Posted in Recipes on 17.12.2019
prep: 15 mins / cook: 25 mins / inactive: 0 mins / total: 40 mins / quantity: 14 cookies Print recipe?
These delicious mincemeat cookies are perfect for a grab and go breakfast or afternoon pick me up treat and a great way to use up any leftover mincemeat!
Do you make your own mince pies? For a long time I didn’t. My excuse is because one year I made over 4,000. Not in a year, just in December. After that I struggled to bring myself to make any more mince pies. But I don’t think you can beat homemade mincemeat – or homemade anything while we’re here.
You’d also think that having made that many I wouldn’t be able to face eating them either. Folks, you could NOT be more wrong. Every year I can’t wait till December and can legitimately eat mince pies. I ❤ mincemeat and I’m always looking for ways to use it that’s not in a pie.
And I’m so in love with these Christmas cookies. Or post Christmas cookies, dependent on when you’re reading this. Bananas, peanut butter, rolled oats, almond butter, tahini, an extra pinch of cinnamon and of course glorious mincemeat. That’s it, just those seven ingredients.
These vegan cookies are all that soft, oaty, chewy cookies are meant to be.
And even though over Christmas we all tend to eat more food that we normally do in any given week these melt in the mouth cookies are a firm favourite of ours over the festive period. And some way into January. Because I normally overdo it on the mincemeat production. The travesty of running out of mincemeat.
Smooth peanut butter is perfect for these cookies. Though lets face it, is there anything smooth peanut butter isn’t perfect for?
How to make these Christmas cookies
Just a few simple steps and one bowl is needed, because we’re so NOT about the faff at this time of year. I want a vegan cookie and I don’t want hours of weighing, mixing and subsequent washing up. Anyone else feel like spend more time washing up than actual cooking?
- Mash your bananas
- Stir in your nut butters and tahini
- Stir in the mincemeat
- A last stir to add in your oats and cinnamon
- Splat and bake
I say splat – this is quite a sticky mixture. You can shape them with your hands – just be prepared to get messy. Or if you’re not even remotely fussy about perfectly round Christmas cookies just splat on the tray and sorta shape with the spoon into something resembling a cookie shape.
No-one really cares. These mincemeat cookies are stand alone good. And with the oats and no refined sugar – not even in the mincemeat – we can almost pretend these are healthy cookies.
And who doesn’t want a meltingly soft yet thick, chewy cookie as an incentive to get out of bed on these cold, dark mornings? Because these Mincemeat Cookies are a perfect grab and go breakfast. They’re equally as good for those 3pm hungries with a giant cuppa something hot.
The bananas make them naturally sweet and I’ve made them SO many times now I’ve lost count – swapping out the mincemeat for sultanas, goji berries, toasted pecans, chocolate chips …
PLEASE make them, then we can sit and talk about other awesome flavour combinations!
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
prep: 15 mins / cook: 25 mins / inactive: 0 mins / total: 40 mins / quantity: 14 cookies
- 2 large ripe bananas – the riper the better as they have more sweetness and flavour
- 1/2 cup (125g) smooth peanut butter
- 1/4 cup (60g) almond butter
- 1/4 cup (60g) tahini
- 1/2 cup (140g) mincemeat
- 1 + 1/2 cups (170g) rolled oats – can sub with all quinoa flakes or use half oats, half quinoa flakes
- 1 tsp ground cinnamon
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a large baking tray with parchment or a silicon mat
- In a large bowl, mash the bananas then mix in the peanut butter, almond butter and tahini
- Mix in the mincemeat then the oats and cinnamon until everything is well combined
- Spoon 14 piles onto the tray and and shape/flatten with your hands or the back of a spoon into rough round cookie shapes
- Bake for 25 minutes until set then leave to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely
- Store in an airtight container
Some products I used in today's post...
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him.
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
Configure your search
and I would like to see...
Or search for a recipe or post by keyword