Sometimes sweet people need sweet things.
I’ve tried lots of cookie recipes, vegan and not, and I’m happy to say these are one the best. Maybe I was craving banana and chocolate when I tasted ‘em, but I couldn’t get enough! Seriously: I had three of these in one sitting… but no worries here because there is absolutely no refined white sugar OR flour, and this recipe is 100% vegan!
Yields: about 15 cookies
- 1 cup instant oats
- ¾ whole wheat flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons coconut oil
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- ⅓ cup agave nectar
- 4 tablespoons dairy-free dark chocolate chunks/chips
Preheat oven to 325° F. In a medium mixing bowl, whisk together the oats, flour, baking powder, cinnamon and salt. In a separate large mixing bowl, combine the coconut oil, mashed banana and vanilla. Stir in agave. Then add the dry ingredient mixture (i.e., oats, flour, baking powder, cinnamon and salt) to the wet ingredients. Fold in the chocolate chunks, except leave a few for the end. Drop the cookie dough on a parchment-lined baking sheet. Flatten slightly: these cookies don’t spread as much as you’d think! Top with the remaining chocolate chunks. Bake for 12-14 minutes. Let cool.
Note: Store in an airtight container and enjoy whenever. ☺