For Meatless Monday I’m bringing you one of my absolute favorite chocolate chip cookie recipes, which also happens to make the prefect after school treat for all your little ones who are heading back to school tomorrow! This cookie recipe is a healthier version of the classic chocolate chip cookie. It is always a hit with everyone…kids and adults, plant-eaters and omnivores…doesn’t matter! My family, friends and I have been eating these cookies for years…long before I adopted a plant-based diet. I’m all for indulging and having fun and what kid doesn’t loooovveee coming home from the first day of school to chocolate chip cookies hot out of the oven?! And you can feel good knowing you’re giving your kids a yummy treat that’s healthier than the normal cookie! They may not be the prettiest cookies out there…but they taste amazing!
And want to know what’s great about these cookies? You and your little ones can eat all the batter you want without worry because there are no eggs in them!
Depending on what you’ve got in your kitchen you can make this recipe with either bananas or applesauce. 🙂 This is an adaptation of a recipe that originally came from Bethenny Frankel Hope you enjoy it!!
Vegan Banana Chocolate Chip Cookies
Ingredients:
- 3/4 cup rolled oats
- 1 1/2 cup oat flour
- 1/2 cup raw or coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp coconut oil
- 1 tsp vanilla
- 1/3 cup almond milk (or other dairy-free milk)
- 1 medium-size banana, mashed (or 4 oz apple sauce instead of banana)
- 1/3 cup dairy-free chocolate chips
Directions:
- Preheat oven to 375°F.
- Combine all dry ingredients in a medium bowl.
- Combine all wet ingredients in another bowl.
- Add wet ingredients to the bowl of dry ingredients. Add chocolate chips. Mix well.
- Line baking sheet with parchment paper. Place tablespoon size scoops of cookie dough onto parchment paper.
- Bake for 10-12 minutes, rotating the pan halfway through baking time.
Enjoy!