Sweet and soft, these Vegan oat cookies are the perfect treat at any time. If you think you cannot make oat cookies without eggs, you will be happy to know that it is certainly possible and they have an incredible taste! There is nothing more comforting than cookies with vegan oats chocolate. Rich and sticky, these cookies will feed your soul and satisfy your sweet tooth.
Made with a ripe and mash banana, oats, peanut butter, maple syrup and dark chocolate chips, these cookies are a healthy and delicious indulgence. I like to throw a few chopped nuts for an additional crunch.
If you like these oats, you will also love this Bananan in oatmeal ovenThis Butter of peanuts cooked in oatsand these Oat bars in raspberry.
Why you will love this recipe for vegan oats
- Simple: These oat cookies without dairy products quickly meet in a few simple stages!
- Modifiable: The great thing about these cookies is that you can do them as you wish. Exchange the nuts, use a different type of chocolate chips and more to make cookies that suit your tastes.
- Clean ingredients: This vegan oat cookie recipe is made with fully natural and healthy ingredients.
- Better than bought in store: Homemade cookies are healthier and have a much better taste than anything you can pick up on the grocery store.
Ingredients
- Banana: Puree and ripe bananas adds natural softness and humidity and helps bind cookies together. Make sure that the banana skin has black, a skin that still has green is probably not sweet enough and will be more difficult to crush.
- Oats: Old -fashioned oats are the best in these oat cookies with vegan chocolate chips. Do not try to use steel -cut oats because they will not cook properly in cookies.
- Peanut butter: Use creamy and fully natural peanut butter without any oil or sweeteners. The texture of natural peanut butter works better for them and these will not have enough humidity if ordinary peanut butter is used.
- Ground linen seeds: Ground linen also helps bind cookies while adding healthy fibers and fats.
- Chemical yeast: The baking powder helps cookies to increase and creates a pleasant and light texture. It is an essential ingredient, so don’t omit it.
- Vanilla: Pure vanilla extract is the best but artificial vanilla extract also works to improve softness and add heat to cookies.
- Maple syrup: Use the real maple syrup to add a Caramel type softness to cookies. Artificial maple syrup will work but you will not get the best tasting cookies. It is possible to replace agave syrup on a 1-1 base, although the flavor is somewhat different.
- Chocolate chips: I like to use dark chocolate chips but you can use the vegan chocolate chips you prefer.
- Nut: The chopped nuts add flavor and texture to the cookies. Do not hesitate to use another type of nut if you wish or even leave them aside.
See the recipe card below for the quantities of exact ingredients, nutritional information and detailed instructions.
Variations
- Add the fruits: Mix dried cranberries, raisins or currants for more texture and sweetness.
- Tropical twist: Stir in the coconut or grated coconut flakes to add a tropical flavor.
- Make them without nuts: Replace the nuts with chopped seeds such as pumpkin or sunflower.
- Soak them: Dip the cookies in melted chocolate for more chocolate kindness. Any type of chocolate will work.
How to make vegan oats cookies
Preheat your oven and remove your cookie plate.
Step 1: Crush the banana. Peel your banana and mash it with a fork in a bowl.
Step 2: Combine all the ingredients with the exception of additional modules. Add peanut butter, maple, oats, flax, baking powder, vanilla and salt in the bowl with banana puree.
Step 3: Incorporate the supplements. Gently fold the chocolate chips and chopped nuts.
Step 4: Make the cookie dough. Use a cookie spoon with quantities of peer -waisted dough on a cookie plate lined with parchment.
Step 5: flatten cookies. Use a fork to slightly press cookies. Sprinkle a few chocolate chips on each cookie, pressing them on the top of the cookie.
Step 5: Cook cookies. Place the cookies in a preheated oven and cook until they start to get golden. When you remove the cookies from the oven, garnish them with puff past salt and enjoy it!
Suggestion service
This recipe for vegan banana oat cookies makes the perfect treat. Here are some ways to serve them:
Expert advice
- Wet the scoop of cookies: Dip the cookie spoon in the water between the portions so that the dough does not stick.
- Keep a reserve of ripe bananas: No banana should never be wasted. Once too ripe to eat, peel them and keep them in the freezer to use it in these cookies or smoothies.
- Storage: Keep the remains in an airtight container at room temperature for 3-4 days or in the freezer up to 3 months. Dégale them on the kitchen counter for a few hours before making your cookies.
Video
Recipe FAQ
Oat is naturally gluten -free. However, most of the oats are treated in installations that also treat wheat, which means that there is a risk of cross contamination. If you want to make vegan gluten-free oats, be sure to read the oats carefully to make sure they are gluten-free certified.
Yes, if you want to have a double batch at hand, simply double the quantities. I love to double this recipe and keep a hiding place of these cookies in the freezer.
I have never done these cookies with instant oats. You may be able to use them, but you may not get the same firm texture that you will get using old-fashioned oats.
More delicious recipes for vegan cookies
Vegetable oats chocolate chip cookies
These vegan oat cookies include a ripe banana, oats, peanut butter, maple syrup and chocolate chips. Simple to prepare, they are a delicious treats at any time.
Ingredients
- 1 Large ripe banana
- 1 cup oats
- ¼ cup Creamy natural peanut butter
- ½ tablespoon ground linen seeds
- ¼ teaspoon chemical
- ½ teaspoon vanilla
- 1 pinch salt
- 1-2 tablespoon maple syrup
- ¼ cup Dark chocolate chips
- 2 tablespoon chopped nuts
Instructions
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Crush the banana, then add the peanut butter, maple, oats, linen, baking powder, vanilla and salt. Mix everything well.
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Fold the chocolate chips and chopped nuts.
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Take the cookie dough with a cookie spoon. You will get around 7 cookies. Do not hesitate to double the recipe if you want more.
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Line a baking sheet with parchment paper and drop the cookie dough on the tray.
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Gently flatten each cookie and add more chocolate chips on top, if you want.
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Cook the cookies for 10 to 12 minutes at 350F, until the edges start to get a little golden.
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Garnish the cookies with floconne salt and enjoy it!
Notes
No banana should never be wasted. Once too ripe to eat, peel them and keep them in the freezer to use it in these cookies or smoothies.
Keep the remains in an airtight container at room temperature for 3-4 days or in the freezer up to 3 months. Dégale them on the kitchen counter for a few hours before making your cookies.
Nutrition
Calories: 211kcalCarbohydrates: 24gProtein: 6gFat: 11gSaturated fats: 4gPolyunsaturated fat: 3gMonounsaturated fat: 3gCholesterol: 0.1MGSodium: 36MGPotassium: 265MGFiber: 3gSugar: 9gVitamin A: 16IUVitamin C: 2MGCalcium: 54MGIron: 1MG
