- 2 average size ripe bananas; - 30 g (1/8 cup) of coconut oil (or olive oil, or nut paste), in my case I added 50/50 of olive and almond oil; - 3 tablespoons of chicory or Jerusalem artichoke syrup; - 1 teaspoon of ground cinnamon; - 1 teaspoon of vanilla extract; - pinch of salt (I always add salt to pastry as it softens the taste); - 60 g (1/2 cup) of almond flour; - 150 g (1 1/2 cup) of oat flakes; - 40 g (1/4 cup ) of pieces of the dark (the best) chocolate; - 3 tablespoons of almond or coconut milk (or other vegetable milk to your taste)
Clean bananas and smash them with fork, add coconut (melted) / olive / nut oil, add the rest ingredients and mix well in a bowl.
Add oat flakes and leave for 10 minutes to soak.
Take tablespoon and put cookies on a tray covered with oiled parchment.
There should be around 11-12 cookies
Bake for 15-20 minutes until cookies become golden in color (I am turning them upside down in the middle).
Cool cookies down and store in a glass jar in a fridge for up to 4 days.
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