Oat-y goodness like this is just good to have on hand.
These oat cookies are healthy and hearty so they make a great breakfast or snack, but sweet enough to make a satisfying dessert.
To be honest, writing baking recipes does kind of intimidate me…it’s such a science. As much as I love baked goods, I’m much more of a cook than a baker.
But I couldn’t find a oat cookie recipe that was exactly what I wanted, even to modify. So after lots of googling things like “correct flour to liquid ratio for cookies” and “benefits of using both baking soda and baking powder” I gave up and just took a stab at it. It worked!
Use gluten-free certified oat products for that option
Makes 8 large cookies
- 1 1/2 cup rolled oats
- 1/4 cup almond meal
- 1/4 cup oat flour
- 1 tsp baking powder
- 1/2 cup coconut flakes
- 1/2 cup raisins
- 1/2 heaping tsp cinnamon
- 2 tbs ground chia seed (or ground flax)
- 2 tbs coconut sugar
- 1 tbs maple syrup (or other liquid sweetener)
- 1 tbs coconut oil, liquid
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1 ripe banana, mashed
Preheat oven to 350F. In a large mixing bowl, combine all dry ingredients and mix until well combined. In a small bowl, mash the banana with a fork or potato masher, keeping some chunks. Mix in the rest of the wet ingredients. Scoop into mounds onto a greased baking sheet, and flatten/shape with your hands (they won’t spread at all). Bake until firm and brown around the edges, about 18 minutes in my oven. Transfer to a cooling rack. Enjoy with a smear of nut butter or a cup of your favorite tea!