Fried catfish is a delicious quick to prepare main seafood dish. The seasoned cornmeal coating creates a golden crispy crust. Serve with your favorite Southern-inspired side dishes. 

Dinner from the ocean is a real treat! Try more seafood meals like this  The Best Lobster Tail Recipe, Garlic Butter Herb Scallops, or Cajun Garlic Butter Shrimp. 

Pan Fried Catfish

If you’re looking for a quick and delicious fish dinner, fried catfish is a satisfying dish. The flakey white fish is perfect for pan-frying. The fillet is lightly coated with a cornmeal coating and fried until crispy. Plus, it only takes minutes to prepare and cook.

Serve with savory side dishes for a complete meal. When my family is craving southern comfort food, if I’m not making buttermilk fried chicken, this fish recipe is always a hit!

How to Fry Catfish

• Season the catfish fillets with salt and pepper.
• Combine cornmeal, flour, garlic powder, salt, pepper, and cayenne.
• Dredge the fish in the cornmeal coating. 
• Heat vegetable in a cast iron skillet until it reaches 350ºF. 
• Fry the fish in batches until golden brown on each side. 

Preparing the Fish

Catfish comes in large fillets, about 6 to 8 ounces per piece. I like to cut them in half so that each piece cooks more evenly and faster. Once the fish is cut in half, I season with salt and pepper. The fish doesn’t need to be dried before. You want a little bit of moisture for the coating to stick to.

Making a Crunchy Coating

A light coating is added to the exterior of the fillets. I use a combination of yellow cornmeal and a small amount of flour to help it stick. The ground dried cornmeal adds the perfect amount of crunch to the fish without being overpowering. Salt, pepper, garlic powder, and a little bit of spicy cayenne powder and a nice savory flavor. Make sure to completely dredge the surface for complete pieces.

How Long to Fry Catfish

Use a large skillet like cast iron or nonstick to fry the fish. Use a high smoke point oil like vegetable oil because you will be frying between 350 to 360ºF. You want to add just enough oil to come up to at least halfway up the fish’s sides, about 1-inch high. The moderate temperature will ensure that the fish cooks through, and the crust gets golden and crisp. It only takes about 3 to 4 minutes per side.

What to Serve with the Catfish

I like to serve lemon wedges, tartar sauce, and hot sauce with the fried fish. Collard greens, candied yams, cornbread, or mashed potatoes are excellent side dishes to add to make it a complete meal. 

More Tasty Seafood Recipes

• Fish and Chips 
• Baja Fish Tacos
• Smoky Paprika Fish Tacos with an Apple Slaw
• Best Baked Cod Fish
• Brown Butter Lime Mahi Mahi with Avocado Salsa 

Print

Fried Catfish

Fried catfish is a delicious quick to prepare main seafood dish. The seasoned cornmeal coating creates a golden crispy crust.

Course Dinner

Cuisine American

Keyword fried catfish, fried catfish recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 333kcal

Author Jessica Gavin

Ingredients

• 2 cups yellow cornmeal
• ¼ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• Vegetable oil as needed for frying
• 1 ½ pounds catfish fillets 3 large fillets, cut into 6 smaller pieces

Instructions

• In a shallow bowl whisk together corneal, flour, garlic powder, salt, black pepper, and cayenne pepper.
• Season both sides of the catfish with salt and pepper. Dredge both sides in the cornmeal mixture.
• Add enough vegetable oil in a large nonstick pan or cast iron skillet to reach ¾ to 1-inches in depth. Heat over medium heat until temperature reaches 350 to 360ºF (177 to 182ºC). Check the temperature between each batch and adjust the heat as needed to maintain this range.
• Add two pieces of fish at a time to the pan, fry until golden brown and crispy on both sides, about 3 to 4 minutes per side, and internal temperature reaches 145 °F (63°C). Transfer to a paper towel-lined pan to drain—Fry the remaining pieces of fish.
• Serve with lemon wedges and tartar sauce.

