Banana Bread Mug Cake (vegan)

This Banana Bread Mug Cake (Vegan) will totally blow you away! It’s vegan, easily made in under 5 minutes start to finish and has a delightful banana bread flavour that’s so addictive!

Here’s a simple fact of life: there are two things you should be making while you’re staying at home right now: whipped coffee and banana bread of some sort. What’s your pick? You’ve probably made my simple vegan banana bread, or maybe my banana bread chocolate chip muffins . I have another fantastic and 80-second recipe for you: this Banana Bread Mug Cake.

Friends, needless to say, I’m mug cake obsessed, and for good reason. It’s the cake you know and love, in a single serving, ready in just minutes. Fluffy, moist, delicious and loaded with flavour.

I’m in love with how easy and divine this Banana Bread Mug Cake. It’s the perfect quick dessert, and so absolutely comforting. It’s loaded with banana bread flavour, comes together so quickly and uses pantry ingredients. Also, if you’re like me and keep buying bananas and then not eating then, between the vegan banana bread and this mug cake, you’ll be covered.

What Is Mug Cake?

In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the #1 search result for vegan brownie mug cake , so be sure to check that one out too.

Needless to say – mug cakes are incredibly convenient and so tasty! You usually only one a single serving anyway, and the overall time is always less than 5 minutes to make!

Ingredients in Banana Bread Mug Cake

• Banana – ah yes, the key ingredient here. The banana here acts as a binder, a flavouring agent, and so much more. I highly recommend using a very ripe banana, and measuring out yours. You want to ensure that your banana is very mashed, and that you measure the amount of the mashed banana, not the amount before mashing.
• Flour – you can sub gluten-free flour, just be sure to see if it needs a bit more baking time (about 10 seconds more) but don’t overbake. It’s okay if there is a tiny bit of gooey liquid on top – it’ll set while cools.
• Sugar – I only use 1 tablespoon because of the sweetness of the bananas. If you think you’d like something sweeter, you can add an extra tablespoon!
• Oil – adds to the moisture and texture of the mug cake. You can use any neutral oil that you have!
• Almond milk – adds some moisture to the mug cake. You can sub any other nut milk or soy milk that you have.
• Sea salt – a dash always elevates flavours, don’t skip it!
• Baking powder – aids in the rise of this mug cake and to help with the texture. P.S. be sure to test your baking powder before using it to ensure it’s fresh.
• Cinnamon, walnut & chocolate chips – optional, but amazing add-ins that take it over the top. I highly recommend at least the cinnamon!

Tips For Making Mug Cakes

Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:

• Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
• Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything.
• Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s fully cooked…BUT:
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
• Let it cool for like 3 minutes before digging it. It really does make a difference, like how you’d let a cake or brownies cool first!
• I’ve included instructions for baking this in your oven too! Similarly here, be sure to slightly underbake (you don’t want your toothpick to come out clean, it should still have crumbs attached) since it’ll continue to cook while it cools.

That’s it friends! Whip this up and enjoy so much!!

Ingredients

• ⅓ cup mashed bananas , about 1 very ripe banana, but be sure to measure it out (80g)
• 1 tablespoon oil , (15g)
• 1 tablespoon almond milk , or other vegan milk (15mL)
• 1 tablespoon raw brown sugar , or coconut sugar or other granulated sugar (12g)
• 3 tablespoons all-purpose flour , or all-purpose gluten-free flour mix* (23g)
• pinch of sea salt , (.33g)
• pinch of ground cinnamon , (.12g)
• ½ teaspoon baking powder , (2.4g)
• Optional: 1 tablespoon chopped nuts and/or chocolate chips , (14g)

Instructions

• In a mug, add in the mashed banana, oil, milk and sugar. Whisk together for about 30 seconds to combine completely and banana is completely mashed. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the nuts & chocolate chips if using and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 80 seconds up to 120 seconds. My microwave was 1100W when I originally did this recipe so 80seconds worked but it’s now 900W so I did 100 seconds (1 minute 40 seconds) and that came out perfectly after my recommended rest time! It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. Trust me! If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25-30 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

This Banana Bread Mug Cake (Vegan) will totally blow you away! It’s vegan, easily made in under 5 minutes start to finish and has a delightful banana bread flavour that’s so addictive!

