These cookies could easily be made vegan–just swap out the cow’s milk for soy and use a dairy-free chocolate chip, such as the semi-sweet ones by Tropical Source. These could be made even more virtuous by leaving out the chocolate entirely and using raisins or other dried fruits as an add-in. Some shredded toasted coconut wouldn’t hurt, either, if you’re into that sort of thing. Use any nut you like, roughly chopped, and lightly toasted in a 350 degree oven for about 7 minutes.
Makes about 16
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raw (turbinado) sugar
- 1 large ripe banana
- 1/3 cup canola oil
- 1/3 cup milk (can be swapped out for soy--see note)
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sliced almonds (or other nut you prefer), lightly toasted
- 1/3 cup semi-sweet chocolate chips (see note)
- Position the oven racks in the upper and lower thirds of the oven and preheat it to 350 degrees. Line two baking sheets with parchment paper or silicone liners.
- Place 1 1/4 cups of the oats in a food processor or clean coffee grinder (my preference) and grind the oats very finely into a flour. Pour into a large mixing bowl and whisk together with the remaining 3/4 cup of oats, baking powder, baking soda, salt and sugar. Set aside.
- Peel and halve the banana. Chop half into a medium dice and set aside. Place the other half in a medium bowl and mash well with a fork or your hands until it resembles a puree--no big chunks. Whisk in the oil, milk and vanilla.
- Make a well in the dry ingredients and pour in the wets. Using a wooden spoon or spatula, stir the batter until well-blended. Fold in the nuts and chocolate chips and chopped banana pieces. Let stand for about 10-15 minutes. Drop the batter in to mounds, 2 tablespoons each, onto the baking sheets, no more than 9 per sheet. Bake until puffed and golden, 22-25 minutes, rotating the sheets top to bottom and front to back halfway through baking. Cool for 2 minutes on the sheets before removing them to a wire rack to cool completely. Store in an airtight container for up to 4 days (note: after the first day or so, their outer crunch will go soft, but they'll still be delicious).
Copyright 2013 SkinnyMom.com
Shauna Sever writes the award-winning baking and dessert blog Piece of Cake.
She works as a host and reporter for food-related television and is currently at work on her first cookbook, to be published Spring 2012. She lives with her husband and their little girl in San Francisco .