Easy Gluten-free Oat Banana Cookies
Indulge in delicious, chewy, gluten-free oat banana cookies. Simple recipe, amazing taste. An acid-reflux friendly and nutritious breakfast or anytime snack!
Equipment
- 1 Medium mixing bowl
- 1 Spoon or fork
- 1 Oven tray with baking paper
- 1 Oven
Ingredients
- 150 gr Rolled oats If you want to be extra safe, make sure to buy oats that are made in a gluten-free facility!
- 2 Mature Bananas
- 25 gr Pumpkin seeds
- 2 tsp Maple Syrup Optional - Honey works well too :)
- 2 tbsp Peanut powder
- 1 tbsp Ground cinnamon Optional
Instructions
- Mash the two bananas into a bowl. Make sure they're fully creamy without too many lumps. Add the sweetener of your choice, powders, the oats and the pumpkin seeds. Mix well until you can pick the mixture up with a spoon or your hand.
- Pre-heat your oven to 180℃/356℉ no fan. Line an oven tray with baking paper, with a tablespoon measure out your cookies and plop them onto the baking paper.
- Bake for 15 minutes or until the cookies brown and caramelise a little. Your cookies are ready to taste!Eat immediately or store in the fridge in an airtight container for up to 2 days.
