Everyone should have a classic chocolate chip cookie recipe. And it;s only icing on the cake if your recipe pleases vegans and an entire team of junior high swimmers alike.
I love cookies. The addition of bananas and oatmeal is just a bonus because we all know that the real star is the chocolate. My go to cookies are simple to bake and if I decide to eat all of the cookies in dough form it’s easy on my belly, too. Not that that happens often or anything. Plus they make me look like a fun, baking swim coach to this kids and a health conscious coach to the parents.
And if vegan, oatmeal, and dough didn’t have you sold – did I mention this recipe belongs to Bethanny Frankel? And you can wrap them in ribbons.
Banana-Oatmeal Chocolate Chip Cookies
Adapted from Bethanny Frankel a la Health
- 1 cup wh0le wheat flour
- 3/4 cup old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/3 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1/2 ripe banana, cut into small pieces
- 1/2 cup semisweet vegan chocolate chips
Add the dry ingredients together and in a separate bowl mix wet ingredients. Combine both wet and dry mixtures and add banana and chocolate chips.
Bake at 350* for 20-25 minutes or save energy and grab a spoon instead.
What? They have no eggs in them!