Vegan Banana Maple Oatmeal Cookies

Adapted from original recipe at http://blog.fatfreevegan.com/2010/02/banana-maple-oatmeal-cookies.html.

Preheat the oven to 375.

Prep the egg subst

• 1 tsp ground chia seeds or 2 tsp egg replacer powder or 2 tsp. ground flaxseed
  
• 2 tablespoons water

In a small mixing bowl, combine the chia seeds (or egg replacer or flaxseed) with the water and set aside until thickened (no waiting is necessary if packaged egg replacer is used.)

Prep the dry mixture

• 1 cup regular or quick oats
  
• 1 cup whole wheat flour
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1 teaspoon cinnamon
  
• 1/4 cup raisins or dairy and nut-free trail mix

Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Add the raisins.

Prep the wet mixture

• 1/2 teaspoon vanilla
  
• 1/2 cup maple syrup
  
• 1 ripe banana, mashed
  
• 1/2 teaspoon lemon juice

Add the maple syrup, vanilla, mashed banana, and lemon juice to the egg subst and combine well.

Combine and bake

Pour into the dry mixture and stir well - but don’t overmix. Drop 18 heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.

Notes

Servings: 18
Yield: 18 cookies
Because they contain no fat, these cookies are softer the day they are made and chewier the next day. If you prefer them soft, warm your day-old cookies in the microwave for a few seconds.