Here’s a simple fact of life: there are two things you should be making while you’re staying at home right now: whipped coffee and banana bread of some sort. What’s your pick? You’ve probably made my simple vegan banana bread, or maybe my banana bread chocolate chip muffins . I have another fantastic and 80-second recipe for you: this Banana Bread Mug Cake.

Friends, needless to say, I’m mug cake obsessed, and for good reason. It’s the cake you know and love, in a single serving, ready in just minutes. Fluffy, moist, delicious and loaded with flavour.

I’m in love with how easy and divine this Banana Bread Mug Cake. It’s the perfect quick dessert, and so absolutely comforting. It’s loaded with banana bread flavour, comes together so quickly and uses pantry ingredients. Also, if you’re like me and keep buying bananas and then not eating then, between the vegan banana bread and this mug cake, you’ll be covered.

What Is Mug Cake?

In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the #1 search result for vegan brownie mug cake , so be sure to check that one out too.

Needless to say – mug cakes are incredibly convenient and so tasty! You usually only one a single serving anyway, and the overall time is always less than 5 minutes to make!

Ingredients in Banana Bread Mug Cake

• Banana – ah yes, the key ingredient here. The banana here acts as a binder, a flavouring agent, and so much more. I highly recommend using a very ripe banana, and measuring out yours. You want to ensure that your banana is very mashed, and that you measure the amount of the mashed banana, not the amount before mashing.
• Flour – you can sub gluten-free flour, just be sure to see if it needs a bit more baking time (about 10 seconds more) but don’t overbake. It’s okay if there is a tiny bit of gooey liquid on top – it’ll set while cools.
• Sugar – I only use 1 tablespoon because of the sweetness of the bananas. If you think you’d like something sweeter, you can add an extra tablespoon!
• Oil – adds to the moisture and texture of the mug cake. You can use any neutral oil that you have!
• Almond milk – adds some moisture to the mug cake. You can sub any other nut milk or soy milk that you have.
• Sea salt – a dash always elevates flavours, don’t skip it!
• Baking powder – aids in the rise of this mug cake and to help with the texture. P.S. be sure to test your baking powder before using it to ensure it’s fresh.
• Cinnamon, walnut & chocolate chips – optional, but amazing add-ins that take it over the top. I highly recommend at least the cinnamon!

Tips For Making Mug Cakes

Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:

• Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
• Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything.
• Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s fully cooked…BUT:
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
• Let it cool for like 3 minutes before digging it. It really does make a difference, like how you’d let a cake or brownies cool first!
• I’ve included instructions for baking this in your oven too! Similarly here, be sure to slightly underbake (you don’t want your toothpick to come out clean, it should still have crumbs attached) since it’ll continue to cook while it cools.

That’s it friends! Whip this up and enjoy so much!!

Ingredients

• ⅓ cup mashed bananas , about 1 very ripe banana, but be sure to measure it out (80g)
• 1 tablespoon oil , (15g)
• 1 tablespoon almond milk , or other vegan milk (15mL)
• 1 tablespoon raw brown sugar , or coconut sugar or other granulated sugar (12g)
• 3 tablespoons all-purpose flour , or all-purpose gluten-free flour mix* (23g)
• pinch of sea salt , (.33g)
• pinch of ground cinnamon , (.12g)
• ½ teaspoon baking powder , (2.4g)
• Optional: 1 tablespoon chopped nuts and/or chocolate chips , (14g)

Instructions

• In a mug, add in the mashed banana, oil, milk and sugar. Whisk together for about 30 seconds to combine completely and banana is completely mashed. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the nuts & chocolate chips if using and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 80 seconds up to 120 seconds. My microwave was 1100W when I originally did this recipe so 80seconds worked but it’s now 900W so I did 100 seconds (1 minute 40 seconds) and that came out perfectly after my recommended rest time! It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. Trust me! If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25-30 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

This Banana Bread Mug Cake (Vegan) will totally blow you away! It’s vegan, easily made in under 5 minutes start to finish and has a delightful banana bread flavour that’s so addictive!

