A couple of people who follow the blog / instagram asked me to share an oat cookie recipe. As a result, I’ve been eating cooking for THREE DAYS – I really do need to stop now but they’re SO GOOD! I can’t help myself, and to make matters worse (but better), I know they’re super nutritious. So my inner dialogue is going something like this right now:
‘Maybe just one more cookie….’
‘NO, you’ve had enough!’
‘Oh come on they’re so healthy, they don’t count as treats. More cookies, more nutrients….’
‘You’re right, two more cookies it is!!’
Anyway, I’ve made quite a few batches and chose two which are super easy and work really well.
First, a more traditional oat cookie with browned crisp edges and a whole lot of goodness.
Note: These are best served soon after cooking; the next day, they lose a bit of the crunch. However, dipped in tea or warmed up slightly and they’re still really good.
This version is for chocolate chip and pecan cookies
1 small banana
1/2 cup almond milk
1 tablespoon coconut oil
1 cup rolled (fine) oats
1 cup oat meal (oat flour / ground oats)
2 tablespoons honey (or any sweetener)
1/2 teaspoon baking powder
pinch of salt
1/4 cup chopped pecan nuts (or any nuts or seeds you prefer)
1/4 cup chocolate chips / cranberries / sultanas
Start by pre-heating your over to 180 degrees Celsius. Then, mash the banana in a large bowl and add a beaten egg, almond milk and coconut oil. Mix well to ensure everything is well incorporated and slowly add dry ingredients. Mix well until everything is combined.
Note: You can use 2 cups of oats or 2 cups of oat instead of 1 and 1 cups. I prefer the texture when using one of each but all combinations work well really.
Also, my favorite combination is probably pecan and cranberries. I didn’t have cranberries and in my books, chocolate is always a good idea so that’s what I used here.
Fair warning – this cookie batter is super sticky!
Just roll out into balls on a baking tray lined with parchment paper – make sure you do line your baking tray because otherwise you’ll be scraping for days…
Then, flatten them out using a fork – no need to leave a lot of room in between cookies because they will not flatten out much while baking.
Bake for 15 – 20 minutes depending both on size and thickness of cookie and preference. I cooked mine for 20 minutes because I made really big cookies and I like mine golden brown.
This is how they turned out.
Allow them to cool for around 10 mins and enjoy – again these really are best served right after cooling. If you so store them, make sure you use an airtight container.
Here’s the second recipe which is easier to make (even though the recipe above is really not very difficult) and cookies turn out a lot gooier and soft. These are really really good too. You don’t have the same crunch but they’re awesome and can be made using just four ingredients.
4 tablespoons peanut butter / almond butter
1 cup rolled oats
1 cup oat meal
(or two cups rolled oats)
chocolate chips – or any add on you prefer
Again, start by pre-heating your oven to 180 degrees Celsius. Mash bananas in a large bowl and add the nut butter. Make sure the nut butter is totally incorporated with the mashed banana and a paste without clumps is formed. This took a while for me because using all natural nut butters results in the oil separating from the pulp which is not really a problem but here it involved a lot of mixing. Then just add the oats and oat meal (or just the oats) and whatever else you’d like to add. I again used dark chocolate this time because I always have chocolate at home seeing as again, in my books chocolate is always a good idea 🙂
Then form into cookies on a baking tray lines with baking paper and pop in the over for 12 minutes until slightly golden brown.
Note: once cooked, these cookies are still soft. Allow them to cook before transferring to a plate. Also, if you don’t eat them all at once, they store very well in the fridge.
If you like really gooey and nutty cookies, go with the second option. On the other hand, if you’re after the crunch, go with the first and serve immediately.
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Sarah’s Healthy Eats – @holisticnutritionninja
Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx <
One Comment Add yours
Best thing about these, no damn raisins!