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Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
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Healthy Breakfast Cookies

I adapted the original recipe to make them healthier. I mean - they're still cookies but at least a few of the ingredients are good for you.

These cookies are tasty and chewy!

I used a small cookie scoop but you can use a tablespoon.
 

Healthy Breakfast Cookies
Adapted from Allrecipes.com
Makes 36 cookies

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 teaspoons flax seeds
  • 1.5 cups rolled oats
  • 1/4 cup raisins
  • 1/4 cup chocolate chips
  • 1/4 cup walnuts or almonds
Directions
  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and flax; stir into the butter/sugar mixture. Stir in the oats, chocolate chips, nuts and raisins. 
  3. Use a cookie scoop to drop the cookies about 2 inches apart on the cookie sheet.
  4. Bake for 8 to 10 minutes until lightly golden. Let them cool for 2 minutes before transferring to wire racks to cool completely. Store in airtight container.

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Comments

  1. AnonymousOctober 13, 2011 at 11:21 PM

    So now we have perfect excuse to eat cookies at breakfast.Great:))

    ReplyDelete

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