I’ve been waiting for the prices of bananas to drop so that I can use it for my baking. I’ve never liked to eat bananas – I just hate the texture and also the taste of it. But strangely, when you put it into cakes and cookies, I’ll eat it. I guess I’m one of those people that don’t make sense.
I did a lot of baking over the weekend. My friend had a genius idea of making vegan macarons. I never knew that you could froth up chickpea water. Making these vegan macarons was so tedious! We had to reduce the chickpea water, cool it, froth it, pipe it – and honestly, it does not taste like the real deal. After spending 3.5hr in the kitchen, we concluded, never again are we going to make vegan macarons.
So back to this banana oatmeal cookies that I made yesterday morning – I was so grateful that this recipe is fuss free. Oh and it’s vegan and refined sugar free too! It is like a healthy breakfast biscuit that you can have it on the go! Best part is that you don’t have to spend 3.5hr in the kitchen, baking and cleaning up. This idiot proof banana oatmeal cookies is definitely my kind of baking!
- 2 large over-ripe bananas (mashed)
- 220g almond meal
- 60ml maple syrup
- 1 tsp cinnamon powder
- 50g rolled oats
- 50g chocolate chips (optional, you can also use dairy-free chocolate chips)
Preparation time: 10min
Baking time: 30min or when the cookie turns golden brown
- Preheat oven to 160°C
- Place the banana, almond meal, maple syrup, rolled oats and cinnamon in a bowl and mix to combine.
- Roll tablespoons of the banana mixture into balls, flatten slightly (option to add chocolate chip cookies)
- Place on baking trays lined with non-stick baking paper and bake for 35–40 minutes or until golden and crisp to touch.
- Allow to cool on tray