Certainly, it is not the first time I try to make these vegan oat, banana, and cocoa cookies, but until now I wasn’t very satisfied. This time I found the right formula and also a trick to enjoy them even after a few days…
Since they are made without added fats, they tend to dry out over time, but just reheat or better yet toast them for a few minutes to make them as fresh as just baked! Baked if you use the oven, but I used the air fryer!
Don’t expect crispy cookies; these are more “chewy” than crispy, thanks to the high fiber content. But they are delicious, and the chocolate flavor stands out. They were well-received 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 in the air fryer!
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 Frying
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 1.6 oz 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 Papers
- Ice Cream Scoop
- Spatula
- Air Fryer
Preparation
I used small oat flakes, but if you have large ones, it’s better to blend them briefly 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 well.
Place a piece of parchment paper or a pre-cut sheet in the basket of the air fryer 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 ball of dough at a time on the parchment and then flatten with a silicone spatula.
Air Fryer Cooking:
Place the cookies in the air fryer at 356°F (180°C). I don’t need to preheat it, but for older models, it’s better to preheat and raise the temperature to 392°F (200°C). Cook for about 12 minutes, until the cookies can be detached from the parchment, then continue cooking without parchment, after flipping them, for a total of 18-20 minutes.Oven Cooking:
Bake in a fan oven at 356°F (180°C) or static oven at 392°F (200°C) for 30 minutes: after 15 minutes, separate them from the parchment and flip them. Thanks to Loredana Berto for providing the oven cooking info!
Once baked, let the cookies cool on a rack.
Our oat, banana, and cocoa cookies are ready to enjoy! To be honest, I prefer them when they are just warm; I can’t tell you why, I think it’s a matter of personal taste, a bit like with flourless cocoa brownies that I like slightly warmed while many of my readers like them cold from the fridge!
They can be stored in a closed container, but the next day, to make them fresh again, just toast them, even just for a couple of minutes in the air fryer, and let them cool down… or enjoy them warm, as you prefer. I recommend trying them and, as always, waiting for your feedback below in the comments!
Enjoy!
by Giovanna Buono
Storage
They can be stored in a closed container outside of the fridge for a few days, and to make them as fresh as just made, you can reheat them in the air fryer or oven at 392°F (200°C) for a couple of minutes.
Are oat flakes gluten-free?
No, not all are because they are often produced in environments where products containing gluten are also processed. So make sure to get oat flakes certified for celiacs. If you have no problem with gluten, you can use any store-bought product.
