Delicious vegan, gluten-free cookies made with oatmeal, chocolate chips, bananas, and peanut butter. A perfect guilt-free treat!
Deliciously Healthy Treats for Every Craving!
The recipe for Plant Based Vegan Gluten Free Oatmeal Banana Peanut Butter Chocolate Chip Cookies is a delightful and healthy treat that is not only easy to make but also incredibly tasty. With a combination of wholesome ingredients, these cookies provide a guilt-free indulgence that surpasses store-bought options. The main ingredients include rolled oats, pitted dates, ripe bananas, PBfit peanut butter powder, baking powder, salt, maple syrup, and dark chocolate chips, making them a nutritious snack choice for anyone looking to satisfy their sweet tooth without compromising their dietary preferences.
To prepare these cookies, the recipe emphasizes simplicity and accessibility, ensuring that even novice bakers can enjoy the process. The use of rolled oats and natural sweeteners like dates and bananas adds fiber and essential nutrients, while the dark chocolate chips provide a rich flavor that complements the other ingredients perfectly. This combination not only enhances the taste but also contributes to a balanced snack that can be enjoyed any time of the day.
Delightfully Indulgent Treats: Guilt-Free Cookies That Satisfy Your Sweet Tooth!
Today we’re going to make gluten-free plant-based oatmeal peanut butter chocolate chip banana cookies that are also lowfat and actually taste good they tastes really good I think that was the longest intro for a food that I’ve ever had to do but anyway let’s get started so to start off you want to preheat your oven to 350° fhe Celsius will be right.
Here and have a food processor ready so what’s the first ingredient you may notice that our food processor looks dirty that’s because we just made another batch of cookies right before for this one which hopefully you’ve already seen if you haven’t came out two weeks ago that was our oatmeal raisin cookies and I’ll make sure to link those.
In the description below cuz they’re yummy too we’re not going to start with oats though because we learned from our oatmeal raisin that we actually want to start with some mushier ingredients first that is one banana I’m just going to break the banana into smaller pieces it doesn’t really matter the banana is not really the issue here it’s the dates.
The dates are the issue these are dates and they are pitted please make sure that your dates are pitted otherwise pitted means they don’t have pits right uh and we need four those and Ryan is going to take those over and pulse them so that they’re nice small CH make a mash so as you can see I just pretty much blended it up there’s.
Some pretty big banana pieces in there still but it’s okay because we have some more pulsing to do next up is two cups of rolled oats these are just regular oldfashioned rolled oats not instant oats the same kind that you make like oatmeal out of that you just throw it in the microwave you know we all do that right and that’s going to be puled some.
More be right back as you can tell by looking at that texture we want it to be still looking like oats but kind of ground up just a little bit so I have some larger pieces and smaller pieces I did not scrape down the sides at all and it was literally like four what 3 second bursts on the the food processor it wasn’t much but I want to get this out.
Of here now right mhm we’re just going to transfer this mixture to a bowl get it all you know you paid for it I don’t want to pick on other Cooks but I see so many people that like half the mixture is still in the bowl and they’re like all right I’m just going to put this aside I’m like what are you going to do with the rest of it I make food to eat.
It not to just you know show it off oh that piece right there all right and then it’s time to add the peanut butter but because we’re going low fat we’re going to be using PB fit because we have found that PB fit has hardly no fat we’re going to be using two tablespoons and two tablespoons only have two total grams of fat zero saturated fat right.
Basically it’s just dehydrated peanuts more or less um if you don’t want to use this and you’re okay with actually using peanut butter you can just use two you wouldn’t even need two tablespoons you need like one tablespoon of peanut butter yeah because this makes more yeah you know what I mean what do we say one tablespoon two two I just going to say.
Got to use you know this is one of my favorite things as a sub to get the Nutty flavors into things without worrying about the fat because there’s very low fat in it it also acts as a little bit of a binder in this one next up is salt and baking powder we have found that salt is kind of necessary in cookies otherwise.
It just taste weird but we only need half a teaspoon of salt a full teaspoon of baking powder you can leave the baking powder out if you really want to but it does give a little lift to the cookies makes them a little nicer you know so the days are in there for sweetening but we need a little bit more.
Moisture and more sweetening as you tell they’re getting a little dry than what we have so we are going to be using maple syrup am I measuring that two tablespoons please two tablespoons someone will ask can you substitute a Agave sure essentially the same thing you’re just looking for something to sweeten it that has a.
Little bit of a like a stickiness to it then you want to mix it up really well we got anywhere to put that drip um yeah we can put it inide here and at this point you can use the back of your spatula to smoosh it down together uh because you want to get the moisture into those oats and right now the moisture that we have is the maple.
Syrup and the banana itself right you can add some water but I wouldn’t um when I was making this in testing I always thought oh I’m going to need some water and then when it actually came down to it I never did fantastic yeah the texture actually came out lovely on these right now it’s smelling like.
Peanut butter and banana with just a touch of maple syrup it’s it’s a really awesome thing what you want to do though is make sure that all of your oats are wet if they’re not moist like you can tell oats turn color they go a little bit darker when they get wet make sure everything is touched because we’re not using any fats and we’re not using any.
Egg it is really the jelling property of the oats thems that is going to act as a binder for this recipe right well we have other things in there that actually act as binders like bananas act as a binder the maple syrup is acting as a little bit of a binder even the PB fit acts as a little bit of a binder so these cookies hold together really.
Really nicely okay what’s next the final ingredient is perhaps the most important ingredient and that’s the chocolate chips when choosing chocolate chips make sure that you get ones that are fully plant-based yeah what are the ingredients in these so what you’re looking for is that they don’t have any dairy milk if you see something like.
