This started as a failed banana cream pie recipe. I had a busy weekend planned but really wanted to test a banana cream pie recipe I found. So I made all the components and put the pie together while it was still warm. Unfortunately I ran out of time, however, I desperately wanted to try the pie which was still cooling in the refrigerator so I put the pie in the freezer. You know, just for a minute...so it could cool down and set enough for me to cut a slice. Then I got distracted and ran off to my next event, not realizing I forgot to take the pie out of the freezer before I left. I'm sure you know what happens to a banana when you freeze it. Bananas blacken and become a gushy mess when they defrost. Such was the fate of my pie. I tried it frozen and it tasted amazing even with the ice crystals so I put it back in the refrigerator. The next day I had a liquid pie with scary looking brown banana slices poking out around the edges. As I sat there staring at my failed masterpiece and lamenting my culinary skills, my wife says that what she really wanted were chocolate chip cookies as her face lights up with a smile. When the love of your life asks for chocolate chip cookies, you make some. Voila, these light, crunchy, crumbly, sweet, soft-centered gems of the cookie kingdom were born. These are the mack daddy of chocolate chip cookies, big and craggy. You can put whatever fillings you like in these cookies and they will hold up. Like nuts? Go for it. Like dried cherries or raisins? Go for it. Don't dig on chocolate? No biggie, they are great oatmeal cookies too. With Valentine's Day quickly approaching, run to the kitchen and whip up a batch for someone you love. They are guaranteed to bring a smile. Let me know if you make them and how it turns out. Tag your photo #theverdantplate on Instagram. Enjoy!
Oatmeal Chocolate Chip Cookies
Makes 24 cookies
1/4 cup non-dairy butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tablespoons egg replacer (I used Bob's Red Mill) + 1/4 cup warm water
1 teaspoon vanilla
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 cup creamy almond butter
3 cups gluten-free rolled oats
1 cup chocolate chips
1/2 cup walnuts
- Preheat oven to 350F degrees
- Cream butter and sugars until smooth. I use a stand mixer with a paddle attachment for this but you can use a hand mixer or a whisk if you need a work out
- Whisk egg replacer and water until it's the consistency of eggs. Don't do this step too early because the egg replacer will continue to set up and it will become too thick to evenly distribute in the dough
- Add egg replacer, vanilla, and baking soda to the butter mixture
- Stir in almond butter
- Add oats, cinnamon, chocolate and nuts
- You have options, small cookies or big cookies, your choice. Scoop onto a parchment lined baking sheet. Wet the palm of your hand and gently squish the cookies a bit. They don't spread as much as traditional cookies and this gives them a head start.
- Bake 15 minutes for small cookies and 20 minutes for big cookies. Less bake time will result in chewy cookies and more bake time will result in crunchy cookies. I like crunchy cookies and you should too.
Note: Not all almond butters are created equal. I use raw almond butter from Trader Joe's and it's pretty runny. If you grind yours fresh or buy almond butter that is really firm then you will need to adjust the liquid in the recipe. Add a tablespoon or two of non-dairy milk if you are using almond butter that isn't pourable.