Description
Delicious sugar-free oat cookies made with ripe bananas and nut butter, perfect for a vegan diet.
Ingredients
Scale
- 240 g ripe bananas, peeled
- 100 g peanut butter or almond butter
- 22.5 g ground flax
- 140 g rolled jumbo oats
- 1.5 g fine salt
- 1.5 g cinnamon
- 2 g baking soda
- 20 g raisins, soaked in boiling water for 5 mins
Instructions
- Scoop & Roll Dough: Start by scooping your dough into tablespoon-sized balls. You will want each one to feel firm yet slightly sticky in your hands. Do not worry if they seem a bit too soft at first; they will firm up while baking. Just remember to roll them gently to avoid any crumbles from forming.
- Arrange on Baking Sheet: Place the dough balls on a greased baking sheet, giving them a bit of space. As they bake, they will spread out a little, creating those lovely cookie shapes. Make sure not to overcrowd them on the sheet; otherwise, they might stick together.
- Bake & Set Timer: Pop those cookies in the oven for about 10 minutes. You will notice them puffing up and just starting to turn golden at the edges. This timing is key, as they need that perfect soft texture. Do not be tempted to leave them in longer, or they could dry out.
- Cool Before Eating: Take the cookies out of the oven and let them cool on a wire rack. You will want to wait a bit until they are firm enough to handle. If you dig in too soon, they might crumble apart, making a mess instead of a tasty treat. Enjoy the sweet aroma wafting through your kitchen!
Notes
- Storage Tips: Keep in an airtight container for a few days, but best enjoyed fresh.
- Expert Tips: If cookies spread too much while baking, chilling the dough for 10 to 15 minutes can help them maintain their shape.
- When the cookies seem crumbly, adding an extra tablespoon of nut butter will help with binding.
- If the cookies turn out dry, make sure the bananas are well mashed and consider a splash of plant milk for moisture.
- For added sweetness, using very ripe bananas is key; they should be soft and lightly speckled for best results.
- If the dough feels too soft to shape, chilling it before forming the cookies can make it easier to work with.
- Reheating Instructions: To reheat, place cookies in the oven at 300 degrees F for about 5 minutes until warmed through.
- Serving Suggestions: Pair with a cup of coffee or tea. Make a breakfast sandwich with yogurt in between two cookies. Serve alongside fresh fruit for a wholesome snack.
- Recipe Variations: Substitute peanut butter with almond butter for those with peanut allergies. Use ground chia seeds instead of ground flax as a binder. Change raisins for unsweetened dried cranberries for a different flavor profile.
- Ingredient Notes: Select perfectly ripe bananas for maximum sweetness. For a crunchier texture, consider adding chopped nuts like walnuts or pecans. Ensure all replacements are suitable for sugar-free options.
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 4g
- Sodium: null
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 14g
- Fiber: null
- Protein: 4g
- Cholesterol: null