Vegan Oatmeal Cookies

Great for a Snack or Breakfast! Protein Rich


  • 3 medium bananas (or 2 large ones)

  • ¼ cup almond or sunflower butter

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/4 tsp allspice or cloves

  • 1 1/4 cups gluten-free oats (Though oats themselves are technically gluten-free, they are often processed in factories along with wheat, rye, and barley, increasing the risk of cross-contamination. Celiacs and folks with severe gluten allergies should confirm that the brand of oats you use is labeled gluten-free.)

  • 1/3 cup dairy-free chocolate chips (optional)

  • 1/3 cup raisins

  • 2 Tbsp ground flax seeds

  • 2 Tbsp chia seeds

  • 2 Tbsp hemp seeds

  • 1/4 cup sunflower (or pumpkin) seeds


Preheat the oven to 375 degrees F. Grease a cookie sheet or 12-cup muffin tin with a little coconut oil or Earth Balance.

Place the bananas in a medium bowl and mash until smooth.

Add the almond butter and spices and stir vigorously to thoroughly incorporate.

Fold in remaining ingredients and stir until completely mixed.

Make tablespoon-size balls out of the mixture and drop them onto the prepared baking sheet or fill muffin cups halfway. You can also spread the dough into a 9”x9”x2” pan and cut into bars when cool.

Bake cookies or muffins or bars for 17 minutes. Remove from the oven and let sit for 5 to 10 minutes before transferring to a baking rack to cool completely.

Makes about 12 cookies.


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