Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Servings 6
When it comes to the oats for breakfast, overnight oatmeal and smoothies can become boring over time. Easter is the perfect time to try new oat recipes, isn’t it? Not only are these cookies easy to make, but they are also incredibly delicious!
These goodies are crunchy on the outside, but still chewy and tender on the inside. They are best straight out of the oven and served with a glass of your favorite plant-based milk. However, they also freeze and reheat well. This recipe is an Easter Sunday must!
Ingredients
2 medium-sized ripe bananas, peeled and broken into chunks
2 tablespoons coconut oil, room temperature
2 tablespoons ground flaxseed meal, plus 5 tablespoons warm water
3 cups regular or rolled oats
4 tablespoons applesauce
1/2 teaspoon baking soda
1 teaspoon baking powder
A pinch of grated nutmeg
A pinch of flaky sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pure vanilla extract
2 tablespoons agave syrup
1/2 cup walnuts, chopped
Directions
Begin by preheating your oven to 175 C (350 degrees F). Now, line two large baking sheets with a parchment paper and set them aside.
In a mixing bowl, mash the bananas with a fork. Add in the coconut oil and mash again until it forms a smooth and silky paste.
Meanwhile, make a flax egg by whisking the flaxseed meal with 5 tablespoons of warm water and set aside for about 5 minutes.
Use your food processor to grind 1 ½ cups of the rolled oats into a fine flour.
Now, add in the remaining oats, flax egg, applesauce, baking soda, baking powder, grated nutmeg, sea salt, cinnamon, ground cloves, vanilla, and agave syrup. Process until everything is well incorporated.
Stir in the chopped walnuts and stir again to combine well. The walnuts may not stick to the batter because of its texture, but do your best to incorporate them well.
Scoop about 1/4 cup of batter for each cookie onto the prepared baking sheet; gently press them with a back of the fork.
Bake your cookies in the preheated oven for about 16 minutes, until lightly browned around the edges.
Allow your cookies to cool on the pan; then, transfer your cookies to a wire rack to finish cooling.
Store your cookies in an airtight container for up to 5 days. Bon appétit!
Chef’s notes:
Agave syrup is optional; if your bananas are overripe and sweet enough, you can omit this ingredient for naturally sweetened cookies. Otherwise, agave syrup may be substituted with any other liquid sweetener of choice.
Applesauce is a common ingredient, a pantry staple in most households, but it could be substituted with pureed prunes or pumpkin puree. Actually, applesauce is the perfect substitute for eggs – adding the applesauce increases the chewiness of your cookies.
These cookies are huge – about 1/4 cup of the batter is used to make one cookie, so feel free to make the cookies smaller.
Nutrition Facts
(Amount Per Serving)
Calories 446
Total Carbohydrates 68.5g
Protein 14.6g
Total Fat 14.4g
About Author:
Dragana Dzajevic is a longtime vegan, avid animal lover, food blogger and children’s book author. She contributes to many cookbooks, diet books, and food magazines.
She specializes in writing vegan recipes and creating healthy eating recipes. In her spare time, she enjoys reading and cooking.
