Banana and oatmeal cookies
Home cooking
Mash the bananas first so you can judge how much moisture they bring to the oats. Press the portions into shape on the tray since this dough will spread very little.
- Servings (recipe yield)
- Not provided
- Prep time
- 3 min
- Cook time
- 20 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 ripe bananas (250 g/9 oz peeled)
- 100g (3.5 oz) of oatmeal
- 1 table spoon of cinnamon powder (optional)
- 1 table spoon of honey (optional)
Instructions
- Pre-heat the oven to 180°C (350°F)
- Peel the bananas and squash them not too finely in a bowl.
- Incorporate the oatmeal.
- Incorporate cinnamon powder and/or honey (optional).
- On the oven tray, place parchment paper and form discs of the mix, each around 8 cm (3 in)
- Cook with rotating heat for around 20 minutes, until outside becomes golden and slightly crispy.
- Eat warm or cold. Can be kept a couple of days in a sealed container.
Source: Public Domain Recipes · Éric G. · Recipe source · Public-domain source license