These chewy banana oatmeal cookies are a real treat. Made from gluten-free oats, almond butter, pecan nuts chia seeds and bananas.
Almond butter is rich in magnesium, calcium and healthy fats. It also contains all essential amino acids which makes it a complete protein and therefore a perfect meal for people following a vegan or vegetarian diet.
Makes: around 12 cookies
Preparation time: 40 mins
- 2 cups gluten-free oats
- 1 large banana, mashed
- 1/2 cup almond butter
- 1/2 cup sun-dried bananas
- 1/3 cup pecan nuts
- 1/3 cup almond milk or more if the mixture too dry
- 3 tbsp water
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 tbsp coconut oil for greasing
- 1 tsp baking soda
- First prepare the chia egg; mix 1 tbsp chia seeds with 3 tbsp water and allow it to set in the fridge for about 20 minutes. It will form a paste like consistency but not look very appealing, but believe me, it will help to bind the cookies together.
- Grease the baking tray with melted coconut oil.
- Preheat the oven to 180 degrees celsius and grease the cookie sheet with the coconut oil.
- Meanwhile in a large bowl mix the dry ingredients. Add the chia egg, almond milk, almond butter and maple syrup and stir thoroughly.
- With an ice cream spoon or using your hands, shape the dough into 12 cookies and place them on a greased baking sheet about 2 inches apart.
- Then bake for 10 to 12 minutes until they are lightly browned. Transfer onto a cooling rack and cool down completely. They will last for about 3 days.