This recipe was discovered by my 120 percent assistant,
Kameron. She tries to practice a vegan diet. In it’s
truest sense a vegan diet simply means absolutely no animal
products or by products are used or consumed. Be careful
to use a margarine that states that it is vegan.
Ingredients:
1 c. margarine, cold
1-1/2 c. tightly packed brown sugar
1 RIPE mashed banana
3-5 t. vanilla
2 T. water or soy or rice milk
2 c. all purpose or whole wheat flour
1 t. baking powder (mix with flour before incorporating)
2-1/2 c. rolled oats
2-1/2 c. vegan chocolate chips
Instructions:
Preheat oven to 375 degrees. Cream margarine and sugars.
Add banana and mix well. Add vanilla then water (soy/rice
milk). The water may try to separate (soymilk doesn't).
Add dry ingredients in order listed by 1/2 c. increments.
Bake for 10 - 12 minutes on ungreased cookie sheet.
*The cookies tend to stick to the pan so spraying it
with cooking spray or something may be a good idea.
The Healthier Version:
1/2 c. tahini paste
4 T. margarine
1-1/2 c. maple syrup
1/4 c. safflower oil
1 T. vanilla
3 c. whole wheat flour
1 c. rolled oats
1 t. sea salt
1 t. baking soda
1 c. vegan chocolate chips
1/4 c. chopped walnuts
Instructions:
Preheat oven to 350 degrees. Oil/grease/spray/line cookie
sheets with parchment. Cream tahini paste and margarine
until smooth. Whisk in syrup, oil, and vanilla. Mix with
a wooden spoon the rest of the ingredients. Bake for 10
minutes.
