Layne’s Banana Oatmeal Chocolate Chip Cookies


These vegan cookies are gluten-free if you choose oats and oat flour, which have not been cross contaminated by wheat. Look for gluten-free claims on the packages. The oats and oat flour are an excellent source of soluble fiber–good for those trying to manage high cholesterol. The recipe calls for only 1/3 cup sugar because the applesauce and banana add sweetness naturally. With the addition of walnuts, there is no need to add oil, butter or any other fat. Walnuts are an excellent vegetarian source of omega 3 fatty acids–the kind we need more of!

Ingredients (choose organic when available):

  • 1 cup oat flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/3 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup raw sugar
  • 1/3 cup natural apple sauce
  • 1/3 cup plain soy milk
  • 1/2 teaspoon vanilla extract
  • 1 ripe medium banana (about 1/2 cup), mashed
  • 1/4 cup walnuts, finely chopped
  • 1/3 cup semisweet vegan chocolate chips (such as Tropical Source)

1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine first 6 ingredients. In another medium bowl, whisk together applesauce, soy milk, and vanilla. Add wet mixture to dry ingredients and stir to combine. Fold in banana, walnuts, and chocolate chips.

2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack. Makes about 12 cookies.

Nutrition Facts per cookie (48 grams): 136 calories, 4.4 grams fat, 0 cholesterol, 137 mg sodium, 105 mg potassium, 22.7 grams carbs (7 grams sugar), 3.3 grams protein.