Vegan Chocolate Chip Cookies (5 Ingredients)

By Jessica Hylton - - Updated
These Vegan Chocolate Chip Cookies (Vegan) are the EASIEST and BEST cookies ever! They’re made with 5 ingredients you probably already have, 5 minutes of prep and are deliciously soft & chewy. Guaranteed to be a hit!
 
5 ingredient chocolate chip cookies stacked on each other on a plate in front of a jar of salt
 
Man, I had a hard time trying to name these. Other contenders were “The best thing ever”, “the ultimate pantry cookies” “how to eat 12 cookies at once” and “anyone can make these cookies”. Long story short, I saw some incredible 5 ingredient peanut butter cookies on Tiktok, and I HAD to make a vegan version of these tiktok peanut butter cookies.
 
Call them tiktok cookies, call them anything you want. They are fantastic. Also, did I mention they go SO well with whipped coffee?! These 5-ingredient chocolate chip cookies are absolutely phenomenal and SO. EASY. TO. MAKE. Let’s get into it. 
 

Ingredients in 5-Ingredient Chocolate Chip Cookies

These cookies are made up of peanut butter, sugar, mashed banana, baking soda and chocolate chips.
 
  • Peanut Butter (or, any nut butter or any seed butter, such as sunflower seed butter)  – this ingredient perfectly replaces flour. You can easily substitute almond butter or any other nut butter including sesame seed butter. Just ensure it’s a similar consistency of creamy & thick peanut butter. Remember if you’re using natural nut butter, churn it first to properly incorporate the nut butter. 
  • Sugar – I used raw brown sugar. I do not have white sugar, but I’m sure it would work the same. It also works well with coconut sugar or a sugar replacement. 
  • Banana – hey; we all have some overripe banana somewhere, right?! This basically acts as an egg replacement 
  • Baking Soda – this aids in the binding and beautiful rise of these cookies 
  • Chocolate Chips – I mean, necessary. I used dark chocolate chips. 
  • Add-ins – sea salt, chopped nuts & vanilla extract. Your nut butter probably has salt in there, but feel free to add in a dash of sea salt, and a splash of vanilla extract. If you’re doing chopped nuts, I would recommend 1/4 cup chocolate chips, 1/4 cup chopped nuts so you don’t overwhelm the weight of the cookies with them.
 
5 ingredient chocolate chip cookies arranged on a wire rack

How to make Vegan Chocolate Chip Cookies

Making these cookies couldn’t be easier. Add everything to a bowl and stir for 3 minutes. Like, time it. Stir really well, then scoop out. I like to scoop and then roll them. See the video above. I use 2 tablespoons per cookie, but you can make smaller cookies just adjust the bake time or they’ll be overbaked (see notes). Bake, let cool, enjoy. Boom – DONE and delish. 
 

Tips for making these cookies perfect

These cookies are pretty foolproof, but here are some tips that’ll help:

  • Get your cookie dough balls nice and round. This yields a beautiful end 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 over baking them. 
  • Don’t substitute the ingredients, or if you do, don’t expect they’ll need the same time. 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. 
hand breaking 5 ingredient chocolate chip cookies in half

How to Serve, Store & Freeze these Cookies

 
You can leave these cookies on the cooling rack to store them for up to 3 days. Because there isn’t any flour, they’re actually softer the next day! So if you accidentally overbake them, they’ll recover. Then to freeze them, flash freeze them like I do my bananas, then store them in a freezer-safe bag. Then thaw it by letting them sit out on the counter for an hour, or in the fridge for a few hours! 
 
Needless to say, these cookies are absolutely decadent and delicious and have to be made ASAP. Make them, freeze them, and enjoy them! Snap a photo and tag me on Instagram and other social media platforms! 
 

5 ingredient chocolate chip cookies stacked on each other on a plate in front of a jar of salt one of the cookies on top broken in half

Enjoy friends! If you make these 5 Ingredient Chocolate Chip Cookies, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

5 ingredient chocolate chip cookies stacked on each other on a plate in front of a jar of salt

Vegan Chocolate Chip Cookies (5 Ingredients)

These 5 Ingredient Chocolate Chip Cookies (Vegan) are the EASIEST and BEST cookies ever! They're really only 5 ingredients, 5 minutes of prep and are deliciously soft and crackly. Guaranteed to be a hit!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 12 cookies
Course Dessert, Desserts
Cuisine American
Keyword 5 ingredient cookies, cookies, Dairy Free, Egg Free, Gluten Free, vegan
Ingredients
  • 1 cup peanut butter or any nut butter
  • 1 cup sugar
  • 2 teaspoons baking soda 
  • 1/4 cup mashed banana
  • 1/2 cup chocolate chips
  • optional: pinch of sea salt, chopped nuts & vanilla extract
Instructions

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 2 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.

Video

NOTES
  1. 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.
  2. Make sure your baking soda is fresh!! Try this easy test
  3. I use Lily's Dark Chocolate Chips, use any you have!
  4. If you want smaller cookies, do them at 1 tablespoon and bake for 10 minutes instead!

Nutrition

Calories: 238kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Sodium: 286mg | Fiber: 2g | Sugar: 24g | Calcium: 34mg
by Jessica

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28 comments

  1. Renee says:

    I’m not usually a fan of chocolate – I know, go figure – but these look really good! Question though: How ripe should the bananas be, or does it matter?

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Renee. The riper the banana the better! We find that the spottier it is the better it is. I hope this helps.

  2. Komal Gupta says:

    5 stars
    Hi Jessica, I made these cookies today. For the first time in my life , I am baking cookies. You said that these cookies can be stored for 3 days, can you tell me any more ingredient to add , so that I can preserve them for longer like 15 days- month ?

    • Gavin | Jessica in the Kitchen says:

      Hi Komal. Thanks so much for reading. We’re going to look into how to make them last longer.

  3. Angie Contreras says:

    5 stars
    Finally a cookie that is delicious beyond words, chewy, gluten-free and grain-free. These were amazing!! Thank you for the recipe. For the record, my banana was black (very ripe) and it was perfect for this recipe.

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Angie! We’re so happy that you enjoyed the cookies. Thanks for leaving such a nice review!

  4. Jasmine says:

    Can sugar be omitted all together do you reckon?

    Ps. Love love love all your recipes

    • Jessica in the Kitchen says:

      Hi Jasmine,

      Thank you so much! No, you can’t omit it because sugar adds more than just sweetness, it adds moisture, colour and crunch and overall texture. You can reduce the sugar by 1/4 cup, however. I hope that helps!

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