Day 52 – Banana-Maple Oatmeal Cookies

21 02 2010

Glorious Sunday! The city, however, was gray and rainy. But, I was in good spirits and headed yoga, Trader Joes, and Whole Foods… on a mission to make my first ever batch of Fat Free Vegan Cookies. Yup!

I found them on them on another blog and they are delicious!

So these cookies include no egg, no butter and no white sugar. They have banana, rolled oats, wheat flour, lemon juice, cinnamon and vanilla plus a few other regular ingredients. The odd ones for me were Chai seed and Organic Maple Syrup (not the same a Log Cabin… well, not nearly as nutritional). I headed to Whole Foods to track down the last few items, and after an odd fight over a parking space (I was waiting for a spot and another lady tried to grab it. I honked, and SHE GOT OUT OF HER CAR! The car behind me was even arguing with her. Finally she gave in saying that I was a bad person and she was a good person. Really?)

Anyways, my adventures in Whole Foods Bulk Food area were great! I found Organic Maple Syrup, Chai seeds and the flour which I was able to buy all in the exact right quantity. Let me tell you, there are more types of seeds out there that I have never heard of.

With my newly found ingredients in my bag, I headed home to make my first batch of vegan cookies. It was surprisingly easy to make and bake. Below is the recipe, although I omitted the raisins.

Banana-Maple Oatmeal Cookies
(Courtesy of FatFree Vegan Kitchen)

Because they contain no fat, these cookies are softer the day they are made and chewier the next day. If you prefer them soft, warm your day-old cookies in the microwave for a few seconds.

1 teaspoon ground chia seeds or 2 tsp. egg replacer powder or 2 tsp. ground flaxseed
2 tablespoons water
1 cup regular or quick oats
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup raisins (optional)
1/2 teaspoon vanilla
1/2 cup maple syrup
1 banana, mashed
1/2 teaspoon lemon juice

Preheat the oven to 375.

In a small mixing bowl, combine the chia seeds (or egg replacer or flaxseed) with the water and set aside until thickened (no waiting is necessary if packaged egg replacer is used.)

Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Add the raisins.

Add the maple syrup, vanilla, mashed banana, and lemon juice to the chia/flax/egg replacer mixture and combine well. Pour into the dry mixture and stir well but don’t overmix.

Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.

Servings: 18

Yield: 18 cookies (I got 22 from my batch)

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