Here’s a simple fact of life: there are two things you should be making while you’re staying at home right now: whipped coffee and banana bread of some sort. What’s your pick? You’ve probably made my simple vegan banana bread, or maybe my banana bread chocolate chip muffins . I have another fantastic and 80-second recipe for you: this Banana Bread Mug Cake.

Friends, needless to say, I’m mug cake obsessed, and for good reason. It’s the cake you know and love, in a single serving, ready in just minutes. Fluffy, moist, delicious and loaded with flavour.

I’m in love with how easy and divine this Banana Bread Mug Cake. It’s the perfect quick dessert, and so absolutely comforting. It’s loaded with banana bread flavour, comes together so quickly and uses pantry ingredients. Also, if you’re like me and keep buying bananas and then not eating then, between the vegan banana bread and this mug cake, you’ll be covered.

What Is Mug Cake?

In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the #1 search result for vegan brownie mug cake , so be sure to check that one out too.

Needless to say – mug cakes are incredibly convenient and so tasty! You usually only one a single serving anyway, and the overall time is always less than 5 minutes to make!

Ingredients in Banana Bread Mug Cake

• Banana – ah yes, the key ingredient here. The banana here acts as a binder, a flavouring agent, and so much more. I highly recommend using a very ripe banana, and measuring out yours. You want to ensure that your banana is very mashed, and that you measure the amount of the mashed banana, not the amount before mashing.
• Flour – you can sub gluten-free flour, just be sure to see if it needs a bit more baking time (about 10 seconds more) but don’t overbake. It’s okay if there is a tiny bit of gooey liquid on top – it’ll set while cools.
• Sugar – I only use 1 tablespoon because of the sweetness of the bananas. If you think you’d like something sweeter, you can add an extra tablespoon!
• Oil – adds to the moisture and texture of the mug cake. You can use any neutral oil that you have!
• Almond milk – adds some moisture to the mug cake. You can sub any other nut milk or soy milk that you have.
• Sea salt – a dash always elevates flavours, don’t skip it!
• Baking powder – aids in the rise of this mug cake and to help with the texture. P.S. be sure to test your baking powder before using it to ensure it’s fresh.
• Cinnamon, walnut & chocolate chips – optional, but amazing add-ins that take it over the top. I highly recommend at least the cinnamon!

Tips For Making Mug Cakes

Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:

• Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
• Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything.
• Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s fully cooked…BUT:
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
• Let it cool for like 3 minutes before digging it. It really does make a difference, like how you’d let a cake or brownies cool first!
• I’ve included instructions for baking this in your oven too! Similarly here, be sure to slightly underbake (you don’t want your toothpick to come out clean, it should still have crumbs attached) since it’ll continue to cook while it cools.

That’s it friends! Whip this up and enjoy so much!!

Ingredients

• ⅓ cup mashed bananas , about 1 very ripe banana, but be sure to measure it out (80g)
• 1 tablespoon oil , (15g)
• 1 tablespoon almond milk , or other vegan milk (15mL)
• 1 tablespoon raw brown sugar , or coconut sugar or other granulated sugar (12g)
• 3 tablespoons all-purpose flour , or all-purpose gluten-free flour mix* (23g)
• pinch of sea salt , (.33g)
• pinch of ground cinnamon , (.12g)
• ½ teaspoon baking powder , (2.4g)
• Optional: 1 tablespoon chopped nuts and/or chocolate chips , (14g)

Instructions

• In a mug, add in the mashed banana, oil, milk and sugar. Whisk together for about 30 seconds to combine completely and banana is completely mashed. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the nuts & chocolate chips if using and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 80 seconds up to 120 seconds. My microwave was 1100W when I originally did this recipe so 80seconds worked but it’s now 900W so I did 100 seconds (1 minute 40 seconds) and that came out perfectly after my recommended rest time! It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. Trust me! If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25-30 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

This Banana Bread Mug Cake (Vegan) will totally blow you away! It’s vegan, easily made in under 5 minutes start to finish and has a delightful banana bread flavour that’s so addictive!

