I now have my second week of my Master’s program and my first week of a new assistantship under my belt! I also spent some time this past week working on adopting another dog to be buddies with my current dog – Ted! Suffice it too say I slept in this morning, that’s why this recipe is going up Saturday afternoon.
I have always been the type to adopt dogs, but I’ve never gone through a foster network before and it’s a much different process then going through a humane society or shelter. When you go through a foster network you have to have references, home visits, then you have to go through a trial period of “fostering” the dog yourself! It’s all a very unique and drawn out experience – but it’ll be so worth it to have another pup around!
The stress of trying to get a set of paw prints in the house has had me in the kitchen quite a bit. You may not know this about me, but I’m a stress baker so as I’m waiting on the next step of the adoption to go through I’m the kitchen and whipping up some vegan oatmeal raisin cookies!
I’ve also been working hard on the blog this past week writing a post on how you can start your own epic food blog on a budget, and creating a printable meal planning eToolkit – so I’m also feeling a bit tired! That meant that whatever I baked up this weekend had to be both delicious and easy haha!
Lately my No Fuss Vegan recipes have been pretty dang intricate, and required a lot of dishes in the kitchen! This recipe takes just one bowl, and one cookie sheet, and five ingredients – so it’s a winner!
Because they use ripe bananas for moisture, they come out super chewy and with a flavor makes you want to eat half the batch, and with just a few healthy ingredients you totally could – guilt free!
For this batch I just used raisins because oatmeal raisin cookies are really simple and tasty – but you could totally do your own thing and add in some walnuts or pecans, some cinnamon, or even cranberries! Use all the same ingredients – but experiment with your own “mix-ins” and see what happens!
I wanted to also tell you guys how excited I was to get these pictures. I took maybe 100-150 pictures of these cookies to get these THREE that I was really thrilled with! But what got me really excited was the “style” of these pictures. I’ve been dying to get a good “minimalist shot” of my food where I don’t need props or anything, the food itself does the talking – I think I nailed it (though I might be biased haha)!
I think that’s everything I have to say about these cookies – so I’ll just let you read the recipe and enjoy!
- 3 Ripe Bananas
- 1 Cup Quick Oats
- ⅓ Cup Raisins
- 2 Tbsp Maple Syrup
- 2 Tbsp Chia Seeds
- Preheat the oven to 350 degrees.
- In a large bowl, mash the bananas into a paste - it's okay to have a few banana chunks.
- Add in the remaining ingredients except the raisins and stir until well combined.
- Fold in the raisins and let sit for 5 minutes to let the oats and chia absorb some of the moisture.
- Place heaping tablespoons of the cookie dough onto a baking sheet lined with parchment paper - it should make 15-20 cookies.
- Bake for 15-20 minutes until firm.
- Allow the cookies too cool, and enjoy!
Be sure to use parchment paper OR grease the pan with a light spray of oil - if you don't the cookies will stick!
What type of “extras” do you want to add to these cookies?
Do you enjoy 4/5/6 ingredient recipes?