1 1/4 cups unbleached flour
1/2 cup oat flour
1/4 tsp. baking soda
1/4 cup agave nectar (or other natural sweetener, such as pure maple syrup or unrefined sugar)
2 T non-hydrogenated vegetable spread (such as Earth Balance)
2 T oilve oil
2 T peanut butter
1 banana, mashed and blended with 1/2 tsp. baking powder
1 cup vegan chocolate chips
- Preheat oven to 350.
- Combine flours and baking soda in a medium bowl.
- In a large bowl, beat agave nectar, vegetable spread, olive oil, peanut butter, and banana mixture until smooth and fluffy.
- Beat flour mixture into the wet mixture until well blended. Add chocolate chips.
- Scoop dollops of cookie mixture on to a greased cookie sheet. If you prefer thinner cookies, flatten the cookie dough scoops with a fork or your fingers.
- Bake for 10-12 minutes or until cookie dough just begins to brown on the bottom.
- Cool on cookie sheet for 5 minutes and then finish cooling on a wire rack.
- Combining a solid vegetable oil or fat (such as Earth Balance or peanut butter) combined with a liquid vegetable oil (such as olive oil) works better than just using one or the other.
- Natural sweeteners are usually liquid, which usually means adding more flour.
- Using fruit as an egg substitute is great, but don't forget to add 1/2 tsp. baking powder for every egg you are replacing.
- Oat flour seems to produce better baked goods than whole wheat flour. Combining a whole grain flour with an unbleached white flour is a good way to transition to whole grain baked goods.