The Oatmeal Banana and Almond Cookies are incredibly easy and quick to make. Suitable for everyone, as they are lactose-free and gluten-free, even perfect for vegans as they contain no animal products. They are also quick to bake, ready in less than twenty minutes. Remember, the banana you use for this recipe needs to be ripe. You know those bananas no one would buy, with all blackened skin? Well, those are perfect because they’re delicious and easy to mash with a fork. So, don’t be fooled by appearances.
I’ve made a small video guide for the process, which can be watched on my Facebook, Instagram, and Pinterest pages.
If you like bananas, don’t miss the following recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup ripe banana
- 1 cup oats
- 1 tbsp powdered sugar
- 6 blanched almonds
- Half lemon juice and zest
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
How to Prepare Oatmeal Banana and Almond Cookies
To prepare the Oatmeal Banana and Almond Cookies, set up your workspace as usual with all the ingredients already measured.
This way, you’ll have everything at hand, making your work easier and faster.
Peel a ripe banana, mash it in a bowl with a fork, and add the juice of half a lemon to prevent it from darkening.
Also add the grated zest, oats, a tablespoon of powdered sugar, and mix everything well.
Finally, add the almonds, coarsely chopped with a knife.
Using a spoon, take a portion of the dough from the bowl, and place it onto a baking sheet previously lined with parchment paper.
Press down the top of the mixture to reduce the thickness of the cookies, so they cook properly.
This way they’ll avoid being raw inside and burnt outside.
Bake in a preheated oven at 350°F for about 15-20 minutes or until the cookies are golden brown.
Serve your Oatmeal Banana and Almond Cookies only after letting them cool on a cooling rack to remove as much moisture as possible.
Tips, Variations, and Storage
The cookies will keep for a few days, but inside an airtight container, preferably glass or tin.
If you don’t want to add powdered sugar to moderate the tartness of the lemon, that’s no problem, they’re delicious anyway.
Did you like my Oatmeal Banana and Almond Cookies recipe? Follow me on the Facebook, Instagram, and Pinterest pages to not miss any updates!!
Did you like my Oatmeal Banana and Almond Cookies recipe? Follow me on the Facebook, Instagram, and Pinterest pages to not miss any updates!!
