This weekend was pretty cray so I barely had any time to bake/cook, much less eat. However, on Saturday I did get to experiment a leetle bit while I had some down time. Originally, I planned to make banana oatmeal cookies. One problem: No butter. Second problem: “too lazy to go to the store-itis.” So, I had to improvise, meaning, going vegan.
It is really, really, ridiculously hard for me to imagine a cookie without butter. However, I can imagine a cookie with coconut oil, which, to me, is like the butter of the vegan world!
Vegan Banana-Coconut Oatmeal Cookies
Now, these cookies are pretty freaking delicious, and healthy…but of course, I made them tiny enough to have 4 in one sitting…so, basically you can just throw the healthy thing out the window.
Unless, of course you have what they call…”will-power.” I only have the power to will these cookies out of the cookie jar and into my mouth.
Now, someone hand me a stick of butter.
Vegan Banana-Coconut Oatmeal Cookies:
1 ripe banana (medium sized), mashed
1/3 c. melted coconut oil
2/3 c. packed dark brown sugar
1 t. pure vanilla extract
3/4 c. plus 2 T. all-purpose flour
1/2 t. baking soda
1/4 t. salt
1/2 t. ground cinnamon
2 c. quick-cooking oats
1/2 c. unsweetened, shredded coconut
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a medium mixing bowl, mash the banana. Add the coconut oil, brown sugar, and vanilla and mix well using a whisk.
3. Add the flour, baking soda, salt, and cinnamon and mix until just combined.
4. Using a spatula, fold in the oats. Then, fold in the coconut.
5. Using your hands, roll dough into tiny balls, place on the prepared baking sheets, and flatten each ball with the palm of your hand. These cookies will not get really big during the baking process, so you can place them fairly close together.
6. Baked until lightly browned on the bottoms. About 10-12 minutes. Allow them to cool for 5 minutes on the baking sheet.
Makes about 17-18 small cookies.