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Banana Oat Cookies

August 16, 2019

When I bake I love recipes that don't take too long and won't leave my kitchen in a big mess. 
Inspired by Nicky from kitchensancturay.com, I tried the banana oat cookies. 
Unfortunately I had bought the "wrong" oats, the thicker spelt oats and that's why I used two bananas instead of one. But if you use the normal rolled oats, one banana is perfect. I also added some fresh vanilla, just cause I can't resist the taste of it on a cookie. They turned out super soft inside and are the perfect choice for an afternoon tea, a post Yoga snack or a quick breakfast on the go if you are running late one morning. But don't take my word for it, go and try them yourself! 
 
 
Ingredients
  • 2 medium sized ripe banana peeled

  • 1 cup (100g) rolled oats ( I used the big spelt oats ) 

  • 2 tbsp honey

  • 1 tbsp coconut oil either soft or melted

  • 1/2 cup (50g) chocolate chips 

  • pinch of salt

 

Instructions
  • Preheat your oven to 170c/325f

  • Place the bananas in a medium sized bowl and mash it with a fork. Add the oats, honey and coconut oil and give everything a good stir until combined. Leave to rest on the counter top for 10 minutes, so that the oats can absorb the moisture from the other ingredients.

  • After 10 minutes, add in the chocolate chips (reserve a few to sprinkle on once the cookies are cooked) ands the salt. Stir to combine.

  • Take a tbsp. of the mixture in your hand, roll into a ball and then squash to flatten into a thick disk (approx. 1cm thick). Place on a baking tray and repeat until all your mixture is used up.

  • Place in the oven and cook for 15 minutes.

  • Take out of the oven, sprinkle with the reserved chocolate chips and leave to cool.

 

 

 

 

 

 

 

 

 

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Cynthia Mehera 

Mallorca / Zurich

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