Nutrition

Calories: 333kcal | Carbohydrates: 43g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 439mg | Potassium: 583mg | Fiber: 5g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg

Let’s just say, hypothetically speaking, you recently carved out a delightfully ghastly jack-o’-lantern face out of pie crust. I know, it’s quite a reach, but humor me for a moment, will you? Imagine, with those features missing from an otherwise perfectly good, full sheet of pastry, the possibilities for further baking witchcraft.

Pumpkin is still at play here, but under a more savory guise, you see. Humble pot pie pulls on an autumnal cloak in this phantasmic fall affair. Beneath that buttery, golden brown exterior lies a rich stew of tender orange squash, bolstered by an infusion of pumpkin puree throughout. A touch of umami tomato paste and warming spices sets it apart from the standard child’s play.

Of course, this is all theoretical. Such a wildly abstract thought could easily be written off as a dream… Vanishing almost as quickly as the dish itself.

Yield: Makes 6 - 8 Servings

Pumpkin Pot Pie

Humble pot pie pulls on an autumnal cloak beneath a buttery, golden brown crust. A rich stew of tender pumpkin meatless protein is bolstered by creamy pumpkin puree and warming spices.

Prep Time 25 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

Pumpkin Filling:

• 2 Tablespoons Olive Oil
• 1 Pound Cubed Pumpkin or Butternut Squash
• 8 - 12 Ounces Meatless Chicken, Soy Curls, or Tempeh, Diced
• 1 Pound Mixed Frozen Vegetables (Any Variety,) Thawed
• 2 Tablespoons All-Purpose Flour (Gluten-Free if Needed)
• 2 Teaspoons Nutritional Yeast
• 1 Cup Vegetable Stock
• 1/2 Cup Pumpkin Puree
• 1/4 Cup Tomato Paste
• 1 Teaspoon Poultry Seasoning
• 1 Teaspoon Smoked Paprika
• Salt and Ground Black Pepper, to Taste

To Assemble:

• 1 Classic Crust

Instructions

1. Preheat your oven to 400 degrees.
2. In medium saucepan, combine the olive oil, cubed pumpkin or butternut squash, and meatless protein of choice over medium heat. Saute for about 10 minutes, until lightly browned. Introduce the vegetables and sprinkle the flour and nutritional yeast all over, stirring constantly, to prevent clumps from forming.
3. Gently pour in the vegetable stock while stirring slowly. Add the pumpkin puree, tomato paste, poultry seasoning and paprika, mixing with a spatula to incorporate. Turn the heat down to medium-low and simmer for about 5 - 8 minutes, until the mixture has thickened. Season with salt and pepper to taste.
4. Set a deep dish 9-inch pie pan on top of a sheet pan for easy maneuvering. Spoon the pumpkin filling inside, smoothing it out into an even layer.
5. Roll out your pie crust on a lightly floured surface to about 1/8th of an inch thick. cut out steam vents in the shape of a jack-o'-lantern face, or any design you prefer. Carefully transfer to the pie plate, folding over the rough edges and crimping as desired.
6. Bake for 25 - 30 minutes, until the filling is bubbly and the crust is golden brown. If necessary, cover the edge of the crust with strips of foil after 20 minutes to prevent over-baking.
7. Let cool for at least 10 minutes before digging in.

Notes

You can free-hand a jack-o'-lantern face or download a template here.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  365 Everyday Value, Pumpkin Puree, 15 oz
• 
  LE TAUCI Ceramic Pie Pans for Baking, 9 Inches Pie Plate for Apple Pie, Pecan Pie, 52 Ounce Deep Pie Dish, Set of 2, White
• 
  Easy As Vegan Pie: One-of-a-Kind Sweet and Savory Slices

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 676Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 2061mgCarbohydrates: 19gFiber: 12gSugar: 3gProtein: 66g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post A Pumpkin In Every Pot appeared first on BitterSweet.

