This is a super- moist, hearty and delicious cookie that’s free of refined sugar, dairy-free and can be made vegan, and nut-free, if desired. It’s also gluten-free with the use of gluten-free oats, and an excellent grab-n-go breakfast! Now, I’ve tried several variations of this recipe, and I have to say I enjoy mine the best because they’re not gummy, or bland, but they’re also healthy and satisfying.. PLUS, and this is a big one.. they’re very easy to make :-)
Oh, and my daughter LOVES them! (Peep her in the background trying to steal more “tooties” (that’s what she calls them lol).
INGREDIENTS: 2 cups Whole Oats (gluten-free if desired) 1/4 cup flaxseed meal (ground flax seeds) 1/2 cup chopped walnuts 3 bananas, mashed 4 T coconut sugar 5 T coconut oil, softened
2 T Grass-Fed Butter, softened (or more coconut oil) 1 egg 2 T coconut or cashew milk 2 teaspoons vanilla extract
Add-Ins: 1/4 cup raisins (or dried goji berries, cranberries) 1/4 cup chocolate chips*
*I will do half a batch of cookies with raisins (or plain) and half a batch with chocolate chips. I use vegan chocolate chips by Enjoy Life. Note: substitutions work well with this recipe such as flax egg for regular egg, and omitting the nuts, etc..
DIRECTIONS: Preheat oven to 350 and get 2 bowls. In one bowl, mix together oats, flax meal and walnuts, and set aside. In another bowl, mash bananas and blend together with coconut oil, egg, coconut milk, vanilla, and coconut sugar until well incorporated with a fork or hand mixer. Pour the oats mixture into the banana batter and fold together. If desired, split the batter in half and use the raisins in one, and chocolate chips in the other, or mix them all together. On a cookie sheet (I prefer stainless steel) drop heaping tablespoons of dough about 1.5 inches apart (cookies won’t spread much). Bake for about 18-22 minutes until firm. Allow them to cool for at least 5 minutes before devouring! These stay fresh for about 3 days on the countertop or 5+ in the fridge.