Ingredients

The following ingredients have 4 Servings
  • 1 medium ripe banana (weight approx 100 g without skin – mashed)
  • 50 g oat flour (gluten free )
  • 40 g rolled oats (gluten free )
  • 15 g ground almonds ((almond meal))
  • 15 g ground roasted hazelnuts
  • 10 g desiccated coconut
  • ½ tsp cinnamon
  • pinch fine sea salt
  • 45 g soft light brown sugar
  • 50 g dark chocolate chips (dairy free as required)
  • 24 g maple syrup
  • 1 tsp vanilla extract
  • 40 g coconut oil (– melted)
  • dark chocolate to decorate – melted ((optional))

Instruction

  • Pre-heat the oven to 180 C/350 F/Gas 4.
  • Base-line a couple of baking trays with baking paper.
  • Mash the bananas in a large bowl.
  • Weigh and add the oat flour, oats, nuts, coconut, cinnamon, salt, sugar and chocolate chips and stir through with the banana.
  • Add the maple syrup, vanilla extract and melted coconut oil and stir thoroughly.
  • Use your hands or a firm spoon to knead the dough slightly until smooth and firm.
  • Break off small pieces of dough and roll into balls about the size of a large walnut.
  • Flatten each ball using the palm of your hands to make dough disks just under 1cm in depth.
  • Place the disks on the baking paper with a small gap between each (they will not spread much in the oven).
  • Bake for about 15 to 20 minutes (depending on how crisp or soft you want them), until the biscuits are golden.
  • For softer cookies, remove from the oven once baked and leave on the trays for about 15 minutes to begin cooling before removing to a wire rack.
  • For drier more crunchy cookies, turn the oven off once baked and open the door for a minute before closing the door while leaving the cookies to cool inside with the oven.
  • When cold, carefully melt some dark chocolate (if using) and drizzle over the cookies.
  • Leave to set.