Christmas in May...

At the beginning of the year, I decided to take some of my beloved baking recipes and rework them as gluten-free and vegan, since I have a food sensitivity to gluten, yeast, eggs, and cow’s milk

Vegan Oatmeal Chocolate Chip Cookies

3/4 C. Vegan butter, softened

3/4 C. Brown sugar

1/2 large banana, mashed

2 Tbsp. plant based or nut milk (I used oat milk)

1/2 C. Gluten free 1-2-1 flour (I use the brand Cup 4 Cup)

1 1/2 C. Quick oats

1 tsp. Baking Soda

1 C. vegan chocolate chips*

Pinch of Cinnamon

Preheat oven to 350. Cream the butter and sugar and then add the banana and milk and mix well with a fork or spoon. Add in the cinnamon and baking soda and mix well. Mix the flour then the oats in to the bowl in batches. Then fold in the chocolate chips. Place by heaping tablespoonful on to parchment or silicone lined cookie sheets 2” apart. Bake for 13 minutes. Remove from cookie sheet and cool on a rack. Makes 24-30. Store in an air tight container at room temperature for 5 days or in the refrigerator for 2 weeks.
* Regular semi-sweet chocolate chips contain diary and do the cookies are no longer vegan.

(P.S. The original recipe came from a neighbor, who made them every year at Christmas time for my family when I was growing up. They are affectionately known as Carol’s Cookies.)

Baking, Health, learning, wellnessMali MayerMay 24, 2021#baking, #food, #goalsComment