Banana-Maple Oatmeal Cookies

by on February 14, 2010
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Banana-Maple Oatmeal Cookies

What can I say about these cookies? Should I start with the fact that they contain no white flour, only oatmeal and whole wheat? Or is it more important to note that they’re sweetened with pure maple syrup? Or should I remind you that since this is the FatFree Vegan Kitchen, they contain no added oil or margarine, only the fats that are naturally present in the oats and other ingredients?

No. If your loved ones are like mine, they won’t ask you about the flour, sugar, or fat; they just care about the taste. So when they come streaming into the kitchen, drawn by the warm aroma of cinnamon and maple, give them their freshly baked treats but keep the nutrition lecture to yourself. As they ooh and ahh over these soft, sweet cookies, smile, savoring the secret knowledge that you’re showing your love for them in more ways than they know.

A Few Notes:

The banana flavor is very subtle in these cookies, so even if you don’t like bananas, you might not mind it here. But, if you want, feel free to substitute 1/2 cup of applesauce for the mashed banana. The same goes for the maple syrup; you can use agave nectar instead, or any other liquid sweetener.

I used a mixture of ground white chia seeds and water to mimic the consistency of eggs, but I’ve included a couple of other egg replacement options that should work as well. I grind the chia seeds briefly in the blender before measuring them and mixing with water; it thickens in about 5-10 minutes.

To make the heart-shaped cookies, I placed a cookie cutter on the baking sheet, pressed the dough into it, and then lifted the cutter off.

I suspect (though I haven’t tried it) that you could make these cookies gluten-free by using gluten-free oats and baking mix instead of the whole wheat flour. If you experiment, please post your results in the comments.

Hope you have a great Valentine’s Day. Spend it doing something you love!

 

Banana-Maple Oatmeal Cookies

Banana-Maple Oatmeal Cookies

(printer-friendly version)

Because they contain no fat, these cookies are softer the day they are made and chewier the next day. If you prefer them soft, warm your day-old cookies in the microwave for a few seconds.

Ingredients

  • 1 teaspoon ground chia seeds or 2 tsp. egg replacer powder or 2 tsp. ground flaxseed
  • 2 tablespoons water
  • 1 cup regular or quick oats
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup raisins
  • 1/2 teaspoon vanilla
  • 1/2 cup maple syrup
  • 1 banana, mashed
  • 1/2 teaspoon lemon juice

Instructions

  1. Preheat oven to 375F.
  2. In a small mixing bowl, combine the chia seeds (or egg replacer or flaxseed) with the water and set aside until thickened (no waiting is necessary if packaged egg replacer is used.)
  3. Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Add the raisins.
  4. Add the maple syrup, vanilla, mashed banana, and lemon juice to the chia/flax/egg replacer mixture and combine well. Pour into the dry mixture and stir well but don’t overmix.
  5. Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.

Preparation time: 15 minute(s) | Cooking time: 12 minute(s)

Number of servings (yield): 18

Nutrition (per cookie): 78 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 115mg sodium, 106.1mg potassium, 17.5g carbohydrates, 1.7g fiber, 7.6g sugar, 1.7g protein, 1.3 points.

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{ 172 comments… read them below or add one }

1 Jennifer February 14, 2010 at 2:27 pm

Yum, these look delicious! I am making them today.

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2 Jessica February 14, 2010 at 2:27 pm

These sound wonderful! I will definitely try these this week. Thanks!

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3 Meg February 14, 2010 at 2:33 pm

Hi Susan! These look delicious! Neither my husband nor myself are vegan, so I was wondering about the conversion of egg replacer powder to regular eggs? Are you using the powder to substitute one egg or two? Thank you!

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4 Alexia February 14, 2010 at 2:44 pm

This looks so good! I have plans to try this recipe this week.

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5 Ricki February 14, 2010 at 2:56 pm

Now, these cookies REALLY say "love" to me–because they are made with such health-supporting ingredients! Perfect to give to someone you love today. :) I hope to try these out w/ the GF option (and probably yacon syrup), which would mean I could actually eat them! (gotta love yourself, too) ;)

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6 Janell February 14, 2010 at 2:57 pm

Completely off topic, but still a cooking dilemma – We have a tomato plant that bit the dust, but produced a number of as-yet-unripe tomatoes (firm and green, instead of orange-red heirloom). We hate to just compost them. Any ideas for creating something edible?

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7 Jennifer February 14, 2010 at 3:06 pm

These look great Susan!

Jenn, HelloVeggie.Org

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8 STACEY February 14, 2010 at 3:12 pm

Those oatmeal cookies look good, the heart shape is cute. I'm going to make these. I'm glad I found your site. I love to bake and I never use white flour, sugar, or butter. I also like to keep it healthy and natural.

http://stacey-healthylife.blogspot.com/

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9 Vikki February 14, 2010 at 3:19 pm

I couldn't wait to make these! I didn't have enough agave so I had to use half brown rice syrup. The batter was a bit to runny and didn't hold the cookie cutter shape so I added a bit more flour – I could have let it set up a few minutes but didn't want to wait! They turned out great! I'm going to take these to a Valentine's Day get-together tonight – Thanks Susan!!

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10 Allison February 14, 2010 at 3:25 pm

YUMMMMMMMM!!!! Can't wait to try these. Think I'll make a batch for my hubby's upcoming b-day. :)

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11 Josiane February 14, 2010 at 3:29 pm

Oh, these cookies remind me of a recipe that was an old favorite of mine, and which I haven't made in forever! I'll have to try your version soon!

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12 Anonymous February 14, 2010 at 3:30 pm

I just made these– used ground flaxseed and Ezekiel flour, and they were fantastic! I love that the recipe only makes 18 so you don't have cookies coming out your ears– just enough to satisfy the sweet tooth. They had to bake for ~13 minutes in my oven. –Annie

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13 Julie P February 14, 2010 at 4:20 pm

I've got these in the oven right now. I didn't have bananna or raisin so I substituted pumpkin and craisins. If these taste as good as the batter did, they are gonna be great. Thanks for the delicious and healthy treats!

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14 Charlotte's Vegetarian Blog February 14, 2010 at 6:37 pm

Oh man that looks good! I love how it's shaped in a heart too :)

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15 DJ Karma February 14, 2010 at 6:41 pm

These look yummy! I'll try them and compare to the fatty kind.

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16 Noel Green February 14, 2010 at 7:56 pm

I just pulled these out of the oven and they are SO delicious! Just what I was craving!
I subbed date syrup for the maple. Susan, have you tried date syrup? I have been using Organics are for Everyone's date syrup and it is fantastic. It's the best liquid sweetener I have tried yet. Perfect for these cookies!
Thanks for the great recipe!

