Ingredients
Dry
- 1.5 cup Rolled oats
- 0.75 cup All-purpose flour (Can substitute with a 1:1 gluten-free flour blend)
- 0.33 cup Brown sugar (Lightly packed)
- 1 tsp Ground cinnamon
- 0.5 tsp Baking soda
- 0.25 tsp Salt
Other
- 0.5 cup Raisins
Wet
- 0.5 cup Ripe banana (Mashed (about 1 medium banana))
- 0.25 cup Apple cider (Simmered and reduced from 1/2 cup for stronger flavor)
- 0.25 cup Vegan butter (Melted (can substitute with coconut oil))
- 1 tsp Vanilla extract
Method
- 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a small saucepan, simmer 1/2 cup of apple cider over medium heat until it reduces down to 1/4 cup to concentrate the flavor. Let it cool slightly.
- 3. In a large mixing bowl, whisk together the mashed banana, melted vegan butter, reduced apple cider, and vanilla extract until smooth.
- 4. In a separate bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, baking soda, and salt.
- 5. Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in the raisins.
- 6. Scoop 2-tablespoon sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon, as they won't spread much in the oven.
- 7. Bake for 10-12 minutes, or until the edges are golden brown and set.
- 8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chef's notes
For an extra layer of flavor, soak the raisins in the warm reduced apple cider for 10 minutes before adding them to the dough. Store leftover cookies in an airtight container at room temperature for up to 4 days.