My son named these cookies, because they have a little bit of everything (for the Dawes fans).
I’ve been on a cookie tear, trying to come up with recipes that are delicious, but healthy enough that I can grab one for breakfast – when I don’t usually want to eat – and not feel bad about it. These fit that bill.
2 tsp vanilla flavoring
3 mashed overripe bananas
2 T tahini or peanut butter
3 T almond or soy milk
1 cup whole wheat pastry flour (can sub with gluten free all purpose)
1 ½ cups oats (either quick or regular, can use gluten free oats)
½ cup vanilla vegan protein powder (I used PlantFusion Protein Vanilla Bean)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
⅔ cup vegan chocolate chips
⅔ cup raisins
⅔ cup dried cranberries
⅔ cup pecans
Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients thoroughly. Combine. If it seems too dry, add additional soy or almond milk very gradually. If it seems too wet, add additional oats or flour very gradually.
Spoon by large dollops onto a baking pan or stone and flatten slightly (they will not really rise or spread much).
Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned.
Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.
Makes 24 cookies.
Nutrition per cookie (approximate)
1.5 grams fat
18 grams carbohydrates
10 grams sugar
4 grams protein
2 grams fiber
Photography by Ms. TheVeganAsana Jr. II.