Certainly, it’s not the first time I’ve tried making these vegan oat, banana, and cocoa cookies, but so far I hadn’t been too satisfied. This time I found the right formula and even a trick to enjoy them even after a few days…
Since they are made without added fats, they tend to dry over time, but just reheating them or even better toasting them for a few minutes will make them taste freshly baked again! 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 high fiber content. But they are delicious, and the chocolate flavor is very pronounced. They were appreciated here, and the Dutchman, despite not liking bananas at all, said “not bad,” which I never expected! Let’s see the recipe and various tricks for cooking them in the air fryer!
Some other recipes that might interest you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 cookies
- Cooking methods: Oven, Air Fryer
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1/2 cup oat flakes (or buckwheat flakes if you want to make 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 oat flakes, if you have large ones, it’s better to briefly blend them to make them smaller, but not too much; they shouldn’t become flour-like! Mash the banana, add the oat flakes, agave syrup, and cocoa. Mix thoroughly.
Place a piece of parchment paper or a pre-cut sheet in the air fryer basket or on the oven tray.
Form the cookies using a spoon or, as I did, with an ice cream scoop, leveling the mixture well in the scoop. This way, I got exactly 4 cookies! Place one ball of dough at a time on the parchment paper and then flatten with a silicone spatula.
Cooking in the air fryer:
Place the cookies in the air fryer at 356°F. I don’t need to preheat it, but for older models, it’s better to preheat and raise the temperature to 392°F. Cook for about 12 minutes, enough time for the cookies to detach from the parchment paper, then continue cooking without the parchment paper and after flipping them, for a total of 18-20 minutes.Cooking in the oven:
Bake in a convection oven at 356°F or static at 392°F for 30 minutes: after fifteen minutes, detach them from the parchment paper and flip them. Thanks to Loredana Berto for providing the oven cooking info!
Once baked, cool the cookies on a wire rack.
Our oat, banana, and cocoa cookies are ready to be enjoyed! To be honest, I like them more when they are just warm, I can’t explain why, I think it’s a personal taste issue, a bit like for flourless cocoa brownies 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 taste fresh again, just toast them for a couple of minutes in the air fryer and let them cool again… or enjoy them hot, your choice. I recommend trying them and, as always, await your feedback below in the comments!
Enjoy!
by Giovanna Buono
Storage
They can be stored in a closed container at room temperature for a few days, and to make them taste fresh again, you can put them back in the air fryer or oven at 392°F for a couple of minutes.
Are oat flakes gluten-free?
No, not all oat flakes are gluten-free as they are often processed in facilities where products containing gluten are also handled. Therefore, you need to ensure that you purchase oat flakes certified for celiacs. If you don’t have a gluten issue, you can use any supermarket product.