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17 Michal February 14, 2010 at 8:47 pm

These looks delicious! Your heart shaped one remindes me of Heart Thrives energy bars yum :) Happy valentines day to you.

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18 Alex February 14, 2010 at 11:16 pm

I just made these, before going to bed – couldn't wait till the morning. Used freshly ground flaxseed and whole wheat pastry flour plus 50/50 regular/light maple syrup. Took about 15 minutes in my oven but they look an taste absolutely fantastic. Bookmarked this recipe to my favorites. Thanks!

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19 veggievixen February 15, 2010 at 12:36 am

so cuuuuute. i know valentine's day is cheesy but i like any excuse to use heart-shaped cutouts or extra special cupcake wrappers. i love the idea of these cookies, they sound so sweet and delicious, but not too over-the-top or loaded with sugar. yummmm

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20 Anonymous February 15, 2010 at 1:03 am

i love your blog. i made your curry chickpea salad and loved it.

i was wondering about the egg substitute in these. if i just wanted to use egg beaters, how much would i use?

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21 marisa February 15, 2010 at 1:08 am

@ Janel just leave them out at room temp. and theyll ripen up bythemselves. just make sure no moisture gets to them or theyll rot.

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22 SusanV February 15, 2010 at 1:15 am

Meg and others wanting to use eggs–just use one (or the equivalent Egg Beaters).

Janel, I agree with Marissa. You can also ripen them quickly by putting them in a paper bag with an apple. That's what I did with the last of my green tomatoes.

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23 Kristina August 9, 2013 at 8:45 am

My egg replacer (bought in the store) is 1 1/2 t. mix plus 2 T. water. Wondering if you could update it to just say egg replacer equal to one egg… then might help people also who are not vegan asking how many eggs they should use.

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24 The Bad Vegan February 15, 2010 at 8:52 am

thanks for the recipe susan! when my husband and i made these last night, we substituted agave for the maple syrup and they turned out so yummy and…muffin-y. we kept saying that if you close your eyes when you take a bite, you'd think you're eating a (hearty) muffin instead of a cookie. if you're using agave instead of maple syrup, you only need 75% as much (3/8 cup). this is what we did and they turned out perfect. they were yummy for breakfast this morning too!

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25 Cherry Blossom February 15, 2010 at 3:54 pm

these are adorable and will be baked tomorrow! What a smart little recipe… i have to send this to my sister Thanks so muhc for your Blog

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26 Jacqueline February 15, 2010 at 7:41 pm

These look great and you are just reminding me again of how to be sneaky! I know this defies the whole point for you, but if I want to use egg, instead of egg replacer, how much would I add?

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27 Jacqueline February 15, 2010 at 7:43 pm

So sorry Susan! I was in such a rush that I didn't read the other comments and realise that you have answered the question already! Just ignore me completely LOL :)

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28 Heather Loves Healthy Vegan Recipes February 15, 2010 at 8:17 pm

If people want to skip the wheat flour, I often grind some rolled oats in my coffee grinder to make oat flour. Works great.

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29 AB February 15, 2010 at 10:41 pm

After reading this post last night, I ran down stairs and made these cookies. My fam could not say enough "mmmmm"s and "delicious!" about them. I used dried cranberries instead of raisins and added some coconut and nutmeg- fabulous. I made your 2 ways chocolate Valentine cookies from last year (I think?) and everyone loved those too- you rock.

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30 Laina February 16, 2010 at 12:22 pm

Susan, I made these yesterday, but was disappointed that I couldn't open my maple syrup bottle. I keep it in the fridge.

So I had to improvise and used 4 medjool dates and filled the rest of the measure of water. I don't think they were as sweet as they could have been, but I did enjoy them anyway. I also added 1/4 cup of chopped nuts.

Dh came home and I asked him to open the bottle and he couldn't open it either. He hit the screw cap, as did I and still couldn't open it. hee hee He said to run it under hot water and I did. Felt stupid for not thinking of that myself. I just wanted to post this in case someone else has the same ordeal.

Thanks, Susan for making my and dh's life a little sweeter! :-)

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31 Literate vegan February 16, 2010 at 8:16 pm

I've been trying to make these but can't find any of the egg replacements you suggested anywhere nearby. Could I use a banana instead? Or any other people out there with egg-substitute ideas?! These just look soooo good!

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32 SusanV February 16, 2010 at 8:38 pm

Try using another half a banana instead of the egg. It should work and will give it more banana flavor.

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33 DnJ February 16, 2010 at 10:02 pm

Hooray! we're two months in to a vegan-all whole grains-no white/processed sugar total lifestyle change. Loving it, but I miss cookies. Hopefully these are as good as the hype. Banana allergy in the house here so we're going to try the applesauce variant OR experiment with an avocado (fat, fat, fat, but good fat for us)
keep up the blog!

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34 Jen February 16, 2010 at 10:15 pm

I made these tonight (using the flaxseed) and they were delish! Thanks for sharing. I put a link to the recipe in my last blog post, which I assumed was okay since I didn't re-post or print the recipe – just directed people to you.

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35 moonwatcher February 16, 2010 at 11:32 pm

Hi Susan,

these look great–I would like to experiment with the chia seeds sometime, so maybe this wil be it. Like another person posted, the easiest way to make these gluten free is to grind up gluten free oats in the food processor or blender to make oat flour. I've done that successfully with other vegan low fat oatmeal cookie recipes. I love the idea of heart shaped oatmeal cookies, since, besides being appropriate for Valentine's Day, it celebrates that the ingredients are so heart healthy!

Thanks,

moonwatcher

ps: and to the commenter who mentioned the discovery that hot water will loosen the cap on the maple syrup bottle, I've been there, too. . it was my son who enlightened me. Good of you to pass the tip on! :)

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36 Kara1 February 17, 2010 at 2:48 am

I made these immediately after reading this recipe! Not only are they delicious and healthy, my home smells deliciously mapley and cinammony :) I look forward to enjoying them with my morning tea! Thanks Susan!

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37 Sophie February 17, 2010 at 7:07 am

Georgous cookies!

These look really tasty & so appetizing too!

You have a Grand blog!!

I cook with meat & fish but I also cook a lot of vegetarian food!
You are an inspiration!

