Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF)

Just made a batch of these and they are delicious! They are husband approved too. =)

Delicious my husband wanted to eat 4 in a row and I had to stop him !!

These were pretty easy and very yummy. I liked them best about 10 minutes out of oven while outside was still a little crunchy. After you store them you lose the crispy exterior. Maybe I could crisp them up again in the oven. Not sure how that would work.

If muffins had children with cookies, that’s what they would be like.

Definitely try these cookies if you’re not a fan of the classical overly sweet American chocolate chip cookies.

I bake these cookies every week.
I really like them because they’re soft and not too sweet.
If I don’t have almond flour, I substitute it with whole wheat flour and some buckwheat flour or more oat flour and I’m usually satisfied.
If I don’t have chocolate, I add cinnamon and raisins.

Perfect when dipped in soy/oat milk! (melts in mouth)

This has been my go to cookie recipe for 2 years now. My entire family devours it as cookie dough and actual cookies. Anytime I have ripe bananas my first instinct is to make a batch of these yummy cookies.

These taste great but I think I will only make these once in awhile due to the high fat content (nut butter and almond meal)

Will try blending bananas and dates without all the nutty stuff for a leaner cookie.

One of the best things I made so far! My batter was very wet even when I added more almond flour but it gave the most fluffiest cookies and they were delicious, for sure will make these again! :)

So delicious and easy. Thank you for such a great recipe.

OMG! I still have the feeling of the first cookie bite. They are pillowy, fluffy & incredible tasty. Don’t even hesitate to make them. DO IT NOW!
Thanks very much for the recipe. I’ll keep it in my favs.

This is a winner in my book! I saw this on MB’s feed today and I realized I had everything in my pantry. Besides, the 2 week old bananas on my counter were begging to become something divine.

The taste of these is perfect — it’s undetectable as vegan and GF. For me, it’s banana bread (which I love) in cookie form with chocolate chips.

10/10 would recommend!

These are the best cookies I have tasted in my life. For many years I have struggled with being vegan due to the lack of variety and tastiness. I am always looking for ways to reduce dairy. This recipe was more delicious than any egg and milk packed cookie and it digests so easily! Wonderful recipes. I love everything I have tried so far.

So fluffy! I subbed the almond butter with peanut butter. For my personal sweetness preference, I’ve used 2 bananas and 1 Tbsp of brown sugar. Tastes good with the chocolate chips. I’ve also subbed the almond meal with more oat flour. Thank you!

I just made these banana chocolate chip cookies…they were tasty. I substituted peanut butter for the almond butter because I like a banana, peanut butter and chocolate combo. Thank you so much for all your creations Dana.

Made these for the first time today as I needed to use my super ripe bananas and they were delicious! I omitted the oil and sugar since my banana was very very ripe and used an extra 1/2 banana to make up for the oil omission. Used everything else as directed in the recipe, though did add a handful of sunflower seeds with the chocolate chips. So gooey and fluffy and good!

This is my all time favorite cookie recipe! I have been making them every week for a few months. I usually let the bananas get real ripe and don’t include any sugar, instead of choc chips I add raisins, and will sometimes include some shredded coconut and rolled outs and subtract that amount of flour.
They’re delish every time. Also I bake them at 350 for 15 mins ish and then turn the heat up at the end because I like the outside to be a bit crispier.
Thank you!

Made these cookies for breakfast today, and they turned so good! Used the exact ingredients and made my own oat flour from steel cut oats. They’re light yet hearty, fluffy and of course delicious. Perhaps my favorite cookie recipe from now on, thank you :)

FAVOURITE cookie recipe, can eat these everyday! Thank you :)

So good and super easy to make! Light, fluffy and not overly sweet.

These were so good! I love all the ingredients in them, so healthy and flavourful, the perfect treat for a banana bread and soft cookie lover! Next time I think I need to bake a bit longer because the batter was very liquidy even after leaving it in the fridge for 10 min and baking for 17min. But taste is still on point. I’ll happily eat these for a snack, or dessert.

