OMG, more overripe bananas - yaay! These Oat & Coconut Banana Cookies are easy and wholesome. Perfect as breakfast cookies, an afternoon snack or lunchbox filler.
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Yes, you might have noticed a theme with my recipes of late - I seem to have an influx of bananas that need to be used up. Thankfully, overripe bananas are perfect for anything baked - and these deliciously soft and chewy cookies are no exception. The final texture is somewhere between a slice and a cookie but it holds together very well, making them great for when you are travelling or on the go. They are also vegetarian friendly as no egg is used in this particular recipe.
This recipe is pretty foolproof and these cookies offer a bounty of nutrition without skimping on taste!
While this recipe uses my favourite dark chocolate chips, you can change them to milk or omit them entirely - you will still get a nice, chewy cookie. And while this time I didn't use nuts, I think they'd work great in a recipe like this. About a handful (quarter cup) of chopped nuts would probably be perfect!
While in the method I suggest you shape the cookie dough into balls and then gently flatten them on the tray into thick discs, in a pinch you can just dollop out tablespoons of the mixture directly onto the tray and gently pat down a bit and shape if you don't mind a more rustic look.
HEALTHY FUN FACTS:
Overripe bananas are easier on digestion and can help relieve heartburn and lower blood pressure.
Oats are high in fibre to improve digestion, keep cholesterol levels in check and modulate carbohydrate absorption for more even blood sugar levels.
Coconut contains healthy fats for better skin and hair.
Spelt flour (my favourite) can facilitate healthy digestion, help control cholesterol and blood sugar levels, improve blood circulation, help regulates hormones, boost bone health and boost immunity.
Honey is prized for its antibacterial and anti-fungal properties.
Maple syrup has a host of amazing health benefits including protection against anaemia and healthy brain function. It has even been studied for its anti-cancer properties. Maple syrup is high in antioxidants and health-promoting substances including phenolic acid.
Cinnamon is well known to help control blood sugar levels and assist with weight control.
Butter is an excellent source of vitamins A, D & K.
Dark chocolate is high in antioxidants and can also help protect your heart as well as improve blood pressure and cholesterol levels.
So as you can see, there is a lot to feel good about and enjoy in these cookies apart from the taste!
YOU WILL NEED
½ cup | 110g | 3.9 ounces butter (softened)
¼ cup | 85g | 3 ounces honey
2 tablespoons maple syrup
2 teaspoons of vanilla essence
2 medium overripe bananas (mashed/pureed)
1 cup spelt flour
¾ teaspoon cinnamon
¾ cup | 117g | 2.1 ounces cup rolled oats
½ cup | 40g | 1.6 ounces desiccated coconut
¼ cup | 40g | 1.6 ounces sultanas
¼ cup | 40g | 1.6 ounces dark chocolate chips
and/or nuts (optional)
METHOD
Preheat your oven to 175C | 350F and line 2 large baking trays with non-stick baking paper.
Beat the butter, honey, maple syrup and vanilla until pale and creamy. Add the mashed bananas and stir to combine.
Add the spelt flour, cinnamon, oats and coconut. Stir to combine. Add the sultanas and chocolate, and mix to combine.
Scoop up rounded tablespoons of mixture and shape into balls. Place on baking trays and gently press to flatten slightly into round discs. Keep about 2.5cm |1-inch space between the cookies as they will spread slightly.
Place cookies in the oven and bake for approximately 10-12 minutes or until golden on the edges and bottom of the cookies.
Leave on trays to cool.
Eat once cooled or store in an airtight container in the fridge for up to 1 week.
MAKES APPROXIMATELY 18 COOKIES
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