Do you love nuts?? This cookie has a perfect blend of nuts to add a bit of flavourful crunch to a naturally sweet cookie!
~ Vegan & Wheat-Free ~
Ingredients:
1 1/2 large bananas, mashed
1/4 cup apple sauce, unsweetened or homemade (got to my recipe here!)
1 1/2 tsp vanilla
1/4 cup almond butter
2 cups oats
1/2 cup oat flour, plus 1/4 cup if needed
1/4 cup hemp seeds
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
8 brazil nuts, chopped
1/4 cup pecans, chopped
1/4 cup walnuts, chopped
1/4 cup raisins
1/4 cup dried cranberries or 6 chopped dates
Set oven to 375F.
Mash bananas in a large bowl until smooth, add apple sauce and vanilla. Mix until well combined. Add almond butter and mix until well combined. In a separate bowl add oats, oat flour, hemp seeds, baking powder and salt. Mix until evenly combined. Add dry mixture to wet mixture and mix until evenly combined. If mixture looks very wet, add the extra oat flour. Add chopped nuts, raisins and dried cranberries or dates. Mix until evenly combined. Using a spoon place a heaping tablespoon size portion to form into a cookie shape on a lightly greased (with coconut oil) cookie sheet, repeat until dough is gone. Bake in the oven at 375F for about 15 minutes. Remove and let cool. Enjoy in moderation! Store in an airtight glass jar for up to 5 days or in the fridge for up to 2 weeks.
Makes 16-18 cookies
Prep & Baking times:
Prep time ~ 25 minutes
Baking time ~ 15 minutes
Total time ~ 40 minutes
Love the Power of Food:
Oats
This lovely grain is a great alternative to wheat when baking. It does still contain gluten but has a different structure than that of wheat. So to be completely correct, oats are NOT GLUTEN-FREE!!! Many people who are wheat-gluten sensitive can tolerate oats as the gluten found in oats is more easily broken down in the digestive tract. Oats are a good source for iron, a valuable mineral that is necessary for our blood production, muscle function, immune system and energy quality.
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