Flourless Banana Cookies
Kiwis eat more than 18kgs of bananas per person, per year. Infact Kiwis consume more bananas per person than any other country in the world! Globally, bananas rank fourth after rice, wheat and maize in human consumption, crazy! Unfortunately we can't grow bananas in NZ due to our climate so they are imported from Philippines, South America and Mexico but lucky for us as that means they are available all year around (and is probably why we eat so many, as they are always in store). Bananas are not only delicious they are also very nutritious. They are a source of fiber (One banana can provide nearly 10 percent of your daily fiber requirement), potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. Use in salads, smoothies, freeze them and make into "ice cream", have on toast with peanut butter, serve alongside french toast, slice on your porridge... there is so much you can do with the sweet banana. We love banana and carrot fish kebabs and Tropical Ice Cream as well as this Flourless Banana Cookie recipe. Using only 4 ingredients, ready in just 20 minutes and keep for up to a week in an airtight container. Enjoy!
2 bananas, mashed (the browner the better)
2 cups oats
1/2 cup nut butter
1 Tbsp rice malt syrup (or alternative liquid sweetener)
- Pre-heat oven to 180 degrees fan bake and line an oven tray with baking paper.
- Add all of the ingredients into a bowl and combine.
- Scoop large spoonfuls of the mixture out and shape into a cookie shape on the tray.
- Bake for 15 minutes or until golden. Let cookies cool on a tray before storing in an airtight container. They will keep for 1 week at room temperature.