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Super easy and delicious vegan oatmeal cookies that are soft and chewy using whole food plant-based ingredients.

Vegan Oatmeal Cookies


  • Author: Nele Liivlaid
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 65 minutes
  • Yield: 8 cookies 1x

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


Scale

Ingredients


Instructions

  1. First, make sure your peanut butter is at room temperature. If not, measure 100 grams and leave it out on kitchen counter.
  2. Start by pouring 2 cups of rolled oats into a large bowl.
  3. Next, take a large plate, peel the bananas and mash them with fork until they’re nicely pureed.
  4. 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.
  5. Transfer the wet ingredients onto rolled oats. Mix with a spatula or with your hands until everything is well incorporated.
  6. Then, fold in the chopped dark chocolate or cacao mass. Stick the batter into fridge for 30 minutes.
  7. 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.
  8. 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.

  • Method: Oven

Nutrition

  • Serving Size: 1 chocolate chip cookie
  • Calories: 185
  • Sodium: 142.5mg
  • Fat: 9g
  • Carbohydrates: 18g
  • Fiber: 3.5g
  • Protein: 6g

Keywords: oatmeal cookies

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