1 1/4 cups rolled oats (not instant)
1 cup buckwheat flour (I’m sure any flour will do)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3-1/2 cup cane sugar (depending on desired sweetness)
1/2 cup dates
1/3 cup water
1/4 cup coconut oil (vegan butter or other oil would probably work fine)
2 medium bananas (the riper they are, the more ‘banana’ taste there will be)
1/2 cup unsweetened coconut
1/2 cup nuts, coarsely chopped (I used cashews and almonds)
1/2 cup vegan chocolate chips (carob would work too)
1. Preheat oven to 300 degrees Fahrenheit. In a large bowl combine the first four ingredients; oats, flour, baking soda and salt, to form your dry mixture.
2. In a blender combine sugar, dates, water, oil and bananas, to form the wet mixture. Pour wet mixture from the blender into the bowl containing the dry mixture. Gently combine. Do not over mix.
3. Gently fold in nuts, coconut and chocolate chips. Drop a big tablespoon of cookie dough onto an ungreased baking sheet. Optional: Top cookies with extra coconut.
4. Bake cookies for 16-18 minutes. Let cookies cool on baking sheet for 2 minutes, then transfer to a cooling rack. (*see notes)
*Note: I baked my cookies for 16 minutes. After they cooled, the results were soft cookies with a little crunch. These cookies taste best cold, in my opinion. I put them in the freezer for 6 minutes before serving them (I was impatient) and they were perfect. If you want crunchier cookies, just cook them longer.
My boyfriend rated these 5 stars, so I thought it was Vegweb worthy!
Source of recipe: Becoming a new vegan inspired me to create these cookies. I just love vegan baking and I’m so thankful to Vegweb for making the transition easy and enjoyable. I hope you like these cookies as much as we do. They are flexible, have fun with it!