Banana Oat Cookies
Soft breakfast cookies made from ripe bananas, gluten-free oats, raisins and cinnamon, with no added sugar – vegan, makes 16.
- 30 min
- 62 kcal / serving
- easy
- vegan
- Protein
- 1.5 g
- Fat
- 1.3 g
- Carbs
- 10.3 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
16 servings
- 2 very ripe bananas
- 150 g fine gluten-free rolled oats
- 40 g unsulphured raisins
- 1 tbsp coconut oil
- 1 tsp ground cinnamon
- 1 pinch salt
Method
- Preheat the oven to 180 °C (top and bottom heat) and line a baking tray with baking paper. Only use oats explicitly labelled gluten-free; regular oats contain gluten.
- Mash the bananas finely with a fork in a bowl. Melt the coconut oil and stir it in with the cinnamon and salt.
- Add the oats and raisins and mix well. Let the mixture rest for 5 minutes so it holds together better.
- Use a tablespoon to place 16 mounds on the tray and flatten them with the back of the spoon into rounds about 1 cm thick. The cookies do not spread while baking, so they keep this shape.
- Bake on the middle shelf for 15–18 minutes until the edges are golden brown. Let them cool on the tray; they firm up as they cool.
- They keep for 3–4 days in a tin. Tip: Bake them the night before and eat 2–3 cookies with fruit in the morning.
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