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38 Achmad Taher February 17, 2010 at 1:20 pm

hai … I'm from Indonesia, after I look like very good meal, there are some foods that almost the same as here … okay greeting of friendship. please visit my blog

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39 Meredith February 17, 2010 at 1:31 pm

I made these last weekend & they are delicious! I love the texture–very chewy but still soft–but I adore oatmeal flour so I'm probably biased. I added walnuts, which add fat but the good kind, plus some protein. I think they're more filling that way. I have been eating these as my breakfast this week–yum! However, these made only ten cookies for me, not nearly 18, & I don't think they're even that large. Maybe I just like big cookies. ;)

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40 Tania February 17, 2010 at 1:54 pm

Wow! Let me just say YUM!! This is my first time coming across your blog and you have so many amazing recipes! I'm not vegan, but I'm trying to eat more healthily and incorporating some of your recipes into my diet will definitely help. I'm looking forward to delving into your recipes a bit more.

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41 Heather February 17, 2010 at 3:14 pm

These are GREAT!

A perfect treat–either during the day or for breakfast!

I used whole wheat pastry flour. Yum!! Thank you for another amazing recipe :)

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42 nvmyu4ia February 17, 2010 at 5:25 pm

My kids loved them! Thanks

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43 McKenzie Manning February 18, 2010 at 9:49 am

These are fantastic! I did sub agave nectar because I had that on hand, rather than use maple syrup, and I thought they were to die for!
I am surrounded by meat-eating friends, even my boyfriend! So I am always quick to make food that everyone will enjoy. My boyfriend and I tried these cookies and he loved them so much that I am planning on making them for all of my friends this weekend. It is a simple recipe and we had a blast making the cookies. Thanks for the great recipe!
I was also looking at your mac and cheese recipe earlier. I am going to give that a try soon and considering how great your recipes have been so far–i am excited!

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44 Stratosphear February 18, 2010 at 2:19 pm

(Various exclamations expostulating on your cooking holiness have been condensed into: ) Holy buckets, Susan…I only needed to see the title of this post to know that this is a recipe I'm going to try very, very soon. They sound FANTASTIC!

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45 VEGAN TICKLES February 18, 2010 at 3:48 pm

You always come up with the best stuff!

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46 austin homes February 18, 2010 at 4:01 pm

This is completely adorable. Wish I had seen this before Vday :)

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47 Jennie Goose February 18, 2010 at 9:13 pm

I'm glad to see they do not contain soy!

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48 Anonymous February 19, 2010 at 1:04 am

i want to make these so bad! but i dont have any real maple syrup, i just have that aunt jemima light stuff. will using that affect them?

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49 Anonymous February 19, 2010 at 8:17 am

You must write a cookbook! It would totally be a best seller

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50 Mary February 19, 2010 at 10:48 am

These look so good, and I've got some applesauce to use! I will try them with gluten-free ingredients this weekend. I'm thinking brown rice and millet flour…

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51 vigorousvegan February 19, 2010 at 1:29 pm

Those look delicious! Will definitely try this recipe. :-D

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52 STACEY February 19, 2010 at 4:35 pm

Thanks for visiting my blog and for your kind comment. I also love your site and am going to bake up some of your things very soon. I'm making baked falafel tonight that you might like.

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53 My name is Marianna. I'm a stay at home February 19, 2010 at 8:43 pm

Thank you for posting this! I made this cookies tonight with my kids & they were a big hit. They don't like raisins in cookies so we added chopped walnuts. Next time I'll add dried cranberries too! We loved them!

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54 meena meena February 20, 2010 at 12:11 am

this recipe was pretty yummy! ive been looking for a cookie recipe to take with me to school to keep me alert and awake, these definitely did the trick! and since they werent all that bad for me, i dont feel guilty about eating one or two in class and coming home to my regular supper.

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55 The Vegan Snorkeler February 20, 2010 at 1:41 pm

I have a sweet tooth, and I usually try to make my baked goods as healthy as possible. This recipe looks perfect for me!

Also, thank you for posting alternatives to chia seeds. I've never seen them around, but I do have flax seeds.

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56 Mary February 20, 2010 at 5:49 pm

Hi Susan,

I made these gluten-free this afternoon and they turned out well. I used:

1/3 cup sweet sorghum flour
1/3 cup almond flour
1/3 cup + 3 tablespoons brown rice flour (I kept adding tablespoons of rice flour until the dough seemed thick enough)

I also used applesauce instead of mashed banana. I didn't need to use xanthan gum to hold the cookies together. I think the maple syrup is sticky enough to do that. I did not flatten my cookies on the cookie sheet; they spread enough on their own. I think if you pressed the gluten-free dough, the cookies would be too thin.

The flavor is good, but healthy-tasting. Probably similar to your cookies made with whole wheat flour. Next time I might mix brown rice and white rice flour for a lighter taste.

Thanks for the recipe! I love oatmeal raisin cookies, and these are't as junky as the kind I usually make!

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57 Real Life Montessori February 21, 2010 at 12:12 am

I just wanted to let you know that I nominated you for a Sunshine Award! http://www.reallifemontessori.com/2010/02/sunshine-award.html

I've been following your blog for a long time and tried many recipes, thanks for the wonderful resource!

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58 yari February 21, 2010 at 10:00 am

I love oatmeal cookies, but I have always used a little extra-virgin olive oil. I'll definitely try your fat-free version, I'm so curious!

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59 Rachel February 21, 2010 at 4:49 pm

These are good! My little sister doubled the recipe, used two eggs instead of the replacent, chocolate chips instead of the raisins, and a little extra flour. A keeper recipe! I love how healthy they are! =)

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60 peteformation February 22, 2010 at 9:07 am

Wooo, love the aroma of cinnamon and maple from the freshly baked cookies

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61 Alyssa Willis February 22, 2010 at 11:50 am

I will be making these with my daughter as soon as I get off of the computer! I hope she will love them. Thank you for the great recipe. Going to try to use honey instead of Maple Syrup. I know that isn't full vegan but I don't have Maple Syrup. Will this be ok?

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62 SusanV February 22, 2010 at 11:54 am

Alyssa, any liquid "sugar" should work, so I think honey will do fine. I hope you and your daughter have a good time making and eating them!

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63 M D February 23, 2010 at 4:15 am

You have a brilliant blog with amazingly healthy recipes. Love every post and recipe! It's a treat to be at your site.

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64 Nicole, RD February 23, 2010 at 12:01 pm

Those look fabulous! I do believe I'll be making them this weekend!

Love your blog!!

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65 MoMo February 23, 2010 at 5:16 pm

These cookies are so delicious! I made them 2 days ago and they are still moist! I had to do a 1/4 cup honey and a 1/4 cup maple syrup as I ran out of maple syrup and it just enhanced the other flavors. Thanks for the great recipe!

