Healthy-ish Oatmeal Cookies (Vegan & GF)

Step 2 consistency example

Flax 'egg' consistency example

Behold- finally a new addition to my 'Chew' section! When I have time baking and cooking are some of my favorite things, especially when I find interesting recipes and challenges like this one. These cookies are my adaptation from a recipe given to me by a friend, and they don't contain any weird ingredients that send you to weird intimidating health stores. They are vegan, flour-less and sugar less so I'm not gonna lie to you, they taste a bit like baked oatmeal- so don't expect them to taste like a standard treat. I love that they aren't sickly sweet but do fulfill my sweet tooth craving and pack a protein punch for good clean energy. 

You will need:

• 3 Ripe bananas (somewhere between plenty of brown freckles and EWW)
• 1/4 cup Unsweetened non-dairy milk: I like Almond milk but you can sub coconut or cashew for a creamier, sweeter taste
• 1/3 cup Unsweetened apple sauce 
• 2 cups GF rolled oats (Trader Joes)
• 1/3 cup Coconut shavings (TJs again)
• 1/3 cup Walnuts (or really any of your favorite nut)
• 1/3 cup Raisins
• 1 tsp Cinnamon 
• 1 tsp Vanilla Extract 
• 1 Tablespoon flax seed meal + 2.5 Tbsp water (this combo substitutes for 1 egg- so if you are not vegan or the flax weirds you out feel free to use an egg instead!) S/o to Minimalist Baker for the idea. 

Instructions

1. Preheat oven to 350 and line baking sheets with parchment paper
2. Start by blending together bananas, apple sauce and almond milk. I used a Kitchen Aid mixer but if you don't have an appliance, you can simply mash the bananas with a fork and then add the other wet ingredients. Some lumps are find but try and get it decently smooth! (see consistency photo above) 
3. Mix in the oats by hand then add cinnamon and vanilla, being sure to mix evenly
4. Make your flax 'egg' add together the flax seed/meal and water in a small bowl, then let sit for 5 minutes to thicken to a gelatin consistency (ex above) 
5. While you are waiting for the flax to thicken, prep your choice of cookie innards (sorry not sorry about using the word innards). Chop the walnuts, and if you so choose toast the walnuts and coconut briefly until golden brown. This will add extra flavor and texture to your cookies. Toss in the raisins and when ready add the flax 'egg'. 
6. Scoop the cookies onto the baking sheet about a half inch apart- they won't expand very much.
7. Bake for about 15-20 minutes until they are golden brown and feel a bit spongey. Like all cookies, they are definitely best warm so eat them right out of the oven or throw them in a toaster oven to enjoy in the coming days. 

Feel free to make your own adaptations to this recipe by adding different innards like almonds slivers, dried cranberries or chocolate chips (duh). Go forth and create- it's your kitchen! 
UPDATE: just tried them warmed up with a bit of Trader Joes Pumpkin butter spread on top and PRAISE to the yum. 

With love and a sweet tooth,

Sarah Belle

Disclaimer: As I type I am munching on Goldfish and Honey Nut Cheerios: remember no one is perfect & you are more than ingredients.