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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • For the raspberry purée:
  • 1 cup raspberries
  • 1 tsp vanilla
  • 1 Tbsp coconut sugar
  • Dash of lemon juice
  • For the cookies:
  • 1 large ripe banana
  • 1 cup rolled oats
  • 1 tsp vanilla extract
  • ½ tsp cinnamon powder
  • ½ cup almond or other plant-based milk
  • 1 Tbsp flaxseeds
  • 2 Tbsp chopped nuts such as almond, walnut or pecan

Method
 

  1. 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.
  2. Preheat the oven to 180°C and line a baking tray with parchment paper.
  3. 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.
  4. Let the mixture rest for a few minutes, then fold in the raspberry purée.
  5. Make patties between your palms. Place these on the prepared baking tray.
  6. Bake in the oven for approx. 15-20 minutes until golden.
  7. Let them cool on a wire-rack then enjoy!