By: The Working Girl’s Kitchen
I felt like we needed more snack recipes – recipes that would help tame the sweet tooth. So, I ventured into vegan cookie recipes. This was my first foray into vegan treats, and I have to admit that these cookies turned out awesome. Because there is no butter, flour or eggs and very little sugar, they would make for a healthy breakfast choice, as well.
Kitchen tip: Don’t throw away your over-ripe bananas! Peel them, and then store them in the freezer. I used frozen ones for this recipe, and generally rely on frozen ones for my weekly protein bar batches.
- Preheat oven to 350.
- In a large bowl, mash the ripe bananas with a fork. Stir in the coconut oil, agave and vanilla extract. Mix until smooth.
- In a separate bowl, stir together the oats, baking powder, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Stir in walnuts and dried berries (I used Trader Joe’s golden berry blend, which contains golden raisins, cherries, cranberries, and blackberries).
- Drop spoonfuls of dough onto baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
- 2 ripe bananas, peeled
- 1/2 tbs coconut oil, slightly warmed, but not melted
- 1 tbs agave nectar
- 1/2 tsp vanilla extract
- 1 cup rolled oats
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup dried berries