Recipe (adapted) from Vive le Vegan!
wheat-free, gluten-free option, soy-free, oil-free option
A cross between a cookie and a mini-muffin, these bundles are a tasty, wholesome treat that are fast to prepare and can be enjoyed hot from the oven, or cooled to pack in lunches!
1 cup rolled oats (use certified gf for that option)
1 cup oat flour (use certified gf for that option)
3 tbsp unrefined sugar
1⁄4 tsp sea salt
1⁄4 – 1/2 tsp cinnamon or ground cardamon
1⁄4 tsp nutmeg
1 tsp baking powder
1 cup overripe banana, puréed (roughly 2 large bananas) (see note)
1 tsp pure vanilla extract
1 1/2 – 2 tbsp organic neutral-flavored oil (optional, can substitute 1 tbsp non-dairy milk)
Preheat oven to 350°F (176°C). In a large bowl, combine the oats, oat flour, sugar, sea salt, cinnamon, and nutmeg, and sift in the baking powder. Stir through until well combined. In another bowl, combine the puréed banana, vanilla, and oil or milk, stirring through. Add the wet mixture to the dry mixture, and stir through until just well combined. Drop large spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, until lightly golden. Remove from oven and let cool on pan for 1 minute, then transfer to a cooling rack. Makes 12-15 bundles.
Note: Use a food processor or blender to purée the bananas. It produces a smooth, almost liquefied texture, which takes a long time to achieve by mashing.
Idea: Try adding about 1⁄3 cup of toasted nuts such as walnuts or cashews to these cookies; alternatively, some dried fruit, or chocolate or carob chips