" We're here to facilitate your plant-based journey "

PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

Welcome to PlantPlate!  We hope you enjoy your visit. If you have any questions or comments, please feel free to email us at contact@plantplate.com.

The information on this website is designed for educational purposes only. It is not intended to substitute for informed medical advice or care. You should not use this information to diagnose or treat health problems or illnesses without first consulting your doctor.

Oatmeal Raisin Cookies

Our healthy take on a classic treat! These delicious cookies contain no refined fats or sugars, making them an excellent option for lunch boxes, parties and on-the-go snacking.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yield: Makes 16 Cookies


A cookie with no butter, no oil, no added sugar, and no refined flours? It can't be! Fortunately for you (and me) it definitely can. Using a combination of dates, applesauce, nut butter and aqua faba for the base, these treats are a delicious, healthy option that everyone is sure to enjoy.

This recipe uses 'aqua faba', which is the brine from a can of chickpeas or beans. You will need one or two 400 gram (14.5 oz.) cans of chickpeas or white beans to make this recipe. Be sure to look for varieties with no salt added. The liquid that you drain from 1 can should give you approximately three-quarters of a cup, but it's good to have an extra can just in case a little more is needed!

If you would like to make these lower in fat, you can replace the 1/3 cup of sunflower or nut butter with an extra 1/4 cup of applesauce. Please bear in mind that this will affect the texture somewhat, resulting in a softer and less crisp cookie.


  • 3 cups rolled oats (old-fashioned oats)
  • 1.25 tsp. baking powder
  • 3/4 cup aqua faba (see note above)
  • 1/4 cup applesauce
  • 150g pitted fresh dates
  • 1/3 cup sunflower or almond butter
  • 1 tsp. ground cinnamon
  • 1 cup raisins


  1. Preheat oven to 180°C / 390°F. Line a baking tray with baking paper.
  2. Place 2 cups of the oats in a blender or food processor. Pulse until you have a fine meal. Transfer to a mixing bowl. Add the remaining 1 cup of oats and the baking powder.
  3. In a blender or food processor, combine the aqua faba, applesauce, datees, sunflower or almond butter, and the cinnamon. Blend until smooth. Transfer to the mixing bowl with the oats, and add the raisins. Stir gently until the ingredients are just combined. (The cookie dough should have a firm but sticky consistency.)
  4. Place heaped dessert-spoons full of cookie dough on the baking tray, about an inch (2 cm) apart from one another. Flatten them out so that they are approximately 1/2 an inch (1 cm) thick. Bake for 12-14 minutes until the edges are golden-brown.
  5. Remove from the oven, and allow cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Fresh cookies will keep for 2-3 days in an airtight container. You can also freeze the cookies in ziplock bags for up to 1 month so they are ready when you need them. Just remove them from the freezer 3-4 hours before eating to allow them to defrost.