Chef: Laura Theodore, The Jazzy Vegetarian
Makes: 16 to 18 cookies
2 lg, rip bananas
1 ¼ c rolled oats
1/3 c raisins
1/3 c vegan dark chocolate chips
Preheat the oven 375 degrees F.
Line a large baking sheet with unbleached parchment paper.
Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth.
Add oats, raisins and chocolate chips; stir to combine.
Using a cookie scoop or large spoon, dropping a heaping T of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertip. Continue this manner with the remaining cooking dough.
Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set.
Transfer the cookies to a wire rack and let cool for 10 minutes.
Store in an airtight container in the refrigerator. Cookies will keep for about 3 days.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel: www.jazzyvegetariantv.com
Social Media: https://www.facebook.com/JazzyVegetarian/