Description
Super easy and delicious vegan oatmeal cookies that are soft and chewy using whole food plant-based ingredients. You only need a bowl, fork, plate and spatula to make those healthy cookies.
Chill time: 30 minutes
Ingredients
- 2 cups (162g, 5.7oz) rolled oats
- 2 medium bananas (about 123g, 4.3oz á with peel)
- ½ tsp. Himalayan salt
- 2/5 cup (100g, 3.5oz) additive-free peanut butter
- 4 pieces (20g, 0.7oz) of dark chocolate (at least 70%) or cacao mass/liqueur (for Plantricious version), chopped
Instructions
- First, make sure your peanut butter is at room temperature. If not, measure 100 grams and leave it out on kitchen counter.
- Start by pouring 2 cups of rolled oats into a large bowl.
- Next, take a large plate, peel the bananas and mash them with fork until they’re nicely pureed.
- Now mix peanut butter and Himalayan salt with pureed bananas (using a fork). Alternatively, use regular or immersion blender to process peeled bananas, peanut butter and salt into a smooth puree.
- Transfer the wet ingredients onto rolled oats. Mix with a spatula or with your hands until everything is well incorporated.
- Then, fold in the chopped dark chocolate or cacao mass. Stick the batter into fridge for 30 minutes.
- When the dough has cooled, form 8 cookies by measuring about 50g (1.8oz) of batter for each cookie (about 2 heaping tablespoons of dough). Then from a dough ball, press it down with your hand and shape it into a circle. Transfer the cookies onto a baking sheet lined with parchment paper.
- Bake the cookies at 175C (350F) for 20 minutes until golden brown. Let cool.
Raisin/goji berry cookies: add 1 tbsp. each of raisins and goji berries.
Coconut cookies: add 2 tbsps. desiccated coconut chips.
Notes
Use gluten-free rolled oats for gluten-free cookies.
Make sure you indeed have medium bananas or even a bit larger. Otherwise your cookies might be too dry. In fact, if you prefer moister and/or sweeter result, I’d advise opting for larger ones with a weight of about 136g (4.8oz) with peel.
Should you be allergic to peanut butter or choose to avoid it for other reasons, use additive-free almond butter instead.
Storage: on kitchen counter in a container with loose lid for a couple of days, in fridge for 4 days and in freezer for longer keeping.
Watch tutorial video to see two other delicious versions of those oatmeal cookies: raisins/goji berries and desiccated coconut.
Should you follow a low-glycemic diet, it’s useful for you to know that one cookie contains 9.7 glycemic load points.
For Candida diet friendly version, use 5½ tbsps. of unsweetened applesauce instead of banana. In addition, if you’re in the cleanse phase, substitute almond butter for peanut butter.
Nutritional data (1 raisin/goji cookie): 181 kcal, 20.4g carbohydrates (45% of kcal), 7.8g fats (39% of kcal), 5.9g protein (13% of kcal), 3.5g fibre, 146.3mg sodium.
Nutritional data (1 coconut cookie): 185.5 kcal, 18g carbohydrates (39% of kcal), 9.4g fats (45.6% of kcal), 5.8g protein (12.5% of kcal), 3.6g fibre, 142.5mg sodium.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Oven
Nutrition
- Serving Size: 1 chocolate chip cookie
- Calories: 185
- Sodium: 142.5mg
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 3.5g
- Protein: 6g
