“C is for cookie….that’s good enough for me!” So says my favourite Sesame Street character.
But not all cookies are created equal, that’s for sure. There are delicate, melt-in-your mouth shortbread, fruity thumbprint cookies and then there are the cookies that you don’t want to fuss over because you just want to make them lickety-split. These won’t be the pretty show-stopper cookies on a dessert tray, but rather naturally-formed rustic cookies. No rolling, cutting or icing needed (because that just delays eating time!)
After coming back from a working trip with a deadline to meet at the end of this weekend, I was treated to some oatmeal cookies jam-packed with goodness which my sister had made. Unfortunately, I ate the last two in the batch. Perhaps fuelled by procrastination more than hunger, I was inspired to recreate my own gluten-free, vegan version to have a few nibbles this weekend and to bring for my dad on Father’s Day. What better gift is there than the gift of a healthy and tasty treat?
This recipe is adapted from Edible Perspective. I made some slight changes to the flours used and instead of walnuts I used mixed seeds. Feel free to sub in whatever ingredients you prefer: cranberries, goji berries, cacao nibs, dried cherries….honestly the possibilities are endless! These make excellent cookies to pack for a hike or a day trip since they’re hearty and robust. They make a great gift for Dads too. 🙂
“Everything But the Kitchen Sink” Oatmeal Banana Cookies (Vegan and Gluten Free) (makes 24 cookies)
- 3/4 cup + 2 tablespoons gluten-free rolled oats
- 1/4 cup quinoa flour
- 1/4 cup brown rice flour
- 1/4 cup oat flour
- 1/2 cup almond meal
- 1/4 cup coconut sugar
- 1/4 cup vegan dark chocolate chips
- 1/4 cup raisins
- 3 tablespoons unsweetened shredded coconut
- 3 tablespoons mixed seeds (sunflower, pumpkinseed, sesame)
- 2 tablespoons ground flax meal
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 banana, mashed
- 3 tablespoons virgin coconut oil, melted + warm
- 1 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 375 degrees Fahrenheit.
- Mix all the dry ingredients together in a medium bowl.
- Mix all wet ingredients (banana, coconut oil, maple syrup and vanilla) together in a small bowl.
- Pour wet ingredients into dry ingredients and mix well, ensuring there are no dry parts to the batter. The batter will be very thick. Don’t panic!
- Let refrigerate for at least 30 minutes.
- Roll batter into 1.5″ balls and place on cookie sheet. Flatten with your palm. You will need two cookie sheets, or you could bake them in two separate batches.
- Bake for 12 minutes and rotate and switch cookie sheets halfway during baking.
- Let cool on cookie sheet for about 20 minutes as they will be fragile when hot.