These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them — nut butter, seeds, and dried fruits. They’re gluten-free (if using GF oats) and oil-free as well. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission © 2015 Front Table Books.
- 1½ cups old-fashioned rolled oats
- ⅓ cup natural almond or peanut butter
- ½ cup unsweetened applesauce
- 1 tablespoon nondairy milk or water
- ¼ teaspoon vanilla-flavored liquid stevia
- 1 tsp. ground cinnamon
- 1 tablespoon teff
- 1 tablespoon hulled hemp seeds
- 1 tablespoon chia seeds
- ½ cup dried tart cherries
- In a food processor, pulse the oats until broken into small pieces. Pour the oats into a large bowl and add the teff, hemp seeds, chia seeds, and cherries.
- Add the nut butter, applesauce, coconut milk or water, stevia, and cinnamon to the processor bowl. Process until very smooth.
- Scrape the mixture into the bowl with the oats. Stir until the mixture is thoroughly combined.
- Divide the oat mixture between 12 muffin cups and using damp fingers, press the mixture down to create a flat surface.
- Refrigerate the cookies until firm. Store in an air-tight container in the refrigerator for up to 1 week.
- For a chocolate cookie, omit the cinnamon and add 1 tablespoon cacao or cocoa powder and 1 tablespoon cacao nibs.
- Try using one ripe banana instead of the applesauce.
- Use your favorite dried fruit in place of the cherries.
- If you prefer, use maple syrup in place of the vanilla-flavored stevia. Start with 1 tablespoon maple syrup plus 1/4 teaspoon vanilla extract.
- If you don’t have or don’t want to use teff, use additional hemp or chia seeds.
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