I love baking!! But baking too many sweets can have a down side, since we never want to tempt those we care about with anything that isn’t ideal for good health, right?
Here’s one of my favorite answers to this challenge to satisfy my urge to bake, and then spread every morsel of joy to my loved ones without even a tinge of guilt.
I find a small handful of these little cuties are the perfect afternoon pick-me-up with a steaming cup of freshly brewed coffee, and ideal as a little lunchbox treat, too. They’re flourless and oil-free, made with oats and nuts, AND sweetened with only fruit, except for one little sprinkle of chocolate chips thrown in for extra fun.
BANANA CHOCOLATE CHIP OATMEAL BITES
2 ripe bananas
1/2 cup unsweetened applesauce
3/4 teaspoon vanilla
3/4 teaspoon apple cider vinegar
1 cup rolled oats
1 tablespoon ground flax seeds
1/2 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup pitted dates, chopped
1/4 cup dried apricots, chopped
2 tablespoons raw pecans, chopped
2 tablespoons vegan chocolate chips
Instructions
Preheat oven to 350 degrees.
In a large bowl, mash bananas. Add applesauce, vanilla, and apple cider vinegar. To the banana mixture, add the oats, ground flax seeds, cinnamon, baking powder, and baking soda. Combine well. Stir in dates, apricots, pecans, and chocolate chips.
On parchment-paper lined baking sheet, drop rounded tablespoons of the batter. Bake for 14 or 15 minutes, or until golden and almost firm to the touch. Allow to cool briefly before serving.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
Pingback: Banana and Apricot Oatmeal Cookies (fruit-sweetened) | Ann Arbor Vegan Kitchen