Living in Thailand, I don’t have an oven, or many utensils… or, well, a real kitchen. Brevity combined with several moves and a kind-of backpacking settling has prevented me from buying all the usual fun baking things I’m used to finding in my cupboards in the UK. So, here we are, an easy way to satisfy a vegan sweet craving, with all the health benefits and none of the specialist equipment or ingredients…
- 1 cup quick oats
- 1 cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- Handful of dried coconut flakes
- Smattering of sesame seeds
- Sprinkle of sugar (if you want an extra sweet kick)
- ½ cup maple syrup
- 1 banana (or few if they’re cute small bananas)
- 2 tsps ground flaxseed
- 2 tsps water
- Glob of peanut butter
- Drizzle of chocolate sauce
Mix together the flaxseed and water to create a paste, and set aside for a little bit to thicken if necessary
(if you just bought whole flaxseeds like me, grind those seeds doooooooown first)
Add the peanut butter, syrup, banana and ground flaxseed and mix thoroughly (but don’t over mix for heaven’s sake you don’t know the dire consequences of over-mixing)
Form into cute little shapes, or if you’re me and you don’t have cookie cutters, make cookie shaped cookies and maybe just one loveheart-shaped one so you can snap a picture to send to you far-away loved one because you’re sickenly cute.Now, if you have an oven, GOOD FOR YOU. Pop your cookies in a 375F preheated oven for 8-12 minutes.
If you don’t have an oven (don’t cry I know it’s hard), lightly pan-fry your cookies so you end up with a warm crispy shell and a toasty, sticky centre. Yum!
If you want, you can let them cool down and decorate them with chocolate sauce, but that’s kind of obscene considering the amount of different flavours going on right now.
But what the hell they taste soooooooooo freaking good just look at all that out-of-focus chocolate…