These oat cookies are really simple, and so much better for you than the fat and sugary cookies you buy in the supermarket. They are gluten and wheat free. And only natural sugars are used. Perfect for a rainy afternoon with a cup of tea when you fancy something sweet! 🙂 x
About 10 cookies Ingredients: 3 large ripe bananas 4 tbsp. almond butter 1 tbsp. coconut oil 4 tbsp. maple syrup 1 1/2 mugs oats (180g) Method: Preheat the oven to 200C (fan 180). Peel the bananas and place them in a large bowl. Mash them with a fork until they're smooth. Add the almond butter, coconut oil and maple syrup to the mashed bananas and mix well until a sticky mix forms, at which point, stir the oats. Once the oats are completely covered and nicely sticky, grease a baking tray with coconut oil and then scoop heaped tablespoons of the mixture on the tray using your hands to shape them into cookie shapes. Try and keep the shapes thin so they get nice and crunchy. Place in the oven and bake for about 18-20minutes, until the cookies begin to turn golden brown. Remove the cookies from the oven and allow them to cool down for about 5minutes before serving. Store in an airtight container at room temperature.