It's been quite a little while since I've posted a recipe, so I figured it was high time I whipped up a little treat that my vegan, my gluten-free, and my sugar-free friends can all enjoy! Many moons ago, I posted about your basic oat cookie. Consider this the Oat Cookie 2.0! The new-and-improved edition! The rare sequel that was better than the original! Well... you get the picture.
These cookies are kid- and mommy-approved! (And let me tell you, those are two groups that are not easy to please...) But as far as sweet-teeth and health-nazis are concerned, these cookies (while maybe not exactly what you want to serve at a birthday party) are perfect for breakfast, post-workout re-charge, and a good ol' snack for anytime.
What You'll Need:
Base for all cookies:
Quick Oats
Stevia or honey
2 bananas
Cinnamon
For the Peanut Butter Cookies:
2-3 spoonfuls of sugar-free peanut butter
For the Lemon Poppyseed Cookies:
1smaaaaalll lemon, or 1/2 regular-sized; juice and zest
1 tsp. Almond extract
Poppyseeds
For the Raisin Pecan Cookies:
Sugar-free raisins
Pecans
Once you mash the bananas, using a fork, stir in enough quick oats so that you form a thick, dough-y base. You shouldn't see any banana chunks. Stir in a dash of cinnamon, and as much stevia or honey as you desire. Divide the mixture into three equal parts for the three different cookie flavors, stir in the add-ins, add a sprinkling of lemon zest and poppyseeds on top of the Lemon and Poppyseed Cookies, and pop in a 375 degree, pre-heated oven for about 15 minutes or until the edges are browned, and Voila! Feel free to dip in almond milk.
