Chocolate-Chip Oatmeal Banana Cookies
You Will Need:
1 Cup Earth Balance or other vegan buttery substitute, softened
1 Cup Evaporated Cane Juice (ok... you could use granulated sugar here - but it could have bones in it!)
1/2 Cup Maple Syrup
1 Banana (The riper the better)
1 Teaspoon Vanilla Extract
1 Teaspoon Salt
1 Teaspoon Baking Soda
2 Cups Unbleached All-Purpose Flour
+/- 2 Cups Old-Fashioned Rolled Oats
1 Bag of Vegan Chocolate or Carob Chips
Preheat oven to 375 degrees F.
Line one or two baking sheets with parchment paper or grease them with PAM or some other vegetable based greasing agent. (A bit of Earth Balance on a paper towel does the trick.)
In a large bowl cream together butter, maple syrup and evaporated cane juice with an electric mixer or by hand if necessary. To this mixture add vanilla extract and banana and combine well. Put in salt and baking soda, stir until fully incorporated. Little by little add in unbleached flour.
Now you should have a dough that is not runny, holds its shape when pinched up into a ball but isn't overly stiff either. If dough seems overly runny gradually add another quarter cup or so of flour. If dough is overly stiff add soymilk (or rice or almond milk) one Tablespoon at a time until the right consistency is achieved. Finally add the oats and stir until equally distributed.
On the end of a regular 'ole spoon grab up a ball of dough and drop onto your cookie sheet. I found in my oven the perfect baking time for these was 12 minutes but 10-14 should be your target time. Remove from baking sheets to a wire rack to cool.
This should make approximately 32 cookies.
Buttery Spreads: I like Earth Balance and Soy Garden. Do not buy the kind in the stick! It is icky!
Bones in the Sugar: Ok. There are not bones IN the sugar. But some granulated sugar is processed with animal bones in the whitening process. Check out what brands of commercial sugar are vegan and read up why bone char is used here.