Flourless oat banana coconut oil energy cookies, perfect for breakfasts, snacks & dessert! They are vegan, gluten-free, & have no added sugar.
Flourless & Vegan Banana Oat Cookies
A batch of homemade drop cookies may not sound particularly Halloween-esque. Yes, I’ve given these beauties an ample dose of fall flavor in the forms of cinnamon and cranberries, but I haven’t fashioned them into mock tarantulas, ghosts, goblins, or monsters.
But according to my husband, the prospect of a sugar-free, gluten-free, egg-free cookie is nothing short of terrifying.
The fear is warranted. At the beginning of the school year, I tried my hand at a number of sugar-free, über-health cookies, including chocolate-avocado cookies (I know, what was I thinking?) and carrot-zucchini cookies. I admit to feeling somewhat self-righteous as I mixed my batters: do they give mother-of-the-year awards for best and most sugar-free cookies baked for school lunches? I’d give it my best shot.
Oh, what a fool I was. The carrot-zucchini cookies were laughable; think lawn clippings, bananas, and oats pressed into gummy disks. I imagine they would be effective for equine bowel disorders. At least the chocolate avocado cookies looked like cookies; however, the taste and texture were a marriage of guacamole and cocoa that ended in a bitter divorce.
So why on earth did I try again?
Stubbornness, for one. And a bunch of extremely over-ripe bananas, second.
How to Make Banana Oat Coconut Oil Energy Cookies
I found a handful of recipes that could serve as basic templates, but they all called for butter and milk; I decided to keep the cookies dairy-free and opted for oil and no milk. (Please, please do not cut back on the amount of oil; it is essential!) In addition, I didn’t want the cookies to read “BANANA.” Nothing against bananas, but we do a lot of banana bread and banana muffins at our house already. I needed some stronger flavors, so I upped the vanilla and stirred in a significant amount of cinnamon.
From my previous sugar-free cookie experiments/disasters, I knew that going leavening-free was literally a recipe for leaden cookies. In went a bit of baking soda.
Add Nuts or Seeds for Crunch & Extra Nutrition
Flourless oat cookies need some texture, so I added a handful of walnuts and toasted them for added flavor. You can use just about any nuts or seeds in place of the walnuts, but do be sure to toast whichever option you choose to maximize flavor & crunch.
Last, to make this more of an autumn cookie, I chose dried cranberries over raisins. Like the walnuts, I doubled the amount, this time for sweetness. If you like, use an unsweetened dried fruit.
You only need one bowl to mix the cookies (less clean-up!).
By George, I think I’ve got it! These really are delicious, perfect for breakfast, in particular (a bit like a bowl of oatmeal in handheld form). And both Nick and Kevin have been goblin them up!
More Healthy Vegan & Gluten-Free Cookies To Try:
- Zucchini Oat Breakfast Cookies
- 2-Ingredient Banana Oat Cookies
- Coconut Flour Zucchini Cookies
- Healthy Chocolate Banana Oat Cookies
- Overnight Oatmeal Breakfast Cookies
- Vegan Double Chocolate Oat Cookies
- Flourless Oatmeal Raisin Cookies