Chef:   Vicki Brett-Gach
Makes:  18 to 22 cookies
Prep Time:  8 minutes
Cook Time:  14 minutes
Total Time:  22 minutes

INGREDIENTS

  • 2 ripe bananas
  • ½ c unsweetened applesauce
  • ¾ t apple cider vinegar
  • ¾ t vanilla
  • 1 c rolled oats
  • 1 T ground flax seeds
  • ½ t cinnamon
  • ¾ t baking powder
  • ¼ t baking soda
  • ¼ c pitted dates, chopped
  • 1/4c dried apricots, chopped
  • 2 T vegan chocolate chips (Optional)
  • 2 T  raw pecans, chopped

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, mash bananas.  Add applesauce, apple cider vinegar, and vanilla.  To the banana mixture, add the oats, ground flax seeds, cinnamon, baking powder, and baking soda.  Combine well.
  3. Stir in dates, apricots, chocolate chips, and pecans.
  4. On parchment-paper lined baking sheet, drop heaping tablespoons of the batter.  Bake for 14 minutes.  Allow to cool briefly before serving.  

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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