3-Ingredient VEGAN Banana Oat Cookies

YES! It’s so simple and so healthy, a wonderful baking activity to do with children.

It’s your decision whether to stick with three basic ingredients or add extras. They can be as elaborate as you want.

The best part of this recipe is that it uses ZERO sweetener, however if you add granola, remember that it’s most likely made with sugar or honey. I don’t have gluten issues, but I guess you could call this technically a gluten-free recipe.

The secret to success is VERY ripe bananas, the kind that you’d only use for banana bread or think about tossing into the compost. That’s the level of ripeness we’re looking for here.

3 Ingredient Vegan Banana Oat Cookies

-1-2 very ripe bananas
-1 cup rolled oats (not quick oats) OR 1/2 cup oats and 1/2 cup granola, mine contained raisins.
-1/2 cup chopped nuts, I used raw almonds.

Directions: Mash bananas, stir in oats and nuts. (I sprinkled in 1 teaspoon cinnamon.)
Other additions could be raisins, flax/chia/hemp seeds, other dried fruit, coconut.

Mix all ingredients together in a bowl, chill for 30 minutes or so; then drop by a full teaspoon on parchment covered baking sheet. Bake in preheated 350 degree oven for 11-15 minutes, depending on your oven’s thermostat. Let cool on baking sheet before storing.

BEST Vegan Chocolate Cookies

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They really are!!!

For no other reason than I felt like a personal challenge, I went for about two weeks without eating ANY sugar.

No cookies, no cake, no pie, nothing sweet at all.

But last night, I had had enough. Even though I didn’t experience any withdrawals or anything, I felt like if I didn’t eat some chocolate, I’d lose my mind.

I didn’t feel like going to the grocery store ‘cos I think it’s fun to experiment with ingredients on hand–and this is what I created.

I’m happy to report that they’re absolutely delicious! The cookies puffed up and then became all crackly just like I hoped they would, so satisfying with a cuppa. Crisp and chewy. YUM.

P.S. These is a a perfect basic recipe. Add whatever you want: chocolate chips, nuts, coconut, chia/flax seeds.

Best Vegan Chocolate Cookies

  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 3 tablespoons pure maple syrup
  • 1/4 cup coffee or a non-dairy beverage of choice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat oven to 350 degrees.
Mix oil, sugar, maple syrup, vanilla, and liquid. Add all the dry ingredients and combine to make a pliable dough. If it’s a little dry, add a bit more liquid.

Roll dough into walnut-sized balls and place on two parchment lined baking sheets. Flatten slightly with fork.

Bake for 10-12 minutes.

 

You heard right…I did say Vegan Lentil Kale Cookies

BF607BA9-C66F-4599-B127-A6B2A94341DFAnd they are DELICIOUS, much to even my surprise, haha.

I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.

There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)

Anyway…

I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.

Vegan Lentil Kale Cookies

Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
Banana-one, mashed
Oil-1/3 cup
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Raisins-1/2 cup
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
Pinch salt
Cinnamon-1 teaspoon
Vanilla-1 teaspoon

If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Let cool.

Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.

Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.

Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
YUM!

***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.