Oh yeah! These delectable little cuties are so simple to make, you just may want to make a double batch. With only four ingredients, you can’t go wrong with this easy twist on a classic cookie.
Makes 16 to 18 Cookies | Ease Factor: 1
• 2 large, ripe bananas
• 1-1/4 cups rolled oats
• 1⁄3 cup raisins
• 1⁄3 cup vegan dark chocolate chips
1. Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.
2. Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.
3. Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.
4. Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.
Amount per serving, based on 1 cookie: 59 Calories; 2g Fat; 1g Saturated fat; 1g Protein; 1mg Sodium; 11g Total Carbohydrate; 4g Sugars; 2g Fiber
Recipe from Laura Theodore's Vegan-Ease, © 2015 Laura Theodore, reprinted by permission.
Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.