Easy Vegan Chocolate Banana Bread

Double Chocolate Banana Bread is so fudgy and rich that it will instantly satisfy your sweet tooth cravings! Almost like chocolate cake, this easy vegan banana bread is perfect for dessert, or even a decadent breakfast.

Recently I’ve been craving banana bread , but a regular batch just wasn’t going to cut it. I wanted to add chocolate, but I didn’t want to just throw in some chocolate chips and call it a day. I needed next-level banana bread, if you will.

Loaded with vegan chocolate chips, you will absolutely fall head over heels for this cocoa-powder-infused bread, just like I did. It’s everything that banana bread should be: moist, soft, cake-y, a touch crumbly, and utterly delicious. The best part, though? You can eat it throughout the day! If you want an indulgent breakfast, this is perfect, but if you’re craving something sweet after dinner, it’s equally as fitting to dig into a slice of chocolate banana bread.

What Makes this Dairy Free Banana Bread So Good?

• It’s a One-Bowl Recipe: All of the ingredients in this recipe are combined in the same bowl, and then added straight into the loaf pan. In other words, you don’t have to be responsible for too many dirty dishes, which is always a plus!
• Chocolate + Bananas: This is a heavenly match when it comes to sweet flavor! It’s classic in the same way that chocolate and peanut butter is a classic match. So don’t let your tastebuds miss out!
• It’s So Easy to Store: Because it’s in loaf form, this bread is pretty low maintenance. It won’t take up much room in the fridge, if that’s where you end up storing it, or on the counter. This chocolate banana bread is also super easy to transport, so it’s great for gatherings or as a house-warming gift.
• It’s Rich and Delicious: Well, obviously. But what I mean is that a thin slice of this chocolate bread will satisfy all your sugar cravings without it being too much.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Sugar: I like to use brown sugar, but you could use coconut sugar or regular granulated white sugar if you want to.
• Oil: Melted. I generally just use something like Crisco’s shortening.
• Flax Eggs: To make your own, combine 2 tbsp flax meal and 6 tbsp water. Let the mixture sit for 15 minutes in the fridge, then stir once more before using.
• Mashed Bananas: Use very ripe bananas – with black skin if possible.
• Vegan Milk: Any vegan milk you have on hand is fine. (Soy milk, almond milk, etc.)
• Vanilla Extract: Vanilla bean paste will also work.
• Flour: I used regular all-purpose flour, sifted.
• Unsweetened Cocoa Powder: Sifted.
• Baking Powder: To help your banana bread rise.
• Sea Salt: To enhance and balance out the sweetness.
• Mini Chocolate Chips: Don’t forget to add extra regular-size chocolate chips on the top. (You can also use a bar of vegan chocolate, cut into chunks.)

How to Make Vegan Chocolate Banana Bread

Now that you’ve got the ingredients lined up on the counter, grab that large mixing bowl, and let’s begin. You can prep the batter in no time, assuming you’ve pre-mashed the bananas. Then, all you have to do is pop the pan in the oven to bake, and (im)patiently wait to enjoy a slice of chocolate banana bread!

Preheat the Oven to 350 F/180C: Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.

Combine Flax Eggs, Sugar & Oil: In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.

Add the Rest of the Wet Ingredients: Add the bananas, almond milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.

Add the Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. This is to prevent overworking the batter. Mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now.

Let Cool and Remove from Pan: Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn it right side up. You can also turn the pan over into your hand, and then flip the bread right side up, and place it on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!

Tips for Success

Not too difficult, right? This bread may look like it requires a lot of effort, but it’s really a breeze to make.

I do have a couple tips on this chocolate banana bread, though, to make an easy process even easier:

• Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
• To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
• Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
• Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
• Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.

How to Store Vegan Banana Bread

Vegan chocolate banana bread can be stored on the counter for 1-2 days, or in the fridge for 5-6 days. Either way, keep your extra slices in an airtight container to best preserve them.

Can I Freeze This?

