These oat bites are one of the oldest recipes on the blog (and I actually forgot that they existed) (not in the T-Swift way, just in the I-have-the-memory-of-Dory way). But with Valentine’s Day coming up, I figured we could pull these tasty cookies from the depths – complete with new photos and more streamlined instructions! I developed this recipe years ago, back when I first discovered podcasts. I was binging on a podcast that talked about ways to make desserts healthier (without necessarily jumping to Splenda – a staple in my pantry way back then). And how do you make cookies that taste good without having added refined sugar? Or without eggs? Or without flour?
How to make these healthier oatmeal cookies
As with most cookie recipes, we’ll assemble this batch of deliciousness by mixing the wet ingredients and the dry ingredients separately. Wet: Bananas make the base of this recipe, providing structure and sweetness. Simply mash them with a fork or potato masher to form a chunky paste. To that banana paste, we’ll add unsweetened applesauce (our egg replacement), vanilla, and honey (or maple syrup, for the vegan folks). Dry: Next up, the dry ingredients! Rolled oats make the bulk of the cookies (learn about different types of oats), along with slivered almonds and chia seeds for texture, cinnamon, and ginger. Then just mix up the wet and dry, fold in diced strawberries, and enjoy! (Just kidding – you should definitely bake these…although the batter is safe to eat raw 😛). Drop spoonfuls onto a greased or parchment-lined cookie sheet and bake at until golden brown, just 20 minutes or so. The result is an ultra-moist oatmeal cookie that you won’t feel guilty about eating for breakfast or dessert! These oat cookies are great served for a Valentine’s Day treat, added to your weekly vegetarian meal prep, or as a simple summer snack!