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66 jess hoffmann February 23, 2010 at 8:16 pm

Tried making these on Sunday, gluten-free. Used GF oats and Bob's GF baking flour. I only had a small banana and also used agave in place of the syrup. Used the chia egg as well. The consistency was missing something. They were just ok, not great. I'd have to experiment a little more before I shared them with others.

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67 fiona February 24, 2010 at 9:19 am

Delicious, thank you!! I did use Cornflour instead of the egg replacer, double the banana as I love them, wholemeal flour instead of the white – plus about 2 tbsps extra to firm up the mixture due to the extra banana. Will definitley make again.

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68 dreaminitvegan February 24, 2010 at 1:34 pm

yum, bananas, oatmeal and cookies. These are so cute shaped into a heart, hey oatmeal is good for the heart! lol!

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69 Anonymous February 24, 2010 at 8:40 pm

I just made these and they were delicious. I used about 5 Tbs of agave (half regular half maple flavor) instead of maple syrup. I also used flax since I've been unable to find chia seeds yet. My husband didn't care for them, thought they were too healthy tasting. I thought they were perfect. Thanks for another great recipe.

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70 Glo February 24, 2010 at 9:37 pm

soooo good!!! i'm eating these right now. so easy to make and absolutely delicious.

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71 AppleC February 25, 2010 at 9:51 am

whole wheat four and sweetened with maple syrup – perfect! However, I'd probably eat the whole batch which would put a wrench in the old "healthy diet" fan. Wonderful cookie.

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72 Claire February 25, 2010 at 11:56 am

Susan,
I made these tasty cookies and they were a hit with my vegan and non vegan roomies alike! Thanks for the recipe!

Claire

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73 Anonymous February 25, 2010 at 7:20 pm

Hi Susan,

I've made several different versions of low fat vegan and then gluten free oatmeal cookies in the last year. But this was the first time I used a homemade gluten free mix instead of grinding gluten free oats for the flour part, and also the first time I'd ever used chia seeds in anything. I liked the results quite a bit. The mix I used was one I already had made consisting of brown rice flour, sorghum flour, quinoa flour, potato starch and a little xanthum gum. The suble maple-banana flavor of these cookies is really unique and delicious. The only problem is I can't stop eating them–hence some are now in the freezer. :)

thanks for a great new variation on an old favorite!

moonwatcher

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74 Eco-Vegan Gal February 27, 2010 at 3:19 pm

Looks delicious, and the photo is beautiful! Most importantly, they're healthy – love that you mention more of what's NOT in them. : )

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75 Sunflowerlady March 1, 2010 at 12:21 am

Love your website. This recipe was great, I tried it today. May I have permission to put it on my own family/friend blog of new recipes I try. I would of course give you the credit and link to your site for more information. If you wish to view my blog before responding, here is my link. http://cookingonsandyhill.blogspot.com/ Thanks.

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76 jasmine March 1, 2010 at 3:25 pm

delicious w/a 1/4 cup of chocolate chips. i don't know why i feel the need to make such a healthy recipe less healthy, but, there it is.

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77 Reactoss March 3, 2010 at 2:44 am

Wow! i really can't believe I've never thought of using chia seeds as egg replacement before, that stuff gels like crazy, thanks for the wonderful tip and the cookies look incredible!

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78 Becky-Dee March 4, 2010 at 8:15 pm

These cookies just came out of the oven and I am enjoying one with a cup of coffee at the moment. I made a couple of adjustments. I used one egg white in place of the chia seeds, instead of maple syrup I added one cup of cup-for-cup powdered Splenda and just under one cup of soy milk. They turned out very well! Thank you SusanV for such a great recipe!

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79 Sweet March 5, 2010 at 7:10 pm

Hi Susan, these were delicious!! I made a few substitutions based on what I had at home (like spelt flour & brown rice syrup) and they were gorgeous. I added some orange zest and orange juice too so they were super fruity.
I hope you don't mind but I blogged about it (I didn't include the recipe, instead I linked to your site!).
If there's a problem with that, please let me know. Thanks and keep up the great work!
Aoife

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80 Sweet March 5, 2010 at 7:10 pm
81 Anonymous March 8, 2010 at 2:35 pm

I just made these cookies. I used flaxseed (no idea what chia seeds are and I hate egg replacer powder – it's so fake :(). I doubled cinnamon and substituted golden syrup for the maple syrup. I forgot (oops!) to add raisins – will do the next time (definitely gonna be next time).
The cookies turned out yummy, not too sweet (you can actually taste the salt). Straight from the oven they're soft and thick. My mum said they were a bit gingerbread-like :)
We had 14 big cookies, so fortunately there are some left for breakfast tomorrow ;)
Thank you Susan, for this wonderful, quick recipe.

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82 nikki March 8, 2010 at 5:43 pm

Maple and oats is one of my classic favorite breakfast and cookie staples! These look chewy and delicious.

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83 Jeannette March 8, 2010 at 9:39 pm

I can't wait to try this recipe. I am experimenting with sugarless desserts and this one sounds like a winner. I wonder if you have tried substituting Stevia for the sweetener? I used it in an oatmeal-raisin cookie recipe and they turned out fine.

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84 Azahara March 13, 2010 at 5:01 am

Lovely!

I'm addicted to your Fat-free Pumpkin & Raisin Cookies. This recipe is equally easy and it's a great way to add a little variety to my cookie repertoire.

Thanks,

Azahara

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85 Ashley March 13, 2010 at 6:21 pm

Susan

I am a ww member that is trying out vegan. I just made these cookies without raisins and they are delicious. A little bit dry for what Im used to but amazing none the less! Thanks!

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86 Anonymous March 15, 2010 at 7:19 pm

Hi Susan,
Just tried this recipe this afternoon, first as cookies, and loved them. It gave me an idea to double the recipe and layer half in an 8×8 pan, add a layer of pureed dates, then layer remaining cookie dough on top. Baked in a 350 oven for 20 mins, tried this right away and they turned out awesome! A fat free date bar–you must try!
Thanks for sharing a yummy recipe–I am experiencing the same problem as others and can't stop eating them–must freeze them before it's too late!

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87 lovemyfamilly March 18, 2010 at 10:05 am

I am use to cookie recipe's having too much sugar so I always half it, I should of known better than to do that with your recipe. Next time I will add the whole 1/2 cup of maple syrup.

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88 Shifali March 24, 2010 at 3:58 pm

Hi Susan,

I tried the recipe on Sunday and used organge juice instead of Maple Syrup as I did not have any at home and it tasted great as the cookie turned out to be quite soft and delicious

However after 2 days the cookie lost its crispness and I dont know the reason for it. Could you please guide me on this?

