I spent my Sunday afternoon with a couple girlfriends doing a clothing swap and baking cookies. We had a request for vegan cookies, so after the success of the last-legs eggless muffins, I figured the ripe bananas languishing on my kitchen counter would make the perfect egg replacer. Working with a recipe from Mark Bittman’s Food Matters Cookbook, we came up with these tasty chocolate chunk oatmeal cookies.
These are vegan except for the chocolate—the recipe calls for bittersweet chocolate, but we just used up a bunch of the leftover chocolate from Christmas that was hanging out in my fridge. You could easily use vegan chocolate. These were delicious. Enjoy!
- ½ cup earth balance (vegan margarine) or butter or vegetable oil.
- ½ cup turbinado sugar
- 1.5 ripe bananas, mashed
- 1 cup whole wheat flour
- 1 cup white rice flour (or all-purpose flour)
- 1 cup rolled oats
- Pinch of salt
- 2 tsp baking powder
- ½ almond, rice, or cow’s milk
- ½ tsp vanilla extract
- 4 ounces bittersweet chocolate, chopped
- Heat oven to 375 degrees F. Cream the margarine/butter/oil and sugar together with an electric mixer. Add banana and beat until well blended.
- Combine flours, oats, salt, and baking powder in a bowl. Alternating with the milk, add the dry ingredients to the sugar mixture by hand, a little at a time, stirring to blend as you go along. Stir in the vanilla and then add the chocolate chunks.
- Place teaspoon-sized mounds of dough about 3 inches apart on ungreased cookie sheets. Baked until lightly browned, about 15-20 minutes. Allow to cool for 2 minutes before transferring to wire racks to finish cooling. Store in an airtight container at room temperature for a day or two (or longer in the fridge).
Yield: 3 dozen