These aren't normal cookies - the sinful, indulgent sort - they are the "healthy" sort - but don't let that put you off.
It all started with a couple of over ripe bananas and my desire to find something other than banana bread or banana tea loaf to make with them.
I wanted to make a breakfast snack that was filling, but not sugary, and after doing some experimenting with other breakfast staples, I stumbled on this recipe.
They don't go crunchy or doughy. They go a little bit crispy on the outside and sort of stodgy and banana-y in the middle. They go perfectly with a spicy chai tea or a frothy cappuccino.
Ingredients (makes around 13 cookies)
2 large ripe organic bananas
2 tbspns of organic unsweetened soy milk
2 tspns of vanilla extract
2 heaped tbspns of organic, sugar-free peanut butter
2 tbspns of organic agave syrup
225g of organic porridge oats
2 tbspns of organic wholemeal flour
2 tbspns of cinnamon
Mash the banana with a fork in a large bowl. Mix together with the soy milk, vanilla, peanut butter, agave. Then mix in the oats, flour and cinnamon (you can use less, or none, if you prefer).
Roll into balls the size of table tennis balls and flatten slightly. Cook on a baking tray at 180 degrees C for 15-20 minutes until they are slightly browned on the outside but still soft in the middle. They won't 'bake' like normal cookies because they don't have the butter and sugar to bind.
They don't last well - store in an airtight container and eat within three days.