This is what happens when banana bread, chocolate chip cookies, and oatmeal get together for a drink at the bar and then go home together. Madness! I’m sure Martha Stewart wouldn’t print that as the intro to this recipe in her magazine, but this is the vegan version of her cookie and as such, I’m allowed to be a bit saucy!
These cookies have everything I love about baking rolled into one sweet treat! Enjoy!
(makes about 36 cookies)
1 cup unbleached all purpose flour
1/2 cup unbleached white whole wheat flour (regular whole wheat is fine)
1 tsp sea salt
1/2 tsp baking soda (Use cruelty free baking soda!)
3/4 cup (1 1/2 sticks) Earth Balance Buttery Sticks (or any vegan margarine)
1/2 cup organic sugar
1/2 cup organic light brown sugar
1 flax egg (1 Tbsp finely ground flax seed with 2-3 Tbsp water)
1 1/2 tsp pure vanilla extract
1/2 cup mashed ripe organic banana (about 1 large banana)
1 cup old fashioned rolled oats
8 ounces semisweet vegan chocolate chips (Look for this brand or the Whole Foods Brand)
1/2 cup coarsely chopped walnuts, optional
Preheat the oven to 375 degrees. In a small bowl, combine the flours, salt, and baking soda. Set aside. In a medium bowl, mix together the butter and sugars with an electric mixer (or a spoon) until evenly combined and fluffy. Add the flax egg, vanilla, and banana, and mix well. Add to flour mixture and mix until just combined. Fold in the oats, chocolate chips, and walnuts.
Drop the dough by the tablespoon full onto baking sheets lined with parchment paper. Space each cookie about 2 inches apart. You may need to wet your fingers a little to keep the dough from sticking to the spoon and your fingers as you scoop it out. You may also wish to shape the cookies with yours fingers, but you don’t have to.
Bake cookies for 12 to 13 minutes, rotating the baking sheets about half way through. Let cool on sheets for 5 minutes and then transfer to a wire rack to cool completely.