Ingredients
- 1 1/4 cup sugar
- 1/4 cup cashew butter
- 1/4 cup almond butter
- 1 over ripe banana, mashed
- 1/2 cup canola oil
- 1/4 cup non-dairy milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup walnuts (optional)
- 1 1/4 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon non-aluminum baking powder
Preparation
Step 1
1)
Preheat oven to 325F (163C). In a large bowl mix together the sugar, cashew butter, almond butter, banana, canola oil, non-dairy milk, vanilla extract and salt. Stir in the chocolate chips and walnuts if desired.
2)
In another large bowl, whisk together the rolled oats, whole wheat flour and baking powder.
3)
Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed.
4)
Form into spoon sized balls and place on a lightly oiled or parchment paper lined cookie sheet. Squish cookies down to 1” height and bake for 15-20 minutes. Do not over bake. A metal spatula works well at removing them from the cookie sheet when they are completely cooled.
Note: If your cookie sheets are placed in the oven where one sheet is on a rack above the other, switch the cookie sheets halfway through the baking duration. The cookies will bake more evenly this way.
Makes about 18 cookies.