So I got another cookbook last weekend…Vegan Cookies Invade Your Cookie Jar! The authors are Isa Chandra Moscowitz and Terry Hope Romero; they also have cookbooks focusing on vegan cupcakes and pies, as well as several others. Sometimes I wonder why I am willing to still spend money on cookbooks when there are so many free recipes on the internet. Is it the beautiful photography? The baking tips in the introductions? The anecdotes accompanying each recipe? Many food blogs today fulfill all of this criteria, so I’m still not sure why I continue to buy them! I guess I still enjoy the sensation of feeling a book in my hands This makes sense, given that I have yet to purchase an e-reader.
But anyway, back to these cookies: they are actually titled “Banana Everything Cookies” in the book (probably because my alternate name is way too long!), and it really is a “clean out your pantry” type of recipe. You probably already have most, if not all, of the ingredients in your kitchen already. They are also relatively healthy, and very scrumptious
Banana Chocolate Chip Pecan Oatmeal Cookies (recipe adapted from this book)
- 1 very ripe medium banana
- 1/3 cup canola oil
- 1/3 cup sugar (original recipe called for 2/3 cup, but I thought 1/3 cup was sweet enough)
- 1 tsp vanilla
- 3/4 cup plus 2 tbsp flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 cups quick-cooking (not instant) oatmeal or rolled oats
- 1/2 cup chopped pecans (the original recipe uses walnuts)
- 1/2 cup chocolate chips
Preheat oven to 350 F. Place parchment paper on two baking sheets, or alternatively lightly grease them. In a large bowl, mash the banana until there’s no more large chunks, using a fork or your hands. Add the oil, sugar and vanilla to this bowl and mix again. Then add the flour, baking soda, salt and cinnamon and mix until the dry ingredients are incorporated into the wet. Add the oatmeal, pecans and chocolate chips and mix. If the dough is too sticky or slippery then add a few more tablespoons of flour.
Roll the dough into roughly golf-ball size balls, or a little larger, and place on the baking sheet. I recommend having a bowl of water nearby and soaking your fingers after forming every few balls to prevent your hands from sticking to the dough too much. Bake in the oven for 10-12 minutes, until the cookies are just lightly browned. Cool cookies on baking sheet for 2 minutes, then transfer to a cooling rack (or a plate).
As you can see from the pictures, these cookies don’t spread too much. I actually like them this way, but if you prefer a flatter cookie, then simply flatten the cookie dough with your hands before baking.
I took these to a dinner/dessert/video game/dancing party, and people really liked them! I forgot how much I love cookies…can’t wait to try more recipes from the book!