Adventures in Vegan Baking

Today I attempted my first batch of vegan cookies, and I have to say, I was impressed with the results. I used this recipe from 101 Cookbooks to make these bite-sized chocolatey treats. These little guys are healthy enough that they can double as a dessert and a naturally sweet snack. I loved the subtle banana flavor and the texture of the shredded coconut.


Ingredients.
.3 large, ripe bananas, well mashed (about 1 1/2 cups)
.1 teaspoon vanilla extract
.1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil) [I used olive oil because I didn't have any coconut oil, and it was fine, but I can imagine the coconut oil would add a more harmonious flavor]
.2 cups rolled oats
.2/3 cup almond meal [I just pulsed some raw almonds together in a food processor - voila!]
.1/3 cup coconut, finely shredded & unsweetened
.1/2 teaspoon cinnamon
.1/2 teaspoon fine grain sea salt
.1 teaspoon baking powder
.6 - 7 ounces chocolate chips or dark chocolate bar chopped [I used Baker's semi-sweet chocolate, which is surprisingly dairy-free]


Directions.
.Preheat oven to 350 degrees.
.In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.
.In another bowl, whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
.Add the dry ingredients to the wet ingredients and stir until combined.
.Fold in the chocolate chunks/chips.
.Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet (don't worry, the dough is a bit looser than a standard cookie dough)
.Bake for 12 - 14 minutes. [15 was actually better for me, but it will vary from oven to oven.]

Makes about 3 dozen cookes.


[By the way, in case you two haven't met, let me introduce you to my pup, Rusty. He's actually ten years old but has the legs of a corgie. He enjoys day-long naps, zucchini, and licking plates clean. He does not enjoy little children because they are a threat to his cuteness.]