This Homemade Root Beer is a fun, sweet, refreshing treat to make any occasion extra special. It takes just 4 ingredients to create a little magic and a whole lot of tasty fun! I have two ways to make this luscious drink!

I love to serve this at Halloween time, the dry ice gives it such a spooky flare. But serve this with Philly Cheese Steak Sloppy Joes, Homemade Sweet Potato Fries and Perfect Apple Pie for an all American dinner.

The Best Homemade Root Beer

Who knew you could make your own Root Beer and that it could be so fun. Family and friends will gather quickly around to see what all the fog is about. It’s fun and exciting and brings an extra special flare to any occasion. It’s rather simple to make and tastes fantastic. The hardest part will be the wait!

If you can’t find Dry Ice I’ve included a non dry ice variation. It does take up to 4 days to make however, so plan ahead. Feel free to double the batch for a huge party. I promise it won’t go to waste. it’s just too good and just that much fun!

Old Fashioned Homemade Root Beer Ingredients

Dry ice is so fun to use in this recipe, it creates the bubbly and a little bit of atmosphere too. Serve up this refreshing beverage everyone will enjoy at any event!

• Cold Water: Even room temp water is ok, as you’ll see in my tips below
• Sugar: Adds the needed sweetness
• Root Beer Extract: Flavor and color make this even better. I used Hires Big H Root Beef Extract for this recipe.
• Dry Ice: Dry ice provides the fun and bubbles

How to Make Root Beer from Scratch

1. Mix: In a large container mix the cold water and sugar and stir till dissolved. Add the Root Beer Extract.
2. Dry Ice: Add the dry ice and stir frequently to prevent the ice from clumping. Serve once Dry Ice is dissolved.

Making Yeast Carbonated Root Beer

Don’t have Dry Ice locally? Try this method. It takes time but has excellent results.

1. Mix:  Add Sugar and the Root Beer Extract to 11 cups of warm water.
2. Yeast:  Add one Tablespoon of yeast to a separate cup of warm water and stir.
3. Stir: Stir the yeast mixture with the sugar mixture.
4. Pour: Place into clean bottles leaving an inch of space. Let them sit at room temp for four days.
5. Fridge: After four days place them in the fridge till ready to use.

Root Beer Extract Vs Root Beer Concentrate

Just so you aren’t surprised by your flavor or lack of, double check what you buy. Either will work for your Homemade Root beer, but they are different.

• Root Beer Extract (What this recipe calls for) Extract has a milder flavor so you need more to get that flavor. You can always add extra if you feel it needs it too.
• Root Beer Concentrate: If this is what you have make note is much stronger than extract so you’ll need less. For this recipe you would need only 3 teaspoons of concentrate for 12 cups of water.

Dry Ice 101

When making Homemade Root Beer, dry ice is a must. It creates that smokey exciting atmosphere and bubbles. There are a few things to remember when working with it however.

• Where to find: To save yourself trouble and frustration, call your local stores to see if they carry it. You’ll be surprised that many do. Warehouse stores such as Sam’s Club and Costco often carry it as well as Walmart and Krogers if you have them in your area.
• Storing: Dry ice evaporates quickly. Do not buy days before you need it. Buy it the day you plan on making your Root Beer.
  Keeping it:  Never completely cover a container with dry ice. For this reason don’t keep it in a shut freezer either. Place in a cooler or styrofoam cooler with a towel over it. Keep it as cool as possible to help it last longer.
• Break it: If it needs to be broken up, place in a brown paper bag and hit it with a hammer or mallet outside.
• Burns: Never touch dry ice with your bare hands and keep it away from children. It can cause severe burns immediately. Wear gloves and use tongs when handling.
• Inhale: Do not inhale the smoke from dry ice, in fact this should be made in a well ventilated area or outside so the carbon monoxide doesn’t build up.
• Drink: Never drink or swallow dry ice. Wait till the ice has melted before drinking or ladel out only the rootbeer without the ice.
• Fog: To get the best fog for your homemade root beer use in tepid temperature water.
• Carbonation: Dry ice will actually not add a ton of carbonation. If you want more use sparkling or soda water for best results for perfect Homemade Root beer.

