Prep 10 mins
Cook 25 mins
This recipe is from my November 2008 issue of Health Magazine. It says that these cookies are a favorite of Susan Sarandon. They are from Bethenny Frankel who is a celebrity natural-foods chef and owner of the baked-goods company bethanybakes. Find out more about Bethenny at the www.bethennybakes.com website.
- 236.59 ml oat flour
- 177.44 ml old fashioned oats
- 2.46 ml baking powder
- 1.62 ml baking soda
- 2.46 ml salt
- 118.29 ml raw sugar
- 78.07 ml canola oil
- 78.07 ml soymilk, plain
- 2.46 ml vanilla extract
- 1 banana, ripe, cut into small pieces
- 59.14 ml walnuts, chopped (or another favorite nut)
- 78.07 ml semisweet vegan chocolate chips (such as Tropical Source)
- Preheat oven to 350 degrees.
- Combine first 6 ingredients in a bowl. Whisk together oil, soy milk and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts and chocolate chips.
- Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.
- NOTE: Use this cookie base (minus the last 3 ingredients) as a blank canvas for other flavor variations. So instead of bananas, walnuts and chocolate chips, try one of the following: raisins and a pinch of cinnamon, dried blueberries with raw sugar sprinkled on cookies, dried cranberries and 1/2 teaspoon orange extract or slivered almonds and 1/2 teaspoon almond extract.
These are very good -- and the banana adds a fun and refreshing flavor to the good ol' choc. chip cookie! They taste great and are super easy. They have none of the strange flavors (or texture) that some alternative recipes have. I doubt anyone would notice that they're missing eggs and butter. They're a perfect treat if your child has egg or dairy issues -- or both -- like our house! Thanks for posting it. :)