I love to have these totally wow vegan, healthy, simple sugar-free oat-cookies as a Sunday breakfast. So nice when they are warm, but cold are fine too. Warning: this recipe will not be enough for more than one person. So double or triple the ingredients according to the number of persons you want to feed.
I’ve used coconut flour in this recipe. You can however substitute it with any other kind of flour or use no flour at all (in the latter case use an extra tablespoon of oats). I’ve experimented with whole-grain, buckwheat and almond flour, and every time it was a success!
Ingredients (4 vegan cookies)
- 1 ripe banana
- 1 tablespoon melted coconut oil
- 1/2 up instant oats
- 1 tablespoon dried blueberries, cranberries or raisins
- 1 tablespoon chopped walnuts
- 1 tablespoon coconut flour (or any other flour or just an extra spoon of oats)
- A pinch of salt
- (Optional): a pinch of cinnamon and/or cardamom
- Combine in a blender the melted coconut oil and the sliced banana, until you reach a puree consistency.
- Pour the puree into a bowl. Add all remaining ingredients and stir with a tablespoon. Using two tablespoons form a ball of dough (it will be quite sticky at this stage) and put it in the refrigerator for 15 minutes or longer.
- Preheat the oven to 160 degrees Celsius.
- Remove the dough from the refrigerator. It should be harder by now and therefore easier to handle now. If you find the dough not stiff enough, add a little extra oatmeal.
- Cut the dough in half with a table knife. Cut each half in half again. You have four pieces of dough now. So make four cookies.
- Place the cookies on the baking dish (or grid) covered with baking paper. Place the dish in the oven.
- Bake for 30 minutes. Start checking somewhere after 20 minutes: depending on the oven the cooking time may vary.
- Eat these vegan sugar-free and totally healthy oatmeal cookies warm or cold.