These vegan Oatmeal cookies are soft, tasty and contain no added sugar. For a little bit of extra sweetness, enhance these classic oatmeal cookies with ripe bananas and raisins or dates. Add some nut butter (like almond or peanut butter) for lots of flavor and holding the cookies together while keeping them vegan and gluten-free.
SNACKS - 12 servings
INGREDIENTS
1 cup quick-cooking oats
¾ cup almond flour or almond meal
¾ teaspoon ground cinnamon
¼ teaspoon salt
2 medium ripe bananas, mashed
½ cup almond butter or natural peanut butter
1 teaspoon vanilla extract
¾ cup raisins or chopped dates
METHOD
1. Preheat oven to 350 degrees F/180 degrees C. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk oats, almond flour, cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined.
3. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined.
4. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
5. Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
NUTRITIONAL VALUES
2 cookies
Calories | 177 |
Protein | 5.1g |
Carbohydrates | 19.9g |
Fats | 10g |
Sugars | 8.9g |
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