Thanks!

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89 SusanV March 24, 2010 at 6:00 pm

Hi Shifali,

The lack of fat makes the texture change over time. Mine actually became harder the next day, and putting them in the microwave for 10 seconds made them softer. I'm not sure what to do for yours, though putting them in an oven for a few minutes might restore the crispness.

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90 Kim C. March 25, 2010 at 1:03 pm

Hi Susan,

Made these last night and they are DELICIOUS!! I'm not vegan so I use one egg and half maple syrup and agave nectar. Will definitely fill the cookie jar up with these.

Thanks a bunch!

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91 Anonymous March 25, 2010 at 4:55 pm

Hola, que tal?
Tenemos un nuevo blog en la web por la Liberación Animal!
A difundir y participar! :)

http://larabiadelbosque.blogspot.com/

Liberación Animal!

Abrazos!

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92 Vita Mix Blenders March 27, 2010 at 8:08 pm

Those cookies look delicious Susan, I can't wait to try 'em! Thanks for the recipe. :)

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93 solensky April 1, 2010 at 8:35 am

hi made these and the whole family loved them-very encouraging to me to show them a great recipe that is healthy too. i was going to make them again today and double it but i have no lemon juice. will they still work- has anyone tried it without lemon juice?
\thanks

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94 thejewishhostess April 10, 2010 at 9:16 pm

sounds like a great recipe! cant wait to try it!

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95 Healthy Dessert April 29, 2010 at 12:00 am

Yet another great post from you :) look greats and sounds delicious. Will surely try this on a weekend :) Thanks again.

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96 Susan May 4, 2010 at 10:43 am

Hey Susan! I wad wondering can I use Quakers instant oats??? Thanks!

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97 SusanV May 4, 2010 at 10:46 am

I haven’t tried instant oats, but if they’re just oats, no added ingredients, I can’t see why they wouldn’t work. You may have to adjust the amount a little, adding a little more if needed to get the batter thick enough.

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98 Katie May 6, 2010 at 7:54 pm

Can’t wait to make these for my family! I wonder how long they might keep. I’d like to double the batch so I can mail them to a friend.
Thanks!!

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99 SusanV May 6, 2010 at 8:36 pm

Katie, if I were you, I’d try them before making them to mail. I liked them best the day they were made and found they got harder the next day.

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100 Lyssa May 8, 2010 at 8:42 pm

I love your blog :-)
It’s so nice to find a variety of healthy recipes using lentils, chickpeas, grains, etc and not being stuck with the same ol’, same ol’
I made these cookies. The healthy side of them is great! But they were dry though, tasted ‘flour-y’ and a bit ‘chia-y’… Maybe my banana was too small? It was a small one, thawed from the freezer…

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101 Natalia May 10, 2010 at 2:41 am

Just pulled these out of the oven :). I made them gluten free by substituting the 1 cup flour for 1/3 cup bob red mill luten free flour blend, 1/3 cup millet flour, and 1/3 cup buckwheat flour. I dont now if its my sweet tooth or the GF flours but these needed some extra sweetness. I dont think it helped that i ran out of rasins an used cranbierries instead, very yummy but a bit tart :p. Really like the texture of these and that you use a bannana in place of the fats, always better to have fruit instead :D! I added some sweetner to the second batch before baking and topped the first with a maple glaze to compensate. I look forward to making thee again!

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102 Rachel May 10, 2010 at 10:09 pm

I made these GF by grinding 1.5 cups of oats and using them in place of the flour. I used flax as I have no chia seeds. I didn’t put in raisins. The my DH’s whole vegan family enjoyed them on Mother’s Day and today I made another batch for he and I to enjoy. I like that these cookies aren’t too sweet and I loved the soft texture. These are a great way to use up an old banana or two.

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103 Suzzie May 12, 2010 at 11:47 am

Hey Susan!! I was wondering if i can use a little less maple syrup and more sugar? how much sugar will I have to use to replace the maple syrup? Thanks!

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104 SusanV May 12, 2010 at 12:05 pm

I would probably try 1/3 cup of sugar to replace the syrup. You may need to add a little more to get it sweet enough and add a tablespoon or two of water to replace the liquid. Let me know how it works!

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105 Robin May 13, 2010 at 1:43 pm

Delicious! I just linked to this recipe today. Thanks!

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106 Azahara May 16, 2010 at 10:24 am

Hi Susan,

I love these cookies and have made them several times by now. However, they always get hard as rock in a matter of hours (as soon as they completely cool, in fact). I’ve followed your advice and microwaved them for a few seconds, but still, they can’t compare to those fresh out of the oven. I was wondering whether I could prepare the batter, put it in the fridge, and bake just a few cookies at a time every morning. That way I wouldn’t have to freeze or throw out the leftovers.
Another question: Do you think I could use 3/4 cup grated carrot instead of the banana (or even in addition to it). Would I need to make any additional changes? If you think it could work, I’ll give it a try.

Thanks a lot!

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107 SusanV May 16, 2010 at 10:59 am

I think you probably could refrigerate the dough and cook them in small batches. If this works for you, please let me know because I’d like a solution to the “rock hard” problem myself!

I would add carrot in addition to the banana or use carrot in addition to apple sauce (instead of the banana). Banana acts sort of as an emulsifier, which carrot can’t do.

Please report back on all your experiments!

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108 Samantha July 27, 2010 at 6:56 pm

I find that just putting them in a ziploc or glad container that is airtight keeps the hardness away. they become a little rubbery but still delicious. And not rock hard. try it :)

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109 Hillie May 24, 2010 at 8:54 am

I just made these cookies for the first time and they are delicious! The first vegan cookie I’ve made that’s good, and without oils! I didn’t have a problem with them getting really crispy. When I put them on the cookie sheet I didn’t follow Susan’s directions (sorry Susan) and made them quite thick. They cooked up beautifully. When they cooled I put them in a plastic bag. They stayed nice and soft!

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110 sheena May 17, 2010 at 4:17 pm

these look great. i’m always looking for recipes to use for my bananas before they go bad. just a question though, what kind of texture do these cookies have? every time i try and make cookies with bananas, they come out a little too soft and cake-like, which is fine, but i prefer a more cookie feel to it.

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111 DezC November 16, 2010 at 3:00 pm

Mine definitely came out soft and cake-like. I don’t mind, but I wouldn’t serve them to others (non-vegan) that would be bugged out by my non-sweet cakey “oatmeal cookies” . I like them, my kids are satisfied with them and they are more healthy, so I give it a thumbs up. Forget everybody else :-)

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112 Laura June 4, 2010 at 11:59 am

Whoops – didn’t grind the chia seeds – and mine were black not white – but they just disappeared inside the cookie….and I didn’t mash the banana – left it in chunks. These cookies were huge and fluffy and soft and chewy – I liked the banana chunks – since I didn’t use raisins it added some texture. They are rather dense for all that fluff – one was all I could eat.

