Cookies with Fruit

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Whole Food Plant-Based Cookies with Fruit

Ever thought of making delicious oil-free, whole plant-based cookies without chocolate chips? Whether you’re a snack person or not, these cookies could be a big win to keep you and your family satisfied and beat the mid-day hunger.

Here’s a simple recipe that will keep your taste buds asking for more.

Alergy warning:

Contains: Oats, nuts, seeds.

Freshly baked homemade oatmeal and blueberry cookies in tray on white wood

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • ½ cup Assorted raw nuts and seeds
  • ½ cup assorted dried fruits such as pineapple or papaya
  • 2 teaspoons apple source –necessary for binding ingredients
  • 1 teaspoon baking powder
  • 1 cup almond butter, softened
  • 1 cup brown sugar
  • 1 small spoon of vanilla seed powder

Process

  1. Begin by preheating your oven to 350F or 180C. Next, place nuts, oats, and seeds on the baking sheet. Toast them for about 15 minutes until they become brown. Remove from the oven and transfer to a medium bowl to allow cooling.
  2. Add dried fruit to the same bowl containing the cooled nuts
  3. Using a large bowl, mix sugar, salt, baking powder, almond butter, and flour, then stir.
  4. Add in dried fruit and nut mixture and beat against the bowl with a spatula until all the ingredients become thoroughly combined.
  5. Cover the bowl and allow it to sit for 45 minutes
  6. Roll the dough into teaspoon-sized balls and align them slightly away from each other on a baking sheet. Flatten the balls slightly with the palm of your hand.
  7. Bake the cookies for 10-15 minutes until they become golden brown. Transfer the baled cookies to a cooling rack or a different baking sheet and allow them to cool.
  8. The brown cookies can last for at least six days when stored in an air-tight container.

Variations

  • You are free to experiment with various kinds of nuts, such as macadamia or walnuts, which could be great substitutes for almonds.
  • Use smaller sizes of dried fruit to enable easier shaping of the cookies. For instance, you can use dried bananas that have been cut into small pieces or cranberries or grapes.
  • You can freeze the cookies and thaw them by popping them into the microwave for a few seconds.
  • For preservation purposes, you can also freeze unbaked cookies. However, they’ll need additional time to undergo the whole baking process.

These cookies can be great for an afternoon snack or just as something to eat on breaks during the week.

Guest author.
joanna16218