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SOFT CHOCOLATE CHIP COOKIES (vegan) | no margarine, no coconut oil

Updated: Sep 14

I know exactly how it feels to want to try a recipe, but then scroll down to the ingredients and realise you don't have a bunch of things. Well, this is not that recipe. I wanted as many of you to be able to make it :) The secret ingredient is a banana (don't worry, the banana flavour is very subtle, not overpowering at all). Next time you get bananas, just save one and let it get super soft and spotty (riper bananas = more moisture & natural sugars).


Happy baking! Don't miss the extra tips below to improve the flavour and texture of these cookies.



INGREDIENTS

2 cups (250 g) all purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

pinch of salt


1/2 cup (112 g) sunflower oil (or any other neutral oil, e.g. vegetable, canola)

2/3 - 3/4 cup (135 - 150 g) brown sugar (*see Notes)

1 tsp vanilla extract

1 overripe banana, mashed (OR 5 Tbs plant-based milk)


1/2 cup (100 g) chocolate chips (or whatever add ins you like! I split the dough in half and used 1/4 cup chocolate chips + 1/4 cup raisins)


DIRECTIONS

  1. Mix together your dry ingredients.

  2. In a separate bowl, whisk the oil and sugar together, then add the vanilla and mashed banana.

  3. Add the dry mix to the wet and stir until just combined (we don't want to over mix). Fold in the chocolate chips/other add ins.

  4. You can shape and bake the cookies immediately, but the cookies won't be as nice. I HIGHLY recommend chilling the dough in the fridge overnight or for 8 hours (I know you want your cookies asap but please do this :) They bake more evenly, brown nicely and have a better overall flavour).

  5. After chilling, remove the dough from the fridge and allow it to rest for 20 mins. In the meantime, preheat your oven to 350 F (180 C) and grease or line a baking sheet with parchment paper.

  6. Roll 12-15 cookie dough balls, flatten them (if you're using bananas, as shown below) and place them on the baking sheet with enough space in between. Bake for 13-15 minutes or until lightly golden brown. (**see Notes)

  7. Leave on the baking sheet for 5 minutes before removing and allowing to cool completely. They will look soft, but will firm up as they cool.

Enjoy! :)


NOTES

*It's important that you use an overripe banana. If your banana is VERY soft and squishy, you don't need as much sugar. I used 2/3 cup of in this case and thought they were sweet enough. If your banana is not as ripe OR if you're using plant-based milk in place of it, use 3/4 cup of sugar instead.

**If you're making these cookies with the banana, they don't spread as much as traditional ones, so flattening before baking is necessary. See the difference between flattening them and not, in the picture above. However, if you're using plant based milk in place of the banana, this step is not necessary.





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