When I tell somebody I’m vegan and gluten-free, they assume I eat nothing but salad and dust. And yes, it is easier to be healthy on the plant-based path, but I just can’t live like that all the time. These cookies are not only delicious; they are so simple a child could make them and use mostly stuff you’ll have in the cupboards anyway. The recipe also has a very large margin for error, so don’t worry if you need to substitute something here or there, or you didn’t use the right measuring spoon, or your hand slipped with an ingredient—they’ll usually still turn out good. Especially with some peanut butter and/or jam spread on them…
So here they are: my super tasty, not so virtuous, vegan, gluten-free, refined sugar-free, bad yogi oat cookies.
- 2 large, ripe bananas
- 4 Tbsp maple syrup
- 2 Tbsp coconut oil, plus extra for greasing
- 2 Tbsp nut butter (dealer’s choice)
- 300 g oats (approximately)
- 150g raisins
- 2 tsp cinnamon powder
Makes 12 cookies
- Preheat oven to 200°C (390°F)
- Mash bananas in a bowl. Stir in maple syrup, coconut oil, nut butter, and oats.
(I said approx. 300g oats… it depends on the oats you use/banana ripeness/temperature, so use your judgement. If it looks very wet, add more; if it looks very dry, you added too much. Add extra of the wet ingredients in and you’ll have extra cookies!)
- Stir in raisins and cinnamon now, if you’re using.
- Grease a baking sheet with coconut oil. Take a small handful of your mixture, form it into a cookie shape and place it on the tray. Repeat until you run out of mixture… should be about 12 cookies, but depends on the size you make them.
- Bake for 25 minutes, or until the edges are golden, then remove and leave to cool on a wire rack. Enjoy!