Michele’s Vegan Oatmeal Chocolate-Chip Cookies

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Ingredients (use vegan versions):


  • 1 cup soy non-hydrogenated vegan margarine, softened
  • 1 1/2 cups tightly packed vegan brown sugar
  • 1 cup table vegan sugar
  • 1 ripe, mashed banana (if the banana peel isn’t, like, spotted
    black, cover the mashed banana with the juice of half a lemon for
    about 15 minutes before incorporating it into the mix)
  • 3, 4, or 5 teaspoons vanilla (be generous)
  • 2 tablespoons water
  • 1 3/4 cups all-purpose or whole-wheat flour
  • 1 teaspoon baking powder stirred into the
  • 2 1/2 cups rolled oats (quick oats work well)
  • 2 1/2 cups vegan chocolate chips

Directions:

Beat together the margarine and vegan sugars. Electric mixers are
unnecessary. Add the well-mashed banana and mix well, then add the
vanilla, then the water. The water will try to separate; keep mixing
with a figure-eight motion and add the dry ingredients, in the order
above, bit by bit (say, by half-cup increments).


The final batter should be almost too dry to hold the chocolate chips;
if it isn’t, I’ve misrepresented the amount of flour or oats you need
and you should add more or less, according to the problem. Dry batter
is good, since any chips that fall off the batter can go directly into
your mouth, and no one will miss them.


Bake them for 9-10 minutes in a pre-heated, 375-degree F oven on an
ungreased cookie sheet. Cook them longer if you prefer a hard cookie,
but be aware that bananas only approximate the action of an egg in the
mix, and you can get cookies as hard as the cookie sheet if you aren’t
careful.


Let them congeal on the sheet for a moment after removing them from
the oven, then cool on a plate or a wire rack. Store in an air-tight
container. They taste even better after they sit overnight or in the
fridge.



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