Yum! I had no problem doubling the recipe and using oat flour from steel cut oats. Also subbed peanut butter and 2/3 coconut sugar to 1/3 brown sugar. What a great texture! Pretty similar to what you’d expect for banana bread-like cookies (though not dense at all). My toddler loved helping me make and devour them. :)

Dana, you have done it again. You are helping me to keep my husband out of the local Bakery. His eating habits are great except that he loves baked goods full of sugar. Thanks to you I think I will slowly but surely break him of that. The beauty of your recipes is for the most part you don’t even need what little added sugar that they call for. Thank you again for giving me the tools to make healthier treats.

YUM!! I love fluffy cookie and I had some spare ripe bananas to use. These are delicious, even with the modifications I made. I wanted them to be more like hearty breakfast cookies, so I used all oat flour and melted dairy butter (so not technically “one bowl,” but I’ll let it slide because they’re so delicious).

In my first batch, which I much preferred, I used dried blueberries instead of chocolate and added cinnamon and 2T chia seeds. In the second batch I used chopped, unsweetened dried cherries and hemp seeds.

I can’t wait to experiment further with other flavors, maybe even subbing pumpkin for banana with pecans and spices!

Always a winner for workmates! So easy, so yum!
They are famous around our family and extented workfamilies, everybody loves them!
Thanks for this recipe :)

Great, easy recipe that makes light, fluffy, not-too-sweet cookies. I am not gluten-free so I made the recipe using wheat flour in place of the almond meal and oat flour, and it worked great. Will be baking again!

Obsessed with these!! I have tried the recipe as written and have replaced the almond meal with both almond flour and whole wheat flour and they’ve both been great. The texture is so unique, so fluffy and soft with tons of flavor. Highly recommend!

We loved these! I made them for my mom, who is crazy about banana bread. My bananas were super ripe (think completely black and starting to turn to mush super ripe), so the banana flavor was less prominent, but they were still a delight! Plus I didn’t need as much sweetener.
Usually I like to try your recipes as written first before experimenting – you are consistently one of my most trusted bloggers :) With these I did make a few modifications:

– doubled the recipe (everything below is the total amount I used)
– used 1/2 cup coconut flour instead of the oat flour (mom is grain-free)
– used just shy of 3 bananas (both to use them up and for extra moisture with the coconut flour)
– 4 Tbsp maple syrup instead of 6 Tbsp brown sugar (mom also avoids refined sugar and more moisture for coconut flour) (also I just love maple syrup in banana baked goods)
– probably added ~3/4 tsp pink salt

They turned out darker than yours. So good! Loved that they were more filling for snacks, with the almond butter and meal.

I am always a bit wary of subbing coconut flour in recipes not developed with it. Even when it’s called for, I’ve been burned in the past. But I am getting braver! I find I like it better in recipes like this where there are lots of other flavors (I only like coconut flavor in very specific instances). I’m also anal about using smaller amounts and adding more wet ingredients (if it wasn’t obvious from above…). So for anyone needing to avoid the oats, go for it with these cookies!

Omg like fluffy banana bread pillows literally so good. Made a few subs:
–Subbed the 3 tbsp sugar and 1 tbsp coconut oil for half a banana.
–Subbed the almond meal and oat flour altogether for 1/2 cup coconut flour (found webbing in my almond flour and wanted these grain free)
–Subbed the 1/2 tsp baking powder for 1/4 tsp baking soda + 1 tsp ACV
–Added cinnamon!!
Perfect breakfast, dessert, or snack cookies. These will be on repeat everybody loved them!!!

Delicious. I cannot stop eating them. My new favorite cookie recipe

These are delicious! I had to make another batch the following day because we ended up eating them all the first day. I tried with a mix of almond butter and peanut butter the first time and only peanut butter the second time. Both excellent! Thanks for these great recipes.

A great cookie. Not overly sweet which I liked. I subbed sunflower meal that I made in the blender for the almond meal and it turned out great. Any idea if this would work with other nut butters like peanut butter for next time? Thanks

Looove these! Didn’t have any eggs or flax seed so just omitted that part entirely. Still came out amazing! Little bit crispy on the outside, soft and chewy in the middle – my perfect cookie! 💖

Made the recipe exactly as instructed except my banana was VERY ripe. They are my new favorite cookie recipe. Also don’t overlook the word fluffy because thats exactly what they are–almost more of a super light cake. Either way i’ve already made two batches because I ate the first one so quickly.

