Vegan Oatmeal Cookies by ineverything.ca

Is there anything more comforting that a warm cookie and a glass of milk? Or in this case, a vegan cookie and a glass of cold cashew milk?

The most significant adjustment over the past few months has definitely been dietary changes. There are a lot of different opinions floating around about how diet can affect MS, and although I don’t claim to be an expert by any stretch of the imagination, I have done a little research and have tried to find the common denominators amongst the sea of suggestions!

One of the goals in treating MS is to reduce inflammation in the body so that the immune  system remains calm and refrains from attacking the myelin in the central nervous system. What many people may not realize is that food intolerances can cause chronic inflammation in their digestive system. For the average person this may not be a serious issue, but for someone with MS, or another autoimmune disease, it can be detrimental.

Many MS diets recommend eliminating many of the most common food intolerances such as gluten, dairy, soy and legumes to combat this problem, but my naturopath suggested that instead of blindly eliminating a huge list of food that I have a food sensitivities test to be more specific. I followed her suggestions and a few months ago I had something called an E95 Basic Food Panel done; a test that uses a blood sample to identify the level of food intolerances in your body.

Basically, any above a number of 100 should be avoided, and my numbers came back in the 1500’s for all dairy, and almost 700 for eggs. (Side note: My next highest numbers were for pineapple and garlic, so those are both out too! I’m sure I’ll write a post someday about the other dietary restrictions I have implemented!) Anyway, that’s when my search began for the best dairy-free, egg-free recipes I could find!

Every Sunday afternoon Clark and I run what we call our “Sunday Test Kitchen.”  We test, modify and experiment with food to try and come up with the best tasting snacks and meals we can! One of our favourites, Clark’s speciality, are these amazing Vegan Oatmeal Banana Cookies!

The coconut oil, banana, and flax egg eliminate the need for butter or eggs, and honestly, these cookies taste so good, you won’t miss them! If you’ve never used a flax egg before, you simply have to mix together ground flaxseed and water together (1 Tbsp of flax + 3 Tbsp of water = one egg) and let it sit for 5 – 10 minutes to thicken. Flax eggs work the best as an egg replacement in baking. 

 Clark has probably made these cookies every week for the last month, and I can’t say I mind at all! I will gladly devour them every time!

 Here’s the final product! A little crispy on the outside – soft and chewy on the inside!

 The perfect cookies to leave out for “Santa” with a little glass of your, I mean his,  favourite nut milk. 

 Let me know how they turn out!

Vegan Oatmeal Banana Cookies

2014-12-06 19:27:34

Yields 24

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Prep Time

15 min

Cook Time

15 min

Total Time

1 hr

Prep Time

15 min

Cook Time

15 min

Total Time

1 hr

Dry Ingredients

1. 2 cups - old fashioned rolled oats
2. 1 cup - whole wheat flour (use gluten free if needed)
3. 1/2 cup - coconut palm sugar
4. 1 tsp - baking power
5. 1/2 tsp - baking soda
6. 1/2 tsp - salt

Wet Ingredients

1. 5 Tbsp - softened virgin coconut oil
2. 1 overripe banana mashed
3. 1 flax egg (1 Tbsp of ground flax seed mixed with 3 Tbsp of water. Let sit for 8 minutes to thicken.)
4. 2 tsp vanilla

Optional

1. Add 1/2 cup of mini vegan chocolate chips, crushed nuts, or dried fruit

Instructions

1. Preheat oven to 350.
2. Prepare your flax egg in a small prep dish and set aside.
3. In a large bowl whisk together dry ingredients.
4. In a separate bowl mix together wet ingredients.
5. Add it flax egg once it thickens to a thick paste.
6. Combine ingredients and mix until all ingredients are combined.
7. Add in optional ingredients if desired.
8. Line baking sheet with parchment paper.
9. Form cookies into 2 inch balls and lightly press down on baking sheet to form at thick patty.
10. Cook for 15-18 minutes at 350.
11. Remove from oven and eat at least one while they're warm!
12. Enjoy!

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