![]() ![]() Let cool completely (for a delicious chewy texture) before consuming.These cookies will keep in the fridge for up to a week. It should make 10-12 cookies (depanding on the size).Ĭook for 25-28 minutes until the tops are golden brown. Place on the prepared baking tray and flatten with your palm to shape into a cookie. Place 2 tablespoons of mixture into the palm of your hand and shape into a ball. You can use an immersion blender to mix for optimal texture (and to ensure you don't get chunks of banana).Īdd the banana mixture and the chia seed gel to the dry ingredients and mix until well combined. In another bowl, combine mashed banana, coconut oil, almond butter and sweetener (if using). In a large bowl, combine all dry ingredients and mix well. In a small bowl, combine the ground chia seeds and water and set aside. Preheat oven to 160 degrees and line a baking tray with baking paper Ingredients:ġ cup porridge oats (organic if possible)ġ/2 cup raisins (or sultanas, sulpfur free)Ģ Tbsp dried goji berries (or dried cranberries)ġ Tbsp ground chia seeds (can substitute for ground flaxmeal)ġ Tbsp almond butter (can use peanut butter or omit if nut free)ġ Tbsp rice malt syrup or maple syrup (can omit, I find the bananas make them sweet enough alone) However, after years of eating 'sugar free', my taste buds have adjusted to tasting even the slightest amount of natural sweetness, so if you're newer to this whole food journey, you might want to add it in.Īs more and more schools are going 'nut free', many mums tell me they have problems finding baking options for their kiddos lunch boxes that comply.īy omitting the almond or peanut butter from this recipe, you will not affect the end result and will have a delicious, filling lunch box filler that is safe to take to school!I think that's about all I wanted to mention, I'm off to enjoy one of these delicious babies, dunked in a hot cup of tea!Let me know if you give these a go or have any comments and questions.Ī meal in a cookie, these nutrient-dense cookies will fill any rumbly tummy. I tried these cookies with and without added sweetener, and in my opinion they don't actually need it, they're sweet enough using the banana alone. Pulled out the brewers' yeast and flax meal and added some ground chia and almond butter for healthy fats. I adapted a lactation cookie recipe I made on repeat a few months ago when Hope was born. I'll be sharing one of my favourite combinations soon, so stay tuned.įeaturing my favourite oats and banana, I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies. There's just something so warming and nourishing about a warm bowl of porridge. If you make these chocolate oatmeal cookies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram 've been on a real oats and banana kick for breakfasts recently. Use 42 grams of oil + 10 grams soy milk (in addition to the soy milk called for in the recipe card). You can use oil + additional soy milk to mimic the fat and moisture content of butter. These cookies are gluten-free as long as you use certified gluten-free oats (oats are naturally gluten-free but can be contaminated in processing). If the cookies are frozen, thaw overnight in the fridge or at room temperature for a few hours first, then microwave. If you want them warm and soft, just pop in the microwave for 10-15 seconds. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for 2-3 months. Note that the flavor will change slightly depending on the nut/seed butter you use, so be sure to use one you like! Use another nut/seed butter like almond butter, walnut butter, cashew butter, sunflower seed butter, or tahini. Use gram measurements! ⟶I highly recommend weighing your ingredients with a kitchen scale*. ![]() Softened butter gets aerated when creamed with sugar, resulting in a more cake-like texture.Ĭool the melted butter/peanut butter mix before using ⟶ You don’t want it to be hot when you combine it with the other ingredients or it may activate the leavening agents (baking soda and baking powder)Ĭhill the dough ⟶ This allows the oats and cocoa powder time to hydrate, making a thicker dough that’s easier to handle. Use melted butter ⟶ Melted butter makes for chewier cookies. ![]()
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