create, try this vegan chocolate cookie recipe.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 1 cup whole wheat flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅔ cup white sugar
- ⅓ cup brown sugar
- ⅓ cup mashed banana
- 7 tablespoons unsweetened cocoa powder
- 5 tablespoons coconut oil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, baking soda, and salt together in a bowl.
- Combine both sugars in a saucepan with mashed banana. Set over low heat and stir in cocoa powder and coconut oil. Cook and stir until blended and smooth, about 5 minutes.
- Add flour mixture to the pan and stir until a smooth dough forms. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until edges are golden, about 8 minutes.
- Remove from the oven and cool on a wire rack.
- If you want a non-vegan version, use yogurt in place of mashed banana.
Reviews
This recipe was so good! It was quick and delicious. I like my cookies crispy so I baked on and off for 20 min, but otherwise this is PERFECT! Definitely my favorite cookie recipe yet.
I’m not much of a baker, but I had all of the ingredients for this recipe on-hand, and it looked simple, so I tried it. The cookies came out of the oven perfectly, and are quite tasty!
So I used several of the other users’ suggestions: I added 1/2 tsp of cornstarch, 1 tsp cinnamon, AND I added a tsp of my favorite hot cocoa mix (Godiva Dark Chocolate) which is my “secret ingredient” to all my chocolate bakes, ?? AND I added vegan chocolate chips! I wish I saw the comments earlier to flatten before baking, or roll and cut, because I did assume they would spread (which they didn’t).I dusted with powdered sugar because I watch way too much Great British Baking Show. Also, I baked them for 8 minutes but it still looked pretty wet, so I added another 3 minutes and they were soft on the inside with a nice solid “brookie-like” exterior.
I enjoyed this recipe and the people I gave cookies to enjoyed them as well. They tasted closer to chocolate banana fudge cookies to me. That could’ve been because I didn’t follow instructions and I mixed all the ingredients before I realized you were supposed to cook some of it on the stove before you combined them. Even with my mistake the cookies were still delicious and fudgey. I added about a teaspoon of vanilla extract.
We really liked these. They were fudgy and delicious. We used too much banana because we didn’t want to waste any but next time I will try it with just the 1/3 cup or maybe sub applesauce in for it to make it taste less like bananas. My sister, Sarah, says it tastes like chocolate banana bread. I would agree, but the texture is more like brownies than bread. I will probably try adding chocolate chips to it next time.
My first attempt at making a vegan dessert – very tasty, just too much flour. Will tweak that amount for next time, but there will definitely be a next time! Good and fudgy.
Perfection
It a big hit among EVERYONE! I used 2 bananas istead of 1 but both versions are a hit!
Very chocolatey. Moist. Mine did not flatten when baked. So more like a cookie brownie. Baked it with all ingredients.
I did leave out a few things only because i didn’t have them on hand and a trip to the market was not an option at that time, I am glad i did as they came out fantastic ! I didn’t add the bananas and i used all purpose flour. I used more cocoa powder and added brown sugar and a tsp of cornstarch so the cookies weren’t oily , I also added a tsp of coffee to enhance the cocoa and a 1/2 tsp of cinnamon . Definitely keeping this one in my recipe files
Used reg flour & had to add almond milk to make it i to a doughy texture. Without it, it was a dry powder that just fell apart. Just add non dairy milk
Perfectly delicious. They were even better the second day. We followed the suggestion to roll it and cut it.
Perfect small batch to feed a chocolate craving! My oven required me to bake them 10 mins.
I don’t know of I will make it again because it was very dry. They also burnt a little bit.
I made this for my niece who has dairy and egg allergies, and it was great!! Everyone in the house loved it.
I used melted butter instead of coconut oil, so my version was NOT vegan. I also added 1/2 teaspoon of vanilla to wet mixture. Prior to baking, I weighed each drop of dough to 1oz, rolled into a ball then flattened before putting into oven. 8 minutes at 350 worked well for me. I like that I have the flexibility to make this vegan if needed.
I made 2 batches 1 w/banana , 1 w/yogurt followed recipes exactly much prefer the YOGURT recipe VERY CHEWY COOKIES if thats what your hoping for
First vegan cookies I’ve ever made and they are fantastic.
Did these gluten free, not as tasty as I’d hoped, though not horrible. Could taste the banana & salt
They stuck to the pan. Teenager says they are OK tasting and he will eat them. I’m not making these again.
Our first ever vegan cookie and it is delicious. EasonLight, soft, and very chocolatey. We’ll definitely make this again