Lighter Chocolate Chip Cookies

Photo by Katie Kay

The term 'vegan' sometimes turns people off (including me) so let's not think of these cookies as vegan.  Let's think of them as a lighter, healthier version of chocolate chip cookies!  Keep an open mind.
The dough was much thinner than traditional cookie dough and it smelled and tasted like banana bread batter, which would prevent me from wanting to eat this dough raw.  The bottoms of the cookies were also a little sticky and I had to peel them off the pan, although there wasn't the usual greasy residue left on the pan--which was a plus.  The sticky bottoms also meant they didn't come apart easily when stacked.
The cookies rose well in the oven and stayed fairly light in color, but I personally found the banana flavor very off-putting and I would not make these again.  Crunchy Frugalista suggested substituting applesauce for some of the banana.
Lighter Chocolate Chip Cookies (and maybe vegan,too) From Crunchy Frugalista
1 cup bananas, pureed 1 cup granulated sugar 1 cup packed brown sugar 2 servings of egg substitute (see below) 3 tsp vanilla extract 3 cups all-purpose flour 2 tsp baking soda 1/2 tsp salt 1 bag vegan chocolate chips (I found them at HEB in the baking aisle)
1 egg = 2 Tbsp water, 1 Tbsp oil, 1 Tbsp baking powder

In a mixer, blend soft bananas until smooth.  Cream in the sugars and blend until creamy.  Add vanilla and egg substitute until well blended.  Add salt and baking soda.  Slowly add flour until combined, then bake at 350 for 10-12 minutes.