Cookie Recipe: Banana Chocolate Chip Almond Oats (How To Make Everyday Cookie) || Kin Eats

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Shauna Sever ( http://shaunasever.com ): This is a great everyday cookie recipe in that you can make it any ole day of the week ... and it's also okay to enjoy them every day of the week! The recipe calls for oat flour and eliminates the butter and eggs. You can easily make this cookie gluten-free and vegan as well. Give them a try. You'll love how versatile they are and, more importantly, how delicious they are to eat! :)

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Everyday Cookies
Makes about 16

2 cups (180 g) old-fashioned rolled oats (not quick-cooking)
½ teaspoon (2.5 mL) baking powder
¼ teaspoon (1.25 mL) baking soda
½ teaspoon (2.5 mL) salt
½ cup (90 g) raw (turbinado) sugar
1 large ripe banana
⅓ cup (80 mL) canola oil
⅓ cup milk (80 mL) (can be swapped out for soy--see note)
½ teaspoon (2.5 mL) pure vanilla extract
¼ cup (30 g) sliced almonds (or other nut you prefer), lightly toasted
⅓ cup (50 g) semi-sweet chocolate chips

Position the oven racks in the upper and lower thirds of the oven and preheat it to 350°F
(175°C). Line two baking sheets with parchment paper or silicone liners.

Place 1¼ cups (110 g) of the oats in a food processor or clean coffee grinder (my preference) and grind the oats very finely into a flour. Pour into a large mixing bowl and whisk together with the remaining ¾ cup (70 g) of oats, baking powder, baking soda, salt and sugar. Set aside.

Peel and halve the banana. Chop half into a medium dice and set aside. Place the other half in a medium bowl and mash well with a fork or your hands until it resembles a puree--no big chunks. Whisk in the oil, milk and vanilla.

Make a well in the dry ingredients and pour in the wets. Using a wooden spoon or spatula, stir the batter until well-blended. Fold in the nuts and chocolate chips and chopped banana pieces. Let stand for about 10-15 minutes. Drop the batter in to mounds, 2 tablespoons (30 mL) each, onto the baking sheets, no more than 9 per sheet. Bake until puffed and golden, 22-25 minutes, rotating the sheets top to bottom and front to back halfway through baking. Cool for 2 minutes on the sheets before removing them to a wire rack to cool completely. Store in an airtight container for up to 4 days (note: after the first day or so, their outer crunch will go soft, but they'll still be delicious).

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[Damon Lam]

Is it possible if I use crushed up yeast instead of baking soda/powder? I live in China and such thing as baking soda/powder isn't so common around here. I read about it and yeast was designed for the dough to rise before it is baked. Maybe I can let the oat dough rise before I put it in the oven?

[kincommunity]

hmmmm that might work? But I really don't know LOL! So give it a try and let us know if it worked? I'd be curious!

[ilovephotographyx]

@kincommunity what camera do you use? the quality is amazing! + also these cookies look amazing! :)

[kincommunity]

Why thank you! We use both the Canon 5D and the 7D. Definitely great cameras for food photography!

[SunnyChowder]

YOLO

[Tavaresg]

All cookies are everyday cookies if you don't care.

[iCanHazTwentyLetters]

You can use mineral water instead of Milk in most recipes. Both soy milk and cow milk are not as good for you as you think.

[otoroeinochi]

it'll just taste like a really good oatmeal cookie. tried that on my second batch on making them :D

[haziexxx]

Shauna, you remind me of Selena Gomez for some reason. You're so pretty! 

[Amit Kumar]

YOLO



[Teresa Hong]

the only time "yolo" makes sense.

chocolate<3

[pkouie09]

Totally subbing! I just saw yoru ad on on an itsJudylife video and I just had to check out your channel! Love it. <3

[lilia123ish]

hmm interesting, looks good, ill have to give this a try