I have been asked for this recipe more than any other thing I’ve ever baked. So… I will share it with you now so you can hoard a batch for yourself as an act of self-love or wow a loved one with this bite-sized breakfast-in-bed to accompany a morning coffee. Words that describe my Oat Cookies: Quick, Easy, Healthy, Vegan, Gluten-free, Sugar-free, Delicious, Addictive, Crowd-Pleaser, Snack, Dessert, Breakfast…Need I say more?
Makes 12 Cookies
Vegan Gluten-Free Oat Cookies
PREP: 10 minutes
COOK: 25 minutes
- 3 ripe bananas
- 1 cup chopped skinned apples (*you can also substitute chopped dried or fresh fruit like berries, dates, raisins, apricots, etc.)
- 1/3 cup melted coconut oil
- ½ tsp salt
- 2 cups quick oats (*you can use quick oats or regular oats; the regular GF oats give the cookies a crisper texture)
- 1 tsp vanilla extract
- 1/2 cup unsalted roasted chopped almonds (Optional)
Preheat the oven to 350 degrees. Grease your cookie sheet. Set aside. In a large bowl, mash the bananas. Add the oil, salt and vanilla. Mix in the oats. Set aside a few minutes for the oats to absorb the moisture. Meanwhile, you can skin, core and chop the apples into small chunks. Coarse chop the almonds. Add these remaining ingredients to the bowl and mix in.
TIP: This is where you get to experiment with any flavor combo your heart desires! I love the taste of baked apples but you can substitute any fruit you wish – fresh or dried. I’ve baked this recipe countless times with whatever fruit was in season and it has always been a winner. Try a blueberry-almond version, a date & walnut cookie or a dried apricot & pistachio combo. You can substitute any nut preference you have as well, or make it a more decadent dessert cookie by adding chocolate chips & hazelnuts.
TIP: If you try a strawberry substitution (which I highly recommend if they are in season & organic), cut off the top green stem and dice the strawberry into cubes. To add more strawberry flavor to the oat cookie, lightly smash the strawberries with the bottom of a glass to muddle the juice out of the berry. This will help to enhance the berry flavor of the cookie as it bakes.
Using a spoon, roll 2-3 heaping tablespoons of mixture into a ball of “dough” and place onto the cookie sheet. Bake for 25 minutes or until nicely browned.
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Recipe & Photography by Sarah Prikryl
© 2016 Sirens and Scoundrels