Banana oatmeal cookies
These cookies are denser and less crisp than shop-bought ones. Use very ripe bananas for a fuller flavor and aroma. I probably would not make them outside Lent, but they are a pleasant treat with tea during the fast.
Prep
10 minutes
CookingCooking
30 minutes
Resting
15 minutes
Total
55 minutes
INGREDIENTS
Adjust servings in the full version
original yield — 1 serving
banana (that's about 2 large bananas)
250 g
Vegetable oil (neutral-flavored)
40 ml
Oat flour (I replaced some flour with regular rolled oats, briefly ground in a blender)
160 g
Baking powder
1/2 tsp
salt
to taste
NUTRITION PER 100 G
383
kcal
8 g
protein
16 g
fat
51 g
carbs
INSTRUCTIONS
01
Peel the bananas and puree them in a blender.
02
Mix flour with baking powder and salt. You only need a little salt.
03
Mix flour and bananas until smooth. You should get a thick sticky dough.
04
Let stand for 10-15 minutes. Form small balls with wet hands, place on baking paper and flatten slightly to form a flat cake.
05
Bake in a hot oven for about 30 minutes. Temperature 180°C.