I love oats. In fact, I consume them in such large quantity that my mother once suggested that I must be part horse.
I sincerely hope she wasn't alluding to some bizarre extramarital affair she had...
My latest obsession is baking with oat flour. It is not only healthy and inexpensive (particularly if you make your own in the food processor!), but it works beautifully in the right recipe.
Those peanut butter chocolate chip cookies I made a few weeks ago were so outrageously good that I hid them from Adam and the girls and ate most of them myself.
Is that bad?
So today I created these and they are awsome. Chewy, chocolately, flavourful and not too sweet. But this time I am generously sending them to my mother-in-law. It's better if I don't eat them all myself anyways.
Vegan Banana Chocolate Chip Cookies
3 cups oat flour (use gluten-free oats if you have to avoid gluten)
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 ripe bananas, mashed
1 flax egg (1 tbls ground flax + 3 tbls hot water)
1/4 cup packed brown sugar
2 tbls coconut oil, melted
1 tsp vanilla extract
3/4 cup semi-sweet or dark chocolate chips
Prepare flax egg and set aside until ready to use. Meanwhile, whisk dry ingredients in large bowl. In a smaller bowl, whisk together bananas, flax egg, sugar, oil and vanilla. Pour wet ingredients into dry and mix until all the dry ingredients have been incorporated. Stir in chocolate chips. Drop heaping spoonfuls onto non-stick baking sheet and bake in the oven at 350F for 8 minutes. Let cool before removing from pan. Once cookies have firmed up, transfer to wire rack. Makes 20 cookies.
P.S. Note to my husband - Please stop eating all my chocolate chips! I promise if you do I won't hog all the cookies again.