These cookies are so delicious. Perfect with a cup of coffee as a snack or crumbled up and mixed into some vegan ice cream. Yum! Or just eat the dough raw – might be my favorite way to eat it.
COOKIES COOKIES COOKIES!!! I love me some cookies. And I love eating the batter – one of the best parts of being on a vegan (or plant-based as I like to say) diet is that you can eat the batter without worrying about getting sick. YUM!
Since becoming 100% plant-based I have tried so many various cookie recipes and what I’ve noticed is that unless the recipe calls for a ton of nut butter, oil, or vegan butter they end up super hard and crispy. Now I’m all for a crisp cookie once and a while, like with a good cup of coffee or tea. But when I’m craving a chocolate chip cookie I generally prefer something that is a little more on the soft side. Soft and chewy. Mmmmm.
Of course you all know I have a major sweet tooth so obviously I’ve tried and tried again to make a soft, vegan cookie that wasn’t loaded with fat – healthy fat or otherwise. So when I threw this batch together I didn’t really have high hopes since I didn’t even include a flax or chia egg in the recipe – which was totally by accident by the way. I had everything all mixed up and the batter tasted good, but then I realized I forgot to add the flax egg. SHOOT!
Ugh. Oh well. Here comes another ton of coffee biscuits…
But I did include a little bit of coconut oil and I used date paste for some of the sweetener which adds some softness I think. Also, banana helps, so maybe they won’t be too hard, or at last not rock hard??? So in the oven they went and 12 minutes later…oh sweet heavens the smell was GLORIOUS! The cookies looked so divine that it was difficult for me not to immediately grab one of the steaming hot cookies right off the baking sheet and shove it into my mouth.
CHUNKY MONKEY COOKIES
Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Makes: About 16 cookies
- 1 very ripe banana (about 100 grams)
- 2 teaspoons baking powder
- 1½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 tablespoons organic agave nectar
- 5 tablespoons (80 grams) date paste
- 2 teaspoons pure vanilla extract
- 3 tablespoons refined coconut oil, liquefied
- ¾ cup rolled oats
- 8 ounces chocolate chunks (Enjoy Life recommended)
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl mash the banana with a fork and add the baking powder to it. Mix well with the fork and set aside.
- In a large bowl whisk together the flour, baking soda, and cinnamon.
- To the bowl with the banana and baking powder whisk in the agave nectar, date paste, vanilla and coconut oil.
- Using a spatula or a wooden spoon mix the wet ingredients into the dry just until combined. Fold in the oats and chocolate chunks. The dough should be dry (most vegan doughs are dry since they do not contain eggs that solidify during the cooking process), but if you need to add some unsweetened almond milk one tablespoon at a time just so you can get the dough to come together.
- Place the dough in the fridge for about 15 minutes.
- Drop the dough by 50-gram balls (about 1½-inch in diameter) onto the prepared baking sheets flatten slightly. Bake for about 10-12 minutes or until lightly browned. Let the cookies cool a few minutes on the baking sheets before transferring to cooling racks to cool completely.
By the way…don’t forget these cookies are vegan so feel free to eat the dough raw. YUM! You could also add it to some vegan ice cream for a yummy cookie dough ice cream treat. One of my favorite desserts EVER! Oh man, I’m getting hungry. If only I had some ice cream…
Store these cookies in the refrigerator for about a week or in the freezer for up to a month. They get a little bit hard in the cold refrigerator, but if you like (this is what I do) warm it up in the microwave at 50% power for about 20 to 30 seconds. It will be warm and gooey, like it just came out of the oven. Mmmmmmm