Raw Vegan Loaded Oatmeal Cookies
Raw Vegan Loaded Oatmeal (Peanut Butter Coconut Funfetti) Cookies
I mentioned it earlier that I'm not a big fan of baking. I enjoy the making of brownies, different types of bars, chocolate barks and nut butter cups and especially my no bake balls. I dabble in the art of raw vegan cookie dough and the other morning while horsing around in the kitchen I happened upon a happy cookie accident here.
What I love most about no bake treats is how fun it is to experiment as I very happily taste my way through the process since I often times begin these bouts of baking with no recipe in mind or in hand - simply my freestyle attitude that I can put whatever I want in a food processor and make sweet tasty love come out of it.
At this point my pantry is loaded with ingredients to play with, which means I can step into a world of oats, flax meal, beans, cocoa, nut butters, nut powders, oils, maple syrup, honey, natural fruit flavoring and more. Being able to make sweets for friends on the fly is what this good life is all about - and all without turning on the oven!
And, again, all of this isn't to say that I don't eat cookies. I love cookies. I love cake. I love doughnuts. I will love pie until the day I die. I love them all in moderation when they are homemade, not ever from a package or grocery store shelf. But having these bites in my life makes my mind and tummy happy when I hanker for a sweet. At this point in my eating game, being as I stand by eating real food (notice I said real food, which goes back to my package rules and eating good quality homemade food) - these tend to digest easier and not leave me with sugar shakes or more intense cravings.
Give them a whirl. Try them for yourself, the family and the kids. Taste your way through. Make balls, bites or shape them into cookies. Again, it's your world. I'm only here to guide you.
XO
Ingredients
- 30 pitted dates
- 1/4 c. natural peanutbutter
- 1/3 c. unsweetened coconut
- 1/3 c. rolled oats
- 2 T. peanut butter powder
- 2 T. maple syrup
- 3 T. sprinkles
- 1/2 tsp. sea salt
Method
- Place all ingredients in a food processor fit with a steel blade and blend until all ingredients are well combined
- Roll dough into balls and you can leave them as balls or you can place the balls on a silpat, wax paper or flat surface and press down with the palm of your hand and make them into cookies
- Store in airtight container for up to 2 weeks