Vegan Oatmeal Chocolate Chip Cookies
Easy, light chocolate chip cookies using bananas as a dairy substitute
Servings: 24 cookies
Cost: <$1
Ingredients
- 1 ripe banana, mashed (about 3/4 cup)
- 1/2 cup brown sugar
- 3 Tbsp white sugar
- 1 Tbsp oil
- 1/2 tsp vanilla extract
- 1 cup unbleached, all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup rolled oats
- 1/2 tsp cinnamon (optional)
Instructions
- Combine wet ingredients (banana, sugars, oil, vanilla) in a bowl.
- In a large bowl, combine the dry ingredients (flour, salt, baking soda, oatmeal).
- Preheat oven to 350ºF.
- Pour the wet ingredients into the dry and stir until well mixed. Lastly, add in the chocolate chips. Chill in fridge while preheating oven.
- Using a spoon, scoop cookies into approximately 2-inch balls onto a baking sheet (lined with parchment or silpat). Space each cookie dough 2 inches apart. Bake for 10 minutes. Cool on cooling rack to let the centers firm up. Enjoy!
Notes
- Based on NYT Cooking’s recipe