I am unable to use oats or anything gluten, so I used a nut flour blend of almond, coconut, pecan and walnut flours, a tightly packed half cup. I also used Swerve brown sugar substitute and Lily’s chocolate chips. The cookies came out amazingly well. Next time I think I’ll use 3/4 cup nut flour, less Swerve and fewer chips, but the initial batch was still really good.

We’ve made these three times in the past two weeks. Devoured them so fast–three littles, my husband and I. First time we followed the recipe exactly. Second time, reduced the brown sugar to two TBSP. Third time, omitted the brown sugar all together. Verdict? I like the two reduced sugar versions the best. The no sugar version is healthier and makes this feel like a better snack/treat for my family. All versions are delicious!!!!!!! We love Minimalist Baker around here!

Oh Dana,I love your work,I have been using your recipes for a while now and they have truly brought delight to very many(especially when I volunteered in the kitchen at a vegan meditation centre) I have many favourites but this recipe gets made the most often by both my husband & I.We love your health conscious recipes that are low in nutrient poor ingredients and high on health & good vibes. I adore your steadfast desire to offer both vegan and non vegan recipes for those of us who straddle both sides.Just wanted to reach out & thank you for being a part of lives and for celebrating with us so richly.Lots of love and gratitude to you.

Something went wrong with my batter, I added 2x amount of flour and the batter was still quite liquidy. I ended up putting the batter in muffin tins. OMG! This was so good, I’m sure the cookie form is also delicious. I’m going to make another batch next weekend.

Just made these with my 4 year old for a bit of lockdown baking. Switched oat flour for whole meal spelt and they were soft & fluffy and delicious 😋! Great recipe for a healthier cookie, thanks!

Subbed the nut butter for peanut butter because that’s all I had and used only oat flour. They turned out delicious! So fluffy!

These were incredible. I couldn’t believe how fluffy they were. Almost like little cakes. Just as bouncy and light as baked goods with gluten. I didn’t have almond flour so I used all oat flour. Only had sugar in the raw, so I used that but one fewer tablespoons worth. To die for.

These are delicious and easy! I used a chia egg (1tbsp chia seeds + 3tbsp water) instead of a flax egg and it worked great! My non-vegan family really liked them too. Definitely will be making these again they are a great cookie/muffin hybrid and perfect for mornings.

These are a hit! So simple to make always makes it a plus too! Love how subtle the banana flavor is, which of course pairs perfect with chocolate chips. Will be making these again and as a double batch :)

I have made this 3 times in the last week. They are delicious!
Super easy, and basically no clean up as its only one bowl. It’s like muffins in cookie form and without the hassle of greasing and cleaning the muffin tray.
I used real eggs because I think my flaxseed egg did not came out well, and I have made them with both with brown sugar and with coconut sugar and both came out great.

Just made these. Omggg! So fluffy and delicious! ?? will definitely keep in rotation! And quite easy to make too!

These were so good! They taste even better on day 2, ever-so-slightly warmed. Crispy from the outside and soft and fluffy from the inside, and no banana taste. Brilliant!

Delicious. I didn’t have almond butter so I used peanut butter and used about 5 tablespoons of honey/sugar powder. Cookies are soft, chewy and filling. Perfect for breakfast.

So yummy. Followed recipe, except didn’t have enough almond butter, so I did 1/2 almond butter and 1/2 peanut butter. We are eating as breakfast cookies! yum!

Delicious, fluffy and took less than 15 minutes to get everything in a bowl – even with me having to make oat flour. Texture much more like a muffin top than a cookie but I’m not complaining! Modifications I made was using an egg instead of the flax egg and because I didn’t have almond meal, I just used an entire cup of oat flour.

Quarantine 15 isn’t just going to be a joke anymore if I keep finding recipes hehe

Perfect treat for share with my toddler! I ran out of almond butter so went halfsies with sunflower seed butter. While baking, I realized I forgot the salt so I sprinkled sea salt on each cookie which was a welcome mistake!

This are amazing! They’re so soft on the inside and plenty sweet from the overripe banana – my daughter said they’re like banana muffin tops :-) I used peanut butter in place of the almond butter and a regular egg in place of the flaxseed/water. I also added some ground flaxseed to the batter, which was a little too loose to shape, most likely because I used a generous amount of frozen banana, which I’m sure added moisture. This recipe, along with the Healthier Peanut Butter Choc Chip Cookies recipe are going to be at the top of my cookie rotation list now. Both are yummy and relatively healthy for a cookie. Thank you!!

