I have been making my signature vegan chocolate chip cookies for about a year now and have been wanting to make another version. With the addition of one simple ingredient they are a riff on my classic chocolate chip cookies that feature oatmeal, a banana, and coconut oil, among other things. Cocoa powder produces a cookie with a rich chocolate flavor that is enhanced by the closely placed bittersweet chocolate.
They are a wholesome cookie and were inspired after reading a New York Time’s article in last week’s Sunday Styles section where the “Cookie Diet” was profiled. There are a few cookie diets out there and they are similiar in theory to “Slim Fast” diets in thet the person following the diet eats a few of the cookies per day and also eats a full meal for dinner. These kinds of diets always alarm me because basing your daily food choices around cookies and milkshake like substances (to me) does not encourage or promote long term healthy eating habits. Cookies should be a treat/snack and not a substitution for an actual meal. Enjoy these cookies after that healthy meal you are going to eat!
prep time: 10 minutes
cooking time: 13-15 minutes
makes: approximately 40 cookies
1 1/2 c. old fashioned rolled oats (not quick cooking)
2 c. whole wheat pastry flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. maple syrup
1/2 c. sucanet
3/4 c. + 2 tblsp. coconut oil
1 ripe banana, mashed smooth
2 tsp. pure vanilla extract/vanilla paste
10 oz. bag of dairy free chocolate chips (Tropical Source is a good brand)
Preheat oven to 350 F.
In a mixing bowl, sift whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt. Mix in the oats. In another large mixing bowl or Kitchen-Aid mixer bowl/other mixer bowl, combine maple syrup, sucanet, coconut oil, mashed banana, and vanilla extract/vanilla paste until well mixed (don’t overmix). Gradually add the dry ingredients to the wet ingredients and mix until the dry ingredients are incorporated into the wet. Add the chocolate chips and mix so distributed throughout cookie batter. Measure out in tablespoons onto ungreased cookie sheets. Bake for 13-17 minutes. I used my silicone baking liner so my cookies would have no chance of sticking to the pan. Remove cookies from baking sheet and set to cool on cooling rack/newspaper. Enjoy!