Cocoa butter that’s just the fats in the cocoa itself it is not a dairy so this has unsweetened chocolate cane sugar and cocoa butter right and they’re calling for a tablespoon one tablespoon has 6 G of fat so these are not no fat cookies but they’re lower fat than most most chocolate chip cookies would be and we’re only going to be using a third of.
A cup quarter of a cup sorry right we used a quarter a cup we did a third once third yes it was too much okay so quar cup yeah used them all look at that right down to the wire okay and then you want to try to mix them through it doesn’t work well I will just admit this right now when I did it with a third cup it was even.
Worse some cookies were basically chocolate cookies with a half oatmeal but if you’re a chocaholic you can do larger amount it still worked it was just trying keep the low fat though yeah and it it it’s much harder to mix them and form them when you have too much y one of those times the more is not better okay I’m going to mix this and.
It’s going to take a while and I advise you to take your time mixing it too if you look what I’m doing I’m like folding it over and blending it together that separates and distributes those chocolate chips a little bit better because this is a tough mixture it’s you can see it it’s it’s forming together really really nicely it’s kind of firm.
It’s it you know it’s a strong mixture this equates as an arm day yeah for one arm you switch hands then you can get a good workout in I’m not that I’m not that um dextrous I’m not going to try I’m not going to embarrass myself on camera all right I think I think we’re ready so now now it’s time to get our.
Cookie tray and start forming cookies all right so I have a container of water just regular PL old water cool water is good and we have a sheet tray with a silicone liner you can use parchment paper if you want if you saw our other cookie video you know what I’m going to do next this recipe makes nineish cookies it makes nine the way I.
Do it I’ll tell you that right now so I’m flattening it in the bowl just a little bit and then I’m just going to mark it off as nine that’s how I get nine because it’s a much easier to do nine than other numbers but you know equality is not always working out here I’m just trying for okay so this is just not working as.
Well as the last time but it’s okay I kind of marked off 9ish see it’s okay chocolate chips kind of get in the way they really do and the water is to keep it from sticking to my hands but what it also does a secondary thing is it adds a little extra moisture into each cookie and if you see that one’s a little smaller than another you.
Know just Tu a little more borrow from the neighbor yeah yeah exactly no big deal and I just kind of roll it into a ball and then flatten it it’s kind of like making mini burgers you know this one’s probably going to be too small that seems to happen to the first one out of every batch I don’t know why it happened on the other one too it.
Happened the other day when we were testing but you didn’t see that cuz we didn’t film it so just form out your cookies and like like she said if you have to borrow from one to give to another it’s okay that you’re looking for like I don’t know 38 of an inch thick or so and they should be about two 2 and a half inches in diameter I’m just.
Going to do the rest of these and we’ll be back when I’m done they’re all roughly equal in dignity and now they go into the oven for 14 minutes at 350° what you’re looking for is just a lightly golden brown very lightly golden brown they should look like they didn’t cook enough.
But trust me they’ll be fine after 14 minutes the cookies are done but what you want to do is get them off of the hot tray and onto a cooling rack and by the way see the slight golden brown color that’s what we’re looking for because if you go too long on these you can melt the chocolate chips and it just turns into a big mess notice they’re.
Holding together oops lost a chocolate chip oh no I have to eat that now yeah you do the benefits of doing the cooking you know you get this the leens as likes to say that fall off of things now someone’s going to ask can you make these bigger or smaller smaller probably not they might burn too easy bigger.
Here’s the problem with that they might not cook all the way through in the same amount of time before they actually start to crisp up on the outside which is not really what you want I like them to be just like this size that’s why this recipe does nine if you need more make a larger batch okay so I’m going to let these sit for like half an hour or.
So we’re also going to end up taking some pictures of them and video and stuff like that and we’ll be back for a tasting okay we’re impatient they’ve been sitting for maybe 15 minutes we did some pictures we did some video it’s time to taste one of these I’m just going to.
Grab one right off the top and I want to show you the texture oh yeah that’s beautiful and the chocolate chips are melty just enough but um on the smell I definitely get peanut butter and chocolate the banana comes through in the flavor more so than in the smell but yeah here we go wow these are absolutely amazing now.
They’re a little more fat than the oatmeal cookies but they’re still about 3 G each I mean they’re not crazy and all the fat is really from the chocolate chips so yeah well there’s a little bit in the oatmeal but not not a tremendous amount the vast majority of the fat is from the chocolate chips M so Brian’s are my favorite flavor combination for.
Desserts is banana peanut butter and chocolate and that’s what inspired this recipe if that is your favorite then I highly recommend you make the batch of these for you the chocolate chips are creamy and beautiful and that helps I’m definitely getting with the oatmeal and peanut butter thing is really really nice.
Together the nuttiness of the oatmeal with the peanut butter works and the the banana it’s almost like after you chew it for a while you go oh there’s the banana it’s really amazing amazing how good these come out and they’re super healthy I would say it’s Whole Food plant-based but it’s really not because the PB fit isn’t.
Truly Whole Food plant-based because the fat has been removed and things like that has been removed but they’re more or less Whole Food plant-based and they’re pretty low fat but they are damn Delicious they are amazingly good and um I can sit here and eat the whole plate but that would be a bad thing so I’m not going to but as always guys thank you so.
Much for watching and we’ll see you next time on the be today we’re going to make glutenfree oatmeal banana peanut butter chocolate chip cookies plant-based and lowfat wow that’s insane I need to do that again today we’re going to make gluten-free oatmeal peanut butter banana.
Chocolate chip cookies that happen to be
