Heart-Shaped Oat & Banana 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.
- In a blender purée bananas and peanut butter with sea salt.
- In a bowl, mix together banana-peanut purée and rolled oats.
- Heat oven to 350 degrees F (175 C).
- Line a baking sheet with parchment paper. Take heart-shaped (or any shape you like) cookie cutter and place it on baking sheet.
- 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.
- Add 2 tsp raw cacao powder to the remaining batter. Also, add a few splashes of dairy-free milk to mix in.
- Repeat step 5 until the batter is gone.
- Bake in the middle rack for 16 minutes and let cool.
Cashew Cream Ingredients
Cashew Cream Preparation
- Soak cashews for at least 2 hours. Drain and rinse.
- 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.
- Transfer into a bowl and set aside.
- Cut dates into smaller pieces and let soak in ¾ cup of water for at least 30 minutes.
- Blend dates, the soak water, salt and cacao into smooth cream. You’ll need to scoop with spoon in between.
- Decorate the cookies in any way you like. You may also use melted dark chocolate like I did.
- 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.