Whole Grain Vegan Banana Chocolate Chip Oatmeal Cookies
January 14, 2019

Whole Grain Vegan Banana Chocolate Chip Oatmeal Cookies | The Full Helping

Baking tends to get a lot of attention in the weeks leading up to the winter holidays, yet it’s often overlooked in January. Perhaps this is because the holidays are regarded as a time to celebrate and indulge, while the arrival of a new year prompts a lot of focus on healthful eating. In my mind, though, baked treats are a part of the balanced picture that constitutes a healthful diet. And it’s easy to craft baked goods with quality, wholesome ingredients.

Whole Grain Vegan Banana Chocolate Chip Oatmeal Cookies | The Full Helping

These cookies are the best of both worlds: sweet, chewy, and studded with dark chocolate, yet also created with One Degree Sprouted Spelt Flour and Sprouted Quick Oats for fiber-rich, whole grain goodness.

Banana, along with ground flax meal, replaces egg, so the cookies are easily dairy-free and vegan. They’re kid friendly, easy to prepare with everyday ingredients, and absolutely delicious. In the past year, my schedule has shifted to necessitate packed lunches every weekday. Including a few of these cookies as afternoon snacks or lunchtime desserts has brought a lot of brightness to otherwise long afternoons.

Whole Grain Vegan Banana Chocolate Chip Oatmeal Cookies | The Full Helping

There’s no collection of baking ingredients I’d rather use and support than One Degree Organics; I love the brand’s commitment to supporting local farmers and sustainable agriculture, and its breads and cereals have been favorites in my home for years. The Sprouted Quick Oats thicken these cookies perfectly, and of course whatever’s left in the bag can be used in future wholesome breakfasts. You can substitute rolled oats if that’s what you have, though I think the texture of quick oats is better for a chewy, tender cookie.

Whole Grain Vegan Banana Chocolate Chip Oatmeal Cookies | The Full Helping

I’ve had mixed luck with spelt flour as a baking ingredient; typically I need to use light spelt to get the tender crumb and lightness I’m looking for in muffins, cookies, and the like. The One Degree Sprouted Spelt Flour worked every bit as well as light spelt usually does, which is a happy new discovery for me. I can’t wait to try it in cakes and quick breads. For now, I’ll savor it in cookie form—maybe with a glass of soy milk for dunking.

You can check out the full recipe on the One Degree Organics website by clicking here.

Enjoy, friends! And I’ll be back later this week with a new non-recipe recipe: this time, an easy, hearty vegan pasta supper.

xo

 

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    6 Comments
  1. Gena!
    I have made these every single week since you posted them. Even my picky husband can’t get enough of these cookies!
    Thank you so much for this recipe that eats like a dessert but is wholesome enough to enjoy every day!

  2. Made these last night with Spelt flour and coconut sugar and they came out great. Definitely a chewier cookie as opposed to crunchy, but that’s generally my preference. I brought a bunch in to share with my coworkers. It feels so good to give people a homemade treat!

  3. You are spot on about using quick outs. My husband thought he cracked a tooth when he tried my rolled oats cookies. He did not appreciate my chuckling.