Some of X’s family came into town from New York last weekend, and whenever family comes in, I always try to bake some sort of comforting goodness. Before I was vegan, it was regular Chocolate Chip Cookies or Pumpkin Roll. Since I haven’t mastered the vegan versions of either of these recipes yet, I went with a sure thing: Banana Everything Cookies. I had made these about 2 months prior, just because we had a ripe banana to use up and I was in the mood for some cookies. It was the first vegan cookie recipe that I tried. X LOVED them, so I knew that they would please. This time, I doubled the recipe because there were going to be so many people staying at X’s parent’s house; plus I wanted to have a few left over at our place. They are so addictive!
These cookies have a lot of ingredients in the spotlight: Bananas (obviously), Walnuts, Oatmeal, and Chocolate. Somehow, all these ingredients are in balance with each other. One is not stronger than the other. The banana flavor is not overpowering; the chocolate, oats, and walnuts keep it in check. They are chewy, and they don’t flatten out in the oven or dry out later like dairy/egg cookies do. They keep their shape in the oven; you’ll know when they’re done by the golden brown color that they get on their tops. Enjoy!
Banana Everything Cookies (adapted from Vegan Cookies Invade Your Cookie Jar)
Yields about 2 dozen cookies
1 very ripe medium banana (the riper the banana, the sweeter the banana-ey flavor)
1/3 cup canola oil
2/3 cup sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, or as needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
1/2 cup chopped walnuts
1/2 cup vegan chocolate chips (Ironically, I find these at Marc’s.. $0.88 a bag! They are made by Chef’s Select. Many other vegan brands can go for over $4!)
1. Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
2. Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
3. Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. (I found this to be quite daunting and messy. I ended up just dropping the dough on the sheet with a tablespoon, then compressing the dough with my fingers. It’s crumbly, but try to minimize cracks.) Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.
- 5 out of 5 stars: People kept coming back for more. X’s uncle said they were a perfect sweet compliment to his morning coffee. If I can say so myself, I had no self control with these things. I won’t be making these for a while, since I’m trying to keep my weight in check for our wedding, LOL.