Friday, June 29

Chunky Monkey Vegan Cookies

 Fern Glen Inn •

I have two different sets of vegan guests coming this weekend and wanted to bake something that could double as a little welcome treat in their rooms but also serve as a baked good on the sideboard at breakfast (in place of the banana bread the omnivores will get).

I browsed a few dozen vegan cookie recipes for inspiration and came up with an end result that I just have to share. They are that good, if I do say so myself. And, no, you don't have to be vegan or have an egg allergy or lactose intolerance to enjoy these babies.

I call them Chunky Monkey cookies because they're chock full of banana, peanut butter, peanuts and dark chocolate chunks. I'll be making them again the next time I have an over-ripe banana.

Chunky Monkey Vegan Cookies

  • 1 tablespoon ground flax seed
  • 3 tablespoons warm water
  • 1 medium very ripe banana, mashed
  • 1/3 cup natural peanut butter
  • 3 tablespoons vegetable oil (add an extra tablespoon if your peanut butter is so thick it holds it's shape when scooped)
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup unbleached all purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old fashioned rolled oats
  • 2/3 cup chopped dark chocolate (use dairy-free if making vegan)
  • 1/3 cup unsalted roasted peanuts

Preheat oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper.

In a small bowl whisk together the ground flax seed with warm water and set aside for at least 20 minutes. It will become somewhat thick and viscous and acts as a replacement for an egg.

In a large mixing bowl, whisk together the mashed banana, peanut butter and vegetable oil until smooth. Whisk in the sugars, vanilla, and the flax seed mixture.

Sift the flours, baking soda and salt over top and stir until almost combined. Add the rolled oats, chocolate and peanuts and stir until no dry bits remain. Dough will be very thick.

Shape about 2 to 3 tablespoons of dough into a ball (a bit smaller than a ping pong ball). Set on prepared cookie sheet and flatten slightly. Repeat, leaving an inch of space between cookies.

If dough is sticky: wet your hands with cold water and shake off excess before handling dough. The extra moisture won't hurt the cookies. Repeat when your hands get sticky again.

Bake until toasted and dry on the top and golden around the edges, about 11 minutes. Cool for 5 minutes on cookie sheet then transfer to a rack to finish cooling. Serve warm or at room temperature. Cool completely before storing in an air-tight container for up to three days or freeze for longer storage.

Makes about 18 cookies.

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