Banana Oatmeal Chocolate Chip Sandwich Cookie

January 28, 2020

Banana Oatmeal Chocolate Chip Sandwich Cookie

Banana Oatmeal Chocolate Chip Sandwich Cookie

This creation calls for soft and healthy banana oatmeal cookies with vegan ice cream between them. A chewy cookie with chocolate chips never disappoints. You can also switch the chocolate chips for different nuts and dried fruit. It creates the best fruit N' nut mix cookie.
Those cookies are made with banana, oatmeal, coconut sugar, maple-vanilla Vegan Pro, and few other staples you probably have in your pantry!

This cookie recipe is made in one bowl, so you don't have a ton of cleaning to do afterward, and it requires minimal baking time. You'll be to enjoying it in no time.

Having a recipe with a short list of ingredients and an easy and quick method to follow is always handy when you are on the lookout for something simple to bake.

The ice cream used to put between these cookies can be homemade vegan ice cream, store-bought vegan ice cream, or even banana ice cream. You can also grab a few of those cookies as a snack, or add them to be part of your breakfast. They are versatile, can be freeze, can be eaten out of the fridge, or at room temperature.

 

Ingredients (Makes 12-14 cookies)
2 Bananas, mashed
2.5 Tbsp Coconut Oil, melted
1.5 Tbsp Peanut Butter
1/3 Cup Coconut Sugar
1 Flax Egg (1 Tbsp flax meal + 2.5 Tbsp water; Let sit 10 minutes)
1tsp Vanilla
1 Cup All-Purpose Flour
1 full scoop Maple-Vanilla Vegan Protein
1/4 Cup Quick Oats
1/4 Cup Old Fashioned Oats
1 tsp Baking Powder
1/4 tsp. Baking Soda
Dash of Salt
Optional: Chocolate Chips, Nuts, Dried Fruits, etc...


Method
1. Preheat oven to 350F and line a baking pan with parchment paper.
2. In a mixing bowl, add mashed banana, coconut oil, coconut sugar, peanut butter, flax egg, and vanilla. Mix until homogenous.
3. Then, add the flour, Maple-Vanilla Vegan Protein, Oats, baking powder, baking soda, and salt. Mix until well combine.
4. Add the chocolate chips, if desired.
5. Scoop out approximately 2 to 3 tbsp of dough to make 12 to 14 cookies.
6.Bake for 12-13 minutes.
7. Let sit until the cookies are not hot anymore; Add your favorite ice cream between 2 cookies and devour!

*Keep in the freezer up to a month and/or 6 days in the fridge.



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