These chewy vegan banana chocolate chip cookies are a delightful treat for everyone, offering a perfect balance of sweetness and texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, mash the ripe bananas until smooth.
Ensure the bananas are fully mashed for a consistent texture.
Add the vegan margarine and brown sugar to the mashed bananas and mix until well combined.
Mixing thoroughly ensures even sweetness throughout the cookies.
Stir in the oats, flour, cinnamon, and baking soda until a dough forms.
Avoid overmixing to keep the cookies tender.
Fold in the vegan chocolate chips.
Gently fold to evenly distribute the chocolate chips.
Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Pair with almond milk or tea for a delightful treat.
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