Ingredients
- 3/4 cup (90 g) whole wheat flour
- 1/2 cup (40 g) rolled oats
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp (15 ml) coconut oil, melted
- 1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1/3 cup (60 g) vegan chocolate chips
Directions
- Preheat oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine flour, oats, baking powder, and salt. Set aside.
- In a medium-sized mixing bowl, whisk together coconut oil, banana, sugar, and vanilla.
- Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips.
- Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten them slightly.
- Bake 12-14 minutes, or until edges begin to turn golden brown.
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to a week.
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