We’ve done it again!! Two lonely bananas are sitting in the fruit bowl nearing the point of over-ripeness (if that’s a word!?). SWEETTABLESCAPES usually uses them in our tried and true banana bread as we did here. But today, searching for something different in our stack of recipes, we stumbled upon a forgotten cutout from The New-York Times (Dec. 2, 2009). In the “Feed Me” column, Alex Witchel revisits a vegan cookie recipe and creates the Banana Everything Cookie!!
It did not take long and in about half an hour, we had a warm, golden batch of cookies. Even when it’s a 102 degrees outside, we turn on the oven for some sweet treats!!
BANANA EVERYTHING COOKIES (Adapted from “Vegan Cookies Invade Your Cookie Jar” by Lisa Chandra Moskowitz and Terry Hope Romero (Da Capo, 2009):
Nonstick cooking oil spray
1 very ripe medium banana (we used two and it did not affect the result)
1/3 cup canola oil
2/3 cup sugar
1 tsp vanilla extract
3/4 cup plus 2 TBsp all- purpose flour or as needed
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
1/2 cup chopped walnuts
1/2 cup chocolate chips (vegan if desired)
1. Preheat oven to 350. Lightly spray 2 baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla and mix with a strong fork. Add flour, baking soda, salt and cinnamon and mix until just moistened.
1. Add oatmeal, walnuts and chocolate chips. Mix well making sure oats are well moistened.
3. Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball. Flatten slightly and place 2 inches apart on cookie sheets. Bake until lightly browned, 10 to 12 minutes.
Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in airtight container.
Yields about 2 dozen cookies.