Sugar free oaty banana cookies
Are you being healthy this year? We’re trying to be, but that’s not why I discovered this recipe! You see my sister is sugar obsessed – as in the NOT eating sugar, obsessed. It’s not a weight issue for her. She looks after her teeth. She avoids sugar at all costs and has these runs of being completely sugar-free. The most recent one was eighteen days! Each time she re-starts she tries to get a longer chain.
I have to say that she’s on her own there! Even though Mr MT and I are eating a healthier diet, I still have one treat a day and it ALWAYS has sugar in it. But when you know that your sister is on a long chain and the family is coming round for Friday night dinner, you want to find something that everyone can enjoy for dessert. That’s where these Sugar-free, oaty banana cookies come in.
The best thing about this recipe is that it ticks so many boxes – sugar-free, dairy-free AND vegan. It’s all good. Also, once cooled they’re cookies but eat them 10 minutes fresh out of the oven and they’re lovely and warm served with ice cream for a dessert and that’s exactly what I did when the family came round. Also, as a side note I reheated them for 10 seconds in the microwave a few days later and drizzled them with honey (no judging- I said I loved sugar!) and they were deelish!
You see I think there is a theory that if you get the balance right you can use banana to mush practically anything together! Oats and banana just work don’t they? And they are naturally sweet and sugar-free to boot! It’s a win, win! I wonder what they’d be like with a touch of cocoa? Hmmm?
Ingredients
- 3 ripe banana (mine were 270g once peeled) mushed up
- 200g rolled oats
- 20g ground almonds
- 120g dried/medjool dates- chopped into small pieces
- 85ml sunflower oil
- 1 tsp vanillia extract
Instructions
- Make sure the bananas are well mashed then add the rest of the ingredients and mix in well.
- Set to one side for 15-30 minutes. This allows the wet ingredients to saturate the dry and form a solid mix.
- Pre-heat your oven to 180ºC (160ºC Fan oven) and line a baking sheet with greaseproof paper.
- Use a ice cream scoop to grab some of the mixture and place on the baking sheet leaving a little space between each one. They don’t rise as much as spread a little.
- Bake for 20 minutes until the edges start to brown slightly. Remove the tray from the oven and leave to cool for 10 minutes before removing the cookies onto a wire rack to cool completely. They are delicate and will fall apart if handled straight out of the oven. As they cool they become more stable to be handled.
- Enjoy!
I hope you enjoy these and they help you to keep your new years resolution. Oh and by the way, my sister didn’t have any ice cream with hers – she’s a good girl, and all the family loved them
enjoy!
EmmaMT x
