Oatmeal Chocolate Chip Cookies
Serving Size: 16 cookies
DESCRIPTION
These vegan oatmeal chocolate chip cookies are healthy, delicious, and super easy to make. The ripe banana adds the perfect amount of natural sweetness and moisture. Rolled oats give the cookies a great texture and make them hearty, and with a healthy dose of chocolate chips, these cookies are perfect for all ages!
INGREDIENTS
Dry Ingredients
- 1 cup all purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon salt
Wet Ingredients
- 1 whole banana ripe
- ½ cup softened vegan butter or unrefined coconut oil
- 1 teaspoon vanilla extract
Other Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ¾ cup mini chocolate chips vegan
METHOD
- Mash the ripe banana using a stand mixing with the flat beater attachment. Break the banana into 2 inch pieces. Place it in the stand mixer and beat at low-medium speed. Note: If you do not have a stand mixer, then use a regular mixing bowl and mash the banana using a fork or potato masher.
- Add all the remaining wet ingredients to the mashed banana and continue beating.
- Slowly mix in the white and brown sugar. Continuously beat till all the sugar is well incorporated.
- Stop the mixer to add all the dry ingredients. Turn the mixer back on at low speed and mix until all the dry ingredients are well combined with the wet ingredients.
- Stop the mixer again and fold in the chocolate chips. Cover the bowl and refrigerate the cookie dough for at least 20 minutes.
- Preheat the oven to 350℉. Line baking sheet with parchment paper.
- Scoop out 2 tablespoon of dough onto the prepared baking sheet. Arrange the scoops with little space in between each one. Press down on each scoop of dough to slightly flatten them. Note: I like to use an ice cream scooper for scooping.
- Bake for 12-15 minutes. Then remove from the oven and let them cool on the baking sheet for 10 minutes.
- Next, carefully transfer the cookies to a cooling rack to let them firm as they continue to cool down.
NOTES
- Measure accurately: Use a kitchen scale for precise measurements, especially with dry ingredients like flour.
- Room temperature ingredients: Ensure the vegan butter and banana are at room temperature for better mixing.
- Use parchment paper: Parchment prevents sticking and makes cleanup way easier!
- Middle rack: Baking on the middle rack is perfect for cookies to help them brown evenly.
- Cool on the sheet: Cookies continue to bake on the hot sheet, so it’s important to let them sit for 10 minutes before moving them to a cooling rack.
NUTRITION
Calories: 160kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 113mg | Potassium: 55mg | Fiber: 2g | Sugar: 18g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Let us know how it was!