My children cannot get enough of these cookies and my husband, likewise, is a huge fan. So I suppose deeming them fun for all ages is permissible. My family may be unconcerned with the composition of these treats, however, I think the unusually wholesome ingredient combo is one of their most outstanding features. Along with a pleasant, slightly chewy texture and satisfying flavor combo, these cookies are sweetened naturally with 100 percent whole-food ingredients that are easy to source. Secondly, they make a great snack or breakfast on-the-go option. And thirdly, they freeze exceptionally well after baking—if you have some left over to freeze! Bake a batch or two and stock up on deliciously wholesome, grab-and-go treats!
Click here to order the book.. Exclusive recipe from Marisa’s book. Reprinted with permission from Naturally Sweet Vegan Treats by Marisa Alvarsson, Page Street Publishing Co. 2018. Photo credit: Marisa Alvarsson.
- 1½ cups (135 g) rolled oats
- 1 cup (80 g) unsweetened desiccated coconut
- 4 tbsp (25 g) almond meal or extra oats
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp pure vanilla powder
- Pinch of salt
- 1¼ cups (300 g) mashed ripe banana, packed and leveled (about 2 bananas)
- ¾ cup (165 g) pure pumpkin purée + a little extra if needed
- 1 tbsp (15 ml) melted coconut oil or coconut butter
- ¼ cup (30 g) pecans, finely chopped
- ¼ cup (45 g) pitted medjool dates, finely chopped
- ¼ cup (40 g) raisins
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine the oats, coconut, almond meal, cinnamon, allspice, vanilla and salt in a large mixing bowl. In a medium-size bowl, combine the banana, pumpkin and oil. Pour the wet ingredients over the dry ingredients and stir until well combined. Add the pecans, dates and raisins and fold thoroughly until all the ingredients are incorporated. If the mix seems too dry, add an extra tablespoon or two (15 to 30 ml) of pumpkin purée.
- Drop heaped tablespoons (15 ml) of the cookie batter onto the tray, and gently press them down to make evenly shaped circular cookies. Place the tray on the center rack of the oven and bake 16 to 20 minutes (depending on cookie size) or until the middles have set and the edges are golden brown.
- Remove the cookies from the oven when done and allow them to cool on a wire rack (at least partially) before serving.
- Store any remaining cookies in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months (remove them from the freezer 20 minutes before serving).
- To make these cookies gluten-free, use gluten-free oats.
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