Ever since then, bananas have been used as a sweetener in many desserts. These moist banana morsels are an ode to the past, and yet modernized with rolled oats which adds just the right amount of crunch and fiber. Oats contain a healthy dose of soluble and insoluble fiber. The fiber in oats is slow to be digested, making you fuller longer. The fiber in oats is also beneficial to the digestive tract in keeping the bowels functioning regularly.
Mashed ripe bananas and dates adds sweetness and flavor – a delicious way to use up your overripe bananas, and add even more of a nutritional value to these cookies.Forget about buying all those power bars with complicated ingredients, instead bake these amazingly simple, gluten free and vegan nuggets and enjoy it on the go.
Yields 36 cookies
3 overripe bananas
2 cups rolled oats
1 cup dates, pitted and coarsely chopped
1/3 cup coconut oil
1/2 cup crushed walnuts
1 1/2 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
- Preheat oven to 350 degrees F.
- In a large bowl, mash the bananas. Stir in the oats, dates, oil, walnuts, cinnamon, nutmeg, vanilla, and ground cardamom. Mix well and allow to sit for 15 minutes.
- Grease a cookie sheet and then drop teaspoonfuls onto prepared cookie sheet.
- Bake for 20 minutes or until lightly golden.