Earlier this week, I made some hummus (recipe to follow as well) and I really wanted to make something with the liquid I had left from the chickpeas (aquafaba), trying to reduce my food waste in every possible way.
These chewy nutty oatmeal cookies are super crispy on the outside and so soft and chewy on the inside.
On top of that, I have also made them oil free by replacing the oil with some apple sauce, yum!
It’s a quick, fun, easy to follow recipe that will leave your house smelling like a cookie factory and who doesn’t love that?
INGREDIENTS (makes 12) :
2/3 cup all-purpose flour
1 cup rolled oats
1/2 tsp baking powder
1/3 cup apple sauce
1/3 cup maple syrup
1 tbsp vanilla sugar
2 bananas, mashed
1 tsp cinnamon
5 tbsp aquafaba
Handful of mixed nuts
Pinch of salt
INSUTRUCTIONS:
Preheat the oven on 180°C / 356°F
In a bowl, combine the wet ingredients (mashed bananas, maple syrup, apple sauce and vanilla sugar) and mix it together
In a separate bowl, combine the dry ingredients (all-purpose flour, rolled oats, baking powder, cinnamon and pinch of salt) and mix it together
Add the wet ingredients to the dry ingredients and mix it all together
Add in a handful of mixed nuts and give it a quick stir
Add the aquafaba with a spatula and stir it all together
Lay-out baking paper on an oven tray rack
With a spoon measure the cookies and lay them out, evenly and with enough space in-between
Bake for 30 minutes on 180°C / 356°F or until they are golden-brown.
Let them cool down out of the oven
Serve and enjoy!
