Wheat-, gluten- and egg-free – Make it nut-free, lactose-free or vegan
These banana oat cookies are highly nutritious, contain natural fruit sugars and are so easy to make! They are delicious for breakfast (spread as granola over your yogurt bowl) or as a snack.
Cookies all too often have an endless list of ingredients, consisting of products that we can hardly pronounce. In addition to wheat (a grain that contains gluten), milk and eggs, most classic cookies contain refined sugars. These are added because they extend the shelf life of a food product.
However, not everyone can tolerate this classic combination. I hear more and more people who experience stomach issues, fatigue or other physical symptoms after eating wheat, milk and refined sugars. It is clear that food allergies and intolerances are on the rise.
Fortunately, my dear fellows, it is easy to prepare your homemade cookie! You only need a handful of ingredients.
What makes these cookies so delicious?
Oat flakes are gluten-free and add the crunchy element, although they are quite neutral in taste. You can replace them with rice, millet or buckwheat flakes. If you have to eat gluten-free, check the packaging to make sure they don’t contain traces of gluten.
Bananas are a natural source of carbohydrates. They contain fruit sugars that are absorbed more slowly by your body, so that the effect on your blood sugar level is limited and you feel full for a longer time. Bananas also act as a binding agent in pastries.
Butter is creamy and provides a rich taste. Together with the bananas, the butter ensures that the cookies do not taste dry. Use a lactose-free or plant-based alternative if your body doesn’t tolerate dairy or lactose.
Raisins are also a natural source of carbohydrates. They are grapes that have been dried and thus obtained an intense, sweet taste. In particular, sultana raisins are very tasty in this recipe.
Optional: nuts are a source of healthy fats and provide extra crunch. Almonds, hazelnuts, cashews, peanuts or pecans are delicious in this recipe.
Baking powder? These cookies don’t really need to rise, so you can still make them without a leavening agent.
Ingredients (for 12 cookies)
- 280g oat flakes
- 30g nuts (optional)
- a pinch of salt
- 2 bananas
- 70g butter (or a lactose-free or plant-based alternative), at room temperature
- 50g raisins
2 mixing bowls
Preheat the oven to 160°C (fan) and line a baking tray with parchment paper. Soak the raisins in warm water for about 15 minutes, otherwise they will dry out in the oven.
Chop the nuts. Place the oats, chopped nuts and a pinch of salt in a bowl and mix with a spoon.
Cut the bananas into pieces in the other bowl and mash with a fork until smooth. Add the softened butter and mix well. Add this mixture to the oat mixture.
Remove the raisins from the water, rinse well and add to the mixture. Knead well and form about 12 cookies with your hands. Place on the baking tray and bake at 160°C for 25-30 minutes or – as every oven is different – until golden brown.
Storing the cookies
You can store the cookies at room temperature for up to a week in an airtight container.