I got a message from my mom the other night – “I am at my friend’s house and she makes your cookies everyday and gives everyone the recipe.” Of course, I had to know which cookies she liked so I started naming my signature ones –cinnamon raisin cookies, carrot cake cookies, matcha cookies, thumbprint cookies….to my surprise none that were on my site. My mom sent me an old picture of an instagram post where I posted these simple, easy-to-make cookies.
I am always on the hunt for new content for my site and this seemed to be the perfect time to revive this old recipe of mine. I had totally forgotten about it and what a hit these cookies were when I first made them. In the original recipe I used chocolate chips but I loved the idea of using berries instead of chips to give the cookies their sweetness and an even prettier pop of color. (But feel free to use whatever you wish.)And…adding berries instead of chips makes these cookies totally acceptable for breakfast, right?! Well they really are! Made with oats, almonds, nut butter, apple sauce…they literally can pass for a breakfast cookie. In the original recipe I used cashews but since I did not have any on hand I used almonds instead. These are a great blank canvas to play around with and add in whatever you like. I think you all will LOVE these cookies so I am so excited to share the recipe. Like, soooo excited! If you make them, be sure to tag me in the photo. If you add me only in the caption, I sometimes miss the notification since I get so many every day and I truly love seeing you all make my recipes. It’s so motivating and really inspires me to keep doing what I am doing. So thank you for all your support.In all honesty, this recipe is just a token to say THANK YOU to my followers.
Pre-heat oven to 350
- 2 bananas
- 1 cup pitted dates (soaked in warm water for 5 minutes to soften)
- 1/2 cup unsweetened apple sauce
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 3 cups oats- divided
- 3/4 chopped almonds
- 1/4 cup flaxseeds ground (optional add in)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 cup blueberries or stevia sweetened vegan chocolate chips
- In a food processor add bananas, dates, apple sauce, almond butter and vanilla extract. Process until smooth and creamy.
- Add 2 cups of oats, flaxseeds (if using), cinnamon and baking powder. Process again until fully combined.
- Transfer into a large mixing bowl, fold in remaining 1 cup of oats and chopped almonds. Mix until evenly combined then carefully fold in blueberries. Be sure to be gentle so they don’t mush.
- Line a baking sheet and spray with non-stick spray. Using an ice cream scooper or tablespoon to form into about 24 cookies. Cook for around 18 minutes or until edges are brown.