Banana and Oatmeal Cookies
Banana and Oatmeal Cookies
Ingredients
- 1 cup quick oats (see note)
- 2 medium overripe bananas (mashed to a liquid-like consistency)
- 2 tbsp cocoa powder, sifted
- 4 tbsp coconut flakes
- 1 tbsp milk (or more if the mixture gets to stiff)
1/2 cup almonds, chopped
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet with silicone baking mat or parchment paper.
- In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. Add the rest of the ingredients.
- Make round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.
- Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.
