The egg-free banana cookies are also naturally gluten and lactose-free. The banana not only adds aroma and flavor but also perfectly replaces the egg’s binding function in the dough. Dark chocolate chips can be added to make them even more delicious. They have a soft texture and a very intense aroma and flavor.
Also, discover other banana recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients
- 1 1/4 cups bananas
- 1 cup oats (gluten-free)
- 1 pinch ground cinnamon
- 1 oz almonds
Tools
- 1 Bowl
- 1 Fork
- 1 Baking tray
Steps
In a bowl, mash the banana with a fork until it becomes a puree, after peeling it. Add the cinnamon, coarsely chopped almonds, and oats.
Mix well with a fork.
Using an ice cream scoop, take a portion of the dough and place it on a baking sheet lined with parchment paper.
Continue the same way until the dough is finished. Bake for 20 minutes at 340°F. Remove from oven and let cool.
NOTICE: Consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination
Advice
Store in a closed container for 7 days.
They can be enriched with candied fruit or dark chocolate chips.
Cookie Recipes
Morette – Cocoa and Hazelnut Cookies
Dipping Cookies with Fruit Juice
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