So these were maybe some of my favorite cookies I’ve ever made. These little guys, adapted from an NYTimes recipe, are mostly improvised (and considering this is vegan baking, I’m gonna give myself a little pat on the back). I only have two pictures, but I’m hoping you can take my word for it that they were DELECTABLE. The perfect synthesis of crunch, density, moisture, and the Soft Center (the most important facet of all baked vegan goods).
Something else to keep in mind. With vegan baking, you can eat as much batter as you want (AS MUCH AS YOU WANT!) because there is no egg or butter, or milk or nuttin’ too heavy.
This is for a double batch.
2 very ripe, very large bananas
2/3 c. canola oil
1 1/3 c. brown sugar (you can use regular as well)
1 t. vanilla extract
1 1/2 c. whole wheat flour
plus 4 T. all-purpose flour, or as needed
1 t. baking soda
1/2 t. salt
1 t. cinnamon
4 c. quick-cooking oatmeal or rolled oats
1/2 c. peanut butter (plus more if desired—it’s peanut butter)
1 cup vegan chocolate chunks
Preheat oven at 350 degrees.
Oil the baking sheets and mash the banana until all the chunks are eliminated. Add oil, sugar. vanilla, and peanut butter. Then add whole wheat flour, baking soda, salt, and cinnamon until it has thickened quite a bit. Be sure to use a wooden spoon in order to give the batter the tough lovin’ it needs.
It will start to look more like drop batter when you add the oatmeal gradually, and finally chocolate chips. The extra all-purpose flour is for thickening if, for some reason, the dough is too “slippery” (as the NYTimes recipe vaguely dictates) to form into balls.
The cookies barely expand in the oven. Putting them in near-golf-ball-sized balls, space them a little less than 2 inches apart.
The cookies bake for 10-12 minutes, but at about the 8-minute mark, take the trays out quickly to switch racks and also to squash the cooking dough with the bottom of your spatula. This will give them the flattened look you see here.
Enjoy, you chunky monkeys, you.