Here’s a simple fact of life: there are two things you should be making while you’re staying at home right now: whipped coffee and banana bread of some sort. What’s your pick? You’ve probably made my simple vegan banana bread, or maybe my banana bread chocolate chip muffins . I have another fantastic and 80-second recipe for you: this Banana Bread Mug Cake.

Friends, needless to say, I’m mug cake obsessed, and for good reason. It’s the cake you know and love, in a single serving, ready in just minutes. Fluffy, moist, delicious and loaded with flavour.

I’m in love with how easy and divine this Banana Bread Mug Cake. It’s the perfect quick dessert, and so absolutely comforting. It’s loaded with banana bread flavour, comes together so quickly and uses pantry ingredients. Also, if you’re like me and keep buying bananas and then not eating then, between the vegan banana bread and this mug cake, you’ll be covered.

What Is Mug Cake?

In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the #1 search result for vegan brownie mug cake , so be sure to check that one out too.

Needless to say – mug cakes are incredibly convenient and so tasty! You usually only one a single serving anyway, and the overall time is always less than 5 minutes to make!

Ingredients in Banana Bread Mug Cake

• Banana – ah yes, the key ingredient here. The banana here acts as a binder, a flavouring agent, and so much more. I highly recommend using a very ripe banana, and measuring out yours. You want to ensure that your banana is very mashed, and that you measure the amount of the mashed banana, not the amount before mashing.
• Flour – you can sub gluten-free flour, just be sure to see if it needs a bit more baking time (about 10 seconds more) but don’t overbake. It’s okay if there is a tiny bit of gooey liquid on top – it’ll set while cools.
• Sugar – I only use 1 tablespoon because of the sweetness of the bananas. If you think you’d like something sweeter, you can add an extra tablespoon!
• Oil – adds to the moisture and texture of the mug cake. You can use any neutral oil that you have!
• Almond milk – adds some moisture to the mug cake. You can sub any other nut milk or soy milk that you have.
• Sea salt – a dash always elevates flavours, don’t skip it!
• Baking powder – aids in the rise of this mug cake and to help with the texture. P.S. be sure to test your baking powder before using it to ensure it’s fresh.
• Cinnamon, walnut & chocolate chips – optional, but amazing add-ins that take it over the top. I highly recommend at least the cinnamon!

Tips For Making Mug Cakes

Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:

• Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
• Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything.
• Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s fully cooked…BUT:
• BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
• Let it cool for like 3 minutes before digging it. It really does make a difference, like how you’d let a cake or brownies cool first!
• I’ve included instructions for baking this in your oven too! Similarly here, be sure to slightly underbake (you don’t want your toothpick to come out clean, it should still have crumbs attached) since it’ll continue to cook while it cools.

That’s it friends! Whip this up and enjoy so much!!

Ingredients

• ⅓ cup mashed bananas , about 1 very ripe banana, but be sure to measure it out (80g)
• 1 tablespoon oil , (15g)
• 1 tablespoon almond milk , or other vegan milk (15mL)
• 1 tablespoon raw brown sugar , or coconut sugar or other granulated sugar (12g)
• 3 tablespoons all-purpose flour , or all-purpose gluten-free flour mix* (23g)
• pinch of sea salt , (.33g)
• pinch of ground cinnamon , (.12g)
• ½ teaspoon baking powder , (2.4g)
• Optional: 1 tablespoon chopped nuts and/or chocolate chips , (14g)

