Delicious Vegan/ Sugar Free Cookies.

So, I'm not sure if I should post this recipe here or in the vegetarian area but anyways, here are some delicious Vegan Cookies that I absolutely love.

-3 Banana's (Mashed)

-3/4 cup of sweetner (I'm a strong believer in stevia so I use 7 packs in my cookies)

- 1 Tablespoon of Vanilla

- Dash of Cinnamon

- 1/2 Cup of Carob Chips

- 2 1/2 Cup of Oats

- 1 cup of Flour

I like to mash the bananas than add the cinnamon and carob and half the amount of vanilla.  Then when you add the oats and the flour it becomes super dry so I add the rest of the vanilla just to help it out a little.

Bake at 200'c or 400'F for approx 8-10 mins.

- Scott

I wonder how this dough would keep.  I like to bake just a couple of cookies in my toaster oven.  I saw a tip in Cook's Illustrated magazine - flatten out paper cupcake cups and bake a single cookie on it in the toaster oven.  It won't stick - just like if you used parchment paper. 

gotta love banana and carob!

I'm not sure, probably would get pretty dry though..I guess you don't really have to worry to much about it though since, it doesn't contain any eggs or anything.

- Scott

Those sound excellent! I'm definitely book marking this. 

I have never tried stevia in food, only beverages and I don't like the aftertaste, have you noticed it?  Is it masked better when used for baking? 

About how many cookies did this yield?  I mean I know it could make a few big cookies or even more small cookies, I just want to know generally how many know so I could enter the recipe in an analyzer and see the caloric breakdown.

Thanks! 

I just made a modified version of these. I didn't want to drive across town to get stevia or carob, so I just used my room mate's organic turbinado sugar and reduced the amount from 3/4 cup to 1/2 cup and added a bit more flour. I used 4 Baker's brand semi sweet chocolate baking squares [dairy free], crushed. Unsweetened Baker's chocolate is also available! I limited myself to two tonight and I am giving away the rest to friends tomorrow!

Here's my modified recipe [tasty but not recommended due to relatively high calorie content compliments of the sugar content!]

3 mashed bananas
2 1/2 cups quick oats
1 cup flour [I used Bob's Red Mill gluten free baking flour and needed to throw in an additional handful of it to the mix]
4 Baker's brand semi sweet baking chocolate squares, chunked. Contains no dairy. [Unsweetened baker's chocolate is also available]
1/2 cup organic turbinado sugar 1 tbsp vanilla extract
1 tsp cinnamon

Pre heat oven to 400*

Mash bananas, add carob or chocolate, sugar, vanilla, cinnamon

Stir in oats, flour.

Form into balls about 1" in diameter, place on non stick baking sheet, flatten with spoon.

Bake at 400* for 8-10 minutes [mine took 10 minutes, they can be underdone in the middle if you prefer, no need to worry about salmonella or anything with these!]

Yields 3 dozen.

Nutritional info for my modified recipe

Each cookie breaks down to:

80 calories
1.5g fat
2g protein
9g carbs
2g fiber

These were super easy, cheap, quick, and much more healthful than the cookies most of us are probably used to. Thanks again for posting the recipe, Scott!

lolo,  the carob tree is a leguminous shrub native to the Mediterranean region. It is cultivated for its edible seed pods.

Carob powder and carob chips are sometimes used as an ingredient in baking instead of chocolate.  It is naturally a bit sweet, contains no caffeine, and the chips are typically prepared without dairy [though watch out for added sugar!].  The seeds, also known as locust beans, are the source of locust bean gum, a thickening agent.

You can find carob at Whole Foods Market, most health food stores, food co-ops, etc.

The carob chips at my co-op contain whey & have as many calories as sunspire dairy free semi-sweet chocolate chips. Watch out!