These sugar-free oatmeal cookies are a perfect choice for those who love wholesome treats. Naturally sweetened with ripe bananas and honey, enhanced with crunchy sunflower seeds and almonds, and subtly flavored with vanilla, they make a great snack or addition to your morning tea. Quick and easy to prepare, they require minimal ingredients and effort!
Oatmeal — 300 g
Ripe banana — 1
Almonds — 30 g
Sunflower seeds — 1 tbsp
Baking powder — 1 tsp
Vanilla sugar — 1 tsp
Honey — 1 tbsp
Olive oil — 2 tbsp
Egg — 1
Prepare the Ingredients:
Lightly grind the oatmeal in a blender or food processor for a medium texture.
Chop the almonds into small pieces, leaving the sunflower seeds whole.
Make the Wet Mix:
In a large bowl, mash the banana into a smooth puree using a fork.
Add the egg, honey, olive oil, and vanilla sugar to the banana and mix until well combined.
Combine Dry and Wet Ingredients:
Stir the oatmeal, baking powder, almonds, and sunflower seeds into the wet mixture.
Let the dough rest for 5-10 minutes to allow the oats to absorb some moisture.
Shape the Cookies:
Preheat your oven to 180°C (350°F).
Line a baking sheet with parchment paper.
Form small balls from the dough, flatten them into cookie shapes, and arrange them on the baking sheet.
Bake the Cookies:
Bake for 30-35 minutes or until the edges turn golden brown.
Serve and Enjoy:
Let the cookies cool completely to firm up. Serve them with tea, coffee, or enjoy as a healthy snack anytime!
Store the cookies in an airtight container for up to 3 days to keep them fresh and soft.
Feel free to customize the recipe by adding dried fruits or swapping almonds for your favorite nuts.
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