Banana Oat Cookies

I made these delicious morsels for the first time last week after noticing a few of our bananas were turning favourite excuse to get baking!

 These crunchy on the outside, moist on the inside cookies are wholesome and nourishing as they are rich in potassium and vitamin B. Filling and delicious these cookies provide relief for digestion issues as they coat the lining of the stomach to protect against corrosive acids... amazing for IBS sufferers! Banana's have also been linked to combat the formation of free radicals known to cause cancer, maintaining heart health, preserving memory and boosting mood! 

Dry Ingredients

- 2 cups LSA

- 1 cup oats

- 1 cup desiccated coconut

- 1/2 buckwheat flour 

- Pinch of salt

- 1tsp cinnamon 

- 1tsp baking soda

- 200g sugar-free dark chocolate (optional)

Wet Ingredients

- 3 ripe mashed bananas

- 1/2c rice malt syrup

- 2/3c of coconut oil or olive oil 

- 1 Tsp Vanilla essence 

Step 1:  Preheat oven to 170. 

Step 2: In a small bowl add the mash bananas with the rice malt syrup and oil. 

Step 3: In a large mixing bowl combine all dry ingredients. Once well combined, fold in the banana mixture until combined. 

Step 4: Line a baking tray with non-stick paper. 

Step 6: Roll mixture into balls (think golf ball for size) and place on tray. Remember to leave space between each cookie ball. 

Step 7: Gently flatten each ball down with the palm of your hand. 

Step 8: Bake for 15-20 minutes until golden (I prefer cookies quite crisp on the outside so I make a judgement call depending on how they looking!) 


Note: These cookies are the most delicious/crunchy when they are consumed on the day! which definitely isn't hard as they generally are gone within the first hour out of the oven, however, if there are leftover, store in an airtight container and they should last up to 5 days. 




Recipe adapted from The Hippie Lane App. 



Laura RozanaComment