Grain-Free Vegan Banana Chocolate Chip Cookies

Grain-Free Vegan Banana Chocolate Chip Cookies


You aren’t ready for this deliciousness!!

.I’ve been LOVING making grain-free creations in the Mitch because they’re:

1) they’re easy &

2) the texture is so moist, buttery, rich, soft, chewy & decadent & indulgent that it feels like a traditional soft & chewy chips ahoy cookie!

They’re so easy, you could make them with your eyes closed!

And what’s great is you can use the base recipe & add in any variations you prefer!

I used banana to substitute for eggs or sweetener & didn’t even add any natural sugar because you just don’t need it! Banana is amazing for binding, adds natural sweet flavour, fibre, antioxidants, potassium, B6 & calcium.

Worried that the kids won’t be able to take them to school? MAKE THEM NUT-FREE by subbing nut butter for sunflower seed buttah!


  • 8 tbsp. Nut or seed butter of choice
  • 1 tsp. pure organic vanilla
  • 1 small mashed banana
  • Pinch sea salt
  • 1/2 tsp. Ceylon cinnamon
  • Pinch ground nutmeg
  • 1 tbsp. hemp hearts
  • 1/4 cup mini vegan dark chocolate chips


  • Mash the banana & add the rest of the ingredients to the same bowl (except chocolate chips) & mix until combined. Fold in the chocolate chips.


  • Preheat oven to 350F & line a baking sheet with parchment paper.
  • Spray lightly with coconut oil.
  • Roll the cookies into 9-10 balls & flatten with your fingers.


  • Bake for 10 minutes.
  • Remove from the oven & let cool & firm up.
  • Enjoy!
    • Refrigerate any leftovers to preserve freshness!



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