Banana Oatmeal Chocolate Chip Cookies

3/4 cup dairy free margarine - softened (Fleischmann’s is dairy free)
1 cup tightly packed brown sugar
1/2 cup white sugar
1 1/2 ripe bananas - mashed
1 Tbsp vanilla
2 Tbsp water
2 - 2 1/4 cups flour
1 tsp baking powder (mixed into the flour)
2 1/4 cups instant oats
1/2 - 2/3 cup dairy free chocolate chips or chunks (you can slice up any bar of chocolate - any dark Lindt chocolate is awesome!)

Preheat the oven to 375 F

In a large bowl cream together the margarine and sugars. Add the ripe bananas, mix and add the vanilla and water. The water tries to separate but just keep mixing and add the dry ingredients 1/2 cup at a time in the order they are listed.

The dough should be quite dry, barely able to hold the chocolate. Add any extra moisture or flour/oats you may need.

Get out a cookie sheet, and cover it with a sheet of parchment paper or just use an ungreased sheet. Scoop the dough onto the parchment (or sheet) and flatten them down. These cookies won’t expand so you can place them close together but really make sure they are flattened so they bake in the middle.

Place in the oven for 14 - 18 mins. Rotate the pan halfway through for an even bake. Make sure you watch the cookies, cause you don’t want to overcook them. You’ll end up with very hard cookies. I usually just bake until the bottoms are slightly browned.

When done leave them on the sheet for a couple mins then transfer to a cooling rack or a plate. These are best stored in a container.

Makes about 3 dozen small cookies.

Amanda's recipe