So now that you have seen my daily schedule, you probably understand that any cooking beyond the microwave is nearly impossible during the weekday. Because of this, I do almost all of my recipe development and time intensive cooking on the weekends while Casey is home to help out.
My goal is always to get at least two solid recipes done each weekend, so that I can share them with you the following week. This past weekend though, we bought and decorated our Christmas tree, went grocery shopping, cleared off our to-do list, and before I knew it the weekend had disappeared and I only had one recipe finished for you guys. Recipe fail, but I DO have a decorated tree, and I’m calling that a personal win with a baby in the house.
I may be short this week, but I’m also lucky enough to have a recipe to share anyways. The lovely Madison made a delicious vegan cookie recipe, that would make a great addition to any holiday cookie exchange! Thank you, Madison!
Hi Daily Garnish readers! My name is Madison and I share vegetarian recipes and stories about my life as a wife, puppy mommy and food editor over at Espresso and Cream. I can’t tell you how thrilled I am to be sharing a guest post with you today while Emily spends some much deserved time celebrating and enjoying her new family of three.
Growing up in Iowa most of my life, the idea of being a vegetarian seemed like a completely foreign concept. It wasn’t until I started reading Emily’s blog, back when it was still The Front Burner, that I realized how approachable, flavorful and healthy a vegetarian lifestyle could be.
Although I’ve been a vegetarian for almost two years and occasionally eat vegan meals, vegan baking has always seemed like a daunting task. Like Emily said recently, most of the time, vegan baking recipes call for ingredients that I don’t have sitting around in my pantry when the craving for a cookie or piece of coffee cake strikes. But when I stumbled across this little gem of a cookie recipe from the New York Times food section, I knew I had to try it.
What really drew me in what the fact that it starts with an over-ripe banana, since we always seem to have a couple of those at our house. The banana is then mixed together with other easy-to-come-by ingredients like rolled oats, whole wheat flour, sugar, canola oil and milk chocolate chips (although raisins would be equally amazing).
My hubby gobbled these cookies up in a matter of days and has already been asking when I am going to make them again. Seeing as that this recipe is so darn easy, I’m more than happy to oblige. I hope you find time to give this recipe a try and find it as amazing, and easy, as I did!
Vegan Oatmeal Chocolate Chip Cookies
Adapted from the New York Times Vegan Banana Everything Cookies
- 1 very ripe medium banana, mashed
- 1/3 cup canola oil
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups rolled oats
- 1/2 cup chopped pecans, toasted
- 1/2 cup chocolate chips (vegan, if desired)
- Preheat oven to 350°F. Line a baking sheet with parchment or a Silpat baking mat. Set aside.
- In a large bowl, combine the mashed banana, sugar and oil. Stir until well combined. Add in the vanilla and salt.
- Stir in the flours, baking soda, salt and ground cinnamon, stirring until well combined. Add in the oats, pecans and chocolate chips; stir until just combined.
- Using clean, slightly damp hands (and re-wetting as needed), roll dough into balls slightly smaller than a gold ball. Flatten slightly with your hand. Transfer to baking sheet and bake for 12 minutes, or until lightly browned around the edges. Cool on baking sheet for 2 minutes. Transfer to wire rack to cool completely.
Makes about 2 dozen cookies