Banana Oats Cookies
Flourless banana oats cookies are soft and chewy with slightly crispy edges. Packed with the flavours of banana these cookies are scrumptious.
Ingredients
- 100 g Butter (unsalted, room temperature) ½ cup
- 50 g Brown sugar ¼ cup
- 30 g Cornflour 2¾ tbsp
- 1 tsp Baking powder
- ⅛ tsp Salt
- 150 g Rolled Oats 1½ cups
- 45 g Chocolate Chips/Buttons ¼ cup
- 160 g Banana puree (ripe/over-ripe) 4 small/2 medium size
Instructions
- In a bowl, mix brown sugar and butter.
- In another bowl mash the bananas with a fork. You can also employ a processor for a smooth puree.
- Add the banana puree to the butter-sugar mixture. Whisk till well combined.
- Into this add the oats, cornflour, baking powder, and chocolate chips/buttons. Mix with a spatula till well combined.
- Cover the bowl with a cling wrap and chill for 30 minutes.
- Preheat the oven to 180℃/350℉. Line a baking tray with parchment/butter paper.
- Scoop the cookie dough with a scooper (2-inch diameter)/spoon (2 tablespoons each) and place them on the baking tray with a little distance between them. Press them down a little and place some chocolate chips/buttons on top.
- Bake at 180℃/350℉ for 18-20 minutes or until the surface/edges get slightly golden.
- Let them cool completely on the tray itself before serving or storing.
Notes
- Use rolled/regular oats for a chewy texture.
- The cookies may look under-baked but don’t over-bake.
- Let them cool on the tray itself before removing them. They will be very soft and may break if removed while hot. They will solidify as they cool