Instructions

• In a mug, add in the mashed banana, oil, milk and sugar. Whisk together for about 30 seconds to combine completely and banana is completely mashed. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the nuts & chocolate chips if using and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 80 seconds up to 120 seconds. My microwave was 1100W when I originally did this recipe so 80seconds worked but it’s now 900W so I did 100 seconds (1 minute 40 seconds) and that came out perfectly after my recommended rest time! It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. Trust me! If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25-30 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Notes

Banana Bread Mug Cake (Vegan)

Ingredients

• ⅓ cup mashed bananas about 1 very ripe banana, but be sure to measure it out (80g)
• 1 tablespoon oil (15g)
• 1 tablespoon almond milk or other vegan milk (15mL)
• 1 tablespoon raw brown sugar or coconut sugar or other granulated sugar (12g)
• 3 tablespoons all-purpose flour or all-purpose gluten-free flour mix* (23g)
• pinch of sea salt (.33g)
• pinch of ground cinnamon (.12g)
• ½ teaspoon baking powder (2.4g)
• Optional: 1 tablespoon chopped nuts and/or chocolate chips (14g)

Instructions

• In a mug, add in the mashed banana, oil, milk and sugar. Whisk together for about 30 seconds to combine completely and banana is completely mashed. Add in the flours, baking powder, salt and cinnamon.
• Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the nuts & chocolate chips if using and fold in. Feel free to sprinkle some of them on top.
• Place in your microwave for about 80 seconds up to 120 seconds. My microwave was 1100W when I originally did this recipe so 80seconds worked but it’s now 900W so I did 100 seconds (1 minute 40 seconds) and that came out perfectly after my recommended rest time! It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. Trust me! If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25-30 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!

Video

Notes

Nutrition

Banana Bread Mug Cake (Vegan) https://jessicainthekitchen.com/banana-bread-mug-cake-vegan/ April 6, 2020

It’s true: This is the best vegan chocolate chip cookies recipe ever! These classic cookies are so easy to make, with only 5 ingredients, 5 minutes of prep, and a quick bake in the oven. They’re deliciously soft-baked and chewy, with those crispy edges we all crave. Guaranteed to be a hit!

Everyone needs a good – no, GREAT – chocolate chip cookie recipe. There’s just something about a soft, chewy, freshly baked cookie studded with gooey chocolate that is the ultimate in comfort baking. After going vegan, I found that store-bought vegan cookies left me wanting. So, set out to create the best vegan chocolate cookie recipe that hit all the right notes. And I think I succeeded. If you want/need a lesson on “how to eat 12 cookies at once,” THIS is your recipe!

Why You’ll Love This Chocolate Chip Cookies Recipe

• Easy and classic. This chocolate chip cookie recipe is super easy (always important) and makes tender vegan cookies filled with melty dark chocolate chips . As you’ll soon find out, they’re seriously good.
• Chewy and satisfying. These cookies are just like the classic chewy chocolate chip cookies I know and love, complete with crispy edges and soft-baked middles. I tested and tested until I got the texture perfect, and it was 100% worth it!
• 5 ingredients. Yes, 5! When I say these cookies are easy to make, I mean it, right down to a crazy-simple ingredients list.

Notes on Ingredients

There are only 5 ingredients in this vegan chocolate chip cookies recipe. Here’s a quick look at what you’ll need, along with my notes to help you make the best cookies ever. Be sure to scroll down to the recipe card below the post for specific amounts.

