Whilst working diligently on my new recipe book, I just had to stop and share one of the latest tasty treats as it emerges from my kitchen – because I know how excited most of us get at the thought of consciously created cookies! These cookies are naturally gluten-free using oats, ground almonds and desiccated coconut (although if you are allergic to gluten, be sure that your oats haven’t been processed in a factory along with wheat). As with all of my recipes, they are free from egg, dairy and refined sugar; whilst using coconut oil, banana and tahini to bind and weave in some decadent, wholesome magic. Nurturing hints of nutmeg, cinnamon and vanilla bring the whole nirvanic experience together, for a delicious, soft, slightly chewy sweet treat.
Makes: 7 cookies
Preparation: 10 minutes
Baking: 15 minutes
Ingredients:
- 100g oats (about 1¼ cups)
- 3 tablespoons ground almonds
- 3 tablespoons desiccated coconut
- 2 heaped tablespoons raisins
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ small ripe banana
- 1 tablespoon tahini
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Check out my latest recipe video for a step by step guide on how to make them here…
Basic ‘how to’ instructions:
- Measure all the dry ingredients into a mixing bowl.
- Mash the banana, add to the bowl and then mix in roughly.
- Make a small well in the middle of your ingredients; add all the wet ingredients into the well and then mix everything together thoroughly. Use the back of a metal spoon to press down and press into the mixture to help the ingredients combine. Be sure that everything is thoroughly mixed (i.e. no lumps of banana or tahini).
- Shape into golf ball sized balls and then gently flatten into cookie shapes about a ½ to ¾ of an inch thick and carefully place on an oiled baking tray. If the cookies crumble whilst shaping, then just compress them more firmly between your hands, pressing any stray pieces of mixture right back into the cookie.
- Bake in an oven pre-heated at gas mark 5 (190C/375F) for about 15 minutes or until the tops catch a very light tan.
- Once baked, carefully place onto a cooling tray and allow to cool before serving (cooling allows them to firm before you tuck in).
If you enjoyed this recipe, please feel free to share (but be sure to link back to my website).
For more tasty, healthy, conscious sweet treats, check out my dessert page here:
Trinity’s Healthy Sweet Treats & Desserts
Enjoy and please feel free to comment.
Trinity
About the author: Trinity is the author of ‘Trinity’s Conscious Kitchen’; an all vegan, wheat-free, sugar-free cookbook, brimming with nearly 100 original recipes that you wont find anywhere else. She is based in the UK and works internationally as a vegan chef, serving delicious food on retreats and workshop events.
This recipe originally appeared in Trinity’s blog here: Nirvana Nutmeg Cookies
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