These cookies are like little mouthfuls of happiness. Imagine a cross between a banana bread and an oaty flapjack, add in some sweet sticky dates and crunchy hazelnuts and smile. Smile because there’s no flour and no added sugar but you really wouldn’t know. Soft, sweet, delicious and good for you, now come on, how often does that happen?
Banana, date & hazelnut oatmeal cookies
Makes about 16-18, vegetarian, gluten-free. Adapted from a Kahakai Kitchen recipe
- 65 gr butter, melted
- 2 large ripe bananas
- 8-10 dates, pitted and chopped
- 1 tsp vanilla extract
- 35 gr (2/3 cup) rolled oats
- 65 gr (1/2 cup) toasted hazelnuts, roughly chopped (or other nuts)
- 65 gr (1/2 cup) desiccated coconut
- 65 gr (1/2 cup) ground almonds
- a few drops of almond extract (optional)
- 1 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 18o C and line two baking sheets with baking parchment. Mash the bananas in a large bowl with a potato masher or fork, and stir in the melted butter and vanilla. In another bowl, mix together the oats, nuts, dates, coconut, ground almonds, baking powder & salt. Then add this to the banana mix and stir until just combined.
Take tablespoons of the mix and put them on the lined baking tray a few inches apart, flattening them out slightly.
Bake in the preheated oven for about 15 minutes until lightly golden brown. Cool for a few minutes, then transfer to a wire rack with a spatula to cool completely. Store in an airtight container at room temperature.
Serve with tea or coffee, as a mid morning/afternoon treat or as a lunchbox filler. The house will smell amazing while these are cooking, your mouth will water and people will befriend you”¦.
Beware they are addictive and don’t last very long, you have been warned!
