So said Shane last night, upon tasting these super-yummy banana-oatmeal cookies, from satan (!) on VegWeb. After nearly 24 hours of nonstop snacking, I’ve got to agree.

As usual, my amateur-at-best photos don’t come anywhere close to doing this dessert justice.

I think it’s the banana-oatmeal base that really makes these cookies rock. I tossed in some chocolate chips, but methinks the recipe would be just as good without the chocolate bling. For a healthier cookie, substitute dried cherries, cranberries, blueberries and/or apples (and/or some walnuts or similar) in place of the chocolate chips. Or, heck, in addition to. This recipe strikes me as super versatile.

And not having to muck with egg substitute? Priceless.

Keep reading for my modified version of the VegWeb recipe.

Best Oat Cookies that Ever Existed

Ingredients

1 1/2 cups of whole wheat flour
1 teaspoon of baking soda
1 1/2 teaspoons of cinnamon
1/2 of a teaspoon of salt
1 1/4 cup of brown sugar
1/2 of a cup of regular sugar
Slightly less than 1/3 of a cup of vegetable oil
1 banana, mashed (the riper, the better)
1 1/2 teaspoons of vanilla extract
1/2 to 1 cup of water or soy milk (I used Silk Pumpkin Spice; Soy Nog will also work well)
2 1/4 cups of quick oats
Chocolate chips (and/or dried fruit and nuts) to taste

Directions

1. Preheat the oven to 350 degrees.

2. Mix the flour, baking soda, cinnamon and salt together in a small bowl. Set aside.

3. In a larger bowl, mix the brown sugar, white sugar and oil. Beat until smooth. Add the whole banana and vanilla. Mash the banana with a hand masher, stirring it in with the sugar/oil mix. Keep mashing until the banana is mostly blended with the sugar and oil. (A few banana lumps are ok.)

4. Add the flour mix to the banana/sugar/oil mix and blend as best you can. At this point, the mix will probably be somewhat dry.

5. Start adding the water (or soy milk) to the mix, a little at a time. Keep stirring in the liquid until your batter is moist and blended, even a little liquid-y.

6. Add in the oats and stir. Keep adding more water (or soy milk) as needed. The batter should be thick and moist, not dry, but not too liquid-y. If you do add a little too much water (soy milk), let the batter sit for a few minutes; this will allow the oats to absorb the excess liquid.

7. Add chocolate chips, dried fruit and/or nuts as desired. I used about 8 oz. of chocolate chips for this recipe.

8. When done, drop the batter onto greased cookie sheets by the tablespoon. You should get between 30 and 36 cookies. Allow space between the dough balls, as the cookies will expand and fluff up.

9. Bake at 350 degrees for 15 to 20 minutes. Let cool and enjoy!

(Crossposted from.)

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Tagged: vegan veganism vegetarian vegetarianism recipe cookies dessert banana oatmeal oats quick oats chocolate chocolate chips banana oatmeal cookies dessert flickr photos herbivore meatless meatfree dairy free egg free

This entry was posted on Tuesday, January 20th, 2009 at 4:09 pm and is filed under garden of vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.