Banana Oatmeal Raisin Cookies - Vegan and Gluten free
Banana Oatmeal Raisin Cookies are gluten free, egg-less and vegan. They are decadent, wholesome and easy to make.
Servings: 10 cookies
Calories: 273kcal
Ingredients
- 1 cup old fashioned rolled oats use certified gluten-free oats, if needed
- ½ cup oat flour
- ½ cup almond flour or ground almond meal
- ½ cup raisins
- 1 large mashed ripe banana
- ½ cup brown sugar or any other sweetener of your choice
- 1 teaspoon cinnamon
- 1 Tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cooking oil
Instructions
- Preheat oven to 350 º Fahrenheit. Combine dry ingredients in a large mixing bowl—rolled oats, oat and almond flour, raisins, cinnamon, sugar, baking powder and soda and salt.
- Stir in mashed banana, vanilla extract and the oil and whisk it well. Let mixture rest for 4–5 minutes so that everything gets absorbed together.
- If your dough has gotten too thick, stir in 1–2 tablespoons of water or plant or nut milk before scooping it out onto your baking sheet.
- Using the cookie batter scoop, make dollops of the dough and place on a baking sheet lined with parchment paper (or lightly greased baking sheet).
- These cookies don't spread much while baking, so I like to gently press the dough with the back of the fork to flatten a bit.
- Bake for 12–15 minutes, or until cookies are lightly golden around the edges. Raisins puff up while baking.
- Remove from the oven. Let them cool down on cookie cooling rack. Now grab a cookie and do the taste test :)
- Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.
Nutrition
Serving: 1cookie | Calories: 273kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 146mg | Fiber: 4g | Sugar: 16g