I’m a self-professed health nut.

Green shakes and salads are my go to meals.  Carrots dipped in hummus is my favourite snack.

I would honestly rather eat a big bowl of vegetables than eat a slice of cake.

I know I know.  You’re probably thinking what is wrong with this woman?  Who would ever want to eat vegetables over cake?

Well if I’m being totally honest, I’m not a huge dessert person.  Cake, ice cream, and brownies aren’t really my thing.  Sure I’ll eat them from time to time, but there is one dessert that I will always choose as my number one.  (Besides my beloved dark chocolate of course).

Enter chocolate chip cookies.

Chocolate chip cookies have been my favourite dessert since I was a little kid.  My mom has been making them for as long as I can remember.  They’ve always been a hit at dinner parties and of course around our dining room table.  Seeing as I can no longer eat the beloved cookies of my childhood, I decided to whip up a batch (or three) myself.

But wait!  These aren’t your average chocolate chip cookies.  These gems have banana in them!  Can I say heaven?

Chocolate chips + banana = chocolate chip cookies + banana bread.

Also known as AMAZING.  Or as Penny from Happy Endings would say “Amah-zing!”

How many other cookies have you had that combine the classic chocolate chip cookie flavour with the intoxicating banana bread flavour?

Before I made these cookies I had never tried a cookie that met the criteria above, so I was a little nervous to see how these were going to turn out.

But then again, any baking that starts out like this…

And ends up like this…

Is a winner in my eyes.

Banana Chocolate Chip Oatmeal Cookies

Adapted from Sweet Tooth Sweet Life

Yield: 1 dozen large cookies, 16 small cookies

Ingredients:

• 3 medium bananas, mashed
• 1 flax egg (1.5 tbsp ground flax, 3 tbsp water)
• 2 tbsp Earth Balance
• 1 cup gluten-free all purpose flour
• 1 1/2 cup certified gluten-free oats
• 1/4 cup sucanat
• 1/4 cup palm sugar
• 2 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/2 cup vegan + gf chocolate chips, or 1/2 cup dark chocolate, chopped
• 1 tbsp chia seeds

Note:  There are a few ingredients in this recipe that need some clarification.  *Regular all-purpose flour and regular rolled oats can be used in place of gluten-free.  *Regular brown sugar can be used in place of sucanat and palm sugar.

I’ve tailored this recipe to my dietary needs, but feel free to use the ingredients that best suit yours.  If you or the people you’re making these for do eat gluten, please don’t feel like you have to use gluten-free ingredients.

Directions:

1. Preheat oven to 350F and line 2 baking sheets with parchment paper.  In a small bowl, mix together the flax egg and set aside.
2. Using an electric or stand mixer, beat the Earth Balance and mashed banana until combined.  Add the sugars and beat for 1 minute until creamy.  Next, beat in the flax egg and vanilla extract.
3. Carefully beat in the remaining ingredients until combined.  You can choose to fold the chocolate chips in by hand, or use the mixer.  (I throw them into the mixer with the rest of the ingredients, and mix away).
4. Using a spoon or an ice-cream scoop (best $8 I’ve ever spent), scoop the dough by tablespoon onto the prepared baking sheet.  Using the back of the spoon, round the corners and slightly flatten the top of the cookie.
5. Bake for 20-24 minutes until slightly puffy and slightly cracked on top.  Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack.  Or to a plate for immediate consumption.

I use palm sugar (also known as coconut palm sugar) in the majority of my baking as a substitute for brown and white sugar.  It’s a healthy alternative sweetener that has a lower glycemic index than cane sugar, agave, or honey.  Organic evaporated coconut palm sugar is especially high in potassium, magnesium, and zinc and is a natural source of vitamins B1, B2, B3 and B6.  I’ll have a Nutrition post up very soon with more information about palm sugar and sucanat (pictured below).

An added bonus of vegan baking: no animal cruelty = no eggs = flax egg =

Lots of cookie dough sampling

I’ll be back tomorrow with a post about my Foodie Pen Pals package– it’s such a neat and exciting program I’m a part of.  I can’t wait to finally share!

In the meantime, may I suggest baking these cookies right now and enjoying one or two as a Thursday night treat.  You deserve it