These are without a doubt the healthiest cookies I've ever made. And some of the fastest and easiest. And they taste SO GOOD, making them the most miraculous.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Cookies
Cuisine: American
Keyword: healthy oatmeal chocolate chip cookies, healthy oatmeal cookie recipe, healthy oatmeal cookies, oatmeal cookies no eggs
Servings: 15
Calories: 126kcal
Author: Averie Sunshine
Ingredients
about 1/2 cup ripe mashed banana1 medium/large
⅓cupcreamy peanut butterlike Jif or Skippy; don’ use natural or homemade PB. I suspect almond or sunflower seed butter are too thin and runny
⅓cupliquid sweeteneragave, light-colored corn syrup, brown rice syrup, honey; I suspect maple syrup is not quite sticky enough
2teaspoonsvanilla extract
1 ½cupsquick cook oatsnot old-fashioned whole rolled; must use quick cook. Use certified gluten-free if desired
1cupcrispy rice cerealuse certified gluten-free/vegan if desired
2teaspoonscinnamon
½teaspoonbaking soda
½cupsemi-sweet chocolate chipsor another favorite baking chip, or omit
½cupraisinsor another favorite dried fruit, or omit
Instructions
In a large mixing bowl, add the banana and mash with a fork.
Add the peanut butter, sweetener, vanilla, and stir to combine.
Add the oats, crispy rice cereal, cinnamon, baking soda, and stir to incorporate. The dough should be similar in consistency to regular cookie dough; sticky but not sloppy, nor should it be crumbly or dry. If it’s too wet, add more oats. If it’s too dry, add a small squirt more sweetener or more peanut butter.
Fold in the chocolate chips (or try cinnamon/white chocolate/peanut butter chips) and the raisins (or try craisins/dried apricots/cranberries/blueberries) and stir to incorporate.
Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds (I made 15). Place mounds on a large plate, flatten mounds halfway, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat mat, parchment, or spray with cooking spray.
Place flattened mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 15 minutes, or until edges have set and tops are just beginning to show signs of very pale golden color. Cookies will firm up as they cool. Rotate trays midway though baking. **
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
**It’s a bit tricky to tell when they’re done because they don’t spread or flatten much while baking, and because of their tan color. I’d rather underbake and have soft cookies than overbake and have rocks, and since they’re vegan, there’s no harm. You can always bake for an additional few minutes if you pull them too early.