Continuing with our healthy recipes during January (or #Veganuary) as we like to think of it, I have to share this recipe for these Superfoods Oatmeal Cookies. When you want a snack, these are perfect. You can eat them raw or bake them as I did. They’re oatmeal cookies but they are so much more than oatmeal.
These cookies are a combination of several great products you should consider buying for yourself. First, the almond butter is from Once Again Nut Butter. I did a review of them when I made my other Flourless Nut Butter Cookies and Tofu in Spicy Peanut Sauce.
Next, the egg replacer is from The Vegg. I’ve been using their products more and more whenever I make anything that would normally use eggs. For this recipe I used The Vegg Baking Mix. Check out the reviews I did for The Vegg when I made my Chocolate Chip Cookies and Challah Rolls.
The vanilla is from Madecasse. It’s incredible. You may think you have used vanilla before but until you use theirs….well, it just amazing. Check out the review I did for Madecasse when I made my Chocolate Covered Cheesecake Bites and my Ice Cream Bon Bons.
I love every single product they sent and would happily spend every morning trying each of their products.
For this recipe, I used their Qi’a Superfood Gluten-Free Oatmeal: Superseeds and Grains. It’s filled with superseeds and grains like chia, buckwheat, hemp and quinoa. The cereal also has sorghum flour so I guess technically, my cookies aren’t completely flourless but I didn’t add any flour to the batter. But they aren’t grain-free, so know that if it matters.
“Superseeds & Grains takes the Qi’a superfood concept to the next level with the addition of quinoa and amaranth. Cultivated for thousands of years in South America for its drought resistance, it has long been immensely popular – and not just for its rich, nutty flavour. Quinoa is a protein powerhouse, one of few plant proteins to offer all eight essential amino acids. We’ve paired quinoa with the original Qi’a super seed trio to bring you the most nutritious breakfast possible to fuel your day.”
As if all these superfoods and ancient grains weren’t enough, I then chopped up a couple of That’s It Fruit Bars to fold into the cookies. That’s It. makes fruit bars that have two ingredients – apple and another fruit. There’s apple and banana, apple and mango, apple and strawberry, apple and cherry, apple and blueberry, apple and coconut, apple and apricot, apple and pear and apple and pineapple. There’s no apple and apple, by the way. 🙂
That’s It fruit bars have been selected to go up to the space station so even the astronauts in space will be eating these yummy fruit bars.
The first time I made these cookies, I used the apple and coconut and the apple and strawberry bars.
The next time I used the apple and blueberry as well as the apple and coconut (my favorite) again.
That’s It fruit bars are raw, vegan, gluten-free and non-GMO. With only two ingredients, how could it be anything but good? It couldn’t.
So all these amazing products came together with some brown sugar and a pinch of salt to make my Superfoods Oatmeal Cookies.
Once you mix everything together and roll the cookie dough into balls, you can just eat them like that – raw. You can put them in the fridge or freezer to set and pop one out when you want one. Or you can bake them like I did – after eating a few cookies worth raw. In fact, I like them better raw and next time, I think I’ll leave them that way.
With all the superfoods and healthy ingredients, you can feel really good about eating these cookies. Enjoy!
Superfoods Oatmeal Cookies
Makes about 16-18 cookies
1 cup Once Again almond butter
1 cup brown sugar
2 tsp. Madecasse vanilla
½ tsp. kosher salt
2 tsp. The Vegg Baking Mix + ½ cup water
2 That’s It Fruit Bars, finely chopped (any flavor you like)
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, mix the almond butter and brown sugar. Add the vanilla and salt. In a separate mug, combine The Vegg and water and mix until smooth. Add this mixture to the cookie dough. Mix in the cereal until the dough feels like it will hold together. Fold in the chopped fruit bars.
Scoop about a tablespoon of dough and roll into a ball. Place on the cookie sheet. Continue until you’ve used all the dough. Bake for 20 minutes. The cookies should still feel soft but firm enough to pick them up. Transfer to a cooling rack.
Alternatively, you could set the baking sheet of dough balls into the freezer to firm up and eat them raw.
The “V” Word: Say it. Eat it. Live it.
- 1 cup almond butter
- 1 cup brown sugar
- 2 tsp. vanilla
- ½ tsp. kosher salt
- 2 tsp. The Vegg + ½ cup water
- 1 cup Qia cereal
- 2 That’s It Fruit Bars, chopped
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, mix the almond butter and brown sugar. Add the vanilla and salt. In a separate mug, combine The Vegg and water and mix until smooth. Add this mixture to the cookie dough. Mix in the cereal until the dough feels like it will hold together. Fold in the chopped fruit bars.
- Scoop about a tablespoon of dough and roll into a ball. Place on the cookie sheet. Continue until you’ve used all the dough. Bake for 20 minutes. The cookies should still feel soft but firm enough to pick them up. Transfer to a cooling rack.
- Alternatively, you could set the baking sheet of dough balls into the freezer to firm up and eat them raw.