Easy Vegan Cookies

All you need is 5 simple ingredients, a processor, 15 minutes of prep time, and 15 minutes in the oven to enjoy these delicious vegan cookies.

Healthy Vegan Cookies | 5 ingredients, 1 bowl, less than 30 minutes required | MINIMALISTBAKER.COM

Ingredients

1 cup Dates, packed (soaked for 10 minutes in warm water and then drained)

1 medium ripe banana

2 Tbsp all natural, salted almond butter or peanut butter

3/4 cup almond meal (ground from raw almonds)

3/4 cup gluten free rolled oats

Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts

Directions

Add dates to a food processor and pulse until small bits remain.

Add banana and almond butter and mix again until combined, scraping down the sides as needed.

5 Ingredient Vegan Cookie Dough | minimalistbaker.com

Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.

Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking to my hands.

At this point, you can add in 1/4 cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then chill dough for 10 minutes and preheat oven to 350 degrees F.

Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet. They won’t expand so pack them closer together (but not touching).

5 Ingredient Vegan Oatmeal Cookies | minimalistbaker.com

Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs, and they’ll ultimately just be a little more moist.

Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.

Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

 

Yields 2 dozen

Prep time: 15 minutes

Total time: Approximately 30 minutes

Idea from: Minimalist Baker

More info about Fruit Trees: http://www.plantogram.com

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