Just a quickie for today because I’ve been feeling a little under the weather (better not be the swine flu…eugh).  But you know what feeling not-so-great means? Cookies! Cookies are always what I need to make myself feel a bit better, especially cookies with lots and lots of chocolate. You can’t have too much chocolate, you know.  Or that’s what my mom taught me, and mothers know best.  Or at least I’ll give her the benefit of the doubt with this one.

Like many of the cookie recipes I try out, this recipe is adapted from Martha Stewart. I’m not sure why she uses the egg in it–bananas are egg replacers–but that made it super simple to veganize: just take out the extraneous egg and add another banana. The cookies are cakey and moist, bananay and chocolatey and nutty–exactly the kind of cookie I crave when I need a boost. Oh, and the whole wheat flour makes them good for you, right?

Banana Bread Cookies

adapted from Martha Stewart

1/2 c all-purpose flour
1/4 c whole-wheat flour
1/2 tsp salt
1/4 tsp baking soda
3/4 stick Earth Balance, softened
1/2 c sugar
1/4 c packed brown sugar
1 tsp pure vanilla extract
1 c mashed banana (2 large bananas)
1/2 c old-fashioned rolled oats
4 ounces semisweet chocolate or chocolate chips
1/4 c chopped pecans

Preheat oven to 375 degrees.

Whisk together flours, salt, and baking soda in a small bowl; set aside.

Put Earth Balance and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

Drop dough onto baking sheets, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes.

Makes 15 or so.