Chewy oat, almond and banana cookies

Prep: 15 mins, Cooking: 15 mins
Rate this recipe
Completely delicious and on the healthier side of the cookie scale.

By Food24 September 05 2014
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Ingredients (12)

30 ml butter
1 cup treacle sugar
1 eggs — extra-large, beaten
1 bananas — mashed
5 ml vanilla — essence
1 cup flour — cake
5 ml Baking powder
2.5 ml Bicarbonate of soda
2.5 ml salt
2.5 ml cinnamon — ground
500 ml oats
100 g almonds — flaked, toasted
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Preheat oven to 180°C. Line two baking trays with baking paper or use a silpat.
In the bowl of your mixer, cream the butter and sugar on a medium speed. This can also be done by hand as it is such a small amount of butter. Add the egg, banana and vanilla essence.

In a separate bowl sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon. Add the oats and roasted nuts and stir to combine thoroughly.
Add the flour mixture into the creamed butter mixture and stir until just combined and no streaks of flour remain.
Form cookies with heaped tablespoons of the mixture pressed lightly onto the baking sheet leaving a few centimetres of space around each cookie.
Bake for about 12-15 minutes or until the cookies are lightly golden all over.
Be careful not to over-bake the cookies or you will lose the chewy centre.
Allow to cool on a baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Store in an airtight container.

Yield: 25-30 cookies

Recipe reprinted with permission of Styled Fresh. To see more recipe, click here.

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