Certainly not the diet-damaging monsters you get at the local bakery, these healthy vegan oatmeal cookies are packed with nutrition. Make an extra batch of these vegan treats and keep them on hand in your freezer for easy grabbing when a snack attack arises.
Almond butter oatmeal cookies
Makes 2 dozen
- 2 cups 100 percent cherry juice
- 1 cup uncooked steel-cut oats
- 1 cup raw almonds
- 1 cup raw pumpkin seeds
- 1 cup dried currants
- 1 cup mashed banana
- 1/2 cup smooth almond butter
- 1/4 cup vegan margarine
- Bring juice to a boil in a saucepan and stir in oats. Cook until mixture just starts to boil then remove from the heat, cover the pan, and set aside until the liquid is absorbed. Let cool.
- Meanwhile, place almonds, pumpkin seeds, currants, banana, almond butter and margarine in a food processor and blend until well-combined.
- Add oats to food processor and pulse until well-combined. You don’t want to puree mixture.
- Dump dough onto a large piece of plastic wrap and form dough into a log. Roll it up in the plastic wrap and freeze until ready to bake.
- To bake, preheat oven to 400 degrees F. and line a cookie sheet with parchment paper.
- Unwrap dough and slice into 1/2-inch thick slices.
- Bake for 10 minutes. Remove from oven and allow to cool.