Sure you can! Freeze your extra slices of banana bread in an airtight container for 2-3 months. Remember to thaw them in the fridge overnight before eating again!

Ingredients

• 1 cup brown sugar , (200g)
• ½ cup oil , melted (100g)
• 2 flax eggs , (2 tablespoons flax meal + 6 tablespoons water mixed together for 15 minutes in the fridge, then stirred together once more before using)
• 1 cup bananas , thoroughly mashed, very ripe bananas (with black skin if possible) (226g)
• ¼ cup vegan milk
• 2 teaspoons vanilla extract , or paste
• 2 cups flour , I used regular all-purpose flour (240g), sifted
• ½ cup unsweetened cocoa powder , (40g), sifted
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 1 cup mini chocolate chips , plus extra regular size chocolate chips for the top

Instructions

• Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
• In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
• Add the bananas, vegan milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
• Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. You can also just fold it in until just combined. This is to prevent overworking the batter. mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. For chocolate chips, toss with some flour separately first to prevent them sinking.
• Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips.
• Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
• Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn the right side up. You can also turn the pan over into your hand, and then flip right side up and place it on a wire rack.
• Allow the bread to cool completely. Slice as desired. Enjoy!

Notes

Tips for Success

• Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
• To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
• Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
• Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
• Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.

More Vegan Desserts

Looking for more easy vegan dessert ideas to try? I’ve got a few for you:

• Vegan Chocolate Cupcakes
• Gluten Free Brownies
• Vegan Lemon Bars
• Vegan Strawberry Crisp
• Peanut Butter Cups

Double Chocolate Banana Bread is so fudgy and rich that it will instantly satisfy your sweet tooth cravings! Almost like chocolate cake, this easy vegan banana bread is perfect for dessert, or even a decadent breakfast.

Recently I’ve been craving banana bread , but a regular batch just wasn’t going to cut it. I wanted to add chocolate, but I didn’t want to just throw in some chocolate chips and call it a day. I needed next-level banana bread, if you will.

Loaded with vegan chocolate chips, you will absolutely fall head over heels for this cocoa-powder-infused bread, just like I did. It’s everything that banana bread should be: moist, soft, cake-y, a touch crumbly, and utterly delicious. The best part, though? You can eat it throughout the day! If you want an indulgent breakfast, this is perfect, but if you’re craving something sweet after dinner, it’s equally as fitting to dig into a slice of chocolate banana bread.

What Makes this Dairy Free Banana Bread So Good?

• It’s a One-Bowl Recipe: All of the ingredients in this recipe are combined in the same bowl, and then added straight into the loaf pan. In other words, you don’t have to be responsible for too many dirty dishes, which is always a plus!
• Chocolate + Bananas: This is a heavenly match when it comes to sweet flavor! It’s classic in the same way that chocolate and peanut butter is a classic match. So don’t let your tastebuds miss out!
• It’s So Easy to Store: Because it’s in loaf form, this bread is pretty low maintenance. It won’t take up much room in the fridge, if that’s where you end up storing it, or on the counter. This chocolate banana bread is also super easy to transport, so it’s great for gatherings or as a house-warming gift.
• It’s Rich and Delicious: Well, obviously. But what I mean is that a thin slice of this chocolate bread will satisfy all your sugar cravings without it being too much.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Sugar: I like to use brown sugar, but you could use coconut sugar or regular granulated white sugar if you want to.
• Oil: Melted. I generally just use something like Crisco’s shortening.
• Flax Eggs: To make your own, combine 2 tbsp flax meal and 6 tbsp water. Let the mixture sit for 15 minutes in the fridge, then stir once more before using.
• Mashed Bananas: Use very ripe bananas – with black skin if possible.
• Vegan Milk: Any vegan milk you have on hand is fine. (Soy milk, almond milk, etc.)
• Vanilla Extract: Vanilla bean paste will also work.
• Flour: I used regular all-purpose flour, sifted.
• Unsweetened Cocoa Powder: Sifted.
• Baking Powder: To help your banana bread rise.
• Sea Salt: To enhance and balance out the sweetness.
• Mini Chocolate Chips: Don’t forget to add extra regular-size chocolate chips on the top. (You can also use a bar of vegan chocolate, cut into chunks.)