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113 amie do June 26, 2010 at 5:13 am

Hi I am so glad this website exists. I just completed a 5 day fast and all I crave now surprisingly are light healthy foods and I found your recipes to be pretty unique and appealing. I really like checking out the desert section. I mostly avoided sweets in my life because of all the fat and sugar I see being used to make it but your recipes seem perfect. I can’t wait to do my shopping at PCC tomorrow and start experimenting! Thanks

Amie

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114 sam August 18, 2010 at 5:46 pm

does this recipe work with regular whole wheat flour?

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115 SusanV August 18, 2010 at 7:10 pm

Sure. White whole wheat just tastes better/lighter.

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116 Kenzie August 29, 2010 at 1:22 pm

What an interesting recipe! I love how they look very oatmeal’y .. those are my favorite type of cookies! I’m excited to make this because I’ve never done any type of banana cookie, even though it’s my husband’s favorite. Looks like a great start!
-Kenzie

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117 meaghan September 18, 2010 at 10:33 pm

This was the first time I’ve ever baked a vegan treat and the first time I’ve used a flax egg. It was delicious! The cookies were oh-so-chewy, even the next day (I stored them in an airtight container straight after cooling) and my family was shocked to hear that there were no added fats. Definitely a keeper! Will be making them time and time again. Thanks Susan :)

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118 meaghan September 18, 2010 at 10:34 pm

Oh, and I used self-raising whole wheat flour and omitted the baking soda/powder and used honey instead of maple syrup.

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119 Emily October 10, 2010 at 11:35 pm

Thanks so much for this recipe! I made the cookies for the first time today and brought them to a potluck- they were a huge hit! Instead of whole wheat flour, I used quinoa flour (for more nutritional punch!) and it didn’t alter the taste. I think next time I’m going to try almond flour and see how that works. I also used flaxseed meal instead of ground flaxseeds and while it didn’t form much of a gel, the finished product still came out great. I added this recipe to my website because I think everyone needs to try it! Thanks again and keep up the good work :-)

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120 Lily Choyce December 4, 2010 at 4:41 pm

Great Recipe! I made a a few changes to it if anyone wants to try this recipe slightly modified.
I replaced the mashed banana with 1/2 cup of unsweetened applesauce
I used dried cranberries instead of raisins
I left out the lemon juice just because I didn’t want to slice open a whole lemon for just 1/2 a tsp.
My husband and I absolutely loved them…the cranberries were something he requested and I felt that this recipe was super easy to replace the raisins with. Thanks Susan!

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121 Giovani January 5, 2011 at 10:51 pm

So I was looking for a low-fat, vegan, AND gluten-free cookie recipe and stumbled upon this entry. I simply used Bob’s Red Mill GF flour mix and it couldn’t have been easier. I also used honey because that’s all I had, but I will buy some maple syrup for next time. The cookies came out cake-like but with crunch around the edges. I was quite pleased and can’t wait to experiment with it more to my taste! Thanks for the recipe.

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122 Kimberly January 7, 2011 at 9:00 pm

These come out very cakey, which is fine but I prefer my cookies crunchy.

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123 Lacey January 17, 2011 at 6:17 pm

Hi Susan,
First of all I LOVE your website! Thank you so much for creating it and sharing all of your recipes with the rest of us. I have shared recipes with others on several occasions by copy and pasting the link but I’d like to share via email directly from the site. I see that you can share via twitter and facebook etc. but not email. Am I missing something? Thanks!

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124 SusanV January 17, 2011 at 7:14 pm

Hi Lacey,

Thanks so much for recommending my site! I don’t have an email link up, but I will see what I can do about adding one. Thanks for that great idea!

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125 Bert January 23, 2011 at 3:53 pm

I made these this week and they were great, but the second day they were a bit dry, even after a few seconds in the microwave, do you have any suggestions? I would love to make them again!

-Bert

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126 Lauren January 25, 2011 at 3:07 pm

Yum! These look absolutely delicious! I have all of these ingredients (well except the maple syrup) in my house! Maybe I’ll make some tonight.

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127 brian January 25, 2011 at 7:24 pm

sounds great i love cookies and always searching for new yummy recipes to try!

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128 LKM February 4, 2011 at 11:01 am

These turned out great. I used ground flax and banana (mashed very well), and they are still soft two days later. Oh, and we didn’t have raisins so I snipped up prunes into raisin-sized bits. Delish.

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129 Ty February 13, 2011 at 9:41 pm

do you think whole wheat pastry flour would work instead of white whole wheat?

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130 SusanV February 13, 2011 at 9:47 pm

Yes, I think it will be fine. Enjoy!

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131 Stephanie February 14, 2011 at 4:29 am

Yep, you have done it again!! I have to say that I love that you allow comments. If I don’t have an ingredient I just scroll down and find a sub posted by your readers!

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132 sharronsuss March 8, 2011 at 2:27 pm

Many vegan baked treats are way too rich for me now in spite of being pure plant-based. These cookies are tasty and satisfy the desire for dessert, but are not poisonously oily or sweet. Think I will go make/freeze another batch!

BTW I had a question I never saw the answer to – maybe I am not looking in the right place on the blog – about N er gee egg substitute vs. other alternatives, like ground flaxseed. If you specify the brand name in a recipe, does that mean I shouldn’t use other things?

The general spirit of vegan cooking seems to be substitute freely and apologize later (some blog-followers will modify a recipe drastically and then criticize how it comes out!) But egg substitution seems like serious business, so I am ready to be educated…

Thanks…

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133 SusanV March 8, 2011 at 2:34 pm

I’m glad to hear you liked the cookies! About egg substitutes, generally if I specify a name brand, that’s because it’s the one I used and I haven’t tried using anything else. Once you get used to how the different substitutes act in recipes, I think it’s safe to try to use different ones than are stated in the recipe, bearing in mind that you do run the risk of changing the outcome. Some egg replacers strictly add body or thickening (flax seed, tofu) while others do that plus add leavening (Ener-G). So it’s good to have some experience with all of them before attempting substitution.

