I baked a batch of these vegan, gluten free oat cookies last week after dinner and they only took 30 minutes including baking time from start to finish making a wholesome dessert for my kids and I.They’re also ideal as a snack on the go or even breakfast.
My youngest loved them so much he asked me if we could bake them every day! Sweet!
As well as being quick and easy, choices for ingredients that work in them are limitless, you can add dried fruit, banana, nuts, seeds, whatever takes your fancy!
My husband Peter shot them in our kitchen after I rustled them up! We’re a little team here!
Makes 5 huge cookies as in the pictures or 10 small.
200g of gluten-free large or milled oats (depending on texture you prefer)
2 tbsp desiccated coconut
4 tbsp cacao powder (we like to use raw, organic)
1 tbsp baking powder
1 tbsp vanilla powder/seeds from 1 pod
a pinch salt
2 ripe bananas
2 tbsp of coconut oil
2 tbsp dairy free spread
5 tbsp of maple syrup
2 tbsp milk
1 handful of raisins
2 handfuls of dark chocolate chips or chocolate you break by hand
dairy-free butter for greasing
Pour the oats, desiccated coconut, cacao powder, baking powder, vanilla powder/ seeds and salt into a large mixing bowl.
Mash the bananas with a folk and add.
Melt the coconut oil, spread and maple syrup in a small pan on a low heat.
Pour into the mixture and add the milk, stirring through.
Add the broken chocolate/ chips and raisins, stirring the ingredients.
Grease a large baking tray with a little butter.
Create large/small balls of mixture, mould and flatten into biscuits or using cutters create round shapes, placing them on the tray.
Bake at 160°C/ Gas Mark 3 for 20 minutes until golden brown.
Cool and eat!
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