Soft. Chewy. Chocolate chip melty. Just to name a few ways I would describe these tasty morsels.
I wanted to share a simple, delicious recipe that is easy to make and satisfies the sweet tooth. As mentioned previously, I have the biggest sweet tooth and yes, sometimes I do have cravings for it still, even on a plant-based diet–but my cravings are less frequent and less intense. When they do strike, I want to something that satisfies, but also something that won’t make me feel guilty about eating later. And something to note, you’ll notice after eating a whole food, plant-based diet for a while that your palate has changed and you start to appreciate the natural, wholesome foods more and find the processed items to be sensory overload. Before this lifestyle change, that never happened to me. “Too sweet?” is that even a thing? I get it now, guys. I get it.
But even on a plant-based diet, I still have an appreciation for sweets on the occasion. And although this recipe is not super decadent, it still satisfies the cravings without the excessive calories and fat typically found in sweets.
Without further ado–
Vegan Chocolate Chip Banana Oatmeal Cookies
- 1 ripe banana
- 1/2 cup of oats (I use quick oats)
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- a handful of dairy-free chocolate chips (I use the Enjoy Life brand)
Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, mash the banana smooth until only small chunks remain. Then, add in the oats, cinnamon, and vanilla extract and mix well. Lastly, mix in the chocolate chips. You can add in a small amount of water if the mixture is to dry or add more oats if it is too wet.
Line a cookie sheet with parchment paper. Use a tablespoon to scoop the mixture out and place on the cookie sheet. You can roll them up more or flatten them out. I chose to just drop them on the sheet, hence the odd forms. This recipe makes 6 but feel free to double for extra cookie delight.
Bake in the oven for 12-15 minutes. If you double the recipe you may want to increase the bake time to 15-18 minutes. Remove from the oven and let them cool for a few minutes before eating. I used a drying rack for speedier cool time (because, in the words of the Cookie Monster, “Me want cookie!”).
I love how easy and tasty these cookies are. And you can satisfy that craving in less than 30 minutes, start-to-finish! Watch out Rachael Ray!