Toddler cookies

Ingredients for 1 servings:

• 100 g ground almonds
• 100 g oat flakes, fine
• 8 dates, pitted
• 1 large banana(s), ripe

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

sugar-free, egg-free

First, pour boiling water over the dates and soak for about 10 minutes. Then, without the water, finely purée the dates in a blender. Once the dates are chopped, add the banana and purée. Mix the almonds with most of the oats and add the banana-date puree. Stir with a spoon and gradually add the remaining oats. Depending on the size of the banana, you may not need all of the oats. The mixture should be soft but not too sticky. Preheat the oven to 180°C (fan). Line a baking tray with baking paper. Shape the mixture into balls about 2.5 cm in diameter and flatten them on the baking tray. The size of the cookies can, of course, be varied to suit your needs. Bake in the preheated oven for about 15 minutes, depending on the desired brownness. This amount is enough for about one baking tray. We like the cookies best fresh, when they’re still crispy. They’ll keep fresh for a few days in a cookie tin; they’ll just soften a bit.