Monday, January 2, 2012

Banana-Maple Oatmeal Cookies

I have so much that I want to share with you all, especially introducing the benefits of RAW food to you all :) However it is something I'm going to want to sit down with and work on until I am content that all the information you need to know is in there. Until I do this I will not be posting any Raw food recipes. This is mainly because I really want everyone to understand it first, and really develop the passion for it that I have!! By understanding it's benefits before trying a recipe, will really excite you even more, and UNcooking will be that much more stimulating and exciting!! 

Regardless, to begin the week I thought I'd give you a great recipe for a great little healthy snack! These cookies are FAT FREE and SUGAR FREE and are so yummy!!!


I use a mixture of ground chia seeds and water to mimic the consistency of eggs, but you can also use flax seeds. Grind chia seeds in a blender or coffee grinder before soaking, however if you can't grind them it will work without do so. Chia seeds (once soaked) are a great source of fiber and the highest vegetable source of Omega 3 (even higher than flaxseeds!) These fatty acids and oils are useful for absorbing fat soluble vitamins A, D, E and K. Chia seeds are also helpful in absorbing calcium, which is important for vegetarians and vegans.

To make these gluten free, use a gluten free flour (buckwheat or spelt or other) and gluten free oats.

Banana-maple oatmeal cookies

1 tsp ground chia seeds or 2 teaspoon ground flaxseeds (linseeds)
2 Tbsp water
1 cup wholegrain oats
1 cup whole wheat/spelt/buckwheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup sultanas
1/2 tsp vanilla (either from the bean or extract)
1/2 cup real organic maple syrup
1 banana, mashed
1/2 tsp lemon juice

Preheat oven to 180 C.

In a small bowl, combine the chia seeds (or flaxseed) with the water and set aside until thickened.

Mix the oats, flour, baking soda, baking powder, salt and cinnamon in a mixing bowl. Add the sultanas.

Add the maple syrup, vanilla, mashed banana and lemon juice to the chia/flax mixture and combine well. Pour into the dry mixture and stir well but don't overmix.

Drop in heaped tablespoons or teaspoons to make more and smaller, onto a baking tray lined with baking paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.

Servings: 18

Nutritional Facts

Nutrition (per cookie): 78 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 115mg sodium, 106.1mg potassium, 17.5g carbohydrates, 1.7g fiber, 7.6g sugar, 1.7g protein


  1. Hello, this recipe looks yum. (I would re-phrase as no added sugar... it's definitely not sugar free) can't wait to try!

  2. Hi there, thanks :) however when you see sugar free it means NO cane sugar! Only natural sweeteners which are not sugar. Real maple syrup is not sugar, it is a natural sweetener made from the maple tree. Vanilla is also a natural flavoring which comes from the vanilla bean. So in this instance it's definitely sugar free :)

  3. maple is primarily sucrose... which is a simple sugar, banana contains fructose... also a simple sugar. raisins have fructose and glucose. these are both sugars. Just because the ingredients comes from a plant this does not denote it sugar free.... so in this instance the recipe is definitely not sugar free but yes could be labelled no added sugar :)