Guest Blog: Banana Chocolate Chip Cookies by T.M. Göttl

Back when The Tempeh(st) first went vegan (and long before I even thought about it), I wanted to challenge myself to make something that she could actually eat!

Years before, when my mom ran out of eggs while baking, she looked up egg substitutes, and discovered that bananas make an amazing egg substitute in cookies.  I ended up veganizing the chocolate chip cookie recipe that we’d been using in our house for years, and I learned that vegan baking—and adapting your favorite baked goods—is often easier than you think.  (Note:  Vegan doesn’t always mean health food—you’re still eating a cookie, after all.  But it’s a tasty reminder that you don’t need to sacrifice things like cookies just because you’ve gone veg!)  So here’s the top secret chocolate chip cookie recipe…Enjoy!

Chocolate Chip Cookies

Ingredients

2 ¼ cup flour (Unbleached white or whole wheat or a combination thereof.  I’ve experimented with oat, brown rice, and other flours…all to devastatingly–though still tasty–un-cookie-like failures.)

¾ cup brown sugar

¾ cup granulated sugar

½ cup vegan “butter” (I prefer the Earth Balance brand.  Look for “good for baking” on the packaging.  In a pinch, I’ve also learned that ½ cup vegetable oil is a viable substitute, but “butter” works best.)

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon vanilla extract

1 banana (slightly overripe works best, avoid using green bananas)

1 bag of any vegan chocolate chips (Check the ingredients—you don’t necessarily need to buy the expensive chocolate chips off the “organic” aisle.  Generic brands are very often vegan-friendly.  I’ve had much success shopping at Marc’s and Buehler’s.)

1.  Preheat oven to 350 degrees.

2.  Combine flour, baking powder, and salt in a bowl and set aside.

3.  In a mixer, combine brown sugar, granulated sugar, vanilla, and butter.  Add banana, mashed.  Slowly add the flour mixture, and mix until batter-like.  Fold in chocolate chips.

4.  Spoon batter onto a cookie sheet in 1 inch lumps of batter.  (Optional:  I like to cover my cookie sheets with a sheet of parchment paper before spooning on the batter.  The cookies come right off the paper like magic—no stick!)

5.  Bake at 350 for approx 8-12 minutes, or until edges of cookies brown slightly.

(And of course, the bonus of vegan baking is that you don’t need to worry about eating raw dough off the beaters when you’re done!  Mmmmmm…)

Life, Love, Light, and cookies,

T.M. Göttl

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