Microwave banana-raisin oatmeal cookies {vegan, wheat free + refined sugar free}

These cookies are adapted from the 2 minute chocolate chip and pecan cookie featured in the April edition of Vegan Life magazine, with inspiration also drawn from the breakfast cookies in Heather Crosby's YumUniverse Pantry to Plate. The result is a 2 minute, microwave-cooked cookie (biscuit) that is suitable for breakfast or snack time. With a dollop of coconut yoghurt it could even be dessert.

My recipe makes two medium-large cookies and is free of wheat and refined sugars. The cookies are still perfectly sweet thanks to coconut sugar and the banana and raisins - so much so that you could probably leave out the coconut sugar if you are so inclined. 

These cookies do not have the texture of traditional oven-baked cookies. I would describe the texture as between a cookie and a muffin - soft, but sturdy enough to hold together. I am certainly a convert now to this method of cookie production and expect you'll see more recipes in this theme before too long!

Microwave banana-raisin oatmeal cookies

Incredibly easy and free of refined ingredients, these cookies are perfect for breakfast or snacking

Makes 2 medium-large cookies

Author: Bite-sized thoughts, adapted from the 2 minute chocolate chip and pecan cookie in Vegan Life magazine and with inspiration drawn from the breakfast cookies in Heather Crosby's YumUniverse Pantry to Plate

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Ingredients

1 tbsp almond butter

1 medium-large banana, mashed

1 tbsp unsweetened almond milk, or milk of choice

3 tbsp rolled oats

1 tbsp coconut sugar

1 tbsp coconut flour

1 tbsp sultanas or small raisins

Method

Combine all ingredients and mix well until fully combined.

Use your hands to shape the mixture into two rounds, approximately 1/4 inch thick, and place these on a microwave-proof plate. Microwave for 90 seconds on high power (this is the cooking time for both cookies). Allow to cool slightly before eating.

Have you made microwave cookies?

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