These Cherry Cheesecake Oatmeal Cookies are healthy, super delicious little oat cookies that are perfect for an on-the-go breakfast or snack.
Somedays the amount of cooking energy in my bones is energizer-bunny-level. Like last week I attempted homemade green curry paste twice. Do you know how much rare-ingredient-hunting/mortar and pestling that takes?! But other times, when our batteries are low, cooking entails throwing a few things together and hoping for the best. And for those days, we have Cherry Cheesecake Oat Cookies.
Cherry Cheesecake Oatmeal Cookies Video
My love of cooking actually began with cookies. I suppose that’s probably pretty normal. I don’t think many people decide to learn how to cook starting with creme brûlée or baked Alaska. No, cookies are a good starting point. Mix a few yums together, plop them onto a pan, bake, eat them all….repeat.
But now that I have a healthy food blog, my once a month ritual of whipping up a batch of entirely unhealthy chocolate chunk cookies has taken the back burner. But when I took my first nibble of these oat cookies, I realized you can have your cake and eat it too. These oat bites are healthy, easy, and most importantly…they’re cookies!
- 2 ripe bananas
- ½ cup fresh cherries 110 g, pitted and chopped
- 1 ½ cups rolled oats 140 g
- 1 tsp cinnamon
- ¼ cup vegan cream cheese 90 g
- 1 Tbsp maple syrup 15 mL
- ½ tsp vanilla extract
- In a large bowl, mash bananas with a fork. Stir in cherries, oats, and cinnamon.
- Roll tablespoon-sized rounds of dough into balls and place on a parchment paper lined baking sheet (you can put these pretty close together, they won’t rise or expand).
- Bake at 350 degrees F for about 15 minutes, until golden brown.
- While cookies bake, prepare icing by combining all the icing ingredients, whisk until smooth.
- Allow cookies to cool slightly, then drizzle on the icing (either with a fork or by spooning icing into a baggy, cutting off the corner of the bag, and piping the frosting over the cookies).
Tips & Tricks
I originally published this recipe on Amanda’s Cookin’.