Vegan and gluten free Sugar Free Oatmeal Cookies. A treat made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour nor refined sugar. Adapted from this recipe by Olena Osipov

Prep Time: 35 mins
Cook Time: 20 mins

Makes: about 12 cookies

Ingredients

• 3 tbsp flaxseed, ground
• 9 tbsp water
• 2 large over-ripe bananas
• 1/2 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 2 tsp cinnamon, ground
• 2-3 whole cloves, ground
• 1/4 – 1/2 nutmeg, ground
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 3/4 cups rolled oats
• 1/2 cup oat flour
• 1 cup mixed nuts & seeds, chopped
• 10 pitted chopped dates, or 1 cup sultanas

Instructions

1. In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
2. Preheat oven to 180 degrees C, line large baking sheet with parchment paper and spray with cooking spray.
3. In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
4. Add flaxseed mixture and whisk really well.
5. Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
6. Using large spoon, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. Bake for 20 minutes or until nuts start to brown.
7. Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely.
8. Enjoy for breakfast, snack or a dessert.

Notes

• Store: Store in a cool dry place open. Do not wrap or place cookies in a jar. The more air, the better. That way cookies do not get soggy.
• Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
• Make oat flour: By grinding oats in a food processor or high speed blender.