Vegan Oatmeal Bites Cookies

Healthy No Bake Oatmeal Cookie Bites (vegan) The First …

WEBApr 11, 2018 · Instructions. In a high-powered blender or food processor, blend the coconut and oats into a fine powder. Add the currants and …

1. In a high-powered blender or food processor, blend the coconut and oats into a fine powder. Add the currants and chocolate chips, and blend again to chop.
2. Pour the coconut mixture into a large bowl. Add the almond butter, honey/maple syrup, hemp seeds, vanilla, salt, and cinnamon. Stir until evenly combined. Place the oatmeal cookie “dough” in the freezer to firm up for 10 minutes.
3. Using a 2 teaspoon-sized portion, scoop the dough, rolling between your palms to create a ball. Roll each ball in fine coconut shreds, if desired. The coconut coating acts as a barrier from the wet cookie dough texture. Place in a freezer-safe container. Store oatmeal cookie bites in the freezer for up to 2 months. Let the oatmeal cookie bites stand for a minute or two at room temperature before eating.

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Healthy Vegan Oatmeal Raisin Cookies (No Added …

WEBJun 12, 2016 · 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 cup raisins. Method: 1. Preheat oven to 350F, line cookie sheet with parchment …

1. Preheat oven to 350F, line cookie sheet with parchment paper or spray with non-stick cooking spray, and set aside.
2. Combine all ingredients except raisins in high-speed blender, and blend until smooth.**
3. Transfer blended batter to mixing bowl, add raisins, and stir.
4. Scoop 1.5-2 Tbsp of batter onto baking sheet, flatten with the palm of your hand, and bake for 10 minutes.

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NoSugarAdded Vegan Oatmeal Cookies EatingWell

WEBApr 22, 2024 · Directions. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Whisk oats, …

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
3. Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.

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