I found the recipe for these cookies, called Happy Hippie Cookies, by Ashley Swider of YesUmay Cookies in Yoga International in an article by Kathryn Budig. I loved the list of ingredients, so I decided to try them. The batter turned green! I assumed it was oxidation, or something, and it tasted good, so I baked them anyway. The outside looks like regular cookies but the inside is green, bright green! We ate them all AND we renamed them: Green Power!
I wrote to YesUmay and this was their answer:
“When I bake them in the shop, it happens to me too. It is the alkaline in the banana reacting with the leavening agent, baking soda. I was tempted to try baking powder, but have not, since baking powder contains baking soda and… therefore the reaction would be the same. Maybe next time you bake them, try it without and see what happens. Since there is oats, which help the cookie with body, it may work out! Ahh the research and development! Let me know if that works for you!”
I will try again, but I am not completely convinced it is the baking soda/banana combo because I use that in both my chocolate cookies and banana bread and they don’t turn green. But, really, who cares! They are fun and delicious!
1/2 cup sunflower butter
1/2 cup virgin coconut oil
1 cup vegan cane sugar
2 teaspoons vanilla
2 cups flour
1 cup old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegan chocolate chips
In a mixing bowl, combine the sunflower butter, coconut oil, bananas, sugar and vanilla using a hand mixer. Make sure it is nice and smooth. Then add the flour, oats, baking soda, and salt. Mix again to combine. Then mix the chips in.
Refrigerate for 30 minutes. Preheat the oven to 325. Line a baking sheet with parchment paper.
Using a three tablespoon ice cream scooper, place the batter on the paper evenly. The recipe should yield around 2 dozen good size cookies.
Bake for 15 minutes. Enjoy the green power!