Oat cookies are very easy to prepare and can have endless flavour variants depending on added ingredients. You find few recipes on my blog. Today I baked further ones because we all love them and moreover they contain ingredients rich in microelements like: oat, nuts and dried fruits. Furthermore this recipe is vegan so it eliminates lots of allergens and is friendly for various diets. Cookies are crunchy outside and chewy inside. They are incredible yummy and we can eat them without compunction as it is a healthy snack. Enjoy!
about 30 cookies
- ¾ cup all purpose flour or glutenfree flour
- 1 cup rolled oats
- 60 g pecan nuts
- 8 dried apricots
- 75 g coconut oil
- ¼ cup maple syrup
- ¾ cup caster coconut sugar
- ½ cup coconut cream
- 1 teaspoon vanilla extract
- 1 small ripe banana, mashed into puree
Chop nuts finely. Cut apricots with kitchen scissors into small pieces. In a large bowl mix together flour, oats and half of the coconut sugar. Add pecans and apricots.
Place oil, maple syrup, cream and remaining sugar in a saucepan and heat until boiling. Cook for further 5 minutes until thicken slightly. Pour over the flour mixture, add vanilla and banana puree and mix until combined.
Preheat oven to 325°F and line a large cookie tray with parchment paper.
Take walnut sized pieces and roll them into a ball between your palms. Place each ball onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Flatten each ball before baking and bake each batch for 18 minutes. Just after baking cookies will be still soft, let them rest on the tray for about 10 minutes then transfer to a wire rack to cool completely.
Tags: apricots, banana, pecans, vegan.