When I first came across this recipe, I had no idea where the title came from. How can they be everything if they’re dairy- and egg-free, and made without a pantry’s worth of ingredients? These are no everything-but-the-kitchen-sink creations. But it all made sense after I bit into the first one, still warm and a touch gooey from the oven. They’re everything you want in a chocolate chip cookie — chewy, studded with the perfect amount of semi-sweet morsels, and made with enough wholesome ingredients that you can snitch a few for breakfast guilt-free.
Oh yeah, and one of my favorite parts: You only need to dirty a single bowl and a few utensils, making cleanup a breeze. Not to mention, they’re a totally kid-friendly recipe to make from start to finish. What is it about mashing bananas to a pulp that’s so satisfying, regardless of age? Speaking of bananas, these cookies are a great way great way to use up the (overly) ripe ones hanging out on your counter (or is that just mine?) in something other than bread, smoothies or one-ingredient ice cream. Happily, for those of us who aren’t big fans of the fruit’s flavor, it’s muted by a generous helping of oats and a sprinkle of cinnamon. Happy baking!
Share what makes a cookie EVERYTHING for you in the comments or on Facebook!
Banana Everything Cookies (Gluten-Free, Vegan)
The New York Times)
Preparation Time: 10 minutes
Baking Time: 10 – 12 minutes
Makes: 3 dozen
Since these cookies are made without eggs, it’ll be even more tempting to try the raw batter. I implore you: RESIST! Uncooked bean flours are awfully bitter. Trust me, just wait for the finished product — your tastebuds will thank you twofold.
- 113 grams (1/2 cup, from about 1 medium) mashed, very ripe banana
- 76 grams (1/3 cup) canola oil
- 128 grams (2/3 cup) granulated white sugar
- 5 grams (1 teaspoon) pure vanilla extract
- 60 grams (1/2 cup) millet flour
- 30 grams (1/4 cup) garbanzo-fava flour
- 24 grams (2 tablespoons) potato starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground cinnamon
- 192 grams (2 cups) gluten-free rolled oats
- 113 grams (1/2 cup) semisweet chocolate chips (use vegan chips, if desired)
Preheat oven to 350°F. Line two large, rimmed baking sheets with parchment paper; set aside.
In a medium bowl (4-quart), whisk together mashed banana, oil, sugar and vanilla. Whisk in millet flour through cinnamon until well-blended. Add oatmeal and chocolate chips, and stir with a wooden spoon until combined.
Scoop 1-tablespoon drops of dough onto prepared baking sheets, leaving about 2 inches between each to allow for spreading. Using two fingers, gently press each cookie to flatten slightly (if necessary, barely moisten fingers with water to prevent sticking). Place one sheet at a time in preheated oven, and bake for 10 – 12 minutes or until set and browned on the bottoms. Allow to cool for several minutes on the sheet before removing cookies to a cooling rack. Repeat with remaining dough.