HENCH Kitchen: Peanut Butter Oat Cookies

The idea behind HENCH Kitchen is that a vegan diet can be conducive to health and fitness and doesn't have to be pretentious, expensive or complicated to make. We all need to eat and cooking delicious food shouldn't be overly complicated! These cookies are great for a dessert treat or, as I tend to eat them, a quick breakfast. Serve them warm with some whipped coconut cream (recipe to follow). Nom nom nom nom! Ingredients: *1 large, extra ripe banana. *125g peanut butter (I use natural peanut butter with no added sugar, salt or oil). *250g rolled oats. *1 heaped tsp cocoa. *1/2 tsp cinnamon. *1/2 tsp baking soda. *100g sugar-free, dark chocolate drops. *1 tbsp coconut oil. *Handful of linseed or shredded coconut (if you're not sick of coconut already haha). Method: This is the really complicated part. Brace yourself! Mash the banana and mix in the peanut butter. Then, add all of the other ingredients and mix thoroughly. Shape, using the palm of your hand, into 12 balls, place them on a baking tray lined with tin foil and bake in the oven for 15 - 20 minutes at 180*C. Eat. If the mixture becomes too sticky to work with, just add more oats. I eat 3 at a time, because I can. Place them in an airtight container and use within 3 days. Enjoy! :)

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