After my last post about the recipe exchange, I thought it would be fun to share with you all the same recipe I shared with my recipe exchangers.
This recipe holds a special place in my heart because of a few things:
- it was my first real attempt at social cooking (and it worked fantastically)
- one of the dining facilities on campus has adapted the recipe and every so often I get to see my name in front of some tasty cookies
- I get asked all the time for this recipe by non-vegans, so I know I’m doing something right
I originally found this recipe somewhere on the web, but it has changed a bit since then, so I will give you all my version as well as some notes on some of the variations that I’ve tried in the dozens of batches I’ve made.
These cookies are really good, and have a really interesting flavor. They’re not oatmeal like in the sense that you’ve probably had oatmeal raisin cookies, but there is a distinct oatmeal taste and texture. Be sure to give a bunch away when you make them, you’ll make some new friends, *wink*.
Ben & Colleen’s Vegan Chocolate Chip Oatmeal Banana Cookies
1 cup (2 sticks) margarine
2 ½ cups sugar
1 large mashed banana
(4 teaspoons vanilla)
2 tablespoons soy milk
2 cups whole wheat flour
1 teaspoon baking powder (stirred into flour)
2 ½ cups rolled oats
1 10oz package chocolate chips
Pre-heat oven to 375 degrees. Beat together margarine and sugar. Mash the banana completely (I do this inside the peel) and mix in. Add vanilla, then soy milk. Add the dry ingredients, in the order above by half-cup increments. If the mixture is too moist, as more flour and oats incrementally.
Bake cookies on an ungreased cookie sheet for 13-14 minutes. I usually take them out right as they get crispy, because they cool a bit softer that way.
Ingredient notes: I use Earth Balance buttery spread for vegan margarine and Sunspire vegan chocolate chips (rather then ill-flavored carob chips) for the chocolate chips. These are both great products, but if you live in the boonies they might be hard to come by, so try a co-op or health store if you can’t find any.
Good luck with the cookies! Let me know how they turn out!
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These sound really delicious! What kind of margarine are you using?
Just stumbled upon this and it sounds fantastic! I have a similar recipe without the bananas and with walnuts, I am definitely going to try this. Oats and chocolate are such a tasty combo. :c) Keep up the good work!
Just so you know….vegan means not from animals. at all. Butters and chocolate are made with things that involve milk from animals.
Kate – I use Earth Balance vegan margarine most of the time. Or else some other kind of all-soy margarine with a name I can’t remember. The other one is vegan but is also a little cheaper, but harder to find.
Tracy – Let me know how it goes,
Callie – Not to get snippy, but if you read the “ingredient notes” you’ll see is written very clearly what ingredients I am using. And to be fair, me being vegan and this being a vegan blog, and neither margarine nor chocolate having milk as a key ingredient, I think it would be fair to assume that the things I talk about are vegan.
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Why the Margarine? Bad, bad, bad. Do da butter!
Great post, I am going to try it!
Mmm! These sound super yummy!
Tucson – Thanks, but I won’t “do da butter” – dairy is terribly unhealthy for you and has been linked to all kinds of diseases (and it’s not exactly great for the cows who are forced to give it, either). Earth Balance vegan margarine (or spread or whatever you want to call it) has no hydrogenated oils and is made from cold-pressed oils. So, “do da” vegan, non-hydrogenated margarine!
Chocolate, unless completely unrefined or bitter baker’s chocolate, isn’t vegan. :/
Making the recipe as we speak!!!!!
Thank you so much for the recipe!!!
I love these cookies, I haven´t eaten anything else than these for three days now
Greetings from Germany!