Sugar free oaty banana cookies
Are you being healthy this year? We’re trying to be, but that’s not why I discovered this recipe! You see my sister is sugar obsessed – as in the NOT eating sugar, obsessed. It’s not a weight issue for her. She looks after her teeth. She avoids sugar at all costs and has these runs of being completely sugar-free. The most recent one was eighteen days! Each time she re-starts she tries to get a longer chain.
I have to say that she’s on her own there! Even though Mr MT and I are eating a healthier diet, I still have one treat a day and it ALWAYS has sugar in it. But when you know that your sister is on a long chain and the family is coming round for Friday night dinner, you want to find something that everyone can enjoy for dessert. That’s where these Sugar-free, oaty banana cookies come in.
The best thing about this recipe is that it ticks so many boxes – sugar-free, dairy-free AND vegan. It’s all good. Also, once cooled they’re cookies but eat them 10 minutes fresh out of the oven and they’re lovely and warm served with ice cream for a dessert and that’s exactly what I did when the family came round. Also, as a side note I reheated them for 10 seconds in the microwave a few days later and drizzled them with honey (no judging- I said I loved sugar!) and they were deelish!
You see I think there is a theory that if you get the balance right you can use banana to mush practically anything together! Oats and banana just work don’t they? And they are naturally sweet and sugar-free to boot! It’s a win, win! I wonder what they’d be like with a touch of cocoa? Hmmm?
Sugar-free Oaty Banana Cookie Recipe
3 ripe banana (mine were 270g once peeled) mushed up
200g rolled oats
20g ground almonds
120g dried/medjool dates- chopped into small pieces
85ml sunflower oil
1 tsp vanillia extract
Make sure the bananas are well mashed then add the rest of the ingredients and mix in well.
Set to one side for 15-30 minutes. This allows the wet ingredients to saturate the dry and form a solid mix.
Pre-heat your oven to 180ºC (160ºC Fan oven) and line a baking sheet with greaseproof paper.
Use a ice cream scoop to grab some of the mixture and place on the baking sheet leaving a little space between each one. They don’t rise as much as spread a little.
Bake for 20 minutes until the edges start to brown slightly. Remove the tray from the oven and leave to cool for 10 minutes before removing the cookies onto a wire rack to cool completely. They are delicate and will fall apart if handled straight out of the oven. As they cool they become more stable to be handled.
I hope you enjoy these and they help you to keep your new years resolution. Oh and by the way, my sister didn’t have any ice cream with hers – she’s a good girl, and all the family loved them
Sometimes I get a cake in my head and I just can’t stop thinking about it. Flapjacks have been one of those cakes recently. Want to know why? It’s a silly story really! A few months ago Tim accidentally picked up some Golden syrup flavoured Weetabix by mistake. I think they were a trial thing. Darcey is completely addicted to Weetabix, but she didn’t like these at all so, they sat in my baking cupboard for ages. I kept dreaming up recipes where I could use them and flapjacks were what I thought of. I mean they are wheat- like oats and they are flavoured with golden syrup – like flapjacks. So, a few weekends ago when Darcey and I were deciding what we wanted for breakfast flapjacks were top of my thoughts. That’s when I discovered that the Weetabix were completely out of date! It turns out that I had been thinking about them for about 5 months! Not one to be discouraged we made these ones the old fashioned way. With porridge oats and in our PJ’s!
Quick Flapjack recipe
Makes 8 decent sized bars
- 100g butter
- 75g golden syrup
- 175g oats
- 100g dried fruit (raisins/sultanas/ cherries/mango – anything goes)
- 50g mixed seeds (pumpkin/ sunflower/ sesame – again anything goes)- Optional
How to make quick Flapjacks
- Line a baking tin with silicon paper. My tin was 10×10″ but you can use any similar size. A smaller tin will give you a deeper flapjack. Heat the oven to 180ºC (160ºC Fan)
- Melt the butter and golden syrup in a saucepan over a low heat and combine well.
- Remove from the heat and add the oats, dried fruit and seeds. We used a packet of tropical mix which has raisins, dried apricots, pineapple and papaya. We chopped the larger pieces up so they were about the same size as raisins.
- Mix all the ingredients until everything is well coated in the butter/golden syrup glaze, then place it into the prepared tin.
- Use the back of a spoon to lightly press the ingredients down into place. The more you press the less crumbly your flapjack will be.
- Pop the tin in the centre of the oven for 15-20 minutes. The edges will start to brown very slightly. Remove from the oven and leave in the tin on a cooling rack. If you over bake flapjacks they will be as hard as rock and will be able to break teeth (not really but they won’t be nice!)
- After 10 minutes carefully cut the flapjack into bars. It’s best to do this while it is still warm in the tin. It’s really difficult to do it once it’s cold.
- Leave the flapjacks to cool completely before you remove them from the tin.
- Flapjacks are best eaten on the day you bake them – or in our case waaay before lunch time!
I am thinking about making these flapjacks with museli next time as I have recently re-discovered Alpen and am completely addicted to it all over again. Have you had it recently? It’s soooo good. What do you think? Good idea or bad idea? I’d love to know what you think.