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134 Kati March 10, 2011 at 1:00 pm

I made these today using apple sauce for egg re-placer and they are the BEST oatmeal cookies I have EVER eaten. It’s hard to find delicious ‘healthy’ oatmeal cookies in the UK, let alone a recipe for them. I couldn’t get any maple syrup so I used Sweet Freedom Natural Sweetner and it worked perfectly.
Thank you so much for the recipe, they are amazing! X

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135 Sophie March 27, 2011 at 1:54 pm

thanks for posting this recipe, these cookies are great!

i just made a batch with a few modifications: i replaced the flour with equal parts spelt and buckwheat flour, and used dried cranberries instead of raisins. the cookies are delicious and passed the boyfriend test.

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136 Tyla April 5, 2011 at 1:40 pm

I made these cookies last week, and they are wonderful! I made a double-batch, and froze some of them. The freeze wonderfully. I just microwaved them for about 20s (for 2) before eating and they were lovely and chewy and fresh-tasting still!

Thanks so much for all of your great recipes :) I am not strictly vegan, but eat a very low-meat, low-dairy diet and am (like many others) trying to maintain a healthy lifestyle – your blog has been a great help!

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137 Kate April 10, 2011 at 6:40 pm

These cookies turned out delicious!
Modifications:
-I ended up using whole wheat pastry flour, mostly because it was the only flour left in the Whole Foods bulk items and I am trying to avoid baking regularly (trying to lose some weight!) so I bought a small amount of flour for this project.
-I used agave nectar since I didn’t have maple syrup/honey.
-no lemon juice (mostly by preference)

So tasty in every way-even my non-vegan friend enjoyed them and he is a hard audience to please! Now I won’t be able to make any until I can give an entire batch away, otherwise I’ll be eating every piece up myself! Thanks again!

togiveandtake.wordpress.com

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138 Shaina April 29, 2011 at 12:13 am

My 1 yr old loves oatmeal but really wants to feed herself. These are a great sub for her oatmeal in the morning. Someone mentioned not having any lemon juice…i didn’t either but used apple cider vinegar instead. I used a little extra banana and raisins and added pecans. And used a combo of molasses and agave (a little less than the recipe and they were still plenty sweet!). Thanks so much for the recipe…oh and cannot wait to try the date bar idea someone posted!

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139 Martha May 2, 2011 at 4:55 pm

Hi Susan,

These cookies are right up my alley since they contain 3 of my favorite thinks – oats, maple syrup and bananas. I’ve linked to them from a post I did about making healthier cookies. Here’s the link if your interested – http://simple-nourished-living.com/2011/healthy-eating/healthier-cookies/.

Warmly,
Martha

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140 veganlvr May 17, 2011 at 7:04 pm

Bottoms burned at 8 min. So try 6,7 min. Also needs something maybe a little bittersweet chocolate chunks thrown in and some walnuts but wonderful base

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141 Kim Millican September 10, 2011 at 8:15 pm

I love this recipe!! So quick and easy! Who knew fat free and sugar free could be so yummy? Do you mind if I post the recipe on my website with credit to you and a link to your website of course?

Thanks!
Kim

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142 Hai October 1, 2011 at 9:48 pm

Hi Susan,

These look delicious. I’m gonna make them tomorrow-ish. I just want to know how long they will last (not that will happen or anything).

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143 SusanV October 1, 2011 at 9:55 pm

I think you need to eat them within a few days. Refrigerate them if you need to keep them longer and maybe put them in the oven for a few minutes to crisp up if they get soft.

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144 Maida October 18, 2011 at 4:00 pm

Great recipe! Thanks for sharing. I managed to make a gluten free batch and they turned out great.

Here are the changes I made:

-I used the 2 tsp flax/water combo
-1 cup certified GF oats
-1 cup brown rice flour for the wheat
-1 tsp pumpkin pie spice for the cinnamon
-added 1/4 tsp allspice
-used 1/2 cup frozen blueberries in place of the raisins
-1/2 cup agave for the maple syrup
-increased banana amount to 3 because that’s how many I needed to use up
-increased baking time to about 15 minutes

I will definitely make these again!

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145 Starla January 21, 2012 at 6:18 pm

Just made them. I used straight whole wheat flour. They came out fantastic! Even the picky eaters in the house loved them. Mahalo for the post!

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146 Robbie January 30, 2012 at 4:04 pm

I am not very good in the kitchen, but these came out pretty good! They were easy to make and they’re not bad for a kind of guiltless snack. Great w/Almond milk! My only comment is that next time I make them, I am going to double the raisins. Thanks for the recipe! Yum!

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147 Amy February 15, 2012 at 3:37 pm

Can you use regular chia seeds? Or do they have to be white? Or if I want to omit the chia altogether, how many eggs would I use? Thanks!

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148 Susan Voisin February 15, 2012 at 4:29 pm

You can use any color of chia seeds. I’ve never made them with eggs, so I can’t say how many to use.

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149 Jodi March 13, 2012 at 12:12 am

These were a yummy guilt-free late night snack. My husband was surprised that it was vegan because it was so soft and tasty. Thanks for the recipe!

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150 Suzanne March 24, 2012 at 2:19 pm

Susan, these are SOOOOO good!! I knew when we had a hankering for oatmeal cookies that we would find a winner recipe on your site… Scrumdiddlyumptious!

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151 Angie March 25, 2012 at 5:23 pm

I’ve made these cookies for myself, my boyfriend and for my parents, and everyone loves them! Easy to make and the cookie is the perfect texture!

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152 Livie248 March 26, 2012 at 6:48 pm

Just made my first batch of these cookies. I added a bit of apple sauce but otherwise follwed the recipe to a tee. They turned out delicious!

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153 hlmcquillan March 26, 2012 at 11:15 pm

I used your recipe as a base for a sugar free, vegan, high protein cookie/muffin recipe i tried last night. Thought I’d share it.

Oaty, Banana, Spiced Protein cookies/muffins

2tsp ground Chia seeds mixed with water (egg substitute)
2 tbsp whole Chia seeds
300g silken tofu
2 bananas
1/2cup sultanas
1 1/4cup Oats
3/4cup wholemeal flour
1tsp Baking soda
1 tsp ground Cinnamon
1 tsp ground Ginger
2tsp Vanilla essence
1/2 tsp ground cardamom

12 largish cookie/muffins 147 cals each

Mash banana and then tofu, then mix with egg whites and vanilla

Mix all other ingredients in a large bowl

Mix together. Spoon into silicon muffin cases or drop onto a tray.

Bake at 180degC until done. They can be cook a little longer if you like them a bit firmer. they will be moist and soft. more like a muffin than a cookie

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154 Debra Kerns April 3, 2012 at 7:48 pm

Very nice recipe! Tasty and light…nicely flavored. Will try it with apples/cranberries! Glad to have found your blog/fb site. My husband and I are working the Eat to Live/Nutritarian philosophy into a lifetime of foodie quality deliciousness, ONE MEAL AT A TIME!

