Vegan pineapple and coconut oat cookies
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes

Background
These vegan pineapple and coconut oat cookies are perfect for a healthy breakfast or snacks during the day, as they have no added sugar or oil and can easily be gluten-free too. Β They are very easy to make, and you can bake them in an air fryer too (15 minutes at the bake setting).
Ingredients
- 2 ripe bananas
- 1.5 cup rolled oats (approx.)
- 3 Tbsp desiccated coconut
- Β½ cup coconut milk
- Β½ tsp ginger powder
- 2 slices of pineapple (fresh or from tin)
- ΒΌ cup pineapple juice or syrup from tin
Instructions
- Mash the bananas with a fork.
- Add the desiccated coconut, oats and ginger powder, then combine.
- Add the coconut milk and combine. If the mixture is too wet, add more oats.
- Rest until the oven warms up.
- Preheat the oven to 180Β°C and line a large baking tray with parchment paper.
- Cut the pineapple slices into tiny pieces. Add these to the oat mixture together with some jus or syrup from the tin.
- Make equal sized patties from the mixture and put them on the baking tray.
- Bake for 15-20 minutes until golden brown.
- Transfer them to a cooling rack.
- When cooled, store them in an airtight container.
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Categories
- Meal Type: - Air fryer - Bake - Biscuits & Cookies - Breakfast - Everyday - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Parties - Picnic
- Health and Diet: - Dairy Free - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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