Vegan EVERYTHING Cookies
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Ingredients:
1 very ripe medium banana, about 3/8 cup mashed
1/2 cup neutral oil, I like cold pressed safflower
1/2 cup coconut sugar, or plain granulated sugar
2 teaspoons vanilla extract
1/2 cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 cups quick oats, not instant
1 cup add-ins, of your choosing, like chocolate chips, chopped nuts, dried fruit, crushed pretzels, etc.
Make the cookies:
Preheat the oven to 375 degrees F. Line two baking sheets with parchment. In a food processor, combine the banana, oil, coconut sugar and vanilla until smooth. Add the oats, almond flour, baking soda, salt and cinnamon, and process and pulse until it forms a sticky dough, about 1 minute. .Alternatively for a crispier cookie, process for less time, leaving the ingredients still alittle chunky.
Scrape the batter into a medium-size bowl, and stir in any of the add-ins that you want. You can even leave out the add-ins if you like.
Using a small scoop (1 3/4" scoop), or in 2 Tablespoon portions, scoop the dough 2 inches apart across the 2 pans. Bake until browned, lightly for softer cookies, or more dark for crunchier ones, 10-15 minutes. Start checking for doneness at 10 minutes. Cool completely on the pan, and store in an airtight container.
Makes 16-20 cookies. YUM!
LESSONS Learned:
1. The more ripe the banana the better. If it's still a little green, wait a day or 2 until it starts to turn speckled brown.
2. A small ice cream scoop will make every cookie the same size, and that way they will all be baked at the same time.
3. A food processor makes easy work of this recipe. And, depending on how much you process the batter will determine the final result. Minimal processing will produce a thinner crispier cookie, while processing until a smoother dough is achieved will result in a thicker and cakier cookie. Your choice!
4. Size doesn't matter here. If you want smaller cookies, scoop out one Tablespoon at a time and cut back on the bake time.
5. Since I prefer crispy cookies, I like to overbake them a little, so that the bottoms are quite brown.