Banana Oatmeal Cookies

I am baking cookies today to take to this evening's reception at Mindful Heart Buddha Sangha, with any left over going to the retreat with Richard Sears this weekend at Willow Pond Retreat Center near Oakland City.  I'll also make some gluten-free Snickerdoodles.  I baked chocolate chip cookies yesterday, using the Toll House cookie recipe with substitutions to make the cookies Vegan and also okay for me to eat - no dairy, no soy, and no eggs.

I'm doing the same basic substitutions today to turn this recipe for Banana Oatmeal cookies into something both Vegans and I can eat.  The original recipe is from the Life, Love, and Sugar blog http://www.lifeloveandsugar.com/2014/02/11/moist-chewy-banana-oatmeal-cookies/

INGREDIENTS

3/4 cup Earth Balance soy-free buttery spread, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg equivalent in flaxseed meal or Enjoy Life egg replacer and water

1 tsp pure vanilla extract

1 cup mashed overripe bananas

1 1/2 cups unbleached all purpose flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp ground cloves

2 tsp arrowroot powder (or cornstarch)

3 cups old fashioned rolled oats

COOKING INSTRUCTIONS

Preheat oven to 350 degrees F.  Prepare cookie sheets with parchment paper.

Cream together buttery spread and sugars.  Add egg substitute, vanilla, and mashed bananas.  Mix well.

In a separate bowl, mix together flour, cinnamon, baking soda, cloves, and arrowroot powder.  Add dry ingredients to wet and mix together well.  Stir in oats.  Mix well.

Place balls of dough (about 1 1/2 Tbsp each) about 2" apart on prepared cookie sheets.  Flatten slightly.  Bake 10-12 minutes.  Cool slightly before removing to cooling racks to finish cooling.

Makes about 4 dozen cookies.