Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup natural almond or peanut butter
- 1/2 cup unsweetened applesauce
- 1 Tbsp. non-dairy milk or water
- 1/4 tsp. vanilla-flavored liquid stevia
- 1 tsp. ground cinnamon
- 1 Tbsp. teff (not teff flour)
- 1 Tbsp. hulled hemp seeds
- 1 Tbsp. chia seeds
- 1/2 cup dried tart cherries, roughly chopped
Instructions
- In a food processor, pulse the oats until broken into small pieces. Pour the oats into a large bowl and add the teff, hemp seeds, chia seeds, and cherries.
- Add the nut butter, applesauce, coconut milk or water, stevia, and cinnamon to the processor bowl. Process until very smooth and scrape the mixture into the bowl with the oats. Stir until the mixture is thoroughly combined.
- Divide the oat mixture between 12 muffin cups and using damp fingers, press the mixture down to create a flat surface. Refrigerate the cookies until firm. Store in an air-tight container in the refrigerator for up to 1 week.
Notes
- For a chocolate cookie, omit the cinnamon and add 1 Tbsp. cacao or cocoa powder and 1 Tbsp. cacao nibs.
- Try using one ripe banana instead of the applesauce.
- Use your favorite dried fruit in place of the cherries.
- If you prefer, use maple syrup in place of the vanilla-flavored stevia. Start with 1 Tbsp. maple syrup plus 1/4 tsp. vanilla extract.
- If you don’t have or don’t want to use teff, use additional hemp or chia seeds.