Name: Oat cookies with almond and apricot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 ripe bananas; 1 cup porridge oats (gluten-free); 50g almond meal; ½ tsp baking powder; ½ tsp vanilla extract; 50g dried apricots, chopped

Oat cookies with almond and apricot

30 Nov 2019

by Wholeness

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

I make vegan, sugar-free, fat-free oat cookies every week for my family to nibble on. The basic recipe is just mashed bananas mixed with oats and some cinnamon. Sometimes I like to add dried fruits, desiccated coconut, nuts or seeds. This time I made the oat cookies with almond and apricots - they were really yummy and moist. Most importantly, these cookies are even healthy so ideal for kids and adults in lunchboxes or for breakfast, afternoon snack, picnics etc.

Ingredients

2 ripe bananas
1 cup porridge oats (gluten-free)
50g almond meal
½ tsp baking powder
½ tsp vanilla extract
50g dried apricots, chopped

Instructions

Puree the bananas in a food processor or using a fork.
Add the oats, almond meal, baking powder and vanilla. Mix well and let it rest for 10 minutes.
Meanwhile, set the oven temperature to 180°Celsius°C. Line a baking tray with parchment paper.
Add the chopped apricots to the mixture, combine well. Form eight balls from the mixture, then flatten them slightly between your palms. Put the cookies on the baking tray and bake in the oven for about 20 minutes until golden.
Transfer the cookies to a rack and let them cool.
Keep them in an airtight jar.