Reasons why these cookies are fun:
- They are healthy
- They actually taste delicious
- There’s no mandatory recipe – only the contents of your pantry
Reasons why these cookies are fun-free:
- They are vegan
- They are dairy / egg free
- They are sugar free (potentially)…
BUT, see number 2 of why these are fun. Believe me, when I see something labelled “vegan, dairy free, sugar free, etc. etc.” all I think is “Why bother?”. The natural sugars of the maple syrup and banana, combined with the crunch from flax and chia seeds makes these healthy cookies multi-dimensional and truly delicious. Option to add a littttttttle bit of fun by adding a maple glaze on top.
Read on for the recipe!
Yield: About 16 cookies
- 1/2 cup oats
- 1 cup whole grain flour
- 1 tsp baking powder
- 1/4 cup ground flax seeds
- 2 tbsp chia seeds
- 8 tbsp water + 1/8 cup to mix with oil
- 1/8 cup sliced almonds
- 1/8 cup shredded, unsweetened coconut
- 1/2 cup coconut oil
- 1/8 cup vegetable oil
- 1/4 cup maple syrup
- 1 tsp almond extract
- pinch of salt
- 1/2 banana, thinly sliced
- Optional Glaze:
- 3 tbsp icing sugar
- 1/2 tbsp maple syrup
- 1/2 tbsp water
- Prepare your chia egg replacement by mixing seeds with 8 tbsp water. Let sit for about an hour, until water has been soaked up by the seeds to create a gooey mixture.
- Preheat oven to 375F.
- Combine dry ingredients (oats, flour, flax seeds, almonds, coconut, baking powder, and salt). Mix with a whisk and set aside.
- Combine wet ingredients by whipping together softened (not melted) coconut oil, vegetable oil, water, almond extract, chia seed mixture, and maple syrup.
- Add wet ingredients to dry and mix until well combined. Create cookie balls with 2 tbsp of dough. Roll between your hands and then flatten to 1/2 inch thick. Place 2 – 3 inches apart on the cookie sheet.
- Press 1 slice of banana on top of each cookie.
- Bake for 18-20 minutes, until bottoms are golden brown.
- Remove from the oven, and immediately place on a wire rack to cool.
- Prepare maple glaze by vigorously whisking together the ingredients. Place into a ziploc (or piping) bag. Push icing all the way to the corner, and cut a small triangle off. Glaze the cooled cookies in a zig zag pattern.