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155 Chelsea April 19, 2012 at 4:48 pm

Just made these & they are absolutely delicious. Thanks!

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156 Carissa May 16, 2012 at 10:40 pm

I don’t see anything about baking temperature…?

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157 Susan Voisin May 16, 2012 at 11:11 pm

Sorry! Somehow that line got deleted. It’s 375 F.

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158 Mandy May 28, 2012 at 12:28 am

These are so awesome.

Instead of the egg replacer powder, I used 1/4 cup of unsweetened apple sauce and added it into the liquid mixture and it was so good. I also got cheeky and added unsweetened dark chocolate drops, ground flax seed and ground peanuts and they worked so well with the rest of the ingredients!

These are so yummers and hard to believe there is no oil, or sugar or a large amount of fat added. My beau is a food snob and he loved them too and couldn’t believe they were vegan. THANKS!

2 thumbs up! :)

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159 Ken July 22, 2012 at 8:42 pm

Like a couple others I used quinoa (it is what I had) in place of chia or flax and it worked fine. They were delicious. They were a bit cakey as another mentioned, but that was not a problem for me. I made 4 and they were fine, but wanted a tad more moisture so added 2 tablespoons of almond milk to the rest and that was good.

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160 Sharon August 5, 2012 at 2:29 pm

I just took these out of the oven, and they are half gone already! I love the flavor and the healthy ingredients! I had tried 2 other recipes for fat-free vegan oatmeal cookies, and neither compared to the flavor of these. Now I can stop searching–this will be the recipe I’ll use when I want to make oatmeal cookies. I made them exactly according to the recipe using Ener-G egg-replacer.Thanks for the wonderful blog with all your great recipes!

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161 Christine September 27, 2012 at 6:47 pm

I started eating plant-based about 3 weeks ago and I LOVE your recipes! I don’t know if I could have done it without these.

I would love to make these cookies without having to make a trip to the grocery store. There are two things I don’t have though. I don’t have ground chia seeds or egg replacer powder or ground flaxseed. Can I leave this out or replace it with something?

Also, I don’t have white whole wheat flour. I have whole wheat flour and whole grain pastry flour. Could either be used and if so, which do you think would work better?

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162 Orthohawk December 7, 2012 at 2:00 pm

I just put a batch in the oven…..I used maple-flavored agave (but a full half cup) and the banana I had was enormous but I used the whole thing anyway. The “dough” was quite wet and sticky (but not runny) so we’ll see.
I bought 7 lbs of bananas the other day (25 cents a pound) so will be making more of these and also some of your banana/blueberry bread to help me get rid of them :). They’re a bit cakey for my taste but they’re very good.

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163 Karen February 1, 2013 at 5:09 am

I just made these cookies with gluten-free oats and a gluten-free multipurpose baking mix. The cookies are fantastic! I’ve been eating low-fat, plant strong for a month, and since I have Celiac disease, I have to modify some recipes. This recipe helped satisfy my sweet tooth without abandoning my eating plan. THANKS! :)

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164 Charlotte February 14, 2013 at 9:24 pm

This recipe is delicious. I changed it a bit because I didn’t have raisins. I subbed craisins for raisins, orange marmalade for maple syrup and eliminated the cinnamon. Yummy!

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165 Katie February 18, 2013 at 11:52 am

I’ve made these for my 4 year old son so many times that I probably have the recipe memorized. He loves them! I use dairy free chocolate chips instead of raisins which is delicious. I usually double or triple the recipe and freeze a bunch. They’re great when you want a snack to bring with you. Thanks for such a great recipe!

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166 Vicki February 24, 2013 at 1:46 pm

I have been reading your site with real interest for the last few weeks and I made these cookies this afternoon, used spelt flour, half and half maple syrup and agave and substituted the raisins with goji berries – DELICIOUS! Thank you so much for the recipe

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167 Ashley February 26, 2013 at 4:41 pm

I will never make these again… Because I can’t stop eating them!! Yummy :)

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168 Georgie July 5, 2013 at 5:03 am

Made these last week and again last night! Didn’t know you could use ground Flaxseed like that. Great tip! They were lovely, my Mam liked them a lot too. Thanks from Ireland :-)

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169 Lily September 10, 2013 at 10:19 pm

Oh my goodness! These were so absolutely amazing that I just had to comment! I ended up making 8 mega cookies instead, which have about 168 calories per, and was surprised when I felt incredibly full after wolfing down 3 of them. Yes I know that’s almost 500 calories, but I can practically eat 1000 calories of cookies usually! I think these must be very filling because of the oats and whole wheat. I didn’t have lemon juice so I subbed in vinegar, which didn’t seem to affect the taste thankfully, and I used the flax option that you mentioned. Next time I might put in some walnuts even! Thanks again!

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170 Nica Hodges November 9, 2013 at 11:01 am

I guess I would consider myself a fairly new vegan, almost 2 years, but truly adventurous at trying new recipes ; especially sneaking them in at family/friend dinners, functions, & now the holidays. Your website is my ‘go to’ and I’ve been pleased with my outcomes. But, I made these oatmeal cookies using flaxseed, agave nectar & applesauce but omitted the raisins. They looked amazing… But they tasted rubbery! Even if I cooked them a bit longer (not burning) to try & see if that would help, it didn’t. Glad I was home alone for the taste test so I didn’t lose any ground I’ve gained thus far with the skeptics!
Oh well, I sure do appreciate you being there during my amazing transformation & I have loved (& saved) many of your recipes.

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171 Lauren March 28, 2014 at 2:47 pm

Thanks for the recipe! I just finished baking them and they’re quite yummy. However, they are a bit bouncier than I had expected.. is there anything I can do to mitigate that issue?

Also, I didn’t quite have enough oats so I topped off the measurement with a quarter cup of shredded coconut- and that works very well! Some added chocolate chips never hurt either. Otherwise I plan on adding a bit more salt and cinnamon, since the maple syrup I have around the house is a bit lack luster on taste.

Cheers all! Enjoy with tea!

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172 Sara October 5, 2014 at 4:13 am

These were quite good and easy to make. I agree with the last comment that they were a bit bouncier then I thought and a little dry, especially the next day. I guess that’s because there’s no fat in them. Can anyone suggest how to remedy that? Would an extra banana help or some added apple sauce? BTW, I added about 1/4 tsp powdered ginger which was good. I used Silan instead of maple syrup and cranberries instead of raisins like some others.

Last question – anyone try these as squares? What size pan would you use?

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