Vegan Banana Chocolate Chip Cookies (no sugar added + gluten-free)

It’s Monday. You’re tired, sad, and feeling blah that the weekend is over. Or you’re a rockstar and you feel awesome and are excited about the week ahead! Either way, I have a deliciously simple and sweet recipe for you today. This is the first “real” dessert recipe that I have featured after over a year of blogging!

If you know me, you know I love chocolate…especially in the form of chocolate chip cookies. However, I don’t like pouring in 1/2 cup (or more) of sugar every time I get a hankering to bake. I am really trying to be conscious of my added sugar intake and limit it at much as possible.

I have been taking some of my favorite standby recipes and reducing the sugar a little more each time I make them. This weekend I decided to do some experimenting to see if I could get away with a cookie that had no sugar at all!

I used banana and stevia to sweeten these cookies and they taste just as good as a sugar-sweetened version. I enjoy the taste of stevia as a sweetener so these cookies were the perfect amount of sweet for me…however, some people cannot stand stevia so it will all depend on your palate. You could probably get away with leaving the stevia out and just use a ripe banana for your only sweetness. Experiment to find what works for you and let me know!


Banana Chocolate Chip Cookies – Vegan, Gluten free, no sugar added (besides the chocolate)

Inspired by this recipe from Daily Garnish

I made 9 medium sized cookies (clocking in around 100 calories each)


  • 1 cup brown rice flour
  • 1/2 tsp baking soda
  • Pinch salt
  • 1/4 cup Earth Balance (or other non-dairy spread)
  • 1 banana (the riper it is, the more banana-y the flavor will be)
  • 1/2 tsp vanilla extract
  • 2 packets stevia
  • 2 tbsp non-dairy milk
  • 1/4 cup chocolate chips


  1. Pre-heat oven to 350 degrees
  2. Combine flour, baking soda, and salt
  3. Using an electric hand mixer, beat the Earth Balance, banana, vanilla, and stevia together in a separate bowl until a lighter texture forms. Add in almond milk and mix well.
  4. Pour the dry ingredients into the wet and beat together until dough forms. Add in chocolate chips and mix until just combined
  5. Wet your hands and form the dough into small rounds. Bake at 350 for about 10 minutes. Let cool on a rack and ENJOY!

photo (2)

They turned out light, fluffy, and with just the right amount of chocolate and sweetness. I like to let them cool and freeze them for a cold treat to enjoy with a hot cuppa coffee.

Happy Monday, I hope you have a fabulous week!


2 thoughts on “Vegan Banana Chocolate Chip Cookies (no sugar added + gluten-free)

  1. Pingback: Peaches-n-Cream Overnight Oats « Mile High Healthy

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