Vegan Banana Oat Chocolate Chip Cookies

Golden oat cookies made with banana and packed with chocolate chips! Dairy and egg free, suitable for vegans

Course Dessert

Cuisine British

Keyword Cookies, vegan

Prep Time 25

Cook Time 12

Total Time 37

Servings

Calories 316kcal

Author thebakingexplorer

Ideally using a stand mixer with the paddle attachment, mix the dairy free butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
Add the mashed banana and vanilla extract, and mix them in. Don't worry if it looks a bit curdled
Add the plain flour, porridge oats, baking powder, bicarbonate of soda and salt and mix them in until just combined
Add the dairy free dark chocolate chips, mix briefly, just to evenly distribute them
Divide the dough into portions, I used a 5.3cm/1.5oz/3 tbsp/20 size cookie scoop to portion out the dough as it is fairly sticky. You can get 14 good sized cookies from this batch, or 12 large cookies
Place the balls of cookie dough onto a lined baking tray, or a plate, and put them in the fridge for at least 30 minutes
When you are ready to bake them, pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a few baking trays (or however many you own) with baking paper
Place the dough balls onto your lined baking trays, leave space between the cookies (at least 2") as they will spread
Bake the cookies for 12-14 minutes. When you remove from the oven, if you want neat circular cookies, scoot/hula hoop them immediately. Leave the cookies to cool for at least 10 minutes on the baking trays before moving to a cooling rack (or eating!)
Store leftovers in an airtight container and eat within 3 days

Make sure all your ingredients (particularly the dairy free butter) are at room temperature before you start baking.
I used a block style dairy free butter for this recipe, a dairy free spread will work too, but the block style dairy free butter is best.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
You can swap the dairy free chocolate chips in the cookies for a chopped up dairy free chocolate bar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.