These all-natural vegan cookies are full of fruit, nuts and whole grain.
I hesitate to call these “low carb,” because there’s a ton of fruit in them, so I’m sure the sugar content is ridiculous, but they definitely have a higher good-stuff-to-crap ratio than a standard cookie, and I’m finding they satisfy junk-food cravings fairly nicely. They’ll also stand in for breakfast in a pinch; I’ve been eating them all week, and four or five of them will carry me through the day quite nicely. Apologies for the terrible photo quality; my iPhone camera decided to act the fool for some reason.
(Note that amounts are approximate)
3 overripe bananas
About 1 c. chopped dates
About 1/2 c. natural peanut butter
About 2 c. rolled oats
About 1 c. shredded coconut (optional, but increase the oats if you don’t use it)
Raisins, chopped nuts, finely chopped dried fruit, vegan chocolate chips, sunflower seeds, whatever
Mashed bananas and chopped dates provide the sweetness.
Mash up the bananas. Stir in dates and peanut butter. If using raisins, nuts, etc., you can stir those in now. (I used a handful each of some golden raisins and black walnuts I had on hand.)
Peanut butter adds fat and protein.
Add oats until your thick batter turns into a thick dough. You want it sticky but thick enough that the cookies hold together when you drop them onto the cookie sheet. If using coconut, add it with the oats.
Grease a cookie sheet (I have become a giant fan of Baker’s Joy, but plain old margarine would work just fine) and drop heaping tablespoons of the dough onto it. You don’t need to leave much space between the cookies, because they won’t spread or rise as they bake.
Add rolled oats until the batter becomes a thicky, sticky dough.
Bake at 350 degrees until tops are browned and cookies are fairly firm when you touch them. If they seem gooey or squishy, they need to bake longer. If they’re soft but springy, they’re ready.
Makes about 40 cookies.