No-Sugar-Added Vegan Oatmeal Cookies

No-Sugar-Added Vegan Oatmeal Cookies

From: EatingWell.com, October 2017

Soft, chewy and no added sugar! Sweeten these classic oatmeal cookies with ripe bananas and raisins or dates. Plus, a touch of nut butter adds lots of flavor and holds the cookies together while keeping them vegan and gluten-free.

Ingredients 12 servings

  • 1 cup quick-cooking oats (see Tip)
  • ¾ cup almond flour or almond meal
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 medium ripe bananas, mashed
  • ½ cup almond butter or natural peanut butter
  • 1 teaspoon vanilla extract
  • ¾ cup raisins or chopped dates

Preparation

  • Prep 25 minutes
  • Ready In1hour 15 minutes
  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
  3. Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
  • To make ahead: Store airtight at room temperature for up to 3 days.
  • Equipment: Parchment paper or silicone baking mat

Nutrition information

  • Serving size: 2 cookies
  • Per serving: 176 calories; 10 g fat(1 g sat);   3 g fiber;  20 g carbohydrates;  5 g protein; 13 mcg folate;  0 cholesterol;  9 g sugars; 0 g added sugars; 13 IU vitamin A; 2 mg vitamin C; 63 mg calcium; 1 mg iron;  76 mg sodium; 244 mg potassium 
  • Carbohydrate Servings: 1½
  • Exchanges: 2 fat, 1 fruit, ½ starch

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