Banana Oatmeal Quinoa Raisin Muffin top cookies. vegan



When life hands you a ripe banana make a cookie.. or a muffin:) or both! When dad finally decides to take a vacation, book his tickets!

These cookies are muffin top cookies, not too crisp, but soft and chewy and wonderful! and will not give you a muffin top! I am loving these simple cookies.. and the cookie dough… thats the fun part about vegan cookie dough, you can just make balls out of the raw dough and have those too!
Squeeee, I have so many things to do before mom and dad’s visit… clean up house, schedule some posts before hand.. make goodies that I want them to try, and then some goodies I want mom to make!:)

Some Cookies on the blog.


Ingredients: 7-8 medium size cookies
  • 2 teaspoons flax meal
  • 2 Tablespoon hot water
  • 2/3 ripe banana mashed
  • 2 Tablespoons Raw turbinado sugar or jaggery or sweetener of choice (depends on how ripe/sweet is the banana)
  • 2 Tablespoons organic canola oil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon pumpkin pie spice powder 
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup raisins
  • 2 Tablespoons quinoa , blended coarsely or quinoa flour ( or use oats coarse flour, if you dont have quinoa)
  • 3 Tablespoons Oats flour, Oats blended coarsely or Oats flour
  • 5 Tablespoons Oats (Bob’s Red Mill Organic Old Fashioned)
  • 1/2 cup Unbleached White flour or Spelt flour or Whole wheat pastry flour
Directions:
  1. In a bowl, mix the flax meal and hot water and let sit for a minute.
  2. Add in the oil, sugar, spice, salt, lemon juice and mashed banana and mix well.
  3. In a blender add, quinoa, 3 Tbps oats and baking powder and Blend/grind to a coarse flour.
  4. Add in this coarse flour, the 5 Tbsps oats and flour to the banana mix and mix till just about combined. Add in more oats and flour if needed to get slightly stiff, muffin mixture kind of consistency.
  5. Oil a Tablespoon and pick up tablespoon full dough, drop them and flatten on parchment paper.
  6. Bake in preheated oven at 350 degrees F for 14-17 minutes (add minutes depending on the thickness of the cookie). The cookies should not be runny or liquidy when done.
  7. Cool completely.
  8. These are soft cookies because of the banana, but super fun and a wholesome snack! The whole oats and coarse quinoa, give it a great texture and add a bit of crisp.  Have a fantastic day.

This cookie is headed to Ricki’s Wellness Weekend. and Anyone can cook 34

Comments

  1. says

    They look yummy.
    I have been following your blog ofor a while and love the photos and ideas….
    also, it is good to know that you are local and one day..one day…we may bump into each other

  2. says

    I think I will love these cookies. I loved the second picture with hands. You have patience taking pictures in different settings with different props.

  3. says

    Thankyou Soujanya and Patricia.

    Yes, Tejas,we should bump into each other. I would love to meet you!

    Thanks for the follow Nayana.
    Thanks Champa.. Naah its the same area. I am never sure abt what actually looks good. So i take a couple of settings, just switch out a prop here and there. the action shot was hubbs idea.. luckily he came home when i was clicking!

  4. says

    thanks Anu.

    Thanks Jesse. i love whole grains and making my own coarse flour.

    thanks Tanvi. hope you try them.

    Thanks Junia. its pumpkin pie season! so in goes the spice!

    Thanks Aipi, luckily hubbs arrived to take the shot.!

  5. says

    Since I had to start a Diabetic diet, I love finding new fun, creative recipes. They keep my day filled with delicious happiness! Your muffin top recipe not only sounds fantastic, they look pretty awesome too! Yum, Hugs, Terra

  6. says

    Just made these (actually munchin on one now!) and they are so great. As a snack with coffee, a power snack, or a treat. I have a tendency to muddle with recipes and so added walnuts and an extra banana, more quinoa and cinnamon. Still turned out :) Thanks!

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