These tropical cookies are so good. They are vegan, free from refined sugar, dairy free, egg free etc. If that makes you want to stop reading because they just sound too boring – well don’t! I promise you these are gorgeous chewy cookies, full of oaty goodness and bursts of pineapple and papaya.
The kids go mad for these every time I make them and they barely last a day or two. But I don’t mind because there are no nasties at all in them. You can use peanut butter instead of the cashew butter if you prefer but I’ve found that the peanut taste can dominate and cashew is a more subtle flavour.
How to make vegan tropical cookies:
Vegan tropical cookies
These tropical cookies are so good. They are vegan, free from refined sugar, dairy free, egg free etc. If that makes you want to stop reading because they just sound too boring - well don't! I promise you these are gorgeous chewy cookies, full of oaty goodness and bursts of pineapple and papaya.
- 200 g oats
- 50 g desiccated coconut
- 50 g dried pineapple chopped
- 50 g dried papaya chopped
- 100 g honey or maple syrup remember that honey isn't suitable for under-ones
- 50 g cashew butter
- 2 medium ripe bananas mashed
Pre-heat the oven to 180°C. Line two baking trays with greaseproof baking paper. Mix the oats, coconut, pineapple and papaya together in a large bowl. Stir through the honey or maple syrup, cashew butter and mashed banana and mix under well combined. At this stage you can pop the lot in a food processor if you like, which will break down the dried fruit and oats - useful if your kids don't fancy the pineapple and papaya. It's not essential though - I've made them both ways and they turn out great.
Using two spoons place dollops of the mixture on to the baking trays and flatten with the back of a fork. Depending on the size you make them you will get about 20 cookies.
Cook in the pre-heated oven for 15-20 minutes until golden brown. Cool completely on a wire rack.