I love reading all the substitutions, they make this recipe so easy to make, just use whatever you have.
I used an egg, 1/2 pumpkin butter 1/2 tahini, coconut sugar, mostly almond meal, the rest cassava flour and vanilla flavored ghee instead of coconut oil, added pumpkin seeds and raisins to dark chocolate chips.
Needed barely 13 minutes in my counter-top oven. yum! Thanks!!!

I love that every ingredient is a staple in my home, even the “dead” banana :)
Delicious cookies, simple to make. They’re like a two-bite banana bread treat. I will absolutely make these again.

These are the best Vegan & GF cookies I’ve ever made. I make them all the time. Highly recommended!

My 2 year old son loves these- he calls them his muffin cookies. He has a nut allergy so instead of almond butter we use soy based “nut” butter and we used regular flour instead of almond. They came out great!

LOVE these. Simple and yummy yet healthful. Thank you for the recipe. Will definitely make again sometime, and will likely try different add ins like walnuts, pecans, or dried fruit.

This is my favorite cookie recipe. It is impossible to screw up! I’ve used various combinations of almond/oat four amounts depending on what I have on hand (as long as it adds up to the total), I’ve made them with peanut butter instead of almond butter, and I’ve used avocado oil instead of coconut oil. I of course always add more chocolate chips. Great every time! Thanks for this great recipe.

These were amazing!!! As I’m writing this my dad is saying “wonderful texture, great flavour, wonderful healthyish treat”! He had three and had trouble resisting more. I added 1 tablespoon of brown sugar instead of 3 because my family like things a little less sweet. Honestly soooooo good and will definitely be making them again.

Great cookies. Perfect sweetness, perfect fluffiness, just fantastic! I used dairy butter and chocolate chips and add walnuts too. Will make again!

One of our favorite recipes! We make these almost weekly. My toddler and I make these together and have so much fun! I also feel a lot better feeding him these cookies with less sugar, flax and protein from the almond butter! They don’t last long in the house and my husband lovingly calls them muffin cookies. So thankful for Dana and her hard work to bring us GOOD tasting food that’s also better for our bodies!

Hi Dana! It’s Sunday night and I’m headed to the kitchen to make a triple batch of these cookies! I’ve made this recipe three times already. They are great simple, just sweet enough treat, at least that’s what my kids and I tell ourselves when we eat them for breakfast :) Thanks again for another great recipe!

I made these today. They were so good! The only changes I made were using coconut sugar and tahini instead of the almond butter. I love how healthy, soft and filling these are. They were a big hit with the kids too!

I’ve made these many times with peanut butter but made them today with tahini and they are insanely good!

I was really craving something sweet today and decided to try these cookies. They were a hit! Delicious, easy, and quick to make too. Thank you so much for the recipe! Will definitely be making again soon.

I made a double batch of these cookies and they turned out fantastic. I added a small handful of chopped walnuts and a small handful of chopped pecans. I was really proud to share these with family. They are probably the best vegan cookies I’ve made. Thank you.

I made these cookies and they are great! I only used oat flour because I didn’t have almond flour. I didn’t use oil and I didn’t use any sugar. I added chopped pecans. They are delicious. Thank you so much for the recipe!

These are so yummy ? Just made them today and they are definitely one of my favourites! Would highly recommend making them!

These are amazing. We recently have allergies to all the things: eggs, gluten, dairy. These hit the spot and are just enough for the sweet tooth. My girls and I enjoyed making them.

These are great! Nice and fluffy. FYI, I used coconut sugar instead of brown sugar, and they are still amazing!

Hi I made this yesterday and they were delicious! The only thing is that mine spread and had the consistency more of a banana bread than a cookie. What was I missing? Thought that maybe I needed more oat flour? Thank you!

These are awesome!! I subbed 3TBS maple syrup for the brown sugar to avoid the processed sugar and used Peanut Butter because I’m almost out of almond butter. They were outstanding! Perfect texture and flavor. Next time I might cut down to 2TBS of maple syrup because they were a tad sweet but delicious nonetheless! Thanks for this simple recipe!!

These turned out delicious. Not too sweet and has great flavor from the nuts and banana.

