vegan banana oatmeal chocolate chip cookies
I need to add an Aggression category. There’s a recipe in Eli’s great-aunt’s cookbook for Aggression Cookies that I’ve mentally bookmarked. The opportunity to try them hasn’t yet arisen, though. Mixing 3 cups of brown sugar, 3 cups of butter, 6 cups of oatmeal, a tablespoon of baking soda, and 3 cups flour by hand? Sounds pretty dang aggressive.
The black bean burgers I posted yesterday? Best mixed by hand, as well. Doesn’t require a ton of aggression, though.
Vegan banana oatmeal chocolate chip cookies? The batter is so delicate you might actually feel bad if you get aggressive with it. Still, a good one to mix by hand. It’s a good recipe to keep around—healthy-ish, easy, slightly addictive. Texture and flavor-wise, it’s like the love child of an oatmeal chocolate chip cookie and a slice of banana bread.
I keep a container of Ener-G egg replacer in the freezer (I just checked out their website; they say it’s good at room temperature for up to 3 years—nice—but I’m paranoid about pantry moths) pretty much just for this recipe. It’s also handy to have around if you run out of eggs or maybe want to whip up some pancakes/waffles/muffins with a little less cholesterol. [retooled this recipe not using egg replacer and it turned out great—the banana seems to be a great binder on its own]
The lack of eggs in this recipe makes me feel better about keeping a batch in the cupboard for a week. They’d probably stay fresh longer, we just haven’t been able to keep them around long enough to find out.
the recipe
Vegan Banana Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F (175°C)
- 2 2/3 cups 240 g rolled oats (not quick)
- 1 1/3 cups 160 g flour
- 1 teaspoon baking soda
- 1 teaspoon 6 g table salt
- 1 teaspoon cinnamon
- 2/3 cup 110 g (vegan) chocolate chips
- 1 cup 200 g turbinado sugar
- 1/3 cup 80 mL water
- 1 very, very ripe banana, mashed into a puree
- 1/3 cup 80 mL vegetable oil
- 1 teaspoon 5 mL vanilla
- In a large bowl, toss the oats, flour, baking soda, salt, cinnamon, and chocolate chips together until well-combined.
- In a smaller bowl, whisk together turbinado, water, banana, vegetable oil, and vanilla until sugar is dissolved.
- Make a well in the center of your dry ingredients; add wet ingredients, then mash it all together with your hands until very well-combined. It will be very sticky.
- Scoop 2-ounce portions (about 1/4 cup) and drop onto a cookie sheet. I was able to fit 6 on a half sheet pan. Flatten well (a little over 1/4-inch (6 mm) thick), using a sheet of wax paper.
- Bake until golden brown and set in the middle, about 12-15 minutes, depending on your oven.
- Let cool on the pan for about 10 minutes, then transfer cookies to a wire rack. Will keep in a sealed container for at least a week.
each column is one step, working left to right — hover a cell for the full instruction
- 2 2/3 cups 240 g rolled oats (not quick)
- 1 1/3 cups 160 g flour
- 1 teaspoon baking soda
- 1 teaspoon 6 g table salt
- 1 teaspoon cinnamon
- 2/3 cup 110 g (vegan) chocolate chips
- 1 cup 200 g turbinado sugar
- 1/3 cup 80 mL water
- 1 very, very ripe banana, mashed into a puree
- 1/3 cup 80 mL vegetable oil
- 1 teaspoon 5 mL vanilla
Preheat oven to 350°F (175°C).
In a large bowl, toss the oats, flour, baking soda, salt, cinnamon, and chocolate chips together until well-combined.
In a smaller bowl, whisk together turbinado, water, banana, vegetable oil, and vanilla until sugar is dissolved.
Make a well in the center of your dry ingredients; add wet ingredients, then mash it all together with your hands until very well-combined. It will be very sticky.
Scoop 2-ounce portions (about 1/4 cup) and drop onto a cookie sheet. I was able to fit 6 on a half sheet pan. Flatten well (a little over 1/4-inch (6 mm) thick), using a sheet of wax paper.
Bake until golden brown and set in the middle, about 12-15 minutes, depending on your oven.
Let cool on the pan for about 10 minutes, then transfer cookies to a wire rack. Will keep in a sealed container for at least a week.