recipes

Vegan nutty banana cookies

These simple to make nutty banana cookies are one of my favourite go to bakes! I will keep a stash in the kitchen for us to grab as and when we need. They have come to the rescue many times for us, mostly when we need a breakfast on the go or a high energy snack.

They are loaded with flavour, with a chewy texture, mixed with a nutty crunch making them incredibly moreish (you won’t be able to stop at just one). They are vegan and sugar free, packed full of energy inducing ingredients making them a winning combination for anyone who is after a tasty and filling snack.

 

Ingredients (20 servings)

3 ripe bananas

2 cups rolled oats

1/2 cup chopped almonds

1 cup of chopped dates

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 180 degrees C.
  2. Mash the bananas in a large mixing bowl . Mix in oats, almonds, dates, oil and vanilla.
  3. Line a baking tray with parchment paper.
  4. Drop tablespoonfuls of mixture onto the tray, press lightly on divided mixture to flatten slightly.
  5. Bake in the preheated oven for 20 minutes or until lightly brown.

 

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Benefits

Bananas – The heavy-weight of the fruits! Bananas are loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6.

Rolled oats – Oats are incredibly nutritious. They are rich in antioxidants, high in fibre, protein rich and can lower cholesterol.

Almonds –  These super nuts are full of healthy fats, fibre, protein, magnesium and vitamin E. Almonds have many health benefits which include lower blood sugar levels, reduced blood pressure and lower cholesterol levels.

Dates – Dates are a brilliant source of energy, fiber, sugar, and various vitamins and minerals. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium, sulfur, and zinc can all be found in dates.

 

These are vegan, gluten free and sugar free. They will last for up to one week in an airtight container in the fridge, or for up to three days in an airtight container out of the fridge. 

 

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