Oat and Raisin Cookies

Craving something quick and simple, to ease those 3pm moments? These cookies are the business. 1 blender, 9 ingredients, and done in 20 minutes. With no added oil OR sugar!

Course Breakfast, Snack, sweet treat

Cuisine American, European

Keyword cookies, gluten free, nut free, oats, vegan

Prep Time 8

Bake 12

Total Time 20

Servings

Calories 125kcal

Author Buffy Ellen Gill

Ingredients

Dry

1 c rolled oats
1/2 c almonds
1 tsp baking powder
1 tsp cinnamon
1 tsp sea salt

Wet

1 ripe banana
⅔ c chickpea water
4 tbsp almond butter
1 tsp vanilla extract

Add Ins

1/2 c rolled oats
1/2 c raisins

Instructions

Preheat the oven to 180°C fan bake.
Blitz dry ingredients in a blender to a fine flour, then pour into a bowl.
Blend wet ingredients in the blender until super creamy, then add to dry with the extra oats and raisins. Stir to combine.
Scoop heaped tablespoon measures onto a lightly floured tray, spread flat into circles, press in a few extra raisins and oats, and bake for 12 mins. Let rest on the tray for a few minutes to firm up, then remove and serve. Will last for 3 days in a sealed container.

Video

Notes

Gluten free: Use whole buckwheat groats or buckwheat flour instead of oats, and whole buckwheat groats for the add ins.
Nut free: Use sunflower or hemp seeds instead of almonds, and tahini/sunflower/hemp seed butter instead of almond butter.

Nutrition