|Banana, Cinnamon, Apple-y Oatmeal Goodness.|
I was craving oatmeal cookies that met my dietary rules over the summer, so I spent some time looking for a good vegan, gluten-free, sugar free oatmeal cookie recipe. I couldn't find exactly what I was looking for, but printed out five recipes that I thought I could work with and adapt. After some experimentation, I came up with the perfect (for me) fruity, nutty oatmeal cookie. It's soft, freezes and thaws well, has an addictive banana-apple sweetness plus just enough nutty crunch to satisfy my nut cravings (I've had to stop eating plain, raw nuts by the handful due to TMJ pain...sad day.)
My recipe is vegan, sugar free, and gluten free, and soft enough that I can normally enjoy them without irritating my TMJ muscle/tooth pain. The process is relatively easy and can be made all in own bowl if you want to just make your flax eggs in the large bowl before you get started.
Apple-Banana-Pecan Oatmeal Cookies
2 flax eggs (2 TBS ground flax seed + 6 TBS water)
1 ripe banana, mashed
1 apple (I like Fuji and Gala, but just about any type will do,) peeled and grated in food processor with S-blade
1/2 cup nut butter, such as almond and/or cashew butter (lately been using Nuttzo in this recipe. It's pretty addictive.)
1 tsp vanilla extract
2 TBS melted coconut oil
3 TBS golden Lakanto (or if you aren't avoiding added sugar, coconut sugar or brown sugar would be yummy)
1/2 tsp baking powder
1/2 tsp baking soda
Heaping 1/4 tsp sea salt
1 1/2 cups gluten-free oats
1/2 cup almond flour
1/2 cup gluten-free oat flour
3 TBS chopped pecans
Preheat oven to 350 degrees.
Make your flax eggs in a small bowl and set aside for 5 minutes.
Mash banana in the bottom of large mixing bowl, then add apple and flax eggs and mix. Add nut butter, vanilla, coconut oil, Lakanto, baking powder, baking soda, and salt. Mix thoroughly.
Add oats and other flours. Mix well, then add pecans. Set cookie dough in the fridge for 5 minutes to firm up a bit. Use a big spoon to dip the dough out onto a cookie sheet or baking stone, flattening each ball of dough a bit to make about a 3" diameter cookie.
Bake 18-20 minutes (at high altitude - you may need a little less time if you are at sea level) or until cookies show a little browning on the edges and bottoms.
Cool on a rack and enjoy! Makes 20-24 cookies.
Side note: These cookies freeze well. I freeze them the day I bake them, after scarfing down several of them with Teeccino. I put two cookies in individual sandwich baggies, then bag them all up in a gallon size baggie before placing in freezer. You can thaw one baggie on the counter or in your lunch bag in the morning if you want to have them for lunch. Or, my favorite way to have them is to wrap the two frozen cookies side-by-side loosely in tin foil and heat in my toaster oven for 18 minutes at 350 degrees. They'll come out soft yet crispy-ish on the edges like they were when you baked them. Soooo good with hot tea or Teeccino herbal coffee (or the real stuff if you're doing caffeine!)
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