Banana & Cherry Oat Cookies
makes about 12 cookies
1 1/4 cup (130g) porridge oats
3 tbsp ground almonds
2 tbsp tapioca flour
1 tbsp milled flax seeds
4 tbsp coconut sugar
1/4 tsp baking powder
3 tbsp cashew nuts
2 tbsp sunflower seeds
3 overripe bananas (250g when peeled)
2 tbsp coconut oil – softened
PREHEAT YOUR OVEN TO 150 C / 302 F
Add the oats, ground almonds, tapioca flour, flax seeds, coconut sugar and baking powder into a bowl, and stir them together.
Then, add the banana and coconut oil into the bowl, and mash them into the mixture using a fork. When the mixture is smooth and they have mixed in, stir everything together and add the cashews and sunflower seeds. Then, spoon in the black cherry conserve, and lightly swirl it into the mixture.
Then, line a large baking tray with baking parchment and take a spoonful of the cookie mixture. Spoon the mixture onto the parchment into a circular shape, and repeat about 11 times until all of the mixture is used up.
Then, move the cookies into the oven and bake them for about 15 minutes until golden. When they have baked, remove them from the oven to cool, then remove them from the tray and serve.