This recipe is perfect for when the Cookie Monster calls. You might probably have all the ingredients at home anyway. The biscuits can be made in no time and, thanks to the bananas, they don’t need any added sugar. The browner the bananas, the sweeter the cookies – so this recipe is also great for using up leftover bananas.
I added some cocoa nibs and vanilla powder. Feel free to experiment and be creative. Cinnamon, chopped nuts, seeds, coconut flakes or even a little sea salt would also be a good addition.
Ingredients
- 3 banana
- 150 g oats gluten-free if necessary
- cocoa nibs optional
- vanilla powder optional
Servings:
Units:
Instructions
- Preheat the oven to 180 °C top and bottom heat.
- Peel the bananas and mash them in a bowl with a fork.
- Add the oats (and any other ingredients) and mix everything together (do not blend).
- Shape the banana and oat mixture into biscuits with your hands and place them on a baking tray covered with baking paper or foil.
- Bake the cookies in the middle of the preheated oven for 20 minutes (the baking time may be longer depending on the other ingredients and the ripeness of the bananas).
- Allow to cool a little before enjoying! This will make the biscuits a little harder – but they generally remain rather soft, however.
Recipe Notes
The cookies are especially digestible when using sprouted oats. Get all the ingredients you need at Farmy!
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