John Myers
Ingredients for 2 servings:
- 2 bananas
- 150 g oat flakes, gluten-free
- 3 dates
- 1 handful of walnuts
- some maple syrup (or non-vegan: honey)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Preheat the oven to approximately 180 degrees Celsius (top/bottom heat). Line a baking sheet with parchment paper. Mash the peeled bananas (preferably ripe ones) in a bowl with a fork or similar tool until creamy. Cut the dates into small pieces, crumble the walnuts, and add both to the banana mixture along with the oats. Add maple syrup if desired; honey can be used for a non-vegan version. Mix everything well; I always use the fork I used to mash the bananas. Form small balls with your hands, flatten them slightly, and place them on the baking sheet. I like the cookies a bit larger and very thin, so I flatten them again with my fingers on the baking sheet afterward—the thickness is a matter of taste. Bake the cookies on the middle rack for approximately 20-30 minutes, until they are golden brown, remove from the oven, and let cool completely. We also like to eat the cookies at the office after they’ve been refrigerated overnight. Tip: Depending on your taste, you can also add chocolate chips or other nuts—there are no limits to your creativity!
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