How to Make Vegan Chocolate Banana Bread

Now that you’ve got the ingredients lined up on the counter, grab that large mixing bowl, and let’s begin. You can prep the batter in no time, assuming you’ve pre-mashed the bananas. Then, all you have to do is pop the pan in the oven to bake, and (im)patiently wait to enjoy a slice of chocolate banana bread!

Preheat the Oven to 350 F/180C: Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.

Combine Flax Eggs, Sugar & Oil: In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.

Add the Rest of the Wet Ingredients: Add the bananas, almond milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.

Add the Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. This is to prevent overworking the batter. Mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now.

Let Cool and Remove from Pan: Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn it right side up. You can also turn the pan over into your hand, and then flip the bread right side up, and place it on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!

Tips for Success

Not too difficult, right? This bread may look like it requires a lot of effort, but it’s really a breeze to make.

I do have a couple tips on this chocolate banana bread, though, to make an easy process even easier:

• Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
• To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
• Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
• Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
• Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.

How to Store Vegan Banana Bread

Vegan chocolate banana bread can be stored on the counter for 1-2 days, or in the fridge for 5-6 days. Either way, keep your extra slices in an airtight container to best preserve them.

Can I Freeze This?

Sure you can! Freeze your extra slices of banana bread in an airtight container for 2-3 months. Remember to thaw them in the fridge overnight before eating again!

Ingredients

• 1 cup brown sugar , (200g)
• ½ cup oil , melted (100g)
• 2 flax eggs , (2 tablespoons flax meal + 6 tablespoons water mixed together for 15 minutes in the fridge, then stirred together once more before using)
• 1 cup bananas , thoroughly mashed, very ripe bananas (with black skin if possible) (226g)
• ¼ cup vegan milk
• 2 teaspoons vanilla extract , or paste
• 2 cups flour , I used regular all-purpose flour (240g), sifted
• ½ cup unsweetened cocoa powder , (40g), sifted
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 1 cup mini chocolate chips , plus extra regular size chocolate chips for the top

Instructions

• Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
• In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
• Add the bananas, vegan milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
• Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. You can also just fold it in until just combined. This is to prevent overworking the batter. mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. For chocolate chips, toss with some flour separately first to prevent them sinking.
• Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips.
• Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
• Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn the right side up. You can also turn the pan over into your hand, and then flip right side up and place it on a wire rack.
• Allow the bread to cool completely. Slice as desired. Enjoy!

Notes

Tips for Success

• Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
• To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
• Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
• Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
• Personalize Your Bread: You don’t have to stick to chocolate chips – feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.

More Vegan Desserts

Looking for more easy vegan dessert ideas to try? I’ve got a few for you:

• Vegan Chocolate Cupcakes
• Gluten Free Brownies
• Vegan Lemon Bars
• Vegan Strawberry Crisp
• Peanut Butter Cups

Easy Vegan Chocolate Banana Bread

Ingredients

• 1 cup brown sugar (200g)
• ½ cup oil melted (100g)
• 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water mixed together for 15 minutes in the fridge, then stirred together once more before using)
• 1 cup bananas thoroughly mashed, very ripe bananas (with black skin if possible) (226g)
• ¼ cup vegan milk
• 2 teaspoons vanilla extract or paste
• 2 cups flour I used regular all-purpose flour (240g), sifted
• ½ cup unsweetened cocoa powder (40g), sifted
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 1 cup mini chocolate chips plus extra regular size chocolate chips for the top

Instructions

• Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it OR line it with parchment paper with the sides hanging out. Set aside.
• In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and oil. Mix together with a whisk for about 3 minutes on low speed until all fully incorporated.
• Add the bananas, vegan milk and vanilla and whisk in on low for 1 minute until fully incorporated. Scrape down the sides.
• Sift in the flour, cocoa powder, baking powder, and sea salt until JUST incorporated, less than a minute. You can also just fold it in until just combined. This is to prevent overworking the batter. mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now. For chocolate chips, toss with some flour separately first to prevent them sinking.
• Pour the batter into the loaf pan and use your spatula to smooth down the top. Top with additional regular sized chocolate chips.
• Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
• Remove from the oven and let it cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn the right side up. You can also turn the pan over into your hand, and then flip right side up and place it on a wire rack.
• Allow the bread to cool completely. Slice as desired. Enjoy!

