Banana Oatmeal Cookies – Sweet Crunchiness Awaits
I do not have a baking bone in my body but I’d like to find one regardless. How else will I be able to share some recipes that would involve a little bit of baking.
Don’t be fooled. I have no plans to get on the Great British Bake Off programme.
But I just want enough baking skills to do stuff that can put one or two baking products on the table and feed my hunger.
So, off I went on a journey of personal discovery in search of refined baking skills. And I’m glad I did.
As a forerunner, I now have the pleasure of presenting you with this first of many baking products to land on your mobile or laptop screens.
Now if I can do it, there is no reason why you can’t. Practically anyone with a small modicum of baking skills can produce these Banana Oatmeal Cookies.
These banana oatmeal cookies are divine to taste. Sweet but have enough fibre in them to prevent any blood sugar spike. Remember, I always talk about preventing blood glucose spikes. It’s your first step towards preventing weight gain or first step to losing weight.
I have even included in this banana oatmeal cookies recipe cinnamon to help keep blood glucose levels low, so despite the sweetness oozing subtly from the banana, you shouldn’t have any surprises regarding blood glucose spikes and that’s very important here.
Even the flour incorporated in this banana oatmeal cookies is derived from Rye. Rye features low on the glycaemic index scale which is what you want.
So, what do we need for the Banana Oatmeal Cookies recipe?
Banana X 7
Rolled Oats X 2 cups and a quarter
Rye flour (wholemeal) X 1 cup and half
Cashew nuts X 90 g
Cinnamon X 4 tbs
Baking powder X 2 tbs and half
Vanilla extract X 2 tbs and half
Peanut butter X 3 Scoops
Honey X 2 tbs (optional)
How to make the banana oatmeal cookies
This recipe is compartmentalised in 2 preparation batches before bringing them together into one – the dry ingredients and the wet ingredients.
The dry ingredients:
>> Put the oatmeal into a mixing bowl and add the rye flour. Mix together.
>> Add the cinnamon, cashew nuts and the baking soda to the oatmeal and rye flour mixture. Stir together.
The wet ingredients:
>> Slice up the bananas into a 2nd mixing bowl for easy mashing up. Mash up the bananas into a fine mush. Add peanut butter, honey (very optional) and vanilla extract into the bowl and mix all together.
>> Now pour the dry ingredients into the bowl with the wet ingredients and mix together thoroughly to make the banana oatmeal cookie batter. The batter should be a very thick paste.
>> Line your baking tray with alluminium foil. Spray oil all over foil to prevent cookies from sticking to the alluminium foil during baking.
>> Now sccop in your batter in whatever shape and size you desire. Use a spatula or spoon to flatten them, if you like. You can make any shapes you like. It’s your chance to get crazy with shapes and sizes.
>> Bake for 15 minutes or less and take out of the oven. Always check on them to ensure the cookies aren’t getting too dry. The cookies will bake in less time if the oven is pre-heated, for instance.The texture of the banana oatmeal cookies needs to be just gooey on the inside when they come out of the oven. Crunchy on the outside, goey on the inside. Don’t worry the cookies will firm up as they cool off.
> Don’t expect them to be crunchingly hard though because the moisture in the banana makes that nigh impossible.
That’s it. Your banana oatmeal cookies are now ready. If you are in a hurry and can’t wait to devour them, you can eat them straightaway but they are better after cooling off. Store in an air tight container.
Take them to work to eat as your lunch with a nice cup of tea or coffee. Use the banana oatmeal cookies as snacks at home or at work. Take them for a picnic. Deploy them in any way you deem fit. They are yours to enjoy.
Suggested further reading:
The #1 WORST food for your skin, joints & blood sugar?