Choosing to eat vegan doesn’t have to mean giving up the best things in life, such as delicious choc-chip cookies

Chewy, coconutty and studded with chocolate chips, these cookies are a crowd-pleaser and bake-sale favourite. Banana is a great plant-based egg substitute when baking and adds a sweet, mild banana flavour.

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Banana chocolate chip oat cookies

makes 16

1 medium very ripe banana, peeled

75g granulated sugar

60g brown sugar

80ml grapeseed oil

1 tsp vanilla extract

125g plain flour

170g rolled oats

1⁄2 tsp bicarb soda

1⁄2 tsp ground cinnamon

1⁄4 tsp sea salt

85g vegan dark chocolate chips

4 tbsp unsweetened dried coconut

Preheat the oven to 180C. Line 2 baking trays with baking paper.

In a medium bowl, mash the banana with the sugars, grapeseed oil and vanilla extract until smooth.

Stir the flour, rolled oats, bicarb soda, cinnamon, salt, dark chocolate chips

and coconut into the banana mixture, using your hands to ensure the

mixture is well combined. It will be very thick.

Facebook Twitter Pinterest Modern Australian Vegan (Dorling Kindersley, $39.99). Photograph: Dorling Kindersley

Scoop 3.75cm balls of dough onto the baking sheets, spacing them about 6cm apart. Using wet hands, gently pat down the cookies into 5cm rounds. Some chocolate chips might separate from the mixture; if they do just pat them back into the cookies.

Bake for 12–14 minutes or until cookies are golden. Cool for 3 minutes on

baking trays, and then transfer to a wire rack to cool completely. Cookies

will keep in an airtight container for up to 5 days (if they last that long!).

Note: For nutty banana-coco-oat cookies, replace the coconut with 40g finely chopped toasted walnuts or pecans – or use both.