Because the world needs more guilt-free desserts, right? This is my GO TO recipe. I love it so much. And it’s a treat I don’t feel bad giving to my toddler either! Because no conventional sugar. Only sweetened by fruit and raw maple syrup or honey (obviously the latter choice won’t make it Vegan anymore, but either works well in the recipe, just FYI). It does use a bit of flour to help pull the whole recipe together, but you can use whatever kind of flour you like to easily make it gluten-free too.
A note on the applesauce used in this recipe: well if you’re like me at all, you don’t often have applesauce around, but almost always have apples themselves. Here’s a quick way to make applesauce, so simple and easy that it doesn’t even warrant its own blog post:
1.) Take a decently sized apple and cut it into eighths, removing the seeds and core.
2.) Toss it into a blender with about half a measuring cup of water.
3.) Blend for a moment, and… done! You can peel the apple first if you like, but I like to include the skin for all its nutrients and fiber.
Now, on to the cookie recipe!
- 10 tbls unsweetened applesauce
- ½ cup pure, raw maple syrup or honey
- 1 whole banana, mashed
- 4 tbsp non-dairy milk
- 1 tsp vanilla extract
- 3 cups rolled oats
- 1 cup flour of choice
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ cup raisins
- Preheat oven to 350°F or 175°C.
- Grease a cookie sheet (using a thin layer of coconut oil is my personal favourite) and set aside for later.
- In one bowl, mash the banana completely. Then add applesauce, maple syrup or honey, non-dairy milk, and vanilla extract, stirring together.
- In another bowl, combine the oats, flour, baking soda, and cinnamon.
- Transfer the wet mixture into the dry mixture, and stir really well until totally combined.
- Then add the raisins, mixing them in. The cookie dough may look pretty wet initially, but most of that moisture will bake away.
- Drop spoonfuls of the cookie dough onto the prepared cookie sheet and bake 10 to 15 minutes, or until firm and slightly springy to the touch. The bottoms of the cookies should just be starting to turn a warm brown colour. Obviously no need to worry about under-baking these cookies since they are Vegan.
- Makes roughly 2 dozen cookies. Enjoy!