I’m not a person who likes to eat heavy meals in general, especially for breakfast. I usually have a smoothie or some granola. However, I wanted to have something a little more filling that also had some nutritional value.
I recently experimented with baking without flour and eggs. I have made granola bars with rolled oats, almond butter and pureed dried fruit. While I love granola, I wanted to have something different. I had bananas in my refrigerator that were becoming overripe, so I decided to make banana oat cookies.
I used five main ingredients: bananas, almond butter, rolled oats, raisins and walnuts. I also added vanilla extract and cinnamon for flavor.
The bananas and almond butter were cooked together, then used as a binder for the remaining ingredients. I rolled the ‘dough’ into small balls and baked them in the oven.
The cookie balls look and taste great. They were moist and fluffy, almost like a muffin. Also, they were sweet without tasting sugary thanks to the raisins.
These vegan cookie balls are flourless, eggless and sugarless. You could make these without nuts or dried fruit. You could also use seed butter (e.g. sunflower butter) in place of a nut butter.
If you’re looking for a simple cookie recipe that is suitable for breakfast or dessert, give this a shot.
Banana Oat Cookie Balls
3 bananas (fresh or frozen)
1 cup rolled oats
2 tablespoons almond butter
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon vanilla extract (optional)
pinch of cinnamon (optional)
Preheat oven to 350°. Chop bananas, then place in a bowl and put aside.
Turn on stove to low heat. Pour a little bit of water in a small pan. Add the bananas and almond butter. Stir until smooth, then shut off the heat.
Pour the mixture into a bowl. Add vanilla extract and fold into the mixture. Add the rolled oats, cinnamon, raisins and walnuts. Fold everything together until evenly mixed.
Scoop a tablespoon of dough and put it in your hands. Roll dough into a ball. Place the ball on a baking sheet. Continue making balls you run out of dough or the baking sheet is full, whichever comes first.
Place baking sheet in the oven. Allow to bake for approximately 20 minutes or until the cookie balls are golden brown.
Remove cookie balls from oven and allow to cool on baking sheet for 10 minutes. Serve with tea, coffee or milk (preferably non-dairy). Store the remaining cookie balls in refrigerator or freezer.
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Thanks for visiting!
Spinster Simone 🙂