Contents
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Ingredients
- 2 Pc. Ripe soft bananas
- 60 g Medjoul dates
- 2 tbsp Melted coconut oil
- 1 tsp Tartar baking powder
- 170 g Oatmeal
- 2 tsp Cocoa powder
- 1 tsp Vanilla extract or cardamom 1 pinch
- 1 tsp Cinnamon
- 1 pinch Salt
- 40 g Chopped walnuts
- 40 g Mulberries chopped
Instructions
- Finely puree the bananas with coconut oil and dates. Add all other ingredients and work everything into a crumbly paste. Remove small portions with the tablespoon and place the heaps on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees top / bottom heat for about 12 - 15 minutes.
- The cookies are soft in consistency and taste warm and cold. I recommend storing them in the refrigerator. There they should be stable for about 3 days.
Nutrition
Serving: 100gCalories: 396kcalCarbohydrates: 45.9gProtein: 13.6gFat: 17.5g