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)


  1. Preheat the oven to 200ºC or 390ºF.
  2. Put the banana in a bowl and mash it with a fork.
  3. Add the compote and syrup and stir.
  4. 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).
  5. Make small balls with your hands and then shape them into cookies by flattening them.
  6. 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).
  7. 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.

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