I have now made this recipe at least eight times, and I totally love it. I always adjust the recipe depending on what ingredients I have on hand; I’ve made it with a variety of nut and seed butters (my favorite is 3/4 cashew butter 1/4 tahini), a varying mix of flours (1/4 almond to 3/4 gluten-free blend – I use bobs red mill 1 to 1 – has been my favorite), and different sweeteners (I love maple syrup). The best part of the recipe, is that no matter what I sub for what, as long as I keep the main ratios, it always turns out delicious and fluffy! perfect for someone who can’t ever follow a recipe as written.

I love love love these cookies! I replaced the coconut oil for avocado oil. I used 85% cacao chocolate chips and they came out great!
My 2 year old loves them too. Thanks!

Absolutely incredible! Easy to make and maybe the most wholesome, low-sugar cookie we’ve tried. My daughter wanted to make cookies today and of course I had to pull up your site because it’s our go-to for finding lots of options and flawless recipes every time.
Thank you, Dana!

I made these exactly as stated, so delicious! Although I can and do eat eggs, I love the texture of the flax egg. Thank you Dana!

Made these delicious cookies as the recipe is written, and they were a big hit! Easy, wholesome and super yummy- Thanks, Dana!

I made these today and they were absolutely delicious! I followed the recipe and the only change I made was adding walnut pieces which I found to be a great addition . A new favourite cookie! Thanks Dana!

Loved these!! Would want to double the recipe next time.

Oh, look… I have a new favorite treat.
So good.

I made these and they are amazing!! I made mine into bigger cookies (yielded 8) and literally ate 6.5 between the night I made them and the morning follow that haha.

Thank you thank you! Made these last night because I’m back on a dairy free/ gluten free diet (gut issues) and was craving something sweet. These are soooo good. I just added a bit more chocolate (Evolved cashew milk chocolate) to use up a whole block, and they honestly taste like Chips Ahoy. I always preferred the chewy kind, so these are perfect!

Love these! Have made them a few times and my kids ate them all up! Just shared the recipe with my mother in law as she raved about them when she came to visit. Decided this time to switch it up and sub pumpkin for the banana. I added pumpkin pie spice and maple syrup and they were so yummy! Remind me of muffin tops in texture, the best cookie recipe I’ve made from you so far!! Thanks!!!

I made these last night, as written except I didn’t have brown sugar so I used white. They were excellent – though a bit sweet for my taste, so I might reduce the sugar a tad next time. When I was cleaning up, I discovered my flax egg still in a dish on the counter! So I can say for sure that these cookies are good even without the flax.

So yummy!! Made these on a whim because I needed to bring something to a friend. I’ll be making them again. Everyone loved them, thank you Dana!

I went ahead and made a double batch right off the bat, and I have not been able to stop eating them! The flax eggs did a great job, and I used roughly 4 Tbsp of date paste instead of sugar (keep in mind this was for a double batch; I would have used more date paste if I had had more, but I didn’t and am glad because they were perfect). Also did an extra Tbsp of almond butter in place of the oil. The cookies came out fluffy, somewhat moist, and totally delicious. Like little banana bread cookies. ?

Thank you for this recipe and I mean THANK YOU! I needed a healthier desert idea and my cookies never come out right but these are just amazing. I used 1 small egg as advised, peanut butter in place of almond, porridge oats blended into flour and ground almond which is what we can buy in the shops in the UK. Cookies turned out amazing! The recipe is simple enough to make them again, again and again!! Thank you!!!!

Made these cookies exactly as written, with Earth Balance vegan butter. The texture and flavor are just phenomenal! Thanks, Dana.

I made this recipe exactly as written and it was SO good! These are definitely going to become a staple dessert in my house. They are delish straight out of the oven but also cold in the fridge. I was thinking of maybe trying PB instead of AB next time. Thanks!

I’ve been eating these for breakfast! Subbed natural peanut butter for almond butter but otherwise as written. You would never know they’re gluten free! This recipe totally sold me on baking with almond flour.

Made the recipe several times already, it is absolutely perfect! & you can easily play with the recipe.
I once replaced the flax seed with an egg and brown sugar with coconut sugar, the other time I pretty much followed the recipe but added cacao powder as well as chocolate protein – both times it worked out fine, even though I would recommend to stick to the brown sugar: the edges become a lot more crispy.
Thanks for the recipe!!

