We ran out of muffins, so I just had to bake these cookies! I still had a banana left over that had gone very ripe, so I used it to make these Banana Everything Cookies from the book, Vegan Cookies Invade Your Cookie Jar. It is from the same authors of Vegan Cupcakes Take Over the World, Isa Chandra Moskowitz and Terry Hope Romero.
These cookies turned out amazing! A taste of banana, oatmeal, walnuts and chocolate chips. Chewy, soft with a slight crunch and this recipe made a whole lot of cookies - 36 small cookies for me, although the recipe says it makes 24 (depends on how big you make them I guess!)
Definitely pick up this book if you love cookies and you're vegan, lactose-intolerant, or want to cut back on the dairy/animal products! It is filled with TONS of delicious cookie recipes!
1 very ripe banana
1/3 cup canola oil
2/3 cup sugar
1 tsp vanilla
3/4 cup plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2 cups quick cooking (not instant) oatmeal or rolled oats
1/2 cup chopped walnuts
1/2 cup chocolate chips
1. Preheat oven to 350F. Lightly grease two baking sheets.
2. In a mixing bowl, mash the banana with a fork. Add the oil, sugar, and vanilla and mix with a fork. Add the flour, baking soda, salt, and cinnamon and mix until the dry ingredients are just moistened. Add the oatmeal/oats, walnuts, and chocolate chips and mix well. If the dough is too slippery, add a few extra tablespoons of flour.
3. Clean your hands and roll the dough into balls slightly smaller than a golf ball. Flatten it a bit in your hands and place each ball about 2" apart on the cookie sheet.
Cookies on the baking sheet, ready to go in the oven!
4. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack.
Cookies, fresh from the oven!



