Baking has always been such a passion of mine but the problem is, every time I bake cookies, or brownies, or cupcakes that are full of butter, sugar and everything goddamn delicious… I end up eating it. And, not that I’ve talked about it much on the blog because I think advertising diets is dangerous, I’ve been changing my eating habits a bit in order to get myself into a better physical shape.
One Monday afternoon, I decided I wanted to do some baking. However, we didn’t have any eggs. So I googled vegan recipes for cookies but none of them looked or sounded very appealing. So, I just thought ‘fine, I’ll make my own.’ So these are my super healthy (ish), vegan cookies that are so easy to make and can be made with items you’re more than likely to have in your cupboard already – no obscure oils and refined nonsense here! They’re also insanely easy!
- 200g of oats
- 2 ripe bananas
- 1 tsp vanilla extract
- 2 tbsp agave nectar (or runny honey, if you’re not pretentious)
- 100g of dried fruit – I like cranberries, raisins or dried raspberries
- 100ml sunflower oil (or coconut oil, if you prefer)
- A pinch of table salt
- 30g dark chocolate chips (optional)
- Pre-heat your oven to 200 degrees celcius.
- Combine all the ingredients a large mixing bowl and whisk with an electric whisk. Basically, just combine all the ingredients until they’re a nice, gooey batter.
- Spoon the mixture out onto a baking tray lined with baking paper. I use a cookie cutter to shape the batter, even though they’re quite runny. These don’t spread like normal cookies, so you can put them fairly close together on the tray.
- Bake for 15 minutes. They should be gooey in the middle and hard on the outside.
If you bake these cookies, please tag me on Twitter and Instagram with your pictures: @chloealr.