It’s certainly not the first time I’ve tried to make these vegan oat, banana, and cocoa cookies, but until now I wasn’t too satisfied. This time I found the right formula and even a trick for enjoying them even after a few days…
In fact, since they are made without added fats, they tend to dry out over time, but just heating them or better yet, toasting them for a few minutes will make them like freshly baked! Baked if you use the oven, but I used the air fryer!
Don’t expect crispy cookies, these are more “chewy” than crisp, thanks to the many fibers they contain. But they are delicious and the chocolate flavor is very pronounced. They were well received here, and the Dutchman, despite not liking bananas at all, said “not bad,” which I never expected! Let’s check out the recipe and the various tricks for air fryer baking!
Some other recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- 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 tsps 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, then it’s better to briefly blend them to make them smaller, but not too much, they shouldn’t become floury! Mash the banana, add the oat flakes, agave syrup, and cocoa. Mix very well.
Place a piece of parchment paper or one of those ready-made sheets 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. This way, I got exactly 4 cookies! Place one scoop at a time on the parchment paper and then press down with a silicone spatula.
Air fryer baking:
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. Bake for about 12 minutes, enough time for the cookies to detach from the parchment paper, and then continue baking without the parchment paper and after flipping them, for a total of 18-20 minutes.Oven baking:
Bake in a convection oven at 356°F or a static oven at 392°F for 30 minutes: after 15 minutes, detach them from the parchment paper and flip 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 be enjoyed! Actually, I like them more when they’re just warm, I can’t say why, I think it’s a matter of personal taste, just like the flourless cocoa brownies that I like slightly warmed while many of my readers enjoy them cold from the fridge!
They can be stored in a closed container, but the next day, to make them like new, just toast them, even for just a couple of minutes in the air fryer and let them cool again… or enjoy them hot, it’s 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 out of the fridge for a few days, and to make them like freshly made, you can reheat them in the air fryer or oven at 392°F for a couple of minutes.
Are oat flakes gluten-free?
No, not all of them are, as they are often produced in environments where products containing gluten are also processed. Therefore, you need to make sure to get oat flakes certified for celiacs. If you don’t have gluten issues, you can use any supermarket product.