More Lushious Drink Recipes to Try

Drink it up!

• Homemade Pumpkin Spice “Latte”
• Thin Mint Milkshake
• Chick fil A Copycat Frosted Lemonade
• 2 ingredient Strawberry Freeze
• Best Ever Horchata

Print

Homemade Root Beer

This Homemade Root Beer is a fun, sweet, refreshing treat to make any occasion extra special. It takes just 4 ingredients to create a little magic and a whole lot of tasty fun!  

Course Beverage, Drinks

Cuisine American

Keyword Homemade root beer, Homemade root beer recipe, root beer

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 People

Calories 242kcal

Author Alyssa Rivers

Ingredients

• 12 cups cold water
• 2 1/2 cups sugar
• 2 Tablespoons Root Beer Extract
• 3 pounds Broken Dry Ice

Instructions

• In a large container add the cold water, sugar, and root beer extract.
• Mix together until sugar starts to dissolve.
• Add the dry ice to the mixture and stir frequently to prevent the dry ice from clumping.
• Continue to stir until the dry ice has dissolved.

Notes

To make Yeast Carbonated Root Beer:Add the sugar and the root beer extract to 11 cups warm water.  Add 1 cup of warm water to 1 Tablespoon of yeast.  Add the contents together and mix thoroughly.  Pour the mixture  into clean bottles leaving an inch of space.  Let them sit at room temperature for four days. After four days place them in the fridge until they are used.   

Nutrition

Calories: 242kcal | Carbohydrates: 62g | Sodium: 1mg | Sugar: 62g | Iron: 1mg

We finally got around to carving our pumpkins last weekend, so I got to make my favorite fall treat! Carving pumpkins is fun, but the roasted pumpkin seeds are by far my favorite part. Roasted pumpkin seeds are so crunchy, delicious, and addictive, and I look forward to them every year!

And if you’ve already discarded your pumpkin seeds from this year, don’t worry! You can use this same technique for the seeds from other winter squash, like acorn, delicata, butternut, and spaghetti squash. So as you enjoy your seasonal squash over the next few months, make sure to enjoy the seeds as well!

Can You Eat the Shell?

You may be familiar with pepitas, which are the tender green inner portion of the pumpkin seed. When you remove the pumpkin seeds from the pumpkin, they still have their outer white shell (or hull). While this outer shell is very tough and fibrous, it is edible. It takes a bit of chewing, so if you have difficulty chewing or a delicate stomach, you may want to pass on roasted pumpkin seeds.

What Do Roasted Pumpkin Seeds Taste Like?

Roasted pumpkin seeds have a deliciously nutty flavor and aroma that is kind of similar to fresh popcorn. The flavor is fairly neutral and pairs well with both sweet and savory spices.

How to Flavor Roasted Pumpkin Seeds

The fun thing about roasted pumpkin seeds is that you can flavor them with just about anything you like! I used some Cajun seasoning salt in the recipe below because it’s an easy one-stop-shop for salting and seasoning, but you have so many options. Here are some other great ideas for seasoning your roasted pumpkin seeds:

• Curry powder
• Garlic Herb Seasoning
• Taco Seasoning
• Ranch seasoning (if this contains buttermilk powder, toss the seeds in melted butter and the seasoning after roasting)
• Cinnamon and sugar (toss seeds in melted butter, cinnamon, and sugar after roasting)
• Salt and freshly cracked pepper
• Italian seasoning

Make sure to check to see if your seasoning blend contains salt. If it does not contain salt, you will want to add salt in addition to the spice blend.

