Heart-Shaped Oat & Banana Cookies


Prep: 30 minutes
Cook: 20 minutes
Yield: 15 cookies

My plant-based, oil-free, sugar-free and even gluten-free (if you use gluten-free oats) heart-shaped cookies are so simple and delicious. No need to go to a store for a treat or gift when you can so easily make them at home.

Cookie Ingredients

Cookie Preparation

  1. In a blender purée bananas and peanut butter with sea salt.
  2. In a bowl, mix together banana-peanut purée and rolled oats.
  3. Heat oven to 350 degrees F (175 C).
  4. Line a baking sheet with parchment paper. Take heart-shaped (or any shape you like) cookie cutter and place it on baking sheet.
  5. Take about 1/4 cup or less of cookie batter and press it evenly into the cookie cutter. Remove the cookie cutter with the spoon. Repeat until you have 8 cookies on the sheet.
  6. Add 2 tsp raw cacao powder to the remaining batter. Also, add a few splashes of dairy-free milk to mix in.
  7. Repeat step 5 until the batter is gone.
  8. Bake in the middle rack for 16 minutes and let cool.

Cashew Cream Ingredients

Cashew Cream Preparation

  1. Soak cashews for at least 2 hours. Drain and rinse.
  2. Combine all ingredients in a blender and blend until thick cream forms. Add the liquid gradually and only as much as needed to combine all ingredients well.
  3. Transfer into a bowl and set aside.

Date-Chocolate Ingredients

Date-Chocolate Preparation

  1. Cut dates into smaller pieces and let soak in ¾ cup of water for at least 30 minutes.
  2. Blend dates, the soak water, salt and cacao into smooth cream. You’ll need to scoop with spoon in between.
  3. Decorate the cookies in any way you like. You may also use melted dark chocolate like I did.

Tips

  • Store the leftover creams and cookies decorated with cream in the fridge.
  • Possible use for leftover creams – add to your morning oatmeal, spread on pancakes, or use as muffin topping.
  • You may prepare only cacao cookies by adding 2 Tbsp (or more) cacao and a bit of dairy-free milk or add 2 Tbsp of applesauce to the batter.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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