In a large bowl, combine the margarine and brown sugar and mix well.
Peel the banana, mash it with a fork, and add it to the mixture.
Continue stirring and add the flour.
Add the oats and the chocolate chunks. Take note of the size of the chocolate chunks—the way I made them, I think they have the perfect texture, but I recommend trying different sizes to find the one you like best!
Continue mixing until the mixture is well combined.
Prepare two baking sheets and preheat the oven to 180°C (conventional).
Use two spoons to shape the mixture into small balls (much like you would for ravioli; you can also use your hands if that’s easier for you).
Place small balls of dough on parchment paper and press down lightly to flatten the cookies.
Bake for 12 minutes, let them cool, and they’re ready to enjoy!
These** vegan oatmeal-chocolate cookies**, continuing with the vegan theme, are a reimagining of the** oatmeal-chocolate cookies (LINK).**
Just like with the non-vegan recipe, I recommend using Quaker oats!
This time, we’re using dark chocolate, which should be chopped into pieces that aren’t too small.
Let’s get started!