Disclaimer: no fewer than half a dozen cookies were consumed in the production of this recipe (including the duration of photography and recipe write-up)
This recipe comes to you via my need for cookies and debate to make banana bread. But upon finding out that only 1 banana remained in my possession, I had my eyes set out for some oatmeal chocolate chip cookies. I did a little searching and stumbled upon a recipe that used bananas! Well half, but I wanted to use up the whole banana – it was past the ripeness that I would normally eat raw bananas, but perfect for baking. So I took creative liberties on the recipe and created a cake-y, vegan, healthy chocolate chip cookie!
Although this cookie may not have that ooey-gooey or crispness of a typical chocolate chip cookie, it’s moist and doesn’t leave you feeling sick from all the butter and sugar that typical chocolate chip cookies have. Plus it’s egg-free if you’re out of them in your fridge or if you follow an egg-free diet! Super easy with ingredients you probably already have in your pantry, so what more are you waiting for??
Vegan Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ripe banana, mashed (about 3/4 cup)
- 1/2 cup brown sugar
- 3 Tbsp white sugar
- 1 Tbsp oil
- 1/2 tsp vanilla extract
- 1 cup unbleached, all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup rolled oats
- 1/2 tsp cinnamon (optional)
Instructions
- Combine wet ingredients (banana, sugars, oil, vanilla) in a bowl.
- In a large bowl, combine the dry ingredients (flour, salt, baking soda, oatmeal).
- Preheat oven to 350ºF.
- Pour the wet ingredients into the dry and stir until well mixed. Lastly, add in the chocolate chips. Chill in fridge while preheating oven.
- Using a spoon, scoop cookies into approximately 2-inch balls onto a baking sheet (lined with parchment or silpat). Space each cookie dough 2 inches apart. Bake for 10 minutes. Cool on cooling rack to let the centers firm up. Enjoy!
Notes
- Based on NYT Cooking’s recipe
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