So you overdid it at Thanksgiving…you and every other American. Get back to where you belong with a healthier vegan cookie. These tasty little morsels will melt in your mouth and are a great way to use up very ripe bananas. Perfect for a rainy fall day. They could also be gluten free, just ensure you use gluten-free oats. These cookies freeze well, so you might consider doubling the batch and freezing some for when you are too lazy to bake but need a sweet fix.
- 3 large, very ripe bananas
- 1/2 C peanut butter, preferably all-natural (just peanuts), or almond butter
- 1/4 C extra virgin coconut oil, canola or olive oil
- 1 tsp vanilla extract
- 2 C old-fashioned oats
- 1/3 C shredded coconut (optional)
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 – 1 C chopped dark chocolate chopped, or chips
Preheat oven to 350˚F.
In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.
Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.
Adapted from 101cookbooks.com