Ingredients
For the cookies
- 2.5 cups gluten-free rolled oats, 250g
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon ground flaxseed
- 5 tablespoon maple syrup
- 2.5 tablespoon natural peanut butter, the runny kind!
- 3 tablespoon unsweetened almond milk, or any other plant based milk
- 1 tablespoon apple cider vinegar
For the cashew frosting
- 2 cups Raw Cashews, 200g, soaked overnight, drained and rinsed
- ½ cup coconut milk, 118ml
- 2 tablespoon maple syrup
To decorate (as desired)
- banana, sliced into coins
- red currants
- dairy-free chocolate chips
- chopped dark chocolate
Instructions
- Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper. In a large mixing bowl, stir together the rolled oats, baking soda, baking powder and ground flaxseed. In a separate bowl, whisk together the maple syrup, peanut butter and plant-based milk until smooth.
- Pour the wet ingredients and the apple cider vinegar into the dry ingredients. Mix with a spoon or your hands until everything is well combined and the dough holds together when pressed. With damp hands, roll the dough into 10 even balls, place them on the baking sheet and flatten each into a round about ½ inch (1 cm) thick. Bake for 12 to 15 minutes, until golden brown at the edges.
- Meanwhile, make the frosting: add the drained cashews, coconut milk and maple syrup to a food processor or high-speed blender and blend until very smooth, scraping down the sides as needed. If it's too thick to blend, add another tablespoon of coconut milk. Chill until needed.
- Let the cookies cool on the tray for at least 15 minutes (they firm up as they cool). Spread each one generously with cashew frosting, then decorate: banana coins topped with chocolate chips for eyes, a chocolate chip or red currant nose, and thin slivers of chopped dark chocolate for spider legs. Serve right away, or cover and refrigerate for up to 3 days.
Notes
Soaking the cashews: soak them overnight for the smoothest frosting. Short on time? Cover them with boiling water for 15 to 20 minutes, then drain and rinse.
Gluten-free: use oats labeled certified gluten-free.
Crumbly cookies? Add an extra tablespoon of peanut butter, or pulse about a third of the oats into a coarse flour before mixing.
Storage: keep frosted cookies covered in the fridge for up to 3 days. Freeze plain cookies and the frosting separately for up to 3 months; decorate after thawing.
Nutrition (estimated per serving)
Calories: 357kcalCarbohydrates: 40gProtein: 9gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 225mgPotassium: 417mgFiber: 4gSugar: 14gVitamin A: 11IUVitamin C: 3mgCalcium: 99mgIron: 4mg
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