These soft cookies use up forgotten dried fruit, are refined sugar-free, gluten-free, dairy-free, and yolk-free and taste amazing!
Ideal for brunch, snacks, and a quick afternoon pick-up.
Why I love this recipe
There are many reasons to love these cookies!
First, the sugar comes from dried fruit. This is a great way to use those forgotten hard-as-concrete dates or apricots.
Second, these cookies are crammed with healthy fibre from oats and oat bran.
Third, if you love rich, loaded, soft cookies, these should be on your delicious list.
And last but not least, if you enjoy learning something new, stack them like the photo above and discover the Inukshuk (i-NOOK-shook).
How to make Chocolate Double Oat Cookies
Equipment needed
- Chopping board
- Chef’s 8″ knife
- Large mixing bowl
- Medium mixing bowl
- Blender
- Scraper
- Measuring cups
- Measuring spoons
- Wood stirring spoon
- Baking cookie tray
- Parchment paper
- Oven mitts
- Cooling rack
Ingredients needed
- 1/2 cup large pitted dates (roughly 8-10)
- 1 cup organic apricots (roughy 16)
- 8 large figs
- 1/2 cup orange juice
- 1/2 cup egg white
- 1 ripe banana
- 4 Tablespoons almond butter
- 3 Tablespoons coconut oil
- 1 cup quick oats
- 1 cup almond flour
- 2 Tablespoons cocoa powder
- 1 Tablespoon Pumpkin Pie Spice (here’s a link to the recipe)
- 1 teaspoon vanilla essence
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Steps
Gather all of your hard-as-concrete dried fruit, apricots, dates or figs, from the deep back of your fridge.
Soak the hardest in orange or apple juice for at least 30 minutes. This makes it easy to blend the fruit later.
Roughly chop all remaining softer dried fruit.
TIP: if you can not easily chop the fruit, please soak them all and reduce the risk of an injury.
While dried fruit is soaking
Peel and mash one ripe banana using a fork on a small plate.
Compost the skin and add the fruit to a large mixing bowl.
Add vanilla essence, coconut oil, almond butter, and egg whites.
Stir until all ingredients are well mixed.
In a medium mixing bowl add all dry ingredients:
- almond flour
- quick oats
- cocoa powder
- Pumpkin Pie Spice
- salt
- baking powder
- baking soda
Making the fruit paste
Add all dried fruit and orange juice to blender.
Blend until fruit becomes a paste.
Scrap out the paste and add to the bowl of wet ingredients.
Stir all ingredients until well mixed.
What your mixture should look like
Combining dry ingredients with wet ingredients
Add half of the DRY ingredients to the wet ingredients.
Stir until well mixed.
Add remaining DRY ingredients and stir until well combined.
The mixture will be soft but stiff.
Cover the bowl and refrigerate for at least 30 minutes.
Refrigerating allows the oats, oat bran and almond flour to absorb flavours and the baking powder and baking soda to activate.
Baking
Line a cookie tray with parchment paper before adding heaped teaspoon amounts of cookie mixture.
Dip a fork in a glass of water and press the cookie mixture down. Alternatively, press down with damp fingertips.
Bake at 275 degrees F (130 degrees C) for 12-15 minutes
Cool on a rack before serving.
Store in an airtight container.
If you prefer to buy your Pumpkin Pie Spice, or need to know what Oat Bran is . . .
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Chocolate Double Oat Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Measuring spoons
- Measuring cups
- Scraper
- Wooden spoon
- Small plate
- Fork
- Baking tray
- Baking paper
- Oven mitts
- Cooling rack
Ingredients
- 1/2 c dates 8-10 large dates
- 1 c apricots 16-18 apricots
- 8 large figs
- 1/2 cup orange juice
- 1 banana ripe
- 1 cup almond flour
- 1 cup quick oats
- 1 cup oat bran
- 1/2 cup egg white
- 4 tbsp almond butter
- 3 tbsp coconut oil
- 2 tbsp cocoa powder
- 1 tbsp Pumpkin Pie Spice
- 1 tsp vanilla essence
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Chop all soft dried fruit and mash the banana.
- Leave any hard dried fruit to soak in orange juice for 30 mins.
- Pour all dried fruit, orange juice, banana, vanilla essence into a blender. Blend until smooth. Scrape out and add to a large mixing bowl. Stir in egg white.
- In a medium mixing bowl add all dry ingredients, oats, almond flour, salt, cocoa, pumpkin pie spice, baking powder, baking soda. Stir until ingredients are evenly mixed.
- Add half of the dry ingredients and stir until combined before adding the remainder. Stir until well mixed. Cover and refrigerate for 30 minutes.
- Line a cookie tray with parchment paper. Drop scooped teaspoons of mixture on the paper. Dip a fork in water and flatten each cookie.
- Bake at 275°F (135°C) for 12-15 minutes. Cool before serving.
- Store in an airtight container up to one week.
Notes
Pumpkin Pie Spice adds flavour while adding cocoa is enough of a chocolate taste to satisfy any cravings.
Nutrition
Other recipes using Pumpkin Pie Spice
Make a cup of coffee even tastier with this Pumpkin Pie Spice Creamer
How you can make your own Pumpkin Pie Spice
