These oatmeal cookies are very tasty and delightful! They are soft on the inside and textured on the outside.
I’ve made these cookies with and without chocolate chips and the taste great both ways depending on what you’re in the mood for! My dad is not a huge fan of chocolate, so I always make a batch with raisins and without chocolate chips for him. But my husband on the other hand, loves chocolate chips so I’ll usually throw in a handful of dark chocolate chips in the cookie dough after adding the oatmeal for him. Either way they are delicious and gone quickly after they come out of the oven!
Oatmeal Chocolate Chip Cookies
If you loe the texture of oats, these oatmeal chooclate chip cookies are just for you!
Servings: 24 cookies
Calories: 114kcal
INGREDIENTS
- 1 banana , mashed
- 1 cup brown sugar
- 1/2 cup sugar
- 1/3 cooking oil
- 1 1/2 teasp vanilla extract
- 1 1/2 teasp ground cinnamon
- 1 1/2 cup flour
- 1 teasp baking soda
- 1/2 teasp salt
- 2 1/4 cup oats
- 3 tbsp water
- a handful of vegan chocolate chips , optional
- raisins , optional
INSTRUCTIONS
- Pre-heat oven to 350 degrees.
- In a bowl, mix together flour, baking soda, cinnamon, and salt.
- In another large bowl, mix together brown sugar, white sugar, oil, and water. Add the mashed banana and vanilla extract.
- Mix the dry ingredients into the wet ingredients above gradually while mixing.
- Stir in the oats (optional - if you like raisins, you can stir a handful in at the same time).
- Let the final mixture stand for a brief time if the consistency is too loose.
- Layer a cookie pan with foil. Drop the cookie dough onto the pan by the tablespoon. No need to make sure the dough is round, you can just drop it on.
- Cook for 13-15 minutes. The bottom of the cookie should be brown.
- Remove the cookies from the oven, and let them stand for a few minutes before taking them off, and then let them cool completely on a rack.
NUTRITION
Calories: 114kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 97mg | Potassium: 67mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Did you Make this Recipe ?Mention @VegetarianGastronomy or tag #vegetariangastronomy!
Anonymous
I decided to try this recipe today, i was looking for something quick, easy, and vegan. These were some of the most delicious cookies i’ve ever tasted. The banana was dank!!! The creator of this recipe is definitely a good person to know. Thanks for the scrumptiousness…
-Roey
Gastronomers - Amman & Anjali
Thanks for the post Roey! I’m glad you enjoyed them!
Devi
Just made these with a combo of whole wheat flour and whole wheat pastry flour, coconut oil, and vegan dark chocolate chips, of course! They turned out well! The next time, I’ll probably reduce the sugar to maybe just the brown sugar because the chocolate chips. Will let you know how that turns out :).
anjali
Great! Your substitutions sound great! Coconut oil would actually be perfect fort his, as well as the whole wheat flour. This recipe is actually from awhile back, so since then I actually add less sugar myself =) My taste buds don’t require as much sweetness anymore, and you’re right, the brown sugar combined with the addition of banana and chocolate chips is plenty! Thanks for letting me know – I’m definitely trying this recipe out with coconut oil next time! btw…what vegan dark chocolate chips do you use? Are they enjoy life?
Devi
I used Sunspire chips. Technically they’re not vegan because of possible traces due to shared equipment, but there’s no dairy in the ingredients. That’s good enough for me :).
anjali
agreed =) I bought some dark chocolate the other day from TJ and it was the same thing. they could not label it “vegan” because of the equipment, but there was no dairy in the ingredients. I love ghiradelli 70% dark chocolate chips, and i’m trying to find a good vegan substitute for baking. I like enjoy life…I will have to try Sunspire. Thanks!
Samuel F
Loved this Recipe! I made a few changes, some that were intentional and others were….. a surprise lol
I used fax for a 1/2 cup of the flour called for, I used dried cranberries instead of chocolate chips and I used dark molasses instead of white sugar. When I stirred the ingredients together the molasses made it too thick and the mix needed more liquid. Luckily, I had a glass of Merlot in my hand so I just poured that in (about 1/2 cup) and baked the cookies. The wine mixed really well with the cranberries and with the molasses and made the cookies less sweet and more of a granola bar than a cookie. They are amazing!
Thanks for the recipe!
anjali
Haha…your comment made me laugh out-loud…love it! And love your version…wine and cookies pair well together, may as well combine the flavors and use the quickest thing ou had on hand =)! Your version sounds great…I will have to try it sometime. I’ve actually been meaning to re-visit this recipe and re-create a less sweet version since my palate has changed compared to when I first posted this recipe. Glad you loved them! Thanks for sharing!
Neha
Hi
Your recipe calls for
”1/3 + cups oil, vegetable”
I am not sure what that means…- is this a typo?
Also if you were to add less white sugar now (after reading all your comments), would u eliminate white sugar or reduce the quantity?
anjali
Hi Neha! Sorry for the confusion…it’s 1/3 cup oil. I need to re-visit this recipe and update it properly with my new healthier recipe. As for the white sugar, I’ll be updating soon after I run a few trials, but for now, you could add some coconut sugar. Once i try out a few combos, I’m hoping to replace the veg oil with coconut oil, reduce the amount of oil by perhaps adding applesauce, and eliminating the white sugar completely and instead using maple syrup or coconut sugar (although this would also require a few other recipe adjustments). Sorry so vague…i will put this on my list to update.