Banana oat breakfast cookies

Ingre­di­ents for 8–10 cookies: 

• 1 lar­ge ripe banana 
• 100 g glu­ten free oatmeal
• 1 teas­poon Cin­na­mon
• 35g Corin­thi­ans or cranberries

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Line a bak­ing sheet with parch­ment paper.

Place the bana­na on a pla­te and mash fine­ly with a fork. Put the oat flakes, cin­na­mon and cur­rants in a bowl and mix well with the bana­na. (Cur­rants are not only made from a spe­cial type of gra­pe, but unli­ke rai­sins, they are unt­rea­ted after dry­ing. Mean­while, rai­sins are usual­ly trea­ted with sun­flower oil after dry­ing so that they don’t stick to each other.) 

Scoop out 8 to 10 balls from the dough with a spoon and place them on the pre­pared bak­ing sheet. Flat­ten slight­ly with your hand or a glass so that tha­lers form. 

Place the bak­ing sheet in the oven and bake until brow­ned on the sides, 15 to 20 minu­tes. Allow to cool com­ple­te­ly befo­re eating. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb