Food & Recipes

Bad Yogi Chef: Oat Cookies

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

  1. Preheat oven to 200°C (390°F)
  2. 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!)
  3. Stir in raisins and cinnamon now, if you’re using.
  4. 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.
  5. Bake for 25 minutes, or until the edges are golden, then remove and leave to cool on a wire rack. Enjoy!

oat cookies (edit)

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  1. Amanda


    July 10, 2016 at 9:00 am

    When I was reading through this, I thought it said 300 GOATS. I read it twice more, thinking I was missing a joke somewhere. I need another cup of coffee this morning, it seems. Ha! Anyway, I have made a cookie similar to these and they’re DELICIOUS! So easy, so satisfying. I want to try your version here, too. Thanks for sharing! 🙂

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    July 11, 2016 at 7:17 am

    I have a massive aversion to bananas which means most healthy cookie recipes are out of bounds, have you got any suggestions as to what I could replace the banana with? (Someone please save me!)

    1. Amanda


      July 11, 2016 at 5:40 pm

      What about avocado? I’ve never tried that, but it might work! You’ll end up with a similar texture, and the avocado taste disappears pretty quickly when you get other ingredients involved. If you give it a try please let me know how it turns out!

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        July 13, 2016 at 5:21 am

        oooooo never thought about avocado.
        I’ll let you know if it works if I get the chance to try it out 🙂

    2. Nicky


      July 14, 2016 at 10:03 am

      Hi Nicola (great name, by the way!)

      I think the best substitute here would be a couple of potatoes mashed with plant milk of choice, but I would make it really quite wet – without being runny, if you get me. Mashed beetroot or sweet potato would work really well but would turn them a funky colour (could be fun!), otherwise eggs or any egg substitute ought to do the job. Let me know how you get on. 🙂 x

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    July 11, 2016 at 8:27 am

    This looks yummy! I can’t wait to try it! About how many cups is 300 grams of oats? I’ve never measured dry ingredients in grams before. Thanks!

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      Mary-Anne Pingo

      July 14, 2016 at 4:02 am

      1 cup = roughly 250g with dry ingredients, wet differ depending on how thick the liquid is

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    July 14, 2016 at 4:04 am

    Sorry it’s 240g. Autocorect…

    1. Nicky


      July 14, 2016 at 9:57 am

      Thanks Mary-Anne for the conversion!

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    July 20, 2016 at 7:07 am

    I used honey instead of the maple syrup, put in 2 spoons of cacao Power and used a 75% chocolate for the “chips”… They turned out nice 🙂 and it gave an extra chocolate feeling without getting too sweet

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