• Peanut Butter – Peanut butter makes a great replacement for flour in vegan and gluten-free cookie recipes. You can easily substitute almond butter or another nut butter, including sesame seed butter. Just ensure it’s a consistency similar to creamy peanut butter (if you’re using natural nut butter, churn it first to thoroughly incorporate the oil, otherwise, your cookies will be greasy).
• Sugar – I use raw brown sugar . I’m sure granulated sugar or regular brown sugar would work the same. This recipe also works well with coconut sugar or a sugar replacement.
• Bananas – If you’re sitting with some overripe bananas, this is the perfect excuse to use them! Bananas act as an egg replacement in these cookies. Make sure to use the ripest bananas for the most moisture and sweetness.
• Baking Soda – Check the dates on the packaging to make sure it’s fresh.
• Chocolate Chips – I use dark chocolate chips, but you can use any kind you’d like. Double-check that the chocolate you’re using is vegan.
• Add-ins – I add a little sea salt, chopped nuts, and vanilla extract to my chocolate chip cookies for texture and flavor. If you’re also adding chopped nuts, I recommend 1/4 cup of chocolate chips and 1/4 cup of chopped nuts so you don’t overload the cookies.

How to Make Vegan Chocolate Chip Cookies

This vegan chocolate chip cookies recipe couldn’t be easier. Follow the steps here and scroll to the recipe card for the printable recipe instructions.

• Make the cookie dough. First, add all of the ingredients to a bowl and stir for a good 3 minutes. Time it so all the ingredients get fully incorporated into the dough.
• Shape the cookies. Next, scoop the cookies onto a lined baking sheet. I like to scoop first and then roll the dough into a ball, like in the video above. I use 2 tablespoons per cookie, but you can make smaller cookies if you prefer. Remember to adjust the bake time, or they’ll be overbaked (see my notes below).
• Bake, let cool, and enjoy. Bake the cookies at 350ºF for 12-13 minutes. Afterward, sprinkle the cookies with sea salt and serve! Enjoy these cookies warm, topped with ice cream and homemade caramel sauce, or dip them into some whipped coffee for the perfect after-dinner treat.

Tips for Success

• Get your cookie dough balls nice and round. This yields a beautifully shaped, perfect chocolate chip cookie.
• Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
• Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet OFF (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set without overbaking them.
• Don’t substitute the ingredients. Or if you do, don’t expect the cookies to bake the same way. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
• Hit them with some salt when you remove them from the oven. YUM. The contrast is phenomenal. A tiny sprinkle of salt really elevates each bite of these cookies. Be sure to do this right when they come out of the oven, or the salt won’t adhere to the tops of the cookies as well.
• Use your air fryer . If you own an air fryer, use it to make vegan air fryer chocolate chip cookies !

How to Store

• At room temperature. Let the cookies cool completely, and then store them covered on the counter for up to 3 days. Because there isn’t any flour, these vegan cookies actually become softer the next day. So, if you accidentally overbake them, they’ll recover.
• Freeze. To freeze your vegan chocolate chip cookies, flash-freeze them (like you’d freeze bananas ), then transfer the solid cookies to a freezer bag. Thaw the cookies on the counter for an hour or in the fridge for a few hours before serving.

More Vegan Cookie Recipes

• Oatmeal Chocolate Chip Cookies
• Salted Chocolate Chip Tahini Cookies
• Oatmeal Breakfast Cookies
• Peanut Butter Cookies

Ingredients

• 1 cup peanut butter , or any nut butter ( 250 g)
• 1 cup granulated sugar , ( 200 g)
• 2 teaspoons baking soda , ( 12 g)
• 1/4 cup mashed banana , ( 56 g)
• 1/2 cup chocolate chips , ( 120 g)
• optional: pinch of sea salt, chopped nuts & vanilla extract

Instructions

• Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
• In a bowl, add all 5 ingredients and stir together until all combined and smooth, about 3 minutes by hand.
• Using 2 tablespoons per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for 12-13 minutes until the cookies are beautifully crackly and set.
• Remove from oven. Sprinkle with some extra sea salt on top. Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.

Notes

• You can use any kind of sugar as long as it’s granulated. I use raw brown sugar; you can use coconut sugar or even white sugar (whatever type you have) or granulated monkfruit sweetener.
• Make sure your baking soda is fresh !! Try this easy test .
• I use Lily’s Dark Chocolate Chips , use any you have!
• If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!