How to Store Roasted Pumpkin Seeds

After roasting the pumpkin seeds, allow them to cool completely to room temperature. Keep the cooled pumpkin seeds in an air-tight container at room temperature for 2-3 weeks. No need to refrigerate, unless they’ve been tossed in butter after roasting.

Roasted Pumpkin Seeds

Roasted pumpkin seeds are an easy and deliciously crunchy byproduct of pumpkin carving. A fast, easy, and tasty fall treat!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 ¼ cup each

Calories 78kcal

Author Beth – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Parchment Paper

Ingredients

• 2.5 cups fresh pumpkin seeds
• 1 Tbsp cooking oil*
• 1 tsp Tony Cachere's Cajun Seasoning*

Instructions

• Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).
• Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.
• Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!

Notes

*Use your favorite high heat cooking oil and your favorite seasoning blend (see notes above recipe for seasoning ideas).

Nutrition

Serving: 0.25cup | Calories: 78kcal | Carbohydrates: 1.69g | Protein: 3.43g | Fat: 7.05g | Sodium: 138.07mg | Fiber: 0.75g

How to Make Roasted Pumpkin Seeds – Step by Step Photos

Preheat the oven to 350ºF. This is what your pumpkin seeds will probably look like right after they’re scraped out of your pumpkin. The extra bits of pumpkin are a lot easier to separate from the seeds while they’re in water, so let’s give them a rinse first.

Place the pumpkin seeds in a colander and rinse with cool water. Remove the extra bits of pumpkin flesh as you rinse the seeds. Let them drain well then place them in a lint-free towel and pat dry. This helps them get really crispy. The seeds do have a sort of slippery coating, so they may not feel 100% dry.

After cleaning and drying, I had about 2.5 cups of pumpkin seeds (from two pumpkins). Place the seeds in a bowl and add your seasoning. I’m using a Cajun seasoning that contains a lot of salt, so I only needed to add the one ingredient (1 tsp). Use your favorite seasoning and don’t forget to make sure it has some salt, or add some separately.

Spread the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper. Transfer to the preheated 350ºF oven.

Roast the pumpkin seeds in the oven for about 25 minutes, stirring every 5-10 minutes (I stirred at 10 minutes, and 20 minutes, then roasted for a final 5 minutes). The total roasting time will vary depending on the size of your pumpkin seeds and their moisture content. You’ll know they’re done when they are golden brown and smell nutty, kind of like popcorn.

Allow the pumpkin seeds to cool, then enjoy! Or store in an air-tight container for 2-3 weeks.

The post How to Make Roasted Pumpkin Seeds appeared first on Budget Bytes.

These jam-filled vegan oat thumbprint cookies are a mouth watering and delicious treat, suitable for breakfast, snacks & dessert! They are gluten-free & easy to make.

I have many friends and acquaintances, as well as one husband and one son, who have strict ideas about what constitutes the perfect cookie. It tends to be some variation of crisp at the edges, chewy at the center, studded, stuffed or gilded with chocolate, and free of raisins and nuts.

My standards are far more flexible.

More precisely, I have no standards beyond delicious. It might be a youngest child phenomenon (any unclaimed cookie is a good cookie), or that my mom baked a wide diversity of cookies (chocolate chip cookies were the least common option in our house). But I tend to think it is more of a nature than nurture phenomenon:

I was born to love all kinds of cookies.

This is my long-winded way of justifying another cookie recipe post today :). The cookies in question are 100% oat thumbprint cookies that can be eaten for dessert, certainly, but for healthy breakfasts and snacks, too.

Despite being an equal opportunity cookie enthusiast, I nevertheless have a preference for wholesome, not too sweet cookies (more license to eat them throughout the day :)). And although I like chocolate, a cookie with dark sugars (e.g., coconut sugar, brown sugar, molasses, or dark maple syrup) and jam is definitely my jam. 

