This is certainly not the first time I’ve tried to make these oat, banana and cocoa vegan cookies, but until now I hadn’t been completely satisfied. This time I found the right formula and even a little trick to enjoy them a few days later…
Because they are made without added fats, they tend to dry out over time, but you just need to reheat them or, even better, toast them for a few minutes to bring them back to freshly-baked condition! Baked, if you use the oven, but I used the air fryer!
Don’t expect crunchy cookies; these are more “chewy” than crunchy, thanks to the lots of fiber they contain. But they’re delicious and you can really taste the chocolate. They were enjoyed here and the Dutchman, who doesn’t like bananas at all, even said “not bad,” which I never expected! Let’s see the recipe and the various tips for cooking in the air fryer!
A few other recipes you might like:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 cookies
- Cooking methods: Oven, Air fryer
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1/2 cup rolled oats (or buckwheat flakes if you want them gluten-free)
- 1 banana
- 2 tsp agave syrup (2 measuring teaspoons)
- 1 tbsp unsweetened cocoa powder
- Points for 1 cookie = 1.5 WW points
- Points for 2 cookies = 3 WW points
Tools
- Bowl
- Air fryer parchment paper
- Ice cream scoop
- Spatula
- Air fryer
Preparation
I used small rolled oats; if you have large flakes, briefly blend them to make them smaller, but not too much—they shouldn’t become flour.
Mash the banana, add the oats, the agave syrup and the cocoa. Mix very well.
Place a piece of parchment or one of the pre-cut liners in the air fryer basket or on the oven tray.
Shape the cookies using a spoon or, as I did, with an ice cream scoop, leveling the dough well in the scoop well.
This gave me exactly 4 cookies. Place one ball of dough at a time on the parchment and then flatten with a silicone spatula.
Air fryer cooking:
Place the cookies in the air fryer at 356°F. I don’t need to preheat mine, but for older models it’s better to preheat and raise the temperature to 392°F.Cook for about 12 minutes, long enough so that the cookies can be detached from the parchment, then continue cooking without the parchment and after turning them, for a total of 18–20 minutes.
Oven cooking:
Bake in a fan oven at 356°F or in a conventional oven at 392°F for 30 minutes: after 15 minutes detach them from the parchment and turn them. Thanks to Loredana Berto for providing the oven baking info.Once baked, let the cookies cool on a rack.
Our oat, banana and cocoa cookies are ready to enjoy.
To be honest, I like them more when they’re just slightly warm; I don’t know why, I think it’s a matter of personal taste, a bit like the flourless chocolate brownie that I like slightly warmed while many of my readers prefer them chilled from the fridge.
They can be stored in a closed container, but the next day, to make them like new, simply toast them, even just for a couple of minutes in the air fryer, then let them cool again or enjoy them hot—your choice.
I recommend you try them and, as always, I look forward to your feedback below in the comments or on Facebook.
Enjoy!
by Giovanna Buono
Storage
They can be stored in a closed container at room temperature for a few days. To bring them back to their just-baked state you can reheat them in the air fryer or oven at 392°F for a couple of minutes.
Are oats gluten-free?
No, not all oats are gluten-free because they are often produced in facilities where products containing gluten are also processed. So you must make sure to buy oats certified for celiacs. If you don’t have issues with gluten, you can use any supermarket product.