I subbed peanut butter for the almond butter but otherwise followed the recipe exactly. AMAZING!!! Worth the trip out to get almond meal!

These were so delicious and easy to make! Since I didn’t have oat flour OR almond meal on hand, and I didn’t want to get out my food processor, I used the coffee grinder! It worked great to make the oat flour and almond meal, since the amounts are pretty small. I also used it to grind flax seeds. Who knew it could be such a useful kitchen tool!?! My almond butter ended up being rancid so I subbed peanut butter and it worked and tasted fine. Yum! Will definitely make again! Also it made exactly 13 cookies :)

These are so good! Super fluffy and almost banana muffin-like, but in a really good way. :)

Made these last night. My husband and I both loved them. One of our new favorites! Quick and easy to make with a fluffy, soft texture. I’ve made several of your recipes, and have never been disappointed. Thank you!

Dana…omg these are fantastic. I’m not even usually a soft, fluffy cookie kind of girl. The flavor is just great…I love the slight of the sweetness. I actually used an egg instead of the flax egg because I didn’t want to wait an extra few minutes..hahaha. I just ate two as they are cooling down….trying really hard not to try and eat a third….ah, but the day is young

New favourite. I used 2 tablespoons of maple syrup instead of brown sugar and coconut instead of almond meal.

These are easy to make and delicious. Thanks for the great recipe!
I made it as written this time, but am already plotting some modifications! First on othe list will be adding chopped walnuts.

Made these today using
2 tbsp maple syrup instead of sugar
chia instead of flax egg
raisins instead of chocolate
… and they turned out great! New staple, thanks :).

I used coconut sugar because it’s what I had at home. They are yummy and addictive! It needs all the stars!

We made this recipe twice already! We are addicted! Used coconut sugar instead and worked well. Just needed another 5 minutes in the oven.

OMG!!! these are delicious. I have already made them twice. The only alteration I have done was using xylitol instead of brown sugar but they turned out fantastic!!!Thank you Dana for another delicious recipe.

Made these today and absolutely LOVE them! I made my own almond meal for the first time, which was super easy. I also made my own oat flour, which I’ve done before. Once those were done mixing up this batch was really quick and they taste divine. Way to go! MB scores again!!

Delicious! I replaced the brown sugar with 2 TBSP maple syrup and cookies turns out great! Will be making again soon.

Hi, I did this cookies today, they are so fluffy and savoury
Just perfect.

I was looking for a GF cookie recipe for some ripe bananas I had on hand. These fit the bill. Absolutely delicious! I was out of almond meal so subbed almond flour. They were fluffy, not overly sweet and oh so good! Will make again.

Yum! Just made these with my 4 year old exactly as written and they are so good! Love the easy one bowl recipes with simple ingredients I always have on hand! Thank you!

I made these substituting peanut butter for almond butter and they are delicious. I found they only needed to cook for about 10 minutes in my oven at the temperature on your recipe.

These were delicious!! Just made them for the family and were a bit!
Thanks for another fantastic recipe!

I made these cookies last night and they are awesome. Also, they are gone, we ate them all in one go. Thank you for another amazing recipe!

Saw this recipe posted over the weekend and had an extra ripe banana sitting on the counter so had to make them! They turned out great.

So good! I didn’t have any almond butter left, so I used pumpkin seed butter instead and they turned out great :)

Genuinely one of the BEST “healthy” cookies I’ve ever made! And I’ve made a lot! I did have to add quite a bit (1/4 c.)of extra flour in…perhaps my banana was too big? But my daughter LOVES these and I put them in her lunch! THANK YOU for creating these little delights!

I had bananas and wanted to make something for book club today, so this recipe has perfect timing! I did make some adjustments based on what I had on hand, but they turned out yummy and now I need to make sure I don’t eat them all myself!

Adjustments:
-I used honey roasted peanut butter instead of almond butter
-I only used 1 Tbsp sugar instead of 3 because my peanut butter had added sugar, and I had white sugar instead of brown so I added about a tsp of molasses (my cookies didn’t turn out very sweet because of this, which I like, but I may try 2 Tbsp next time)
-I used Anthony’s organic tiger nut flour instead of almond meal
-I used Anthony’s organic cassava flour instead of oat flour
-my chocolate chips weren’t dairy-free