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Cherry and Almond Oat Cookies

These cherry and almond oat cookies are naturally sweetened with ripe bananas and cherries, making them a simple option when you're looking for a homemade treat without added sugar. They are also oil-free and vegan, with ground almonds helping to keep the cookies soft. These cookies are perfect for breakfast, a mid-morning snack or an afternoon pick-me-up. If you use certified gluten-free oats, the cookies can easily be made gluten-free as well. They are quick to prepare and can be baked in the oven or air fryer.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1½ cups rolled oats
  • ½ cup ground almonds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 cup cherries halved and pitted

Method
 

  1. Preheat the oven to 180°C and line a baking tray with baking parchment.
  2. Mash the bananas in a mixing bowl.
  3. Add the oats, ground almonds, cinnamon and vanilla extract. Mix well to combine. If time allows, rest the mixture for 10 minutes so the oats can absorb some of the moisture.
  4. Fold in the cherries gently until evenly distributed.
  5. Divide the mixture into approximately 8 portions. Shape each portion into a ball, then flatten slightly with your hands to form cookies.
  6. Arrange the cookies on the prepared baking tray.
  7. Bake for about 20 minutes, or until lightly golden around the edges.
  8. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
  9. Air Fryer Method: place the cookies on the air fryer rack or in a lined air fryer basket. Bake at 180°C for 12–15 minutes, turning them once halfway through cooking.
  10. Allow to cool before serving.
  11. Store the cookies in an airtight container for up to 3 days. They can also be frozen for up to 3 months and thawed at room temperature before serving.