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Fig and ginger oat cookies

These fig and ginger oat cookies are vegan, and don’t need extra added sugar or fat, as the bananas and almonds provide enough sweetness and moisture. You can use gluten-free oats if needed. Perfect with your morning coffee or afternoon tea or as a healthy snack during the day.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • ½ cup ground almond
  • 3 Tbsp chopped dried figs

Method
 

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. Mash the bananas with a fork.
  3. Add all the other ingredients and combine until you get a malleable dough (you might need to add more oats, it’s too sticky and mushy). Let the mixture rest until the oven warms up.
  4. Make 8 equal-sized balls from the mixture and flatten these slightly between your palms.
  5. Put the cookies on the prepared baking tray, then bake in the middle of the oven for about 20 minutes until golden brown.
  6. Cool the cookies on a wire rack then serve.
  7. Store them in a jar or cake tin, for up to 3 days.