oats cookies without sugar
recipe of tasty vegan cookies
Ingredients:
- 2 average size ripe bananas;
- 30 g (1/8 cup) of coconut oil (or olive oil, or nut paste), in my case I added 50/50 of olive and almond oil;
- 3 tablespoons of chicory or Jerusalem artichoke syrup;
- 1 teaspoon of ground cinnamon;
- 1 teaspoon of vanilla extract;
- pinch of salt (I always add salt to pastry as it softens the taste);
- 60 g (1/2 cup) of almond flour;
- 150 g (1 1/2 cup) of oat flakes;
- 40 g (1/4 cup ) of pieces of the dark (the best) chocolate;
- 3 tablespoons of almond or coconut milk (or other vegetable milk to your taste)
- 2 average size ripe bananas;
- 30 g (1/8 cup) of coconut oil (or olive oil, or nut paste), in my case I added 50/50 of olive and almond oil;
- 3 tablespoons of chicory or Jerusalem artichoke syrup;
- 1 teaspoon of ground cinnamon;
- 1 teaspoon of vanilla extract;
- pinch of salt (I always add salt to pastry as it softens the taste);
- 60 g (1/2 cup) of almond flour;
- 150 g (1 1/2 cup) of oat flakes;
- 40 g (1/4 cup ) of pieces of the dark (the best) chocolate;
- 3 tablespoons of almond or coconut milk (or other vegetable milk to your taste)
1
Clean bananas and smash them with fork, add coconut (melted) / olive / nut oil, add the rest ingredients and mix well in a bowl.
Add oat flakes and leave for 10 minutes to soak.
Add oat flakes and leave for 10 minutes to soak.
2
Take tablespoon and put cookies on a tray covered with oiled parchment.
There should be around 11-12 cookies
There should be around 11-12 cookies
3
Bake for 15-20 minutes until cookies become golden in color (I am turning them upside down in the middle).
Cool cookies down and store in a glass jar in a fridge for up to 4 days.
Cool cookies down and store in a glass jar in a fridge for up to 4 days.
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