I’m more of a muffin maker than a cookie monster but last week I mixed things up a little. Why? Because I’m a stickler for routine and doing things I’ve always done. So, when something goes well in the kitchen I tend to put the recipe on repeat. It’s a good thing for someone like me who loves familiarity over spontaneity. But change is good right?
These cookies were born out of a quote I saw on change – it read something along the lines of “stepping outside your comfort zone is the best way to grow”. So true. This year I embarked on a year long break from a corporate career – to put myself outside my comfort zone. And, 6 months in I can honestly say (without sharing the detail here) that the change has brought me so much personal growth. If I can embrace such a huge life change surely switching out my weekly batch of muffins for cookies would be a breeze. It was – and here’s the result. Chewy, vegan, refined sugar free and flour-less cookies.
Easy Vegan Oat Cookies
Makes 6 large cookies or 12 small ones
- 2 cup of oats
- 2 very ripe bananas
- 30g coconut oil (butter if not vegan)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp chia seeds – soaked in water
- 2-3 tbsp dried fruit (apple, pear, banana) or nuts – chopped
- 30-40g of 70% dark (vegan) chocolate – chopped into chunks
- Melt the coconut oil in a pan.
- Mash the bananas – add to the oil.
- Add the oats, cinnamon, nutmeg, dried fruit and chia seeds – mix well.
- Make sure it binds together well.
- Shape into 6 large or 12 small ones.
- Place on a baking sheet/ tray.
- Add the chocolate – push a few bits into the top of each cookie.
- Cook in the oven at 180C for 20-25 mins (adjust based on cookie size).
- Cool then store for 3 days in an airtight container in the fridge or enjoy warm.