Healthy Benefits of Vegan Oat Thumbprints

These thumbprints are all of the above, and then some. The then some includes the following:

• Vegan (egg-free & dairy-free)
• Gluten-free
• Flourless
• Low in sugar (4.7 grams per cookie)
• Easy-to-make

If all of that sounds good to you, too, then let's make some cookies!

Ingredients for Vegan Oat Thumbprint Cookies

The list of ingredients for these cookies is minimal, as well as elastic:

1. Rolled oats (old-fashioned or quick -cooking)
2. Smooth nut or seed butter
3. Coconut sugar (brown sugar is fine, too)
4. Avocado oil (any oil you like will do; or sub with applesauce for oil-free)
5. Baking soda, salt & a bit of spice (I used cardamom and cinnamon)
6. All-fruit preserves (or any jam, marmalade or preserves you fancy)

If you are wondering why I've placed a measuring cup full of split pea soup in the photo above, fear not: it is actually my homemade pepita butter :). Any smooth nut or seed butter (e.g., peanut butter, almond butter, or cashew butter) will work in the recipe.

Sunflower seed butter can also be used in the recipe, but see my recipe notes for preventing the sunflower seed butter from turning the cookies green.

How to Make the Thumbprint Cookies

These cookies are novice friendly. Shaped cookies can be tricky for new-ish bakers, but that's not the case here. I'll explain in a moment (hint: it has to do with the absence of gluten).

But first...

Step 1: Grind the Oats

Place the rolled oats in a  food processor and grind to a rough flour consistency. You can grind the oats fine, too, if you prefer. I happen to like the rougher texture for making these cookies. Note that you can use either old fashioned oats or quick-cooking oats.

Step 2: Combine the Dry Ingredients

Transfer the ground oats to a large bowl. Add the other dry ingredients--coconut sugar, salt, baking soda and spice--and stir to combine.

Step 3: Add the Wet Ingredients

Add the wet ingredients--the nut or seed butter, 1/4 cup water, 2 tablespoons oil (or applesauce), and vanilla--and stir until completley blended and the dough comes together in clumps. If the dough seems dry (due to variations in the types of nut/seed butter used), simply add another teaspoon or two of water.

Step 4: Shape the Dough

Use a small cookie scoop or measuring spoon, to portion the dough into 2 teaspoon portions. Roll each dough into a ball and place 2 inches apart on a parchment paper-lined baking sheet.

Flatten each ball (slightly) with your palm and make a deep thumbprint impression in the center of each. Press and shape the cookies as much as you need to.

Here is the ease I mentioned earlier. Traditional cookie doughs, made with glutinous flour, require very gentle handling so as to avoid activating the gluten (which leads to tough cookies). This leaves very little wiggle room for getting the shape just right. These cookies do not contain gluten, so work and press the portions of dough as much as you like to craft a perfect shape (without compromising the cookie outcome).

Step 5: Add the Preserves

Spoon 1/2 teaspoon of preserves into the indentation of each cookie. I used all-fruit berry preserves, but any variety of preserves, jam, jelly or marmalade will work. Apple butter is another delicious option during these autumn months.

Step 6: Bake!

Bake the cookies in a preheated 325F oven for 12 to 15 minutes until the cookies are golden brown and firm to the touch. 

You've got cookies!

What Do the Cookies Taste Like?

The texture of the cookies is reminiscent of soft granola bars, with a bit of crispness at the edges. Pure comfort and satisfaction! The preserves provide a satisfying & energizing hit of of sweet without any subsequent crashes. Yay!

Happy baking, everyone!

More Easy & Amazing Baked Treats to Try:

1. Pumpkin Latte Mini Muffins {vegan, oil-free, flourless}
2. 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
3. Chocolate Coconut Flour Cookies {Vegan, Keto Option}
4. Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
5. 2-Ingredient Banana Oat Cookies {gluten-free, vegan}

[slick-story src="powerhungry/vegan-oat-thumbprint-cookies"]

[tasty-recipe id="21426"]