Here are two types of banana cookies to try with the brown banana’s you have hanging around in your fruit bowl. Both are simple to make (one has only two ingredients!) and are oh so delicious not to mention they and full of fibre, and energy.
Three ingredient banana cookies
Ingredients:
- 2 large bananas, mashed
- 2 cups gluten free oats
- Optional extras: vanilla extract, cinnamon, vanilla beans, chocolate chips, dried cranberries, raisins, chopped walnuts, almond or pecans, coconut flakes or cocoa nibs
Method:
Preheat oven to 185 C.
In a large bowl combined mashed banana with oats until smooth. Add in 1/2 cup of your favourite add-in; I used dark chocolate chips and a teaspoon of vanilla extract. Use your intuition a bit here as banana sizes vary, if it still feels a bit wet, add some more oats.
Drop dough by large tablespoons on a lined baking tray and flatten a bit with a fork. Bake for 9-12 minutes or until cookies are set.
Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies.
Banana and oat cookies – an alternate version
Ingredients
2 medium bananas- 1 cup oat flour*
- 1 cup rolled oats
- 2 teaspoon of stevia or 2 tbsp honey
- 1/4 cup olive oil
* make your own oat flour by grinding up oats in a food processor or blender
Method:
Preheat the oven at 180C.
Combine all the dry ingredients into a large bowl.
Mix together well with your hands, then add the smashed riped bananas.
Press the mixture together and form cookie balls.
If the mixture is too dry add few teaspoon of cold water.
Place cookies dough ball onto a lined baking tray and squash with a fork.
Bake 30 minutes or until the cookies are golden.
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