Makes ~16 cookies

½ cup all-purpose flour

¼ tsp salt

1 tsp baking soda

1 ½ cups old-fashioned rolled oats

5 Tbsp Earth Balance Buttery Spread

⅓ cup firmly packed light brown sugar

⅓ cup granulated sugar

½ cup pureed banana (about ½ large banana)

1 tsp pure vanilla extract

½ cup dairy-free semisweet chocolate chips or mini chocolate chips

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a large bowl, stir together the flour, salt, baking soda and oats. Set aside. Melt the margarine on the stove in a small pan; do not allow it to brown. Pour the margarine into a medium-size mixing bowl and add the sugars, banana, and vanilla extract. Using a rubber spatula or a wooden spoon, stir until smooth.

Add the margarine mixture to the flour ingredients and stir until it forms a dough. Stir in the chocolate chips.

Spoon the dough by level tablespoons onto the prepared baking sheet, spacing them about 1 inch apart. Bake the cookies on the middle rack of the oven until lightly puffed and golden, 8 to 10 minutes. They should be a little soft, but not too squishy in the center. Remove from the oven and transfer to wire racks. They will firm up further as they cool. Serve the cookies warm or cool.

These cookies do expand in the oven, so space them accordingly.


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Posted by: ghost21 on Category: Bakery

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