- Recipes
- Banana Oat Cookies
Banana Oat Cookies
Ingredients
Step by step process
Making the batter
- 1
First, for the banana oat cookies, mash two ripe pieces of fruit in a bowl with a fork. You want a smooth puree with no larger chunks. The riper the fruit, the sweeter and softer the batter. During ripening the starch turns into simple sugars, so the fruit tastes noticeably sweeter.
- 2
Pour the oats into the puree and stir well. They should bind with the mashed fruit into an even mass. Then let it rest for 5 minutes. The oats soak up moisture, soften, and the batter turns sticky and easy to shape, so it holds together while baking.
- 3
Chop the chocolate into coarser pieces with a knife. Stir it into the batter with a small pinch of salt. The salt may surprise you, but it underscores the natural sweetness and balances the bitterness of the chocolate.
Baking and finishing
- 4
Preheat the oven to 180 °C. Line a baking sheet with parchment paper. Use a spoon to drop 12 mounds of batter with small gaps between them. Flatten each one from the back with the spoon into a disc. They barely spread while baking, so they keep the shape you give them.
- 5
Bake for 15 minutes, until the edges turn golden and the surface firms up. Let them cool completely on the sheet. While warm they are still fragile and hold their shape only once cooled. They keep in a closed container at room temperature for about three days, then soften, because they contain no preservatives.
More tips:
Instead of dark chocolate, you can work in a handful of raisins, chopped walnuts, or a spoonful of peanut butter.
If you use certified gluten-free oats, these cookies are also suitable for a gluten-free diet.
