Name: Banana Oatmeal Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 Servings
Ingredients: 400 g ripe bananas; 200 g oatmeal; 200 g spelt flour, 630; 100 g nut butter; 100 g chocolate drops, without household sugar

Description

These banana oatmeal cookies are a healthy and vegan snack that is quick to prepare. With just a few ingredients like bananas, oatmeal, spelt flour and nut butter, they are ideal for a quick breakfast or as a sweet treat in between. The cookies are gluten-free and without added sugar, making them a good choice for a conscious diet. The recipe makes 16 servings and is ready in about 35 minutes.

Ingredients (5 ingredients)

400 g ripe bananas

200 g oatmeal

200 g spelt flour, 630

100 g nut butter

100 g chocolate drops, without household sugar

Preparation (4 steps)

Add ingredients to the mixing bowl

Put 4 ripe bananas (approx. 400 g), 200 g oatmeal, 200 g spelt flour, 630 and 100 g nut butter into the mixing bowl.

Mix ingredients

Thermomix® Setting

20 sec/Speed 4

Mix the ingredients in the mixing bowl for 20 seconds/speed 4.

20 sec

Add and mix chocolate drops

Thermomix® Setting

30 sec/Kneading speed

Add 100 g chocolate drops without household sugar and mix for 30 seconds/kneading stage.

30 sec

Shape and bake cookies

Form 16 balls from the dough and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C top and bottom heat for about 15-20 minutes.

15-20 min

Finished cooking? Great! 🎉

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About this recipe

These banana oatmeal cookies are a real hit in our house. It all started with an attempt to make good use of the overripe bananas that kept accumulating in the fruit bowl. Throwing them away was out of the question, so I experimented with different recipes until I finally developed this simple and healthy version. The cookies are not only delicious, but also a great way to get children (and adults!) excited about healthy snacks. The main ingredient, the ripe banana, plays a crucial role in the sweetness and binding of the dough. The riper the banana, the sweeter and more aromatic the cookies become. The oatmeal provides a pleasant texture and provides valuable fiber. I like to use tender oatmeal because it blends better with the other ingredients. The spelt flour 630 gives the cookies structure and a slightly nutty note. But you can also replace it with wheat flour or a gluten-free flour mixture. The nut butter, in my case mostly almond butter or peanut butter, brings a creamy consistency and an additional taste kick. And the chocolate drops without household sugar are the icing on the cake that makes the cookies interesting even for those with a sweet tooth. When preparing in the Thermomix®, it is important to chop the bananas a little before adding the other ingredients. This way they are better distributed in the dough. After mixing the ingredients, the dough should have a slightly sticky consistency. If it is too dry, you can add a little more nut butter or a few drops of water. When forming the cookies, it helps to moisten your hands slightly so that the dough does not stick. The baking time may vary depending on the oven. The cookies are done when they are lightly browned and feel firm. For a vegan version, make sure that the chocolate drops are really vegan. If you like it a little spicier, you can add a pinch of cinnamon, cardamom or nutmeg to the dough. Chopped nuts, dried fruit or coconut flakes also go perfectly into the cookies. The banana oatmeal cookies taste best on their own, but you can also serve them with a dollop of yogurt or quark. They are an ideal snack for on the go, a quick breakfast or a healthy alternative to conventional sweets. The cookies can be stored well in an airtight container. They stay fresh for several days. You can also freeze them and thaw them as needed. For a longer shelf life, you can also bake the cookies a little longer so that they become drier.