Simple Vegan Chocolate Chip Cookies

Over the years I have ventured out to try as many different types of foods as I could. During this time I have come across and developed many different recipes with varying levels of success. Of those, one of my favorites that I have come up with is my vegan chocolate chip cookies. These simple cookies can be used as a base for many different cookies, but this is my favorite way to make them.

• 3 Large Ripe Bananas
• 2 cups Oats
• 1/2 cups Peanut Butter
• 1/3 Vegan Chocolate Chips

Optional

• Smoked Sea Salt
• Vanilla Paste or Extract

Pro Tip: If you are wanting to make some of these cookies, but your bananas aren't ripe enough, place your bananas in a closed produce bag. This will cause your bananas to ripen faster. I have also heard from others that putting your bananas into the oven can help them to ripen, but I have yet to try this myself.

To mash up my bananas I like to use a fork, but you can use any kitchen instrument you might have laying around. If your bananas are ripened enough this step should be relatively easy to do. I've used more firm bananas in the past, but they tend to not mush up as well and take a lot more effort. Keep mashing the bananas until it begins to resemble baby food and there are no more large visible chunks of banana.

Once you have your bananas mashed up, the next step is to mix everything together. To begin, add your peanut butter to your banana mash and mix until the two have melded together. At this point I would recommend adding your vanilla and smoked sea salt if available. Adding half of the oats, stir everything together making sure to scrape the bottom and sides of the bowl. Once everything looks evenly coated, add the remaining oats and repeat the same as before. Lastly, add in your chocolate chips and mix until the chocolate chips look evenly distributed.

To bake your cookies, preheat your oven to 350 degrees. Make sure to either coat your baking sheet in oil or use a non-slip surface to prevent your cookies from sticking. I use a large kitchen spoon to scoop out the dough. I found, in my experience, these cookies tend to turn out better when they are thicker. Depending on the oven, these cookies require anywhere from 10 to 15 minutes to bake. For myself, I tend to not worry as much about the timing and remove the cookies when they are the level of golden brown that I prefer. Since the cookies are composed of safe to eat raw ingredients, the cookie dough is itself safe to eat. Because of this, I usually find myself baking half the batch of dough and putting the other half in the fridge to eat later.

• 350 degrees °F
• Bake 10-15 minutes ( or till desired level of golden brown )

Once cooled down, there is nothing left to do than enjoy your freshly baked wonders. My favorite way to eat them is while they are still warm with a nice glass of cold oat milk. These cookies hold up well in the fridge for a few days, but if it's anything like my house, they don't tend to make it that long.