Someone at work recently asked me what I do for ‘downtime’ and I said ‘listen to podcasts and bake.’ (I didn’t think ‘worrying’ was the correct answer.) So today I made cookies and listened to an interview with Prozac Nation author Elizabeth Wurtzel, one of my favourite writers, talking about smuggling cocaine into Norway in her diaphragm and almost destroying her writing career. Cocaine smuggling and cookie recipes go hand-in-hand, ya know.
Anyway, against this unlikely soundtrack I made the easiest healthy 4 ingredient cookies ever. Bananas, oats, coconut and sesame seeds. That’s it. I’m always looking for a healthy snack to binge on when I’m hunched over my laptop on a deadline – and I love recipes with 3 or 4 ingredients so I don’t have to go shopping for baking ingredients I’ll never use again – so these vegan oat cookies are my new go-to healthy snacks when I need a sugar-free pick-me-up.
Without further ado, here’s the recipe for these healthy vegan oat cookies:
2 large or 3 small ripe bananas (the riper the better)
125g oats (I used jumbo but whatever you’ve got)
50g desiccated coconut (add as much or as little as you like)
Sesame seeds – I used about 3 tablespoons but adjust according to your taste or, if you don’t like seeds, use raisins, chopped nuts or chocolate chips if you’ve got a really sweet tooth.
Mash bananas in a bowl. Add to a large mixing bowl and throw in the rest of the ingredients.
Use your fork to mix everything, ensuring there’s no dry pockets of oats in there. The mixture should be sticky but pressed into a big misshapen ball at this stage.
I transferred the mixture onto a piece of clingfilm and covered it with the clingfilm so I could then roll the cookie mixture out with a rolling pin into a flat rectangular shape.
Then I cut the mixture into medium cookie shapes with a cookie cutter and added them to a baking tray lightly greased with coconut oil.
Bake in a medium heat for about 20 minutes, flipping all cookies over at around the 10 minute mark so they get lightly browned. You’re aiming for crunchy on the outside, soft on the inside.
Allow to cool and keep in an airtight tin – or follow my lead and eat them all. Enjoy!