This is a very special cookie and we hope you’ll give it a try. A 14 year-old vegan named Ella created this recipe herself. She was at summer camp last year and her fellow campers were making cookies with eggs – so she invented this recipe using what was available to her. And it’s terrific. We’ve made two batches already.
Ella’s recipe was recently featured in the Baltimore Sun on December 6 as part of the 2011 Cookie Contest! Go Ella! It’s awesome to see a vegan cookie in the line-up of major publication – all thanks to you! Way to represent. 🙂
Ella’s Banana Cranberry Cookies
1/2 ripe banana
1/4 cup organic brown sugar
1/4 cup organic evaporated cane juice sugar (or use regular vegan sugar)
1 tsp. vanilla extract
1 cup flour (Note: we used 1/2 all purpose and 1/2 whole wheat – it was good – not too earthy)
1 tsp. baking soda
1/4 cup oil (Note: we used canola oil)
1/3 cup dried cranberries (Ella likes Craisins, but dried cranberries from the bulk bin worked great!)
Preheat oven to 375.
In a large bowl, mash the banana with a fork. Add the brown sugar, evaporated cane juice sugar and vanilla to the banana, and mix until the sugar is just wet. In a small bowl, mix the baking soda and flour, then add to the banana mixture.. Mix until the flour is barely wet. Add the oil and dried cranberries, and mix until the oil is combined.
Drop by rounded teaspoons-full onto a parchment-lined cookie sheet. Bake for 9-11 minutes, until cookies begin to brown. Let cool ten minutes.
MMMmmmm – now, you’ll want to eat them by the handful.
Thanks Ella, for letting us share your tasty cookie recipe!