Notes

Tips for Success

• Weigh the Ingredients: If you’ve got a scale, weigh the ingredients to ensure that you have accurate measurements. Using measuring cups almost always yields delicious results, but I like to use a scale because then I don’t have to worry about if the banana bread will be too dense, not dense enough, etc.
• To Prevent the Chocolate Chips from Sinking in the Batter: Toss with some flour separately first to prevent them from sinking.
• Don’t Over-Mix: Just stir until the ingredients are combined. Mixing for too long can introduce excess air to the batter, which can make the banana bread dense or tough in the end.
• Don’t Over-Bake: Over-baking the bread will take away the moist quality in the bread. Obviously we don’t want that! So, even if the top of the bread looks a little under-done, take it out and let it finish baking in the hot pan.
• Personalize Your Bread: You don’t have to stick to chocolate chips - feel free to add in chopped pecans, walnuts, cinnamon, etc. You can even take out the cocoa powder if you want, and make a regular banana bread loaf.

Nutrition

Easy Vegan Chocolate Banana Bread https://jessicainthekitchen.com/easy-vegan-chocolate-banana-bread/ October 11, 2021

These soft-baked vegan gluten-free chocolate chip cookies are the best I’ve ever eaten. If you love a bakery-style cookie recipe with crispy edges and soft middles brimming with melty, gooey chocolate chips, this easy, one-bowl recipe is for you!

I will say, today’s vegan gluten-free chocolate chip cookies are some of the best cookies I’ve ever made. If you know me, you know that this is not a claim I make lightly. Every soft, chewy bite is loaded with melty chocolate chips (oh yes, you need to try these warm!) and a hint of pumpkin spices just in time for fall baking.

Why I Can’t Get Enough of These Vegan Gluten-Free Chocolate Chip Cookies

• One bowl . These cookies are the kind that are so easy to make, you’ll wonder why you don’t make them every weekend! You only need a single bowl to make the dough, and a mixer is optional.
• Bakery-style texture . This vegan gluten-free chocolate chip cookie recipe has the perfect soft batch cookies with just the right amount of chewiness, thanks to pumpkin purée in the dough. Even non-vegans can’t resist them!
• Lighter than the original . With pumpkin, oat flour, and coconut oil in place of butter, these are lighter, feel-good chocolate chip cookies. Let’s toast to that by devouring 3 or 4, yeah?

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Coconut oil – You can use your favourite vegan butter . Otherwise, coconut oil replaces butter perfectly in its solid form.
• Cane sugar – Or coconut sugar .
• Flour – Ground oats make a fabulous substitute for all-purpose flour in this gluten-free vegan chocolate chip cookies recipe. You can also check out my original vegan chocolate chip cookies made with regular flour if you’re not making your cookies gluten-free.
• Baking powder and baking soda – Check the expiration dates on the packaging so you know your leavening is fresh.
• Spices – I love to add a pinch of pumpkin pie spice and cinnamon to these cookies to boost the flavors. It also makes this recipe perfect for fall baking! Cardamom, nutmeg, or ginger would also go great here.
• Sea salt – Some goes in the cookie dough, but you can also scatter some over the tops of the cookies if you’re a fan of sweet-and-salty desserts.
• Vanilla extract
• Pumpkin puree – This replaces the eggs that are used in a traditional chocolate chip cookie. Don’t forget to buy pure pumpkin, not the cans of pumpkin pie mix!
• Vegan chocolate chips – Choose your favourite brand. I like dark chocolate.

How to Make Vegan Gluten-Free Chocolate Chip Cookies

Combine the dough ingredients.

• Cream coconut oil and sugar. First, cream the coconut oil (or vegan butter) with sugar in a large mixing bowl using a stand mixer or a hand mixer . Beat until they’re light and fluffy.
• Add remaining ingredients. Next, mix in the flour, baking powder, baking soda, pumpkin spice, cinnamon, and sea salt. Then, add the vanilla extract and pumpkin. Scrape down the bowl as needed and mix until the ingredients are well-combined. Fold in the chocolate chips.
• Chill the dough. Form the dough into a large ball, or two smaller balls, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 2 hours.

Divide and chill the dough.

• Shape the cookies. While the oven preheats to 350ºF, take the cookie dough out of the fridge and unwrap it. Scoop the dough, 2 tablespoons at a time, onto a lined baking sheet. Leave about 2 inches of space between each cookie (you may need two baking sheets). Then, place the dough balls back into the fridge for 10 minutes to ensure the dough is cold.
• Bake. Bake the cookies at 350ºF for 12 to 15 minutes. Afterward, let the cookies cool on the baking sheets for 10 minutes before moving them to a wire rack.

Cookie Baking Tips

• Shaping the dough. Make sure the dough balls are taller rather than wider, which will ensure that the cookies have a nice thickness to them.
• Refrigeration is key. Chilling the dough keeps it from spreading in the oven. It’s what makes your cookies thick and chewy, rather than thin and flat.
• Getting crispy and chewy cookies. If you love crispy edges and a chewy center, you might want to leave your gluten-free vegan chocolate chip cookies in the oven for the full 15 minutes of baking time.

Optional Add-Ins and Variations

You can’t beat a classic chocolate chip cookie! Or can you? Here are some add-in ideas if you’re in the mood to make your vegan gluten-free chocolate chip cookies more over-the-top:

• Raisins
• Dried cranberries
• Chopped walnuts or pecans
• Pepitas
• White chocolate chips

Storage and Freezing

• Room temperature/refrigerator. Store these vegan gluten-free chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
• Freeze. Make sure your vegan gluten-free chocolate chip cookies are completely cool, and pre-freeze them on a baking sheet lined with parchment paper or wax paper. Once they’re frozen, transfer the cookies to an airtight container or zip-top bag. Thaw at room temperature or in the microwave.

More Vegan Cookies Recipes

• Oatmeal Chocolate Chip Cookies
• Peanut Butter Banana Oatmeal Cookies
• Chai Sugar Cookies
• Kitchen Sink Cookies
• Gingersnap Molasses Cookies

Ingredients

Vegan Chocolate Chip Cookies

• 1/2 cup solid coconut oil , or vegan butter
• 1 cup cane sugar , or coconut sugar
• 2 cups flour , (or oat flour for gluten free + ½ teaspoon xanthan gum or gluten free baking flour mix)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin purée
• 1 cup vegan chocolate chips

Instructions

Vegan Chocolate Chip Cookies

• In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
• Add the flour, baking powder and baking soda, pumpkin spice, cinnamon and sea salt into the mix. Blend for about 1 minute. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Fold in the chocolate chips with a spatula.
• Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
• Preheat oven to 350 degrees. Remove Saran Wrap and scoop 2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 12-15 minutes; 15 will still be soft but slightly firmer.
• Remove and let cool for exactly 10 minutes. Serve and enjoy!!

Notes

1. This recipe is vegan and gluten free.
2. IF USING REGULAR FLOUR You can make these cookies using regular unrefined all purpose flour. Just swap it equally for the oat flour and do not add the xanthan gum .
3. Store these vegan chocolate chip cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
4. To freeze, cool completely, then place the cookies on a baking sheet lined with parchment paper or wax paper. Pop the baking sheet in the freezer, then once the cookies are frozen through, transfer them to an airtight container or zip-top bag. Thaw them at room temperature or in the microwave.