Banana and Oat Cookies

Now we have been meaning to post the recipe for our scrumptious and just quite damn tasty banana and oat cookies..

Firstly, we must acknowledge where our inspiration for these tasty treats stemmed from. We tried out a recipe for banana and oat cookies on Ashlyn Lincoln’s blog, and of course we became obsessed with baking these babies! Once to twice a week we whip them up to munch on as snacks or post dinner ‘I’m still hungry’ moments.

Through baking many batches, we have slowly twigged Ashlyn’s recipe to suit us.

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So here it goes guys…

Ingredients:

1 cup of either oats or rye oats. If you are gluten intolerant quinoa flakes also work well, or simply gluten free oats.

1 cup of almond meal (organic if possible)

One medium ripe banana. You may use more more banana, keeping in mind that the more banana you use the more moist the cookies will be

Half a cup of shredded organic coconut (optional – but highly recommend!)

1/4 cup of melted coconut butter

One tablespoon of organic rice malt syrup. Organic maple syrup can also work (1/4 cup) or honey (one tablespoon)

One teaspoon of cinnamon

For the topping: (optional- choose one or add them all on!)

Frozen berries of choice (blueberries or raspberries work well)

Your choice of nut (almonds, macadamias, pecans)

Raw organic cocoa nibs

Shredded organic coconut

Method:

1) Preheat the oven to 160 degrees

2) Mash the banana

3) Melt the coconut butter in the microwave

4) Combine all the ingredients in a large bowl (wet and dry)

5) Use your hands to massage the mixture until all the ingredients are combined. The mixture should not be too ‘sloppy’ or too dry. You should easily be able to make round balls without the mixture sticking to your hands too much or without the mixture falling apart

6) Divide the mixture in small round balls on a tray with baking paper. We usually use around one heaped tablespoon of mixture for every cookie. Flatten the mini balls out into the shape of cookies (flat and roundish)

7) Place your choice of ‘topping’ (berries, nuts, cocoa nibs, coconut)

8) Sprinkle with more cinnamon (this gives it a nice brown colour around the edges when they are ready)

9) Oven time! Around 25 minutes should be enough. However in saying this, every oven is different, therefore oven time may vary. Check the cookies at 20 minutes, if they have a little bit of moistness when pressing them and if brown around the edges.. they are most likely ready!

10) Let them sit for 10 minutes to cool

Keep them in an air tight container to keep fresh. They should last around 3 days.

Enjoy with a cup of tea, or you can even break them up, add some yogurt and fruit and you have yourself a tasty filling breakfast!

Love M + S

xx

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