Description
Delicious and chewy vegan cookies made with ripe bananas, oats, and chocolate chips.
Ingredients
Scale
- 1/3 Cup Granulated Cane Sugar
- 1/3 Cup Organic Brown Sugar
- 1 Cup Sprouted Rolled Oats
- 2 Cups Oat Flour
- 1 Teaspoon Cornstarch
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 3 Medium Bananas, Peeled and Mashed
- 1 Teaspoon Vanilla Extract
- 2 Flax Eggs
- 1 Cup Vegan Chocolate Chips
Instructions
- Preheat Oven to 350F (175 C). Prepare 2 half sheet trays with parchment paper.
- Mash Bananas: Peel the bananas and then add them to a small bowl. Using a fork or a potato masher, mash them until the mixture is smooth and glossy looking.
- Mix Dry Ingredients: In a large mixing bowl, add the sugars, oats, oat flour, baking powder, cornstarch, salt, and cinnamon and combine them with a whisk until they are well incorporated. You can use a hand mixer or stand mixer if you prefer.
- Mix Wet Ingredients: To the bowl add the mashed bananas, vanilla extract, and flax eggs and gently mix everything into a batter.
- Fold in the Chocolate Chips: Sprinkle in the vegan chocolate chips and fold them into the batter. Make sure to do this gently to not over work the cookie dough.
- Scoop the Cookie Dough: Using a medium cookie scoop, take leveled scoops out of the dough. Add them to the lined baking sheet, making sure to place them in three rows and with about an inch between each other. Note that if your dough is VERY thick, you may want to gently flatten the cookies with the back of the spoon (due to the oats and lack of fat, these won’t flatten as much as a butter-based cookie recipe).
- Shake and Bake: Before adding the trays to the oven, give them a few light taps on a surface to help spread the cookie dough out. Then add them to the oven. Bake for 12 to 16 minutes depending on how crispy you want them: less time for a chewy texture, more time for a crispy texture. If you add extra minutes, just be careful not to overcook them. Halfway, make sure to switch the cookie trays between their oven racks to ensure an even bake.
- Cool: Remove cookies from oven and let cool for about 10 minutes before enjoying with some dairy-free milk! You can add them to a cooling rack to start the cooling process faster.
Notes
- Store cookies in an airtight container for up to a week.
- For a nutty flavor, you can substitute some oat flour with almond flour.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg