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You are here: Home / Recipes / Cookies/Bars / Vegan Banana Oatmeal Cookies

December 22, 2015

Vegan Banana Oatmeal Cookies

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Vegan Banana CookiesI’ve recently found myself doing a lot of vegan baking. Mostly because I’m always looking for healthier baked goods, and if something is vegan it means no dairy or eggs which means no cholesterol! I also love vegan baking because it is usually a lot easier, you can often skip using a mixer and often have a lot of the ingredients on hand since they aren’t perishable.

In the case of these yummy banana oatmeal cookies, they have the added bonus of banana (yay potassium) and they come together pretty quick. This recipe is an adaptation of the Banana Everything Cookie from Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowitz. I am a big fan of Isa, and I have many of her cooking and baking books so I highly recommend you check her out!

The recipe calls for quick cooking oats (not instant oats) but instead I used rolled oats since I always have them on hand. I just pulsed them 5 times in my food processor to break them down first.

vegan Banana cookies pulsing the oatsFor the bananas, you can either mash them by hand, or if you want to get the banana really smooth you can use a blender or small food processor, which is what I always like to use. I’m attached to my mixer, so that is what I used in the pictures, but I’ve also mixed this recipe up by hand. Just put the pureed banana, oil (I like to use safflower oil), brown sugar, sugar and vanilla into a large mixing bowl and mix until well combined.

Vegan Banana Cookies wet ingridientsSift the flour into a separate bowl and add the baking soda, salt and cinnamon. Whisk well to make sure the spices and baking soda are evenly distributed throughout the flour, then add to the wet ingredients.

Vegan Banana Cookie batterStir the wet and dry ingredients together, then add the oatmeal, pecans and chocolate chips. Scoop out about 1.5 tablespoons of dough for each cookie. I like to use my handy 1.5 Tablespoon scoop for this (I highly recommend the oxo cookie scoop shown below).

Vegan Banana Cookies final-batterPlace the cookies onto a parchment lined cookie sheet about 2 inches apart and flatten a little with your hand.

Vegan Banana cookies on-trayBake for 10-12 minutes at 350F, the cookies should be lightly browned. Cool on the cookies sheet a few minutes before moving onto a cooling rack.

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Vegan Banana Oatmeal Cookies

Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24
Author Around the World in 80 Cakes

Ingredients

  • 1/2 cup (4 ounces) mashed/pureed banana (about 1 very ripe banana)
  • 1/3 cup oil canola or safflower
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon pure vanilla
  • 3/4 cup all-purpose flour dip & sweep method
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 cups rolled oats or 2 cups quick cooking oats
  • 1/2 cup chopped pecans
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350F and line two cookie sheets with parchment paper.
  2. If using rolled oats pulse 5-6 times in a food processor. If you are using quick cooking oats you do not need to do this.
  3. In a large mixing bowl combine the mashed banana, oil, sugars and vanilla. Mix well to combine and make sure there are no lumps of brown sugar.
  4. In a separate bowl sift the all-purpose flour and add the baking soda, salt and cinnamon. Whisk well to combine.
  5. Add the dry ingredients into the wet ingredients and stir until jut combined, then add the oats, pecans and chocolate chips.
  6. Mix well until the oats are completely moist. Scoop out 1.5 Tablespoons of dough for each cookie and place on prepared cookie sheet 2 inches apart. Flatten each cookie a little with the palm of your hand.
  7. Bake at 350 for 1-12 minutes, the cookies should be lightly browned. Allow to cool on the cookie sheet for a few minutes before moving to a cooling rack.

 

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Filed Under: Cookies/Bars, Recipes, Vegan Tagged With: cookie, how-to, recipe, vegan

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Hi, I’m Jen

After graduating from college in 2003 I went to work as a Chemical Engineer. My new job gave me the chance to travel the world and experience many foods and cultures I had never known before. I soon rediscovered my passion for baking and cake decorating. I would always bring back new ingredients and ideas from the places I visited and incorporate them into my cake recipes. Read More…

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