Who doesn’t like cookies? They are very tasty, they are practical for eating away from home and although they take a while to prepare, they hold up well and can be made in large quantities for have breakfast for several days.
We have several cookie recipes on the blog, but I love the oatmeal cookies because they are usually healthier, easy to prepare and have few ingredients, in fact, to make this recipe you only need five.
- 1 plátano
- 1/2 taza de compota de manzana (160 g)
- 4 cucharadas de sirope de agave
- 2 tazas de copos de avena (240 g)
- 1/2 taza de pasas (80 g)
- Preheat the oven to 200ºC or 390ºF.
- Put the banana in a bowl and mash it with a fork.
- Add the compote and syrup and stir.
- Add the oat flakes and raisins and stir again until you get a homogeneous dough with which you can make cookies (you can see the cookies before and after baking in the third photo).
- Make small balls with your hands and then shape them into cookies by flattening them.
- Place the cookies on a tray lined with baking paper. Bake for about 20 minutes or until golden (this time may vary depending on the oven).
- Remove the tray, let the cookies rest for 5 minutes, then pass them to a rack to cool. If you don’t have a grid, don’t worry, this step is not essential.
If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the EC regulation 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.