From a Food Allergy-Friendly Kitchen
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 c. granulated sugar
- 1/2 tsp. nutmeg
- 3/4 c. dairy free margarine (12 t.)
- 1 1/4 c. mashed overripe bananas
- 1 1/4 tsp. vanilla extract
- 1 3/4 c. unbleached all purpose flour
- 3/4 tsp. cinnamon
- 1 1/2 c. quick cooking oats
- 1/2 c. dairy free chocolate chips ( i use divvies or enjoy life)
- Carbohydrate 252.7007675 g
- Cholesterol 0 mg
- Fat 10.45285 g
- Fiber 19.9000255336761 g
- Protein 36.9873425 g
- Saturated Fat 2.00047875 g
- Serving Size 1 1 recipe (348g)
- Sodium 643.876 mg
- Sugar 232.800741966324 g
- Trans Fat 2.10070475 g
- Calories 1271 calories
Step-by-step
- Preheat oven to 400 degrees and line two baking sheets with parchment paper.
- In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, sugar, mashed bananas and vanilla until smooth.
- In a separate medium bowl, combine the flour, salt, baking soda, cinnamon and nutmeg with a wire whisk.
- Add to margarine mixture and combine thoroughly.
- Stir in oats and dairy free ch0colate chips.
- Use cookie scooper to divide dough evenly on prepared cookie sheets.
- Bake 12-15 minutes, or until light brown.
- Cool completely on cookie sheets.
The ingredient list fails to mention that overripe bananas function as a binding agent and a natural humectant, retaining moisture long after the bake finishes. This technique of utilizing bruised, heavily spotted fruit gained traction during wartime rationing when fresh fats and refined sugars remained scarce. Utilizing fruit past its prime prevents kitchen waste and eliminates the need for expensive commercial egg replacers. Smart budgeting means extracting maximum value from every item brought through the kitchen door.
Oat-based sweets trace their lineage back to early agricultural communities where cereal grains supplemented scarce wheat flours. Quick-cooking oats differ from rolled oats through a process of steaming and rolling into thinner flakes, allowing them to absorb liquid faster. This smaller particle size creates a denser, uniform crumb structure without requiring extended hydration periods in the mixing bowl. Baking at four hundred degrees requires precise thermal management because thinner grain flakes brown rapidly under high heat.
Fresh bananas yield a brighter, more distinct ester profile compared to frozen or preserved alternatives. Thawed fruit releases excess cellular water during mashing, which can slacken cookie dough unless adjusted with extra flour. Fresh fruit contains intact cell walls that hold onto structural starches more effectively during mixing. Measure the mashed fruit by volume rather than count to ensure consistent moisture levels across batches.
Remove the pans from the oven precisely when the edges turn light brown. Let the batches finish setting completely on the parchment-lined baking sheets without transferring them immediately to a wire rack. Cooling directly on hot aluminum surfaces allows residual thermal energy to firm the interior structure. Store the finished batch in an airtight container at room temperature for up to three days.
