Raspberry and nuts oat cookies
These raspberry and nuts oat cookies are vegan and super healthy – for a gluten-free version make sure you’re using appropriate oats. These cookies are ideal for breakfast or snacking during the day. You can bake these cookies in an air-fryer too – it should take about 12-15 minutes.
Ingredients
Method
- First make the raspberry purée. Rinse then put them in a small pan together with the vanilla, coconut sugar and lemon juice. Bring to the boil and cook for 5-10 minutes until you get jam-like purée. Turn off the heat and let it cool. This can be done hours or even a day ahead, but keep the purée in the fridge.
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- In a bowl, mash the banana with a fork. Add the oats, vanilla, cinnamon and plant-based milk. Mix well. If it’s too thin add more oats – if it’s too thick, add more milk.
- Let the mixture rest for a few minutes, then fold in the raspberry purée.
- Make patties between your palms. Place these on the prepared baking tray.
- Bake in the oven for approx. 15-20 minutes until golden.
- Let them cool on a wire-rack then enjoy!