Vegan, gluten free, dairy free, refined sugar free banana cookies.
- Almond milk
- 2 medium sized bananas
- A bucket load of cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats
- 1/3 cup desiccated coconut
- 90% dairy free chocolate chips OR cacao nibs
- Sweetener of choice
- Coconut oil (optional - see recipe)
Preheat oven to 175 degrees and line a tray with baking paper. Mash bananas in a saucepan over medium heat, adding milk, making a runny mixture.
2-3 tablespoons should do it.
When this is warmed through, add 1 cup of rolled oats to slightly soften. The mix should still be runny, and your oats shouldn't be cooked. If you want crispy biscuits, add coconut oil now. 1-2 tablespoons is perfect.
Transfer this to a mixing bowl and add cinnamon, the remainder of your oats, desiccated coconut, vanilla, sweetener if using and chocolate chips. We don’t think you need sweetener for this recipe, especially if your bananas are ripe, but go according to taste preference. If your bananas are firm, you might consider adding something sweet. When sweetening recipes, we use rice malt syrup.
Combine everything together and if the mix is a little firm, add extra milk, if too runny, add extra oats. This recipe is NOT in the slightest like your regular baking recipe. We aren't measuring ingredients to the gram and a little less or a little more wont make too much of a difference to your end result!
Place spoonfuls of cookie mix onto lined oven trays and bake for 10-15 minutes, or until golden.
Eat. Enjoy. Yum!