Cooking With Plants Recipe by Anja Cass

4 February 2026

These 3-ingredient oat cookies are soft, naturally sweet, and made entirely from whole food ingredients — no oil, no flour, and no refined sugar.

One of the ingredients adds plant protein and fibre without affecting the flavour (as long as it’s prepared properly — I’ll show you how).

I’ve also included a bonus creamy mint filling that turns these into a delicious cookie sandwich, with nut-based and nut-free options so you can customise it easily.

Why You’ll Love These Cookies

• Just 3 ingredients

• Naturally higher in fibre and protein

• Oil-free and whole-food based

• Soft, chewy texture

• Bonus cookie sandwich filling

• Nut-free option included

3-Ingredient Oat Cookies

Ingredients

• 1 cup rolled oats

• 1 cup chickpeas, well rinsed and drained

• 1 cup Medjool dates, pitted

• Pinch of salt (optional)

How to Make the Cookies

1. Rinse the chickpeas very well under running water to remove any bean taste.

2. Add all ingredients to a high-speed blender or food processor.

3. Blend until a thick, sticky dough forms.

4. Shape into cookies.

Optional baking:
If you prefer a soft, chewy baked cookie, bake gently until just set. These are not designed to be crunchy.

Bonus: Creamy Mint Cookie Sandwich Filling

This fresh, creamy filling adds a cool contrast to the oat cookies and turns them into a satisfying dessert or snack.

Ingredients

• 1 cup cashews, soaked

• 1 tsp vanilla extract

• 1 handful fresh mint leaves
  (or spinach + a few drops of peppermint essence)

• 1 tsp matcha powder

• 2–4 tbsp peppermint tea (as needed)

Optional:

• 1 tbsp maple syrup, for a sweeter filling

Filling Notes & Variations

• Peppermint tea:
  Acts as a flavour enhancer only. You can also use water or plant milk.

• Milder flavour:
  Use 1 tsp matcha if you prefer a less earthy taste.

• Nut-free option:
  Replace the cashews with frozen banana for a lighter, fresher filling.

• Sweetness:
  Add maple syrup if desired and adjust liquid slightly.

• Texture control:
  Add liquid gradually, depending on your blender, until smooth and creamy.

Blend until silky, then spread between two cookies to make a sandwich.

Storage Tips

• Store cookies and filling separately in the fridge.

• Assemble just before serving for best texture.

• Ideal for make-ahead snacks or desserts.

⭐ More Plant-Based Recipes You’ll Love

• Pizza in a Pan

• Creamy vegan sauces

• Whole food comfort meals

• Simple weeknight plant-based dinners

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