This delicious recipe is featured on the Jazzy Vegetarian Podcast! Listen HERE.

1

ABOUT THE RECIPE:

Oh yeah! These delectable little Four-Ingredient Chocolate Chip Oatmeal Cookies are so simple to make, you just may want to make a double batch. With only four ingredients, you can’t go wrong with this easy twist on a classic cookie.

Makes 16 to 18 Cookies

2

INGREDIENTS:

2 large, ripe bananas
1¼ cups rolled oats
⅓ cup raisins (see note)
⅓ cup vegan dark chocolate chips

3

INSTRUCTIONS:
Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.

4

Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.

Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.

5

Chef's Note: You may use sweetened dried cranberries or dried cherries in place of the raisins if desired. Alternately, you may use ALL chocolate chips or all ALL raisins in these cookies, if preferred.

Ingredients

Directions

1

ABOUT THE RECIPE:

Oh yeah! These delectable little Four-Ingredient Chocolate Chip Oatmeal Cookies are so simple to make, you just may want to make a double batch. With only four ingredients, you can’t go wrong with this easy twist on a classic cookie.

Makes 16 to 18 Cookies

2

INGREDIENTS:

2 large, ripe bananas
1¼ cups rolled oats
⅓ cup raisins (see note)
⅓ cup vegan dark chocolate chips

3

INSTRUCTIONS:
Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.

4

Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.

Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.

5

Chef's Note: You may use sweetened dried cranberries or dried cherries in place of the raisins if desired. Alternately, you may use ALL chocolate chips or all ALL raisins in these cookies, if preferred.

Four-Ingredient Chocolate Chip Oatmeal Cookies
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