These cookies should really be called Sugarless Vegan Maple Banana Apple Peanut Butter Oatmeal Cookies, but I figured that was a little excessive.
I wanted to make my mom something delicious for Mother’s Day on Sunday. I went down to the Vineyard to surprise her at work and although, let’s be real, my presence is gift enough in itself, I never like showing up somewhere empty-handed. (I kid, I kid.) My beautiful mom is vegan-ish and she LOVES cookies, so I made it my personal mission to create vegan cookies that were healthy (well, as “healthy” as a cookie can be).
- 1 cup whole grain rolled oats
- 1 cup whole wheat flour
- 1 banana
- ¼ cup apple sauce
- ¼ cup peanut butter
- ¼ cup maple syrup
- 1 tsp cinnamon
- ½ tsp lemon juice
- ½ tsp vanilla
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tbsp water
Ok, peanut butter and maple syrup aren’t exactly slimming, but that is still one sexy list.
- Preheat your oven to 350 degrees Celsius.
- Stop being an idiot and adjust the temperature of your oven to 350 degrees Fahrenheit.
- Mash up the banana and mix in all the wet-ish ingredients. In a separate bowl, mix together the dry ingredients.
- Mix er’thing together.
- Stick your finger in the batter and taste the guilt-free glory of this cookie recipe. This step is mandatory because in all honesty, the dough is better than the final baked product. You also may want to lick the spoon, spatula, bowl, etc.
- Plop spoonfuls on a cookie sheet lined with parchment paper. The dough will be sticky, leaving you with a great excuse to lick your fingers again.
- Bake 8-13 minutes. The first round, I used a heaping spoonful of dough for each cookie and let them stay in there 13 minutes. The second round, I used small spoonfuls and kept them in for only 8.