Although I’m generally not a big fan of sweets, I love these cookies! This is a versatile recipe; I like to blend a variety of flours and flakes. This batch was made with red fife, spelt and kamut flours, and oatmeal and rolled barley. This is a great way to use up extra ripe bananas; store baked cookies in the freezer for when you have a craving for a treat!
Oh, and if you have too many bananas on the counter going ripe, simply peel them, cut them in half, place in freezer bags, and freeze for your next batch!
PS I find the whole oats a bit large and chewy, so I grind them up a bit in the food processor before using in cookie recipes.
For a real treat, add 2/3 white chocolate chips…mmmmmmmmm!
Ingredients
1¾ cups rolled oats
1½ cups flour
½ teaspoon baking soda
½ cup coconut
1 teaspoon salt
½ teaspoon cardamom
1 tablespoon cornstarch plus 3 tablespoons warm water
1-2 ripe bananas, ¾ cup
½ cup vegan butter
½ cup sugar
1 teaspoon vanilla
Instructions
Preheat oven to 350 degrees.
Combine oats, flour, baking soda, coconut, salt and cardamom in medium bowl.
Dissolve cornstarch in warm water.
Cream butter and sugar in food processor; add cornstarch mixture, bananas and vanilla. Process until smooth.
Add butter mixture to flour; mix well.
Drop spoonfuls onto greased cookie sheet.
Bake 12 minutes, or until golden.
Makes 24-30 cookies.
