Ingredients

Cookie Dough

2 cups (160 grams) large rolled oats
1.5 bananas
100 grams mixed seeds (plus extra for coating)
40 grams raw cane sugar
40 grams coconut oil
Vanilla to taste
Pinch of salt
1 teaspoon baking powder
30 milliliters plant-based milk
We recommend:

Instructions

Step 1

Prepare the Dough

Add all *ingredients* into a blender. Be careful not to blend into a smooth mixture; aim for a dough that still contains *oat chunks* and *banana pieces*.

If a blender is not available, simply mash the bananas into a *smooth puree* and mix well with other ingredients.

Step 2

Let the Dough Rest

*Important:* Allow the dough to rest for about 20 minutes. This helps in achieving the right *texture* for your cookies.

Step 3

Shape the Cookies

Dampen your hands with water to prevent sticking. Roll a portion of the dough into a ball, then coat it with mixed seeds.

Place the formed cookies on a baking sheet, ready to bake.

Step 4

Bake the Cookies

Preheat your oven to *210°C* (*410°F*). Bake the cookies for approximately *15 minutes* or until they are golden brown.

Allow the cookies to cool on a wire rack before serving.

Servings

Ready to Serve? Here’s How to Elevate Your Cookie Experience! 🍪✨ Cookies don't always have to be eaten alone! Pair these delicious creations with a warm cup of herbal tea 🫖 for a cozy afternoon snack. You can also serve them alongside a smoothie bowl for an added crunchy touch. For a delightful dessert, crumble these cookies over your favorite vegan ice cream or yogurt. And if you're hosting a get-together, stack them like a mini tower and drizzle with a bit of almond butter for added flair! 🎉 Hungry yet? Get creative and make your break time a memorable one with various serving styles. Your friends and taste buds will thank you!

Equipment

Variations

Go Gluten-Free or Vegan: Transform This Recipe to Fit Your Needs 🌿✨ 🌾 **Gluten-Free Twist**: Switch the oats for certified gluten-free oats to make this recipe fully gluten-free. You can also experiment with other nut flours such as almond or chickpea flour for extra protein without compromising the chewy goodness. 🍃 **Vegan Venture**: The recipe already uses plant-based milk and coconut oil, so no worries here. Just ensure that the rest of your ingredients, like the protein powder, are vegan-friendly. This ensures everyone can enjoy these delightful treats with a kind heart and happy stomach.

Faq

  • Why is my cookie dough too sticky?

    If your dough feels too sticky, it's possible you need a bit more dry ingredients. Try adding a touch more oats or nut flour until it reaches a workable texture.

  • Can I substitute bananas with another fruit?

    Yes, applesauce or mashed sweet potatoes can be an excellent substitute, though it may subtly change the flavor.

  • What's the best way to store these cookies?

    Store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.

  • How do I know when the cookies are done baking?

    Look for lightly golden edges and a solid structure. They will firm up further once cooled.

  • Can I add chocolate chips or dried fruits?

    Absolutely! Adding chocolate chips or dried fruits like raisins can add an extra layer of yumminess. Just be sure not to overload your dough to maintain structure.

  • How can I intensify the vanilla flavor?

    Try adding vanilla bean paste or doubling the vanilla extract for that extra aromatic touch.

Nutrition facts

Delicious Flourless Oatmeal Cookies with Variations
Recipe Yield:12 cookies
Calories:Approximately 80-100 calories per cookie
Calories (Min - Max):80 - 100
Total Fat:4g
Saturated Fat:2.5g
Protein:2g
Total Carbohydrate:14g
Total Sugars:3g