Back to Snacks
save recipe
Healthy Oat Cookies (Flourless & Eggless) biscuit
Snacks

Healthy Oat Cookies (Flourless & Eggless)

biscuit · cookies · food · healthy · oat
Old Recipe Sweet,Snacks “You know that feeling when you wake up in the morning and you’re excited for the day? That’s one of my main goals in life.” – Kirsten Dunst Sometimes, we all need that little bit of courage, a few pushes and some assurances that we are really doing a good job. I received oodles of that last night at a friend’s place – such wonderful people came up to me, including some boys, talking about Kitchen Therapy, the pictures, the website – it felt amazing! One pretty little girl even tried making the apple chutney already! I never even dreamed of such a buzz – I honestly believed it would be a quiet little thing – and I do owe my wonderful family for such publicity! Thank you everyone for your delightful responses, the ardent encouragements and following Kitchen Therapy on all the social media platforms. THANK YOU!! So, today I share with you this pleasing healthy recipe that can be made in a jiffy – healthy oat cookies that are eggless, butter-less and flourless! (Please keep reading!) This cookie recipe can be made within minutes and are a great option to take with you on a road trip, pack into lunchboxes/tiffin, and of course to keep around the house. One cookie manages to satiate the sweet craving post meals that some have. To make this recipe for diabetics, substitute the brown sugar with agave syrup or stevia. Due to the lack of ‘fats’ (flour, butter and eggs) – it doesn’t last long – you need to consume all of it within two days. The bananas act as a base and you get the rise in the cookie from the baking powder. You can add any kinds of nuts, seeds, fruits even to ensure it achieves its’ health quotient. [yumprint-recipe id=’13’]

The Recipe
Serves Yields: 16 cookies | Prep Time: 25 mins | Cook Time: 12 mins

Ingredients

  • 1 cup oats
  • 2 bananas, mashed
  • ½ cup chopped walnuts
  • ¼ cup cranberries
  • ½ cup chocolate chips
  • ¼ cup brown sugar OR honey
  • ½ tsp cinnamon
  • ½ tsp vanilla essence
  • ½ tsp baking powder
  • 2 tbsp milk
  • Pinch of salt
  • 2 tsp vegetable oil

Instructions

  • Mash the bananas.
  • Then whisk in the brown sugar, cinnamon, vanilla, baking powder and salt and whisk well.
  • Add in the oats, nuts, cranberries and chocolate chips. Batter should be wet.
  • Stir well and add the milk – if the batter requires, add more milk to make it wet.
  • Place wax paper or foil on the baking tray. Brush the paper with a silicon brush dipped in some regular oil.
  • Scoop small balls onto a lined baking tray with a mini muffin scooper.
  • Bake in a preheated oven of 180°C for 10-12 minutes, or until firm. (If you are making larger cookies, then recommend keeping the cookies in for longer (15-17 mins).
  • Cool in the tray for another 15 minutes before placing them on a plate.
  • Note: This recipe yields about 16-20 mid-sized cookies.
  • For sugar-free options, substitute the brown sugar with an equal amount of agave syrup, or a few spoons of stevia.
  • The most crucial part of this recipe is to brush the baking sheet with some oil. As the cookies have no butter or oil in it, the cookies tend to stick to the tray so in order to ensure your cookies will come off the tray in one shape, you must oil it first.
  • If adding fresh cut fruits (diced strawberries, apples etc), add them in before the milk. For watery fruits like strawberries, kiwis or peaches, cut the milk portion into half.

INSTRUCTIONS

ingredients

up next

Similar recipes

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.

chickpeas gluten free
Roasted Chickpeas
Roasted Chickpeas
chickpeas gluten free
Roasted Chickpeas

Roasted chickpeas caught my eye on Instagram and the rave around it got me intrigued. Now I know we have the fried chickpeas in chakna snacks, and all that jazz, but roasted? It sounded like a hell of a lot of work. But when faced with a dabbo of boiled chickpeas, and in no mood to make hummus, I thought, let me give this recipe a go. Fairly straightforward, the steps are easy. The seasonings I chose made them even more delicious, and yes, they were crunchy and delicious. But I thought a little more crunch would have been great, so I added a little hint of rice flour to the next batch. Once they are out of the oven, stir with the rest of the seasonings, and in my opinion, eat straight away, warm and full of flavour and love. Don’t bother placing in a jar and storing – it doesn’t last long enough.

View Recipe

Roasted Chickpeas

Roasted chickpeas caught my eye on Instagram and the rave around it got me intrigued. Now I know ...

bruschetta dip
Fig + Goat Cheese Bruschetta
Fig + Goat Cheese Bruschetta
bruschetta dip
Fig + Goat Cheese Bruschetta

Dips & Condiments,Old Recipe Snack,Sandwiches,Snacks “Cooking is like love.  It should be entered into with abandon or not at all.” ~ Harriet Van Horne Figs are beautiful little jewels, also considered a forbidden fruit, which indicates what an indulgent, pleasure enhancing young fruit this is. The Bible notes that Adam and Eve made their leaf clothing from fig leaves (Source: Wikipedia). The symbolism of figs are suggestive of knowledge, fertility, indulgence and last but not least, it’s versatility. Figs can be used to make a fancy snack or hors d’oeuvres – the options are endless. For today’s tea party, I am using dried figs – this means you can make this at any time of the year. This bruschetta consists of fig paste, goat cheese, multigrain bread, and a few spring onions for colour. This is the perfect mini appetizer for a dinner party or like in my case, a tea party. Why I like this more for an afternoon tea party is that, it’s healthy, the sweetness of the fig goes well with English tea, and is filling enough for a 4PM snack. And most importantly, it looks real fancy! Whenever I have my parents come over, I am nervous wreck – they have high standards and even higher expectations from me – the house must be spic and span, the crockery pretty, food exceptional and they are my hardest critics. My mum is a fantastic cook, so trying to impress is no easy feat. To further my agony, my father was fasting. How cruel is it to serve fancy food to a man who lives to eat? But this fig paste can be had while fasting – as it is made up of dried figs, some orange and a pinch of salt. I cut thin strip of apple, spread a bit of the paste, and a piece of pistachio – and it’s ready. Mind you, the apple part is tricky – I rolled a few strips up with the paste and fastened with a toothpick, but failed miserably after three strips. So then I cut slightly thicker strips and served them as open sandwiches on apple. This fig paste can be used in sandwiches with a salty cheese, a slice of apple and onions. An Indian version of fig paste with cardamom and saffron can be used to stuff puris and deep fried in rich ghee. Food Fact: Fresh figs are best eaten whole (with skin) when fully ripened – this is when it reaches its’ optimum anti-oxidants level. You can make the fig paste ahead of time and it stays well in the fridge for a week. I used multigrain sliced bread, but you are welcome to use any kind of bread or pre-cut bruschetta bread. I use very little goat cheese as it has a very strong pungent taste. However, if you choose a lighter cheese like feta, you can use more for the taste.   [yumprint-recipe id=’25’] The Recipe Serves Yields: 20 pieces | Prep time: 10 mins | Cook time: 30 mins Ingredients For Bruschetta: 4 multigrain sliced bread 2 spring onions, chopped 3 tbsp goat cheese Fig Paste: 10 dried figs Juice from one orange 1 tsp orange zest Pinch of salt ½ cup water For Apple Rolls: ½ apple 6-8 pistachios Instructions Fig Paste: Wash the figs properly and boil with the water, orange juice, orange zest and salt. Allow the figs to boil for almost 30 mins, until the figs have nicely softened and are easily cut through by a wooden spatula. Place the figs, with a few spoons of the liquid into a mixer and crush into a loose paste. On bread: Toast the bread slices and cut into 4 squares. Spread a dollop of the fig paste. Place a small piece of goat cheese on top and sprinkle a few green onions on top. With apple: Thinly slice an apple with a potato peeler into thin strips that can be easily rolled. Spread some of the fig paste on it and gently roll and fasten with a toothpick. OR Keep the apple slices slightly thicker and spread the fig paste on one side. Place on pistachio on top.

View Recipe

Fig + Goat Cheese Bruschetta

Dips & Condiments,Old Recipe Snack,Sandwiches,Snacks “Cooking is like love.  It should be en...

biscuit chai
Vegan Chai Cocoa Cookies {eggless}
Vegan Chai Cocoa Cookies {eggless}
biscuit chai
Vegan Chai Cocoa Cookies {eggless}

Kitchen Therapy X Toska Chocolates Veganism has been overtaking my household in the past month – which, if you knew any of us, would shock you – you should see our cheese bills! I have yet to be converted, but as an open-minded soul (ahem…) I respect other dietary preferences and have now taken a keener interest in developing easy and Indian-kitchen friendly recipes. Most vegan recipes have options of expensive nut milks – that once opened, goes bad in about 36 hours and vegan butters that require deep pockets and imported stores – both of which do not appeal to the lazy, home cook in me! But this recipe came pretty easily for me as a baby step towards vegan baking – vegetable oil (easy), sugars (always by my side), flour (but of course), and spoonfuls of my soothing warm Chai Masala Hot Cocoa – a collaboration with Toska Chocolates – that helped the winter go comfortably for me, and now with the sun coming out more, perfect into that mini bite of cookie! Give this cookie a shot – dunk into non-dairy milk or a cup of espresso – or just like that, while you’re heading out the door! SHOP: Masala Chai Hot Cocoa Mix {Toska Chocolates X Kitchen Therapy} The Recipe Serves Ingredients 1 cup flour ½ tsp baking soda ½ tsp baking powder pinch of salt 3 tsp {Toska Chocolates X Kitchen Therapy} Masala Chai Hot Cocoa Mix 1 tbsp castor sugar ½ tsp brown sugar 2 tbsp water, room temperature ¼ cup vegetable oil Instructions Whisk the flour, baking soda, baking powder and salt and set aside In a medium bowl, whisk the oil, water and sugars until well emulsified Add the Masala Chai Hot Cocoa Mix and whisk again Add the dry ingredients and combine with a spatula to form a dough Tip over onto a cling film and wrap properly into a disc shape Refrigerate for at least 12 hours To bake: gently flatten the dough with the palms of your hands Use a small cookie cutter of desired shape and place on lined baking tray Freeze for 10 minutes Bake in a preheated oven of 180C for 8-10 minutes Remove and allow to cool on a wire rack completely before eating

View Recipe

Vegan Chai Cocoa Cookies {eggless}

Kitchen Therapy X Toska Chocolates Veganism has been overtaking my household in the past month – ...

kitchen therapy cookbook club

Sign up to join the club

ROOTED IN WELLNESS

NON-FUSSY COOKING

ALWAYS TESTED RECIPES

EGGLESS FRIENDLY

STRAIGHT FROM THE HEART

BALANCE OVER PERFECTION