I made these last night because I had a sweet tooth, and I wanted to try adding some vegan chocolate chips to a healthy vegan cookie recipe I’m testing. They turned out pretty tasty, but a tad too dry for my liking. I’ll call this my “beta” vegan chocolate chip recipe. Anyway, once I perfect it, it will be included on my iOS app, along with a ton of other tested recipes and MANY useful tools to make it easy for you to stay (or begin) on the vegan road to healthy cooking and eating. The free app should be available for download from your iPhone’s App Store by the end of the year. Will keep you posted!
1 ripe banana
2 c oatmeal
1/2 c vegan (non-dairy) semi-sweet chocolate chips
1/2 c unsweetened coconut flakes
1/2 c flour (all-purpose, or whole-wheat)
1/4 c coconut oil (organic, unrefined, virgin)
1/4 c unsalted sunflower seeds
1/4 c Grade A dark amber maple syrup
1/4 c hemp seeds
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon
Heat oven to 350 F. Mash the banana in a large bowl, and then add the coconut oil, maple syrup, vanilla extract, hemp seeds, sunflower seeds, and coconut flakes. Stir all together well until it is creamy. In a separate large bowl, mix together the oatmeal, flour, baking soda, cinnamon. Stir until well mixed, then gradually mix it into the wet mixture. Stir all together. Add the chocolate chips and stir.
Moisten your clean hands and form balls (about the size of a golf ball), and place on a parchment-lined cookie sheet about 2 inches apart. Press them down to about a 1/2 inch thickness, and even the edges so they’re round. Bake for about 10 minutes. Remove from oven and using a spatula, place them on a rack to cool. Once they’ve cooled, place uncovered in refrigerator. They will be crunchy and full of flavor once they’re cold. If you prefer a more chewy texture, then keep them at room temperature in a covered container.