The egg-free banana cookies are also naturally gluten-free and lactose-free. The banana not only adds aroma and taste but will perfectly replace the binding function of the egg in the dough. You can add dark chocolate chips to make them even more delicious. They have a soft texture and a very intense aroma and taste.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients
- 5 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 tray lined with parchment paper.
Repeat the same procedure until the dough is finished. Bake for 20 minutes at 340°F. Remove from oven and let cool.
WARNING: Consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
They keep in a closed box for 7 days.
They can be enriched with candied fruit or dark chocolate chips.
They can be enriched with candied fruit or dark chocolate chips.
They can be enriched with candied fruit or dark chocolate chips.
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