I love cookies but they are usually too high in calories and sugar. So if I want to reduce the intake of refined sugar, and I do want to, I’d better find a healthier alternative. The recipe you will see below is my interpretation of the classic oat cookies. No refined sugars but my favourite sweeteners, instead – honey and fresh dates. I often use them to substitute sugar and I like the natural taste they give to my desserts.
These vegan cookies also benefit from the natural sweetness of almonds, so you really don’t need a gram of sugar here. Most importantly, they are packed with fiber. They contain 6 fiber-rich ingredients, 5 of them are in my top 10 digestion-friendly foods.
The recipe is super easy and quick. It takes not more than 20 minutes to mix everything and get the cookies ready for baking. You could add more ingredients or leave out some of those below, depending on your taste. You could also put hazelnuts or other nuts, though, in my opinion, almonds taste good in this recipe.
Why choose the “healthy” biscuits in the supermarket (I’m sure you have noticed the amounts of sugar on the Nutrition Facts label; not to mention the preservatives) when we could prepare this delicious homemade snack ourselves?
Ingredients for 12-15 middle-sized cookies
- 50 g pumpkin seeds
- 50 g almonds
- 130 g fresh dates, chopped
- 100 g oats
- 50 g ground linseed or whole seeds
- 200 g water
- 1 ripe banana
- 2 tbsp cocoa powder
- 1-2 tbsp honey (optional)
- ½ teaspoon cinnamon
Preheat the oven to 180°C and prepare a tray with grease-proof paper on it.
Put the almonds and pumpkin seeds in a food processor and blend roughly. Add the oats, linseed, chopped dates, cocoa powder and some cinnamon and pulse for a few seconds. Pour the water and blend until well mixed. In the end, mash a banana and add it to the mixture. Sweeten with some honey if needed.
Add another splash of water if it’s too dry, or some more oats in case it’s not thick enough.
Form the cookies on the tray using a spoon (approximately 1 tablespoon for a cookie). Flatten a little bit pressing the spoon over each ball of dough, so that they get even and round. Please, be quick, the dough will stick unpleasantly to the spoon while you’re spending ages to make the perfect shape 🙂
Bake the cookies for about 20 minutes. Baking time may vary so keep an eye on them and take them out of the oven once the edges have become darker. The middle should remain rather soft, don’t overbake.
Leave the cookies on the tray and let them cool.
Ten minutes later, you will have the perfect fit for your afternoon coffee – energising vegan cookies, full of fiber and favourite flavours. Gentle to your digestive system, sweet and healthy. A little piece of indulgence.
I have another suggestion as well. If you don’t feel like giving up sugar entirely, you could try Tracy’s Gluten free oat cookies with a white chocolate drizzle. They look yummy! 🙂
Check out her blog The Culinary Jumble for more homemade beauties.