Adam and I have been trying to not eat refined sugar. Adam is doing great, he's got strong will power, and wasn't as such a sugar hound as I am. Let's just say I'm making progress. We still both enjoy a little nibble of something sweet after meals. Of course fruit is a nice option, especially an apple with almond butter. Going into fall it is nice to have a baked good. This cookie is based on the vegan oatmeal cookie recipe going around Facebook, attributed to Perez Hilton.
I wanted something a little more cookie-like in texture, and thus the added eggs and baking soda. Recipe can easily be dairy free by eliminating the butter entirely, or by using coconut or another oil. Other oils will not brown as butter does. Use a little water if the apples stick before releasing their own moisture. And, of course, you're welcome to use another nut, or none at all.
I'm going to work on a pumpkin version next.
Brown Butter Oatmeal Apple Banana Cookies
1 tablespoon butter
2 small apples, small dice (not a tart apple like Granny Smith)
1 cup pecans, chopped
½ cup raisins
2 bananas (ripe), mashed
2 eggs, beaten
¼ cup almond milk
½ teaspoon baking soda
1-½ teaspoons cinnamon, divided
¼ teaspoon nutmeg
⅛ teaspoon cardamom
1 teaspoon vanilla
¾ teaspoons Kosher salt, divided
- Preheat oven to 350°F. Prepare two sheet pans with parchment paper or silicone mat.
- Melt butter in skillet and cook until brown and fragrant. Be careful not to burn! Add apples; season with ¼ teaspoon salt and ½ teaspoon cinnamon. Cook until softened but still intact, about 10 minutes.
- Toast pecans, set aside and cool.
- Toast oats, set aside and cool.
- In a bowl, combine apples, oats, pecans, and all remaining ingredients.
- Place dough on pans using a portion scoop (#20) or two spoons. Cookies can be rather close together, dough will not spread. Lightly pat the tops to make a flatter cookie, and gently shape any errant bits.
- Bake 15-20 minutes.
- Cool on pans 5 minutes, then transfer to